| Detection of Certain Hop Oil Constituents in Brewing Products | 1964/05/01 | English | 143 |
| A New Universal Beer Agar Medium for the Enumeration of Wort and Beer Microorganisms | 1968/05/01 | English | 20 |
| Polyphenols and Beer Flavor | 1973/04/01 | English | 20 |
| An Index of Deterioration in Hops (Humulus Lupulus) | 1970/05/01 | English | 18 |
| Identifcation of a Compound Responsible for Cardboard Flavor in Beer | 1970/05/01 | English | 18 |
| Dicarbonyls, Reductones, and Heterocyclics Produced by Reactions of Reducing Sugars with Secondary Amine Salts | 1963/05/01 | English | 17 |
| Beta-Glucans in Malting and Brewing. I. Influence of Beta-Glucans on the Filtration of Strong Beers | 1966/05/01 | English | 17 |
| Mechanism of Diacetyl Formation in Beer | 1968/05/01 | English | 16 |
| Studies of Hop Quality | 1951/05/01 | English | 16 |
| Determination of Volatile Sulfur Compounds: I. Hydrogen Sulfide | 1953/05/01 | English | 15 |
| Analysis of Carbohydrate Mixtures by Liquid Chromatography | 1973/04/01 | English | 14 |
| Diacetyl and Beer Fermentation | 1970/05/01 | English | 14 |
| A Study of Hop Bitters (Isohumulones) in Beer | 1956/05/01 | English | 13 |
| Analysis of Hop Components by Ion Exchange Chromatography. I. Hops and Hop Extracts | 1971/05/01 | English | 13 |
| Gas Chromatography of Volatiles in Beer during its Brewing, Fermentation, and Storage. III. Quantitative Effect of Physical, Chemical, and Physiological Variables | 1961/05/01 | English | 13 |
| Some Aspects of the Formation of Dimethyl Sulfide through Brewer's Yeast and Beer Spoilage Microorganisms | 1975/06/01 | English | 12 |
| The Varied Response of Brewing Yeasts to Oxygen and Sterol Treatment | 1972/04/01 | English | 12 |
| A Method for the Determination of Dissolved Oxygen and its Application to the Brewing Process | 1960/05/01 | English | 12 |
| The Diversity of Barley and Malt β-Glucans | 1975/03/01 | English | 11 |
| Counter Current Distribution of Hop Constituents the Isolation and Properties of Cohumulone | 1953/05/01 | English | 11 |
| Effects of Fusarium Isolates Applied During Malting on Properties of Malt | 1962/05/01 | English | 11 |
| Factors Essential for the Evolution of Sunstruck Flavor | 1963/05/01 | English | 10 |
| Some Observations on Co-Flocculation in Saccharomyces cerevisiae | 1972/04/01 | English | 10 |
| A Differential Medium for Detection of Wild Yeast in the Brewery | 1970/05/01 | English | 10 |
| Simplified Determination of Beer Volatiles by Gas Chromatography | 1969/05/01 | English | 10 |
| Phenolic Characteristics in Brewing. I | 1963/05/01 | English | 10 |
| Phenolic Characteristics in Brewing. III. The Role of Yeast | 1965/05/01 | English | 10 |
| Determination of Taste Thresholds for a Wide Range of Volatile and Nonvolatile Compounds in Beer | 1968/05/01 | English | 10 |
| Determination of Volatile Sulfur Compounds | 1955/05/01 | English | 10 |
| Melanoidins in the Brewing Processes. I. Formation of Aldehydes during Wort Boiling | 1956/05/01 | English | 10 |