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Abstract
Glycans, carbohydrate molecules in the realm of biology, are present as biomedically important glycoconjugates and a characteristic aspect is that their structures in many instances are branched. In determining the primary structure of a glycan, the sugar components including the absolute configuration and ring form, anomeric configuration, linkage(s), sequence, and substituents should be elucidated. Solution state NMR spectroscopy offers a unique opportunity to resolve all these aspects at atomic resolution. During the last two decades, advancement of both NMR experiments and spectrometer hardware have made it possible to unravel carbohydrate structure more efficiently. These developments applicable to glycans include, inter alia, NMR experiments that reduce spectral overlap, use selective excitations, record tilted projections of multidimensional spectra, acquire spectra by multiple receivers, utilize polarization by fast-pulsing techniques, concatenate pulse-sequence modules to acquire several spectra in a single measurement, acquire pure shift correlated spectra devoid of scalar couplings, employ stable isotope labeling to efficiently obtain homo- and/or heteronuclear correlations, as well as those that rely on dipolar cross-correlated interactions for sequential information. Refined computer programs for NMR spin simulation and chemical shift prediction aid the structural elucidation of glycans, which are notorious for their limited spectral dispersion. Hardware developments include cryogenically cold probes and dynamic nuclear polarization techniques, both resulting in enhanced sensitivity as well as ultrahigh field NMR spectrometers with a 1H NMR resonance frequency higher than 1 GHz, thus improving resolution of resonances. Taken together, the developments have made and will in the future make it possible to elucidate carbohydrate structure in great detail, thereby forming the basis for understanding of how glycans interact with other molecules.
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Affiliation(s)
- Carolina Fontana
- Departamento
de Química del Litoral, CENUR Litoral Norte, Universidad de la República, Paysandú 60000, Uruguay
| | - Göran Widmalm
- Department
of Organic Chemistry, Arrhenius Laboratory, Stockholm University, S-106 91 Stockholm, Sweden,
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2
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Archeochemistry reveals the first steps into modern industrial brewing. Sci Rep 2022; 12:9251. [PMID: 35661112 PMCID: PMC9166709 DOI: 10.1038/s41598-022-12943-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Accepted: 05/18/2022] [Indexed: 11/17/2022] Open
Abstract
A historical beer, dated to the German Empire era, was recently found in northern Germany. Its chemical composition represents a unique source of insights into brewing culture of the late nineteenth century when pioneer innovations laid the foundations for industrial brewing. Complementary analytics including metabolomics, microbiological, sensory, and beer attribute analysis revealed its molecular profile and certify the unprecedented good storage condition even after 130 years in the bottle. Comparing its chemical signature to that of four hundred modern brews allowed to describe molecular fingerprints teaching us about technological aspects of historical beer brewing. Several critical production steps such as malting and germ treatment, wort preparation and fermentation, filtration and storage, and compliance with the Bavarian Purity Law left detectable molecular imprints. In addition, the aging process of the drinkable brew could be analyzed on a chemical level and resulted in an unseen diversity of hops- and Maillard-derived compounds. Using this archeochemical forensic approach, the historical production process of a culturally significant beverage could be traced and the ravages of time made visible.
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3
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Kelis Cardoso VG, Sabin GP, Hantao LW. Rapid evaporative ionization mass spectrometry (REIMS) combined with chemometrics for real-time beer analysis. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2022; 14:1540-1546. [PMID: 35302124 DOI: 10.1039/d2ay00063f] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The beer industry plays an important role in the economy since this is the third most consumed beverage worldwide. Efficient analytical methods must be developed to ensure the quality of the product. Rapid evaporative ionization mass spectrometry (REIMS) can provide molecular-level information, while enabling fast analysis. REIMS requires minimal sample preparation and it is ideal for the analysis of homogeneous liquid samples, such as beers, within only five seconds. In this article, 32 different beers were analyzed by REIMS in positive and negative ionization modes using a hybrid quadrupole time-of-flight mass spectrometer. The positive and negative MS spectrum blocks were augmented for data fusion. A predictive model by partial least squares discriminant analysis (PLS-DA) was used to discriminate the samples (i) by their brands and (ii) by the beer type (Premium and Standard American lagers). The results showed that REIMS provided a rich fingerprint of beers, which was successfully used to discriminate the brands and types with 96.9% and 97.9% accuracy, respectively. We believe that this proof-of-concept has great potential to be applied on a larger scale for industrial purposes due to its high-throughput.
