D. Ryder

发表

Investigation of Beer Flavor by Gas Chromatography-Olfactometry1

A. Murakami, H. Goldstein, Alfonso Navarro, 2003 .

Independent role of beer proteins, melanoidins and polysaccharides in foam formation

H. Goldstein, D. Ryder, Lance T. Lusk, 1995 .

Immobilized Cell Technology in Beer Production

C. A. Masschelein, J. Simon, D. Ryder, 1994 .

The Bitter, Twisted Truth of the Hop: 50 Years of Hop Chemistry

D. Ryder, P. Ting, 2017 .

Diverse yeasts for diverse fermented beverages and foods.

J. Steele, C. T. Hittinger, D. Ryder, 2018, Current opinion in biotechnology.

Determination of sodium vinyl sulphonate in water-soluble polymers using capillary zone electrophoresis

D. Ryder, 1992 .

Analysis of aldehydes in beer using solid-phase microextraction with on-fiber derivatization and gas chromatography/mass spectrometry.

P. Veselý, Petr Vesely, Lance Lusk, 2003, Journal of agricultural and food chemistry.

The impact of fermentation temperature on yeast reductase activity

P. Veselý, D. Ryder, Lance T. Lusk, 2004 .

Glycolytic Flux in Lager Yeast Fermentations: Application of Isotachophoresis and Bioluminescence for Measurement of Cellular Intermediates

C. A. Masschelein, D. Ryder, D. Woods, 1983 .

Thermal Isomerization of Cohumulone1

D. Ryder, S. Kay, P. Ting, 2009 .

The Growth Process of Brewing Yeast and the Biotechnological Challenge

C. A. Masschelein, D. Ryder, 1985 .

Separation and Identification of Stereoisomers of Isomerized α-Acid Derivatives by HPLC/DAD and Electrospray HPLC/MS1

D. Ryder, S. Kay, P. Ting, 2007 .

Identification of Antiradical Hop Compounds1

D. Ryder, Lance T. Lusk, S. Kay, 2008 .

Resolution of (±)-Tetrahydrocohumulones and Properties of Their Isomerized Derivatives1

D. Ryder, P. Ting, Jason Pratt, 2011 .

Water-soluble hop flavour precursors and their role in beer flavour

H. Goldstein, D. Ryder, A. Navarro, 1999 .

Key Olfactory Cues for Beer Oxidation1

D. Ryder, Lance T. Lusk, S. Kay, 2012 .

Beer Photooxidation Creates Two Compounds with Aromas Indistinguishable from 3-Methyl-2-butene-1-thiol

A. Murakami, D. Ryder, Lance T. Lusk, 2009 .

Immobilized Yeast Bioreactor Systems for Continuous Beer Fermentation

Jeffrey F. Fehring, Murthy Tata, S. Bromberg, 1999, Biotechnology progress.

Barley β-Glucan and Beer Foam Stability

D. Ryder, Lance T. Lusk, S. Kay, 2001 .