140 related articles for article (PubMed ID: 13893856)
1. Microflora of barley kernels.
FOLLSTAD MN; CHRISTENSEN CM
Appl Microbiol; 1962 Jul; 10(4):331-6. PubMed ID: 13893856
[TBL] [Abstract][Full Text] [Related]
2. Microbial community dynamics of Dan'er barley grain during the industrial malting process.
Li X; Cai G; Wu D; Zhang M; Lin C; Lu J
Food Microbiol; 2018 Dec; 76():110-116. PubMed ID: 30166131
[TBL] [Abstract][Full Text] [Related]
3. Improving microbiological safety and quality characteristics of wheat and barley by high voltage atmospheric cold plasma closed processing.
Los A; Ziuzina D; Akkermans S; Boehm D; Cullen PJ; Van Impe J; Bourke P
Food Res Int; 2018 Apr; 106():509-521. PubMed ID: 29579955
[TBL] [Abstract][Full Text] [Related]
4. Proteomics reveals commitment to germination in barley seeds is marked by loss of stress response proteins and mobilisation of nutrient reservoirs.
Osama SK; Kerr ED; Yousif AM; Phung TK; Kelly AM; Fox GP; Schulz BL
J Proteomics; 2021 Jun; 242():104221. PubMed ID: 33866056
[TBL] [Abstract][Full Text] [Related]
5. Control of microbes on barley grains using peroxyacetic acid and electrolysed water as antimicrobial agents.
Rood L; Koutoulis A; Bowman JP; Evans DE; Stanley RA; Kaur M
Food Microbiol; 2018 Dec; 76():103-109. PubMed ID: 30166129
[TBL] [Abstract][Full Text] [Related]
6. Quantification of Tri5 gene, expression, and deoxynivalenol production during the malting of barley.
Vegi A; Schwarz P; Wolf-Hall CE
Int J Food Microbiol; 2011 Nov; 150(2-3):150-6. PubMed ID: 21871683
[TBL] [Abstract][Full Text] [Related]
7. From field barley to malt: detection and specification of microbial activity for quality aspects.
Noots I; Delcour JA; Michiels CW
Crit Rev Microbiol; 1999; 25(2):121-53. PubMed ID: 10405796
[TBL] [Abstract][Full Text] [Related]
8. Daily assessment of malting-induced changes in the volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.).
Almaguer C; Kollmannsberger H; Gastl M; Becker T
J Food Sci; 2023 Sep; 88(9):3773-3785. PubMed ID: 37530626
[TBL] [Abstract][Full Text] [Related]
9. Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley malt.
Oliveira PM; Mauch A; Jacob F; Waters DM; Arendt EK
Int J Food Microbiol; 2012 May; 156(1):32-43. PubMed ID: 22424933
[TBL] [Abstract][Full Text] [Related]
10. Improvement of barley (Hordeum vulgare L.) germination by application of biochar leacheate in steeping solution to upgrade malt quality.
Zhang X; Yu Z; Tang W; Meng J; Dong X; Chen W; Li X
Biotechnol Lett; 2020 Feb; 42(2):305-311. PubMed ID: 31820283
[TBL] [Abstract][Full Text] [Related]
11. Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions.
Ofoedu CE; Akosim CQ; Iwouno JO; Obi CD; Shorstkii I; Okpala COR
PeerJ; 2021; 9():e10968. PubMed ID: 33777523
[TBL] [Abstract][Full Text] [Related]
12. Effects of plant growth regulator application on the malting quality of barley.
McMillan T; Tidemann BD; OʼDonovan JT; Izydorczyk MS
J Sci Food Agric; 2020 Mar; 100(5):2082-2089. PubMed ID: 31875963
[TBL] [Abstract][Full Text] [Related]
13. The effects of GA and ABA treatments on metabolite profile of germinating barley.
Huang Y; Cai S; Ye L; Hu H; Li C; Zhang G
Food Chem; 2016 Feb; 192():928-33. PubMed ID: 26304431
[TBL] [Abstract][Full Text] [Related]
14. Effect of Long-Term Storage on Mycobiota of Barley Grain and Malt.
Felšöciová S; Kowalczewski PŁ; Krajčovič T; Dráb Š; Kačániová M
Plants (Basel); 2021 Aug; 10(8):. PubMed ID: 34451699
[TBL] [Abstract][Full Text] [Related]
15. Improved hydrolase activity in barley and reduced malting time by adding phytase as an activator during malting steeping.
Qiu R; Lu J
Biotechnol Lett; 2017 Dec; 39(12):1889-1894. PubMed ID: 29027600
[TBL] [Abstract][Full Text] [Related]
16. Oxygen deficiency in barley (Hordeum vulgare) grain during malting.
Wilhelmson A; Laitila A; Vilpola A; Olkku J; Kotaviita E; Fagerstedt K; Home S
J Agric Food Chem; 2006 Jan; 54(2):409-16. PubMed ID: 16417298
[TBL] [Abstract][Full Text] [Related]
17. Influence of Fusarium avenaceum infections on barley malt: Monitoring changes in the albumin fraction of barley during the malting process.
Geißinger C; Whitehead I; Hofer K; Heß M; Habler K; Becker T; Gastl M
Int J Food Microbiol; 2019 Mar; 293():7-16. PubMed ID: 30616200
[TBL] [Abstract][Full Text] [Related]
18. Ultrastructure of biofilms formed on barley kernels during malting with and without starter culture.
Raulio M; Wilhelmson A; Salkinoja-Salonen M; Laitila A
Food Microbiol; 2009 Jun; 26(4):437-43. PubMed ID: 19376468
[TBL] [Abstract][Full Text] [Related]
19. Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma for Quality Improvement of Barley and Malt.
Pater A; Zdaniewicz M; Satora P; Khachatryan G; Oszczęda Z
Biomolecules; 2020 Feb; 10(2):. PubMed ID: 32050705
[TBL] [Abstract][Full Text] [Related]
20. Mycotoxin formation in moist 2-row and 6-row barley during granary storage.
Abramson D; Sinha RN; Mills JT
Mycopathologia; 1987 Mar; 97(3):179-85. PubMed ID: 3574439
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
