Hop (Humulus lupulus) is cultivated for industrial purposes, primarily for brewing, but also for pharmaceutical and cosmetic applications. The hop cones are valued for their secondary metabolites, including bitter acids and prenylflavonoids. The obje...
As daily lifestyle is closely associated with mental illnesses, diet-based preventive approaches are receiving attention. Supplementation with hop bitter acids such as iso-α-acids (IAA) and mature hop bitter acids (MHBA) improves mood states in...
Dementia and cognitive decline are global public health problems. Moderate consumption of alcoholic beverages reduces the risk of dementia and cognitive decline. For instance, resveratrol, a polyphenolic compound found in red wine, has been well stud...
Garlic is a spice widely used worldwide, but ingestion of garlic can cause unpleasant breath odor that can be offensive in interpersonal interactions. Among several sulfur-containing components of garlic, allyl methyl sulfide is considered the primar...
Historically, hop cones (Humulus lupulus) have been used since ancient times as a remedy for many ailments and, as a source of polyphenols and bitter acids, is very effective in the treatment of metabolic syndrome (MS). Hop flavonoids, particularly x...
Hop (Humulus lupulus L.) is a crucial ingredient in beer, valued for its bitter acids and essential oils. Traditionally cultivated in temperate regions, hop production faces challenges from climate change, necessitating the exploration of new growing...
Humulus lupulus L. is an essential source of aroma compounds, hop bitter acids, and xanthohumol derivatives mainly exploited as flavourings in beer brewing and with demonstrated potential for the treatment of certain diseases. To acquire a comprehens...
Viroids are small infectious pathogens, composed of a short single-stranded circular RNA. Hop (Humulus lupulus L.) plants are hosts to four viroids from the family Pospiviroidae. Hop latent viroid (HLVd) is spread worldwide in all hop-growing regions...
Hops are widespread as a wild plant in almost all Northern and Central Italy, and the characterization of wild populations is attracting considerable interest in verifying their potential use. The development of hops as agricultural crop can be an in...
Annually, 221 million tons of agro-food by-products are generated worldwide, causing diverse environmental issues due to incorrect discharge. Hot trub, spent hops, brewer’s spent grains, and brewer’s spent yeast are the by-products produc...
The hop variety Saaz is well known over the world and is usually used for brewing of lager beers. Recently, the new related varieties Saaz Late, Brilliant, Comfort, and Shine were registered. Information about these varieties is splintered and often...
This work investigates the efficiency of supercritical fluid extraction of hops with a variety of solvents including carbon dioxide (CO2), propane, sulfur hexafluoride (SF6), and dimethyl ether (DME) at various densities (low-density and high-density...
The article presents the optimization of supercritical CO2 extraction (SFE-CO2) parameters using response surface methodology (RSM) with central composite design (CCD) in order to produce single variety hop (cv. Ella) extracts with high yield and str...
This study evaluated the effect of freezing and frozen storage at three temperatures (−20, −30, −40 °C) on hop (Humulus lupulus L.) secondary metabolites and antioxidant capacity. These temperatures were selected based on the gl...
Humulus lupulus, commonly known as hop, is a climbing plant whose female cones impart beer’s characteristic bitterness and aroma and also serve as a preservative. In this study, we conducted a meta-analysis to investigate the antimicrobial acti...
Hops (Humulus lupulus L.) are a phytochemical resource rich in bitter acids, prenylated flavonoids, and essential oils with antimicrobial, antifungal, antioxidant, and anti-inflammatory activities relevant to animal production. This review critically...
Hop (Humulus lupulus L.) is a plant used as an ingredient in beer or employed for its anti-inflammatory properties. The cultivation of hops is currently dedicated to the brewing industry, where mainly female flowers are used, whereas aerial parts, su...
Background: Hop cultivation requires an abundant quantity of nutrients to reach higher cone yield and quality. The aim of this work was the evaluation of different fertilization plans to obtain an improvement in product quality. Methods: Foliar analy...
This study describes the development and optimisation of a process for the extraction and fractionation of high-value compounds from hops. Firstly, the efficacy of ten organic solvents was compared for performing the initial solid–liquid extrac...
The hop plant is seasonal, but beer production continues throughout the whole year. The quality of hops begins to decrease immediately after harvesting; therefore, maintaining the highest possible quality is important. A good indicator of hop freshne...
Hops are an indispensable ingredient in beer, and the differences in their chemical composition impart the various tastes and aromas associated with different beers. However, during storage, hops undergo changes in their chemical composition. Here, t...
Hops are an important component of beer brewing, providing aromatic and bittering properties that are essential to consumer appeal. A significant amount of hop residue is generated in the dry-hop brewing process that cannot be reused due to bittering...
In this study, freeze-drying microencapsulation was proposed as a technology for the production of powdered hop extracts with high stability intended as additives/ingredients in innovative formulated food products. The effects of different carriers (...
The aim of the study was to assess the yield of cones and the quality of six hop varieties (“Iunga”, “Lubelski”, “Sybilla”, “Magnum”, “Lomik”, “Marynka”) in terms of their suitability for beer production, under the conditions of the Małopolska Vistul...
