1Department of Psychology, Zlotowski Center for Neuroscience, Ben-Gurion University of the Negev, Beer-Sheva, Israel 2Department of Cognitive Sciences, Ben-Gurion University of the Negev, Beer-Sheva, Israel 3Department of Computer Sciences, Ben-Gurion University of the Negev, Beer-Sheva, Israel 4Department of Learning Disabilities and Edmond J. Safra Brain Research Center for the Study of Learn...

BACKGROUND Malaria and alcohol consumption both represent major public health problems. Alcohol consumption is rising in developing countries and, as efforts to manage malaria are expanded, understanding the links between malaria and alcohol consumption becomes crucial. Our aim was to ascertain the effect of beer consumption on human attractiveness to malaria mosquitoes in semi field conditions...

Flavor quality is of major importance to the consumer, but the flavor characteristics of beer appear to deteriorate greatly with time, at a rate depending on the composition of the beer and its storage conditions (notably pH). Prior to identifying the influence of pH on the development of the most intense staling flavors found in aged lager beers, the corresponding key flavor compounds were det...

Current pharmacotherapies for alcohol dependence in humans (e.g., naltrexone, acamprosate) are meeting with only limited therapeutic success. The development of novel pharmacotherapies is urgently needed but is reliant upon the screening of large numbers of candidate "anticraving" drugs using appropriate animal models. The development of animal models is complex because (1) laboratory animals a...

During beer fermentation, the brewer's yeast Saccharomyces cerevisiae experiences a variety of shifting growth conditions, culminating in a low-oxygen, low-nutrient, high-ethanol, acidic environment. In beers that are bottle conditioned (i.e., carbonated in the bottle by supplying yeast with a small amount of sugar to metabolize into CO2), the S. cerevisiae cells must overcome these stressors t...

Fluorometry, ion-exchange chromatography, electrophoretic separations and Fourier transform±infrared (FT±IR) spectra were used to determine and characterize amino acids and proteins in 15 di€erent beer samples. Proteins precipitated by ammonium sulfate yielded complex electrophoretic patterns. The major bands corresponded to 45±40 kDa as determined by a two-dimensional gel electrophoresis (2-DE...