. "The content of hop prenylflavonoids in Czech and foreign beers" . "8"^^ . "0023-5830" . "hops and beer; xanthohumol and isoxanthohumol; liquid chromatography"@en . "1"^^ . . "The content of hop prenylflavonoids in Czech and foreign beers" . "RIV/14864347:_____/10:#0000308!RIV11-MSM-14864347" . "1"^^ . . . "The content of hop prenylflavonoids in Czech and foreign beers"@en . . "[61E4B801AFAE]" . "1" . "Kvasn\u00FD pr\u016Fmysl" . "RIV/14864347:_____/10:#0000308" . . "Krofta, Karel" . . "CZ - \u010Cesk\u00E1 republika" . . . . . "251952" . "The content of hop prenylflavonoids in Czech and foreign beers"@en . "56" . . . "Content of isoxanthohumol (IX) in most of Czech and foreign beer brands did not exceed limit of 2000 mg.l-1. Concentration of xanthohumol (XN) was up to 100 mg.l-1. The most of prenylflavonoids out of all investigated beers were found in Czech dark 12 % lager - 2500 mg.l-1 IX a 500 mg.l-1 XN. In average less prenylflavonoids were found in draught and alcohol-free beer brands due to lower hopping rate and higher proportion of CO2-extracts. Level of IX in beer can be influenced by choice of hop veriety with higher XN/alpha acid ratio. The most of prenylflavonoids is inserted into brewing process if vatieties Sl\u00E1dek and Saaz are used for hopping. Total rate of xanthohumol utilisation during beer production in full-scale is approximately 20-30 %. Tracing of the stability of IX and XN contents in bottled beers which was done in the time period of 3 months showed, that concentration of isoxanthohumol is reduced by 10-15 % based on storage temperature."@en . . . "Content of isoxanthohumol (IX) in most of Czech and foreign beer brands did not exceed limit of 2000 mg.l-1. Concentration of xanthohumol (XN) was up to 100 mg.l-1. The most of prenylflavonoids out of all investigated beers were found in Czech dark 12 % lager - 2500 mg.l-1 IX a 500 mg.l-1 XN. In average less prenylflavonoids were found in draught and alcohol-free beer brands due to lower hopping rate and higher proportion of CO2-extracts. Level of IX in beer can be influenced by choice of hop veriety with higher XN/alpha acid ratio. The most of prenylflavonoids is inserted into brewing process if vatieties Sl\u00E1dek and Saaz are used for hopping. Total rate of xanthohumol utilisation during beer production in full-scale is approximately 20-30 %. Tracing of the stability of IX and XN contents in bottled beers which was done in the time period of 3 months showed, that concentration of isoxanthohumol is reduced by 10-15 % based on storage temperature." . "Z(MSM1486434701)" .