BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

121 related articles for article (PubMed ID: 10552605)

  • 1. Monoclonal antibody probe for assessing beer foam stabilizing proteins.
    Onishi A; Proudlove MO; Dickie K; Mills EN; Kauffman JA; Morgan MR
    J Agric Food Chem; 1999 Aug; 47(8):3044-9. PubMed ID: 10552605
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Positive and negative impacts of specialty malts on beer foam: a comparison of various cereal products for their foaming properties.
    Combe AL; Ang JK; Bamforth CW
    J Sci Food Agric; 2013 Jul; 93(9):2094-101. PubMed ID: 23450736
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material.
    Steiner E; Auer A; Becker T; Gastl M
    J Sci Food Agric; 2012 Mar; 92(4):803-13. PubMed ID: 21969182
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Development of DNA markers associated with beer foam stability for barley breeding.
    Iimure T; Kihara M; Ichikawa S; Ito K; Takeda K; Sato K
    Theor Appl Genet; 2011 Jan; 122(1):199-210. PubMed ID: 20827457
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Mutation analysis of barley malt protein Z4 and protein Z7 on beer foam stability.
    Iimure T; Kimura T; Araki S; Kihara M; Sato M; Yamada S; Shigyou T; Sato K
    J Agric Food Chem; 2012 Feb; 60(6):1548-54. PubMed ID: 22251057
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Proteins influencing foam formation in wine and beer: the role of yeast.
    Blasco L; Viñas M; Villa TG
    Int Microbiol; 2011 Jun; 14(2):61-71. PubMed ID: 22069150
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of the combination of hydrophobic polypeptides, iso-alpha acids, and malto-oligosaccharides on beer foam stability.
    Ferreira IM; Jorge K; Nogueira LC; Silva F; Trugo LC
    J Agric Food Chem; 2005 Jun; 53(12):4976-81. PubMed ID: 15941344
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Immunochemical determination of gluten in malts and beers.
    Dostálek P; Hochel I; Méndez E; Hernando A; Gabrovská D
    Food Addit Contam; 2006 Nov; 23(11):1074-8. PubMed ID: 17071509
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1.
    Van Nierop SN; Evans DE; Axcell BC; Cantrell IC; Rautenbach M
    J Agric Food Chem; 2004 May; 52(10):3120-9. PubMed ID: 15137863
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Detection and estimation of the barley prolamin content of beer and malt to assess their suitability for patients with coeliac disease.
    Ellis HJ; Freedman AR; Ciclitira PJ
    Clin Chim Acta; 1990 Aug; 189(2):123-30. PubMed ID: 2204500
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The influence of barley malt protein modification on beer foam stability and their relationship to the barley dimeric alpha-amylase inhibitor-I (BDAI-I) as a possible foam-promoting protein.
    Okada Y; Iimure T; Takoi K; Kaneko T; Kihara M; Hayashi K; Ito K; Sato K; Takeda K
    J Agric Food Chem; 2008 Feb; 56(4):1458-64. PubMed ID: 18237135
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Purification and structural characterization of LTP1 polypeptides from beer.
    Jégou S; Douliez JP; Mollé D; Boivin P; Marion D
    J Agric Food Chem; 2000 Oct; 48(10):5023-9. PubMed ID: 11052772
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Foam-stabilizing effects and cling formation patterns of iso-alpha-acids and reduced iso-alpha-acids in lager beer.
    Kunimune T; Shellhammer TH
    J Agric Food Chem; 2008 Sep; 56(18):8629-34. PubMed ID: 18729457
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Purification of barley dimeric α-amylase inhibitor-1 (BDAI-1) and avenin-like protein-a (ALP) from beer and their impact on beer foam stability.
    Iimure T; Kihara M; Sato K; Ogushi K
    Food Chem; 2015 Apr; 172():257-64. PubMed ID: 25442552
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Suitability of unmalted quinoa for beer production.
    Kordialik-Bogacka E; Bogdan P; Pielech-Przybylska K; Michałowska D
    J Sci Food Agric; 2018 Oct; 98(13):5027-5036. PubMed ID: 29603254
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Probing heat-stable water-soluble proteins from barley to malt and beer.
    Perrocheau L; Rogniaux H; Boivin P; Marion D
    Proteomics; 2005 Jul; 5(11):2849-58. PubMed ID: 15986330
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Proteomics, peptidomics, and immunogenic potential of wheat beer (Weissbier).
    Picariello G; Mamone G; Cutignano A; Fontana A; Zurlo L; Addeo F; Ferranti P
    J Agric Food Chem; 2015 Apr; 63(13):3579-86. PubMed ID: 25793656
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Novel prediction method of beer foam stability using protein Z, barley dimeric alpha-amylase inhibitor-1 (BDAI-1) and yeast thioredoxin.
    Iimure T; Takoi K; Kaneko T; Kihara M; Hayashi K; Ito K; Sato K; Takeda K
    J Agric Food Chem; 2008 Sep; 56(18):8664-71. PubMed ID: 18710245
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Comparative analysis of the effect of protein Z
    Niu C; Han Y; Wang J; Zheng F; Liu C; Li Y; Li Q
    Int J Biol Macromol; 2018 Jan; 106():241-247. PubMed ID: 28823701
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process.
    Bravi E; Perretti G; Buzzini P; Della Sera R; Fantozzi P
    J Agric Food Chem; 2009 Jul; 57(14):6279-84. PubMed ID: 19601666
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.