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Affiliation(s)
| | - Guilherme Post Sabin
- Institute of Chemistry, University of Campinas, 270 Monteiro Lobato, Campinas, São Paulo, 13083-862, Brazil.
- OpenScience, Office 916, 233 Conceição Street, Campinas, São Paulo, 13010-050, Brazil
| | - Leandro Wang Hantao
- Institute of Chemistry, University of Campinas, 270 Monteiro Lobato, Campinas, São Paulo, 13083-862, Brazil.
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4
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Improving the Utilization of Isomaltose and Panose by Lager Yeast Saccharomyces pastorianus. FERMENTATION 2021. [DOI: 10.3390/fermentation7030107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Approximately 25% of all carbohydrates in industrial worts are poorly, if at all, fermented by brewing yeast. This includes dextrins, β-glucans, arabinose, xylose, disaccharides such as isomaltose, nigerose, kojibiose, and trisaccharides such as panose and isopanose. As the efficient utilization of carbohydrates during the wort’s fermentation impacts the alcohol yield and the organoleptic traits of the product, developing brewing strains with enhanced abilities to ferment subsets of these sugars is highly desirable. In this study, we developed Saccharomyces pastorianus laboratory yeast strains with a superior capacity to grow on isomaltose and panose. First, we designed a plasmid toolbox for the stable integration of genes into lager strains. Next, we used the toolbox to elevate the levels of the α-glucoside transporter Agt1 and the major isomaltase Ima1. This was achieved by integrating synthetic AGT1 and IMA1 genes under the control of strong constitutive promoters into defined genomic sites. As a result, strains carrying both genes showed a superior capacity to grow on panose and isomaltose, indicating that Ima1 and Agt1 act in synergy to consume these sugars. Our study suggests that non-GMO strategies aiming to develop strains with improved isomaltose and panose utilization could include identifying strains that overexpress AGT1 and IMA1.
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Petrucci R, Di Matteo P, Sobolev AP, Liguori L, Albanese D, Proietti N, Bortolami M, Russo P. Impact of Dealcoholization by Osmotic Distillation on Metabolic Profile, Phenolic Content, and Antioxidant Capacity of Low Alcoholic Craft Beers with Different Malt Compositions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4816-4826. [PMID: 33855852 PMCID: PMC8154560 DOI: 10.1021/acs.jafc.1c00679] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Beer antioxidants originate mainly from malts, classified as colored, caramel, and roasted, according to the malting process. This study aimed to characterize, in terms of phenolic antioxidants, three types of Pale Ale craft beers brewed using increasing percentage of dark malt (0, 5, and 15% Caraamber malt, called PA100, PA95, PA85, respectively) and to evaluate the impact of dealcoholization by osmotic distillation (OD) on the same antioxidants. All the alcoholic (PA, 6.2-6.8 vol %) and low alcoholic (LA-PA, 1 vol %) beers were analyzed by HPLC-ESI-MS/MS, total phenolic content (TPC), and antioxidant activity (AA): similar phenolic profiles were evidenced and 43 compounds identified or tentatively identified. Some differences were found among PA100, PA95, and PA85: PA85 was richer in free phenolic compounds (10.55 mg/L) and had a higher TPC (463.7 GAE mg/L) and AA (852.1 TE mg/L). LA-PA beers showed the same phenolic profile and similar TPC and AA compared to PA beers; however, there were some differences regarding LA-PA85 (5.91 mg/L). Dealcoholization by OD seemed to weakly affect the phenolic fraction. ESI-MS/MS infusion experiments evidenced oligosaccharides, small organic acids, and amino acids, whose presence was confirmed and quantitated by NMR: besides ethanol and other alcohols, weak to strong loss of low-molecular-weight metabolites was evidenced in LA-PA beers.
