1Comparative analysis of the aroma profile of pineapple beers brewed with juice added at different times

作者： Yang, Qing; Chen, Ming; Tu, Jingxia; Gong, Xiao; Yuan, Yuan; Xiuyan, Zheng; SCI

机构： Guangzhou Nansha Zhujiang Brewery Co Ltd, R&D Dept, Tongfa Rd,3 Wanqingsha Town, Guangzhou, Peoples R China; Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Renmingdadaonan 48, Zhanjiang, Peoples R China; Guizhou Inst Integrated Agr Dev, Jinxin Community 1, Guiyang, Peoples R China;

来源：JOURNAL OF THE INSTITUTE OF BREWING

关键词： Addition time; pineapple juice; fruit beer; volatile organic compounds; aroma profile

年份：2023

2Discrimination of Fruit Beer Based on Fingerprints by Static Headspace-Gas Chromatography-Ion Mobility Spectrometry

作者： Yang, Qing; Tu, Jingxia; Chen, Ming; Gong, Xiao; Gong, Xiao; SCI

机构： Guangzhou Nansha Zhujiang Brewery Co Ltd, R&D Dept, Guangzhou, Peoples R China; Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Zhanjiang, Peoples R China;

来源：JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

关键词： Beer; fingerprint; fruit; mobility spectrometry; principal component analysis; static headspace-gas chromatograph-ion; volatile organic compounds

3Characterization of antioxidant activities and volatile profiles of pineapple beer during the brewing process

作者： Gong, Xiao; Yang, Qing; Chen, Ming; Tu, Jingxia; Gong, Xiao; Li, Bing; Ren, Fang; SCI

机构： Guangzhou Zhujiang Brewery Co Ltd, Modiesha St 118, Guangzhou 510308, Peoples R China; Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Renmindadaonan 48, Zhanjang 524001, Peoples R China; South China Univ Technol, Ctr Starch & Plant Prot Deep Proc, Sch Food Sci & Engn,Minist Educ, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Wushan Rd 483, Guangzhou 510640, Peoples R China; Shandong Hanon Sci Instruments Co Ltd, Linyi Garden East St 16, Dezhou 251500, Peoples R China;

来源：JOURNAL OF FOOD AND NUTRITION RESEARCH

关键词： pineapple beer; brewing process; antioxidant activity; volatile organic compound

年份：2022