These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

202 related articles for article (PubMed ID: 11600048)

  • 1. Evidence of the glycation and denaturation of LTP1 during the malting and brewing process.
    Jégou S; Douliez JP; Mollé D; Boivin P; Marion D
    J Agric Food Chem; 2001 Oct; 49(10):4942-9. PubMed ID: 11600048
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Stability of barley and malt lipid transfer protein 1 (LTP1) toward heating and reducing agents: relationships with the brewing process.
    Perrocheau L; Bakan B; Boivin P; Marion D
    J Agric Food Chem; 2006 Apr; 54(8):3108-13. PubMed ID: 16608238
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Optimised purification and characterisation of lipid transfer protein 1 (LTP1) and its lipid-bound isoform LTP1b from barley malt.
    Nieuwoudt M; Lombard N; Rautenbach M
    Food Chem; 2014 Aug; 157():559-67. PubMed ID: 24679818
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. Mashing performance as a function of malt particle size in beer production.
    Yin Tan W; Li M; Devkota L; Attenborough E; Dhital S
    Crit Rev Food Sci Nutr; 2023; 63(21):5372-5387. PubMed ID: 34937436
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Impact of low hydration of barley grain on β-glucan degradation and lipid transfer protein (LTP1) modifications during the malting process.
    Runavot JL; Bakan B; Geneix N; Saulnier L; Moco K; Guillon F; Corbineau F; Boivin P; Marion D
    J Agric Food Chem; 2011 Aug; 59(15):8256-64. PubMed ID: 21631113
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Brewing with malted barley or raw barley: what makes the difference in the processes?
    Kok YJ; Ye L; Muller J; Ow DS; Bi X
    Appl Microbiol Biotechnol; 2019 Feb; 103(3):1059-1067. PubMed ID: 30515549
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 2D-HPLC and MALDI-TOF/TOF analysis of barley proteins glycated during brewing.
    Petry-Podgórska I; Zídková J; Flodrová D; Bobálová J
    J Chromatogr B Analyt Technol Biomed Life Sci; 2010 Nov; 878(30):3143-8. PubMed ID: 20956095
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Proteomics and Metabolomics Reveal that an Abundant α-Glucosidase Drives Sorghum Fermentability for Beer Brewing.
    Kerr ED; Fox GP; Schulz BL
    J Proteome Res; 2023 Nov; 22(11):3596-3606. PubMed ID: 37821127
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Variability in the release of free and bound hydroxycinnamic acids from diverse malted barley (Hordeum vulgare L.) cultivars during wort production.
    Vanbeneden N; Gils F; Delvaux F; Delvaux FR
    J Agric Food Chem; 2007 Dec; 55(26):11002-10. PubMed ID: 18038991
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Isomerization of Gibberellic Acid During the Brewing Process.
    Sun W; Liu C; Duan H; Niu C; Wang J; Zheng F; Li Y; Li Q
    J Food Sci; 2019 Jun; 84(6):1353-1361. PubMed ID: 31066915
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Investigations into the Ability to Reduce Cinnamic Acid as Undesired Precursor of Toxicologically Relevant Styrene in Wort by Different Barley to Wheat Ratios (Grain Bill) during Mashing.
    Kalb V; Seewald T; Hofmann T; Granvogl M
    J Agric Food Chem; 2021 Aug; 69(32):9443-9450. PubMed ID: 34351749
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of barley serpin Z7 that plays multiple roles in malt and beer.
    Li X; Jin Z; Gao F; Lu J; Cai G; Dong J; Yu J; Yang M
    J Agric Food Chem; 2014 Jun; 62(24):5643-50. PubMed ID: 24815751
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Selenium speciation in malt, wort, and beer made from selenium-biofortified two-rowed barley grain.
    Rodrigo S; Santamaria O; Chen Y; McGrath SP; Poblaciones MJ
    J Agric Food Chem; 2014 Jun; 62(25):5948-53. PubMed ID: 24869769
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Identification of a new form of lipid transfer protein (LTP1) in wheat seeds.
    Douliez JP; Jégou S; Pato C; Larré C; Mollé D; Marion D
    J Agric Food Chem; 2001 Apr; 49(4):1805-8. PubMed ID: 11308329
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Structural changes of malt proteins during boiling.
    Jin B; Li L; Liu GQ; Li B; Zhu YK; Liao LN
    Molecules; 2009 Mar; 14(3):1081-97. PubMed ID: 19305362
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of barley variety and malting process on lipid content of malt.
    Bravi E; Marconi O; Perretti G; Fantozzi P
    Food Chem; 2012 Dec; 135(3):1112-7. PubMed ID: 22953832
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Assessment of green lentil malt as a substrate for gluten-free beer brewing.
    Gasiński A; Kawa-Rygielska J
    Sci Rep; 2024 Jan; 14(1):504. PubMed ID: 38177258
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.