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Affiliation(s)
- Rita Petrucci
- Department
of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via del Castro Laurenziano 7, 00161 Rome, Italy
| | - Paola Di Matteo
- Department
of Chemical Engineering Materials Environment, Sapienza University of Rome, Via Eudossiana 18, 00184 Rome, Italy
| | - Anatoly P. Sobolev
- “Segre-Capitani”
Magnetic Resonance Laboratory, Institute for Biological Systems, National Research Council (CNR), via Salaria km 29.300, Monterotondo, 00015 Rome, Italy
| | - Loredana Liguori
- Department
of Industrial Engineering, University of
Salerno, Via Giovanni
Paolo II 132, 84084 Fisciano, Salerno, Italy
| | - Donatella Albanese
- Department
of Industrial Engineering, University of
Salerno, Via Giovanni
Paolo II 132, 84084 Fisciano, Salerno, Italy
| | - Noemi Proietti
- “Segre-Capitani”
Magnetic Resonance Laboratory, Institute for Biological Systems, National Research Council (CNR), via Salaria km 29.300, Monterotondo, 00015 Rome, Italy
| | - Martina Bortolami
- Department
of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via del Castro Laurenziano 7, 00161 Rome, Italy
| | - Paola Russo
- Department
of Chemical Engineering Materials Environment, Sapienza University of Rome, Via Eudossiana 18, 00184 Rome, Italy
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6
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Labrado D, Ferrero S, Caballero I, Alvarez CM, Villafañe F, Blanco CA. Identification by NMR of key compounds present in beer distillates and residual phases after dealcoholization by vacuum distillation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3971-3978. [PMID: 32333388 DOI: 10.1002/jsfa.10441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 03/20/2020] [Accepted: 04/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Nowadays, low alcohol and non-alcohol beer intake has increased due to expanding concerns about healthy diets. However, there are still appreciable differences between non-alcoholic beer and conventional beer, particularly regarding flavor. Vacuum distillation is commonly used to remove ethanol from the beer in industrial processes and it is used here. RESULTS The presence of n-propanol, isobutanol, 3-methylbutanol, 2-methylbutanol, 2-phenylethanol, ethyl acetate, isoamyl acetate, and acetaldehyde, which are key compounds responsible for aroma and flavor of beer, have been analyzed using nuclear magnetic resonance (NMR) spectroscopy in commercial beers and also in the corresponding distillates and residual phases after dealcoholization. CONCLUSION The compounds present in each phase were identified by monodimensional and bidimensional NMR spectra. The compounds that are completely removed or that remain in the residue of the conventional beers studied are described in detail. The presence of these compounds in dealcoholized beer would be beneficial in keeping the aroma and flavor in dealcoholized beer. © 2020 Society of Chemical Industry.
