All Stories

  1. Study on the buffering capacity of wort

    Article • Journal of the Institute of Brewing, December 2015, Wiley

    Dr Hong Li

  2. The chemistry of sour taste and the strategy to reduce the sour taste of beer

    Article • Food Chemistry, October 2015, Elsevier

    Dr Hong Li

  3. A study on kinetics of beer ageing and development of methods for predicting the time to detection of flavour changes in beer

    Article • Journal of the Institute of Brewing, January 2015, Wiley

    Dr Hong Li

  4. Determination of Purines in Beer by HPLC Using a Simple and Rapid Sample Pretreatment

    Article • Journal of the American Society of Brewing Chemists, January 2015, Scientific Societies

    Dr Hong Li

  5. HPLC Method for Determining the Formaldehyde Content of Beer

    Article • Journal of the American Society of Brewing Chemists, January 2015, Scientific Societies

    Dr Hong Li

  6. Rapid Determination of Low-Level Sulfur Compounds in Beer by Headspace Gas Chromatography with a Pulsed Flame Photometric Detector

    Article • Journal of the American Society of Brewing Chemists, January 2008, Scientific Societies

    Dr Hong Li