Harmonie Bettenhausen

Faculty Lecturer

University of Kentucky

United States

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Harmonie Bettenhausen is a Faculty Lecturer at the University of Kentucky, USA. Her research focuses on the quality and flavor contributions of barley and hops in malting and brewing, as well as the application of mass spectrometry and chemometrics in food quality assessment. Notable works include studies on the genetic basis of barley flavor, variations in grain quality, and the effects of different processing conditions on flavor profiles of malt and chocolate.

Articles (10)

Year:

2024

Year:

2023

Year:

2023

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2023

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2022

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2022

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2021

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2021

Year:

2021

Year:

2020

Collaborators (3)

Michael Féchir

Tandem-Professor

BMW Group

GERMANY

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Jessica Prenni

Professor

Colorado State University

UNITED STATES

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Thomas Shellhammer

Oregon State University

UNITED STATES

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Harmonie Bettenhausen

Research Interests

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Articles (10)

The Malting Barley Blues

Rapid Characterization of Hops (Humulus lupulus) Using DART-MS and Chemometrics

Barley Variety and Growing Location Provide Nuanced Contributions to Beer Flavor Using Elite Germplasm in Commercial-Type Malts and Beers

Variation in quality of grains used in malting and brewing

Continued Exploration of Barley Genotype Contribution to Base Malt and Beer Flavor Through the Evaluation of Lines Sharing Maris Otter<sup>®</sup> Parentage

Genetic basis of barley contributions to beer flavor

Evaluation of ambient mass spectrometry tools for assessing inherent postharvest pepper quality

Comprehensive Analysis of Different Contemporary Barley Genotypes Enhances and Expands the Scope of Barley Contributions to Beer Flavor

Mass Spectrometry Metabolomics of Hot Steep Malt Extracts and Association to Sensory Traits

Effects of time and temperature during melanging on the volatile profile of dark chocolate

Collaborators (3)

Michael Féchir

Jessica Prenni

Thomas Shellhammer

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