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Affiliation(s)
- David Labrado
- Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos). E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Palencia, Spain
| | - Sergio Ferrero
- GIR MIOMET-IU CINQUIMA-Química Inorgánica, Facultad de Ciencias, Campus Miguel Delibes, Universidad de Valladolid, Valladolid, Spain
| | - Isabel Caballero
- Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos). E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Palencia, Spain
| | - Celedonio M Alvarez
- GIR MIOMET-IU CINQUIMA-Química Inorgánica, Facultad de Ciencias, Campus Miguel Delibes, Universidad de Valladolid, Valladolid, Spain
| | - Fernando Villafañe
- GIR MIOMET-IU CINQUIMA-Química Inorgánica, Facultad de Ciencias, Campus Miguel Delibes, Universidad de Valladolid, Valladolid, Spain
| | - Carlos A Blanco
- Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos). E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Palencia, Spain
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7
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Li M, Du J, Zhang K. Profiling of carbohydrates in commercial beers and their influence on beer quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3062-3070. [PMID: 32077484 DOI: 10.1002/jsfa.10337] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 02/10/2020] [Accepted: 02/19/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND The carbohydrates in beer play an important role as they are essential for fermentation. Any change in their composition may influence the sensory characteristics of the beer and so their determination is of great interest. This study compares the carbohydrates in three types of commercial beer - barley malt beer, wheat beer, and barley malt beer with adjuncts - and examines their influence on beer quality, which is important for selecting raw ingredients and production conditions, and for quality control. RESULTS Among the oligosaccharides in three types of beer, raffinose was the most, followed by maltotetraose, maltotriose and maltose. Monosaccharides were only present in small amounts. Dextrin, oligosaccharides with 2-6 polymerization degree and non-starch polysaccharides (NSP) make up 15.90-34.83%, 17.59-38.63%, and 2.33-7.47% of the total carbohydrates in beer, respectively. The dextrin content and NSP content were significantly (P < 0.05) different in wheat beer and barley malt beer, and their content was significantly (P < 0.01) correlated with the content of extracts in beer. Non-starch polysaccharide, dextrin, trisaccharide, and tetrasaccharide content significantly (P < 0.05) correlated with beer viscosity. These beer samples could be categorized clearly into three groups by principal component analysis. CONCLUSION The oligosaccharides in beer reflect yeast utilization, depending on the type of beer. Dextrin, oligosaccharides with 2-4 polymerization, and NSP, were major carbohydrates in beer. Their composition and concentration influenced its characteristics and quality, and played an important role in the discrimination of different beer types. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Miaomiao Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Jinhua Du
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Kaili Zhang
- Shandong Taishan Beer Limited Co., Tai'an, China
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8
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Day IJ. Matrix-assisted DOSY. PROGRESS IN NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY 2020; 116:1-18. [PMID: 32130955 DOI: 10.1016/j.pnmrs.2019.09.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 08/30/2019] [Accepted: 09/01/2019] [Indexed: 06/10/2023]
Abstract
The analysis of mixtures by NMR spectroscopy is challenging. Diffusion-ordered NMR spectroscopy enables a pseudo-separation of species based on differences in their translational diffusion coefficients. Under the right circumstances, this is a powerful technique; however, when molecules diffuse at similar rates separation in the diffusion dimension can be poor. In addition, spectral overlap also limits resolution and can make interpretation challenging. Matrix-assisted diffusion NMR seeks to improve resolution in the diffusion dimension by utilising the differential interaction of components in the mixture with an additive to the solvent. Tuning these matrix-analyte interactions allows the diffusion resolution to be optimised. This review presents the background to matrix-assisted diffusion experiments, surveys the wide range of matrices employed, including chromatographic stationary phases, surfactants and polymers, and demonstrates the current state of the art.
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Affiliation(s)
- Iain J Day
- School of Life Sciences, University of Sussex, Falmer, Brighton BN1 9QJ, UK.
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9
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Hatzakis E. Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review. Compr Rev Food Sci Food Saf 2018; 18:189-220. [PMID: 33337022 DOI: 10.1111/1541-4337.12408] [Citation(s) in RCA: 135] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 09/28/2018] [Accepted: 10/18/2018] [Indexed: 12/15/2022]
Abstract
Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.