In recent years, the use of hop extracts in industrial and home brewing processes as an alternative to hop cones or pellets usually added to wort during boiling has become increasingly popular. These extracts represent concentrated sources of bitter...
Poultry litter is a valuable crude protein feedstuff for ruminants, but it must be treated to kill pathogens before feeding. Composting effectively kills pathogens, but it risks losing ammonia to volatilization or leaching during degradation of uric...
Hops (Humulus lupulus L.) is a plant species with a multitude of uses in medicine, food science and agriculture. Xanthohumol, the major prenylflavonoid in hop cone extract, possesses anti-cancer activity. Xanthohumol also exhibits strong antimicrobia...
Hops (Humulus lupulus L.) are a critical component in beer brewing. The growing demand for craft beer has increased interest in hop cultivation in non-traditional regions where unfavorable climatic conditions hinder optimal yield and quality. To addr...
The medicinal potential of hop (Humulus lupulus L.) is widely cited in ancient literature and is also allowed in several official pharmacopoeias for the treatment of a variety of ailments, mainly related to anxiety states. This is due to the plethora...
Innovation in the beer market focuses on research into the different ingredients that make up this popular and sought-after beverage. Some of these innovations have focused on the use of autochthonous ingredients, which bring added value to products,...
Humulus lupulus, or hops, is a vital ingredient in brewing, contributing bitterness, flavor, and aroma. The female plants produce strobiles rich in essential oils and acids, along with bioactive compounds like polyphenols, humulene, and myrcene, whic...
Humulus lupulus (hop) is a necessary material in beer brewing because its female inflorescences (called hop cones) give a floral aroma, bitterness and foam stability to beer. Various aspects of growth conditions in the cultivation area, especially te...
The present study aimed to chemically and sensorially characterize hop samples, cv Cascade, grown in two different Italian regions (Latium and Tuscany) as well as their derived beers by a multi analytical approach. Significant differences in bitter a...
Hop latent viroid (HLVd) is the biggest concern for cannabis and hop growers worldwide. Although most HLVd-infected plants remain asymptomatic, research on hops has demonstrated a decrease in both the α-bitter acid and terpene content of hop co...
The value of hops (Humulus lupulus L.) in beer production has been undisputed for centuries. Hops is rich in humulones and lupulones which gives the characteristic aroma and bitter taste, and preserves this golden drink against growing bacteria and m...
Background/Objectives: Humulus lupulus (hops) are a perennial, dioecious plant widely cultivated for beer production, used for their distinguishing aroma and bitterness—traits that confer high added value status. Various hop-derived compounds h...
Hop plant (Humulus lupulus L.) has been used by humans for ages, presumably first as a herbal remedy, then in the manufacturing of different products, from which beer is the most largely consumed. Female hops cones have different useful chemical comp...
The interest in the production of hops in Brazil, motivated by the third position in the world ranking of beer producers and the growth of the craft brewery business, justifies the intensification of studies into its adaptation to local growing condi...
The antioxidant activity of beers comes mainly from phenolic compounds and melanoidins. The aim of this research was to evaluate the effect of technological operations, especially the ethanol fermentation process using top fermentation brewer’s yeast...
Hop (Humulus lupulus L.) is grown mainly for the production of beer. The flowers of the female plant give it the bitter taste and pungent aroma. There are a large number of hop varieties differing in their α-acid content, essential oil levels a...
Beer is a fermented beverage widely consumed worldwide with high nutritional and biological value due to its bioactive components. It has been described that both alcoholic and non-alcoholic beer have several nutrients derived from their ingredients...
Background: Northern Italy has an enormous heritage of hop biodiversity that need to be exploited and studied. The preservation and valorization through the characterization of the existent biodiversity is a primary goal of the European Green Deal 20...
Hop polyphenols contribute to beer stability and possess a wide range of biological activities; however, information on how extraction conditions influence their recovery and antioxidant potential remains limited. This study aimed to compare hot-wate...
In this work, an innovative coating strategy that is able to prolong the shelf-life of fresh-cut kiwifruit was proposed, and the effectiveness of the procedure was evaluated for a period of ten days under cold storage (4 °C). Alginate (2% m/v) functi...
Apart from the importance of bittering acids in the brewing sector, hops also produce terpene-rich essential oils, recognised for their therapeutic benefits. Agri-processing practices of this crop in South Africa produce tonnes of discarded (waste) p...
Hop-derived compounds have been subjected to numerous biomedical studies investigating their impact on a wide range of pathologies. Isomerised bitter acids (isoadhumulone, isocohumulone and isohumulone) from hops, used in the brewing process of beer,...
The hop plant (Humulus lupulus L.) produces several valuable secondary metabolites, such as prenylflavonoid, bitter acids, and essential oils. These compounds are biosynthesized in glandular trichomes (lupulin glands) endowed with pharmacological pro...
For centuries, natural medicines have represented the only option for treating human diseases and, nowadays, plant phytochemicals are considered as promising compounds to treat or prevent chronic conditions. Among them, hop flowers (Humulus lupulus L...
The well-known hop variety, Saaz, which gives the Pilsner lager beer its characteristic hop aroma, may be threatened by climate change in the future. Therefore, new Saaz-related hop varieties, including Saaz Late, Saaz Brilliant, Saaz Comfort, and Sa...
Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans M...
of 2