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Affiliation(s)
- Emmanuel Hatzakis
- Dept. of Food Science and Technology, The Ohio State Univ., Parker Building, 2015 Fyffe Rd., Columbus, OH, U.S.A.,Foods for Health Discovery Theme, The Ohio State Univ., Parker Building, 2015 Fyffe Rd., Columbus, OH, U.S.A
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10
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da Silva LA, Flumignan DL, Tininis AG, Pezza HR, Pezza L. Discrimination of Brazilian lager beer by 1H NMR spectroscopy combined with chemometrics. Food Chem 2018; 272:488-493. [PMID: 30309572 DOI: 10.1016/j.foodchem.2018.08.077] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Revised: 08/16/2018] [Accepted: 08/19/2018] [Indexed: 01/01/2023]
Abstract
1H NMR spectroscopy combined with chemometrics was employed to discriminate lager beer samples from two different classes, according to their style and information provided on the label. Partial replacement of barley malt by adjuncts is a common practice adopted by large breweries, which can lead to a decrease in diastatic power, requiring the use of exogenous enzymes. For this reason, small variations in the spectral profile can occur in the carbohydrates region. Many studies have focused on differentiating beers according to type and brewing process. However, there have no studies concerning the discrimination of beers of the same type that differ only in style, using 1H NMR spectroscopy. In this study PCA (first three components explained 81.5% of the dataset variability), PLS-DA and SIMCA models proved to be powerful tool with predict power higher than 90% for distinguishing lager beers based on the raw materials employed in the brewing process.
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Affiliation(s)
- Luis Augusto da Silva
- Institute of Chemistry, São Paulo State University (UNESP), Rua Prof. Francisco Degni 55, Araraquara, Brazil
| | - Danilo Luiz Flumignan
- São Paulo Federal Institute of Education, Science and Technology (IFSP), Rua Stefano D'avassi 625, Matão, Brazil
| | - Aristeu Gomes Tininis
- São Paulo Federal Institute of Education, Science and Technology (IFSP), Rua Stefano D'avassi 625, Matão, Brazil
| | - Helena Redigolo Pezza
- Institute of Chemistry, São Paulo State University (UNESP), Rua Prof. Francisco Degni 55, Araraquara, Brazil
| | - Leonardo Pezza
- Institute of Chemistry, São Paulo State University (UNESP), Rua Prof. Francisco Degni 55, Araraquara, Brazil.
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11
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Nuclear Magnetic Resonance Methodology for the Analysis of Regular and Non-Alcoholic Lager Beers. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0953-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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12
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Pagès G, Gilard V, Martino R, Malet-Martino M. Pulsed-field gradient nuclear magnetic resonance measurements (PFG NMR) for diffusion ordered spectroscopy (DOSY) mapping. Analyst 2017; 142:3771-3796. [DOI: 10.1039/c7an01031a] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The advent of Diffusion Ordered SpectroscopY (DOSY) NMR has enabled diffusion coefficients to be routinely measured and used to characterize chemical systems in solution. Indeed, DOSY NMR allows the separation of the chemical entities present in multicomponent systems and provides information on their intermolecular interactions as well as on their size and shape.
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Affiliation(s)
- G. Pagès
- INRA
- AgroResonance – UR370 Qualité des Produits Animaux
- Saint Genès Champanelle
- France
| | - V. Gilard
- Groupe de RMN Biomédicale
- Laboratoire de Synthèse et Physicochimie de Molécules d'Intérêt Biologique
- UMR CNRS 5068
- Université de Toulouse
- 31062 Toulouse cedex 9
| | - R. Martino
- Groupe de RMN Biomédicale
- Laboratoire de Synthèse et Physicochimie de Molécules d'Intérêt Biologique
- UMR CNRS 5068
- Université de Toulouse
- 31062 Toulouse cedex 9
| | - M. Malet-Martino
- Groupe de RMN Biomédicale
- Laboratoire de Synthèse et Physicochimie de Molécules d'Intérêt Biologique
- UMR CNRS 5068
- Université de Toulouse
- 31062 Toulouse cedex 9
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Sundekilde UK, Meier S. 1H–13C NMR-Based Profiling of Biotechnological Starch Utilization. Anal Chem 2016; 88:9685-9690. [DOI: 10.1021/acs.analchem.6b02555] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ulrik K. Sundekilde
- Department
of Food Science, Aarhus University, Kirstinebjergvej 10, 5792 Årslev, Denmark
| | - Sebastian Meier
- Department
of Chemistry, Technical University of Denmark, Kemitorvet, 2800 Kgs Lyngby, Denmark
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14
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Ma Y, Hou CJ, Fa HB, Huo DQ, Yang M. Synthesis and antioxidant property of hydroxycinnamoyl maltodextrin derivatives. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13226] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Yi Ma
- Key Laboratory of Biorheology Science and Technology; Ministry of Education; College of Bioengineering; Chongqing University; Chongqing 400044 China
- Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province; College of Bioengineering; Sichuan University of Science and Engineering; Zigong 643000 China
| | - Chang-Jun Hou
- Key Laboratory of Biorheology Science and Technology; Ministry of Education; College of Bioengineering; Chongqing University; Chongqing 400044 China
| | - Huan-Bao Fa
- Key Laboratory of Biorheology Science and Technology; Ministry of Education; College of Bioengineering; Chongqing University; Chongqing 400044 China
| | - Dan-Qun Huo
- Key Laboratory of Biorheology Science and Technology; Ministry of Education; College of Bioengineering; Chongqing University; Chongqing 400044 China
| | - Mei Yang
- Key Laboratory of Biorheology Science and Technology; Ministry of Education; College of Bioengineering; Chongqing University; Chongqing 400044 China
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15
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Mannina L, Marini F, Antiochia R, Cesa S, Magrì A, Capitani D, Sobolev AP. Tracing the origin of beer samples by NMR and chemometrics: Trappist beers as a case study. Electrophoresis 2016; 37:2710-2719. [DOI: 10.1002/elps.201600082] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2016] [Revised: 06/15/2016] [Accepted: 06/24/2016] [Indexed: 12/27/2022]
Affiliation(s)
- Luisa Mannina
- Dipartimento di Chimica e Tecnologie del Farmaco; Sapienza Università di Roma; Rome Italy
- Istituto di Metodologie Chimiche, CNR; Laboratorio di Risonanza Magnetica Nucleare “Annalaura Segre,”; Monterotondo Rome Italy
| | - Federico Marini
- Dipartimento di Chimica; Sapienza Università di Roma; Rome Italy
| | - Riccarda Antiochia
- Dipartimento di Chimica e Tecnologie del Farmaco; Sapienza Università di Roma; Rome Italy
| | - Stefania Cesa
- Dipartimento di Chimica e Tecnologie del Farmaco; Sapienza Università di Roma; Rome Italy
| | - Antonio Magrì
- Dipartimento di Chimica; Sapienza Università di Roma; Rome Italy
| | - Donatella Capitani
- Istituto di Metodologie Chimiche, CNR; Laboratorio di Risonanza Magnetica Nucleare “Annalaura Segre,”; Monterotondo Rome Italy
| | - Anatoly P. Sobolev
- Istituto di Metodologie Chimiche, CNR; Laboratorio di Risonanza Magnetica Nucleare “Annalaura Segre,”; Monterotondo Rome Italy
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16
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Development of brewing science in (and since) the late 19th century: Molecular profiles of 110–130year old beers. Food Chem 2015; 183:227-34. [DOI: 10.1016/j.foodchem.2015.03.051] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2014] [Revised: 03/12/2015] [Accepted: 03/14/2015] [Indexed: 11/18/2022]
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17
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Petersen BO, Motawie MS, Møller BL, Hindsgaul O, Meier S. NMR characterization of chemically synthesized branched α-dextrin model compounds. Carbohydr Res 2015; 403:149-56. [DOI: 10.1016/j.carres.2014.05.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2014] [Revised: 05/14/2014] [Accepted: 05/19/2014] [Indexed: 11/16/2022]
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18
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Petersen BO, Lok F, Meier S. Probing the structural details of xylan degradation by real-time NMR spectroscopy. Carbohydr Polym 2014; 112:587-94. [DOI: 10.1016/j.carbpol.2014.06.049] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Revised: 06/10/2014] [Accepted: 06/13/2014] [Indexed: 10/25/2022]
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