BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

122 related articles for article (PubMed ID: 16232820)

  • 1. Behavior of mono-, di-, and trihydroxyoctadecenoic acids during mashing and methods of controlling their production.
    Kobayashi N; Kaneda H; Kuroda H; Watari J; Kurihara T; Shinotsuka K
    J Biosci Bioeng; 2000; 90(1):69-73. PubMed ID: 16232820
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Enzymatic Properties of endo-1,4-β-xylanase from Wheat Malt.
    Peng Z; Jin Y; Du J
    Protein Pept Lett; 2019; 26(5):332-338. PubMed ID: 30816076
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of factors that transform linoleic acid into di- and trihydroxyoctadecenoic acids in mash.
    Kuroda H; Kobayashi N; Kaneda H; Watari J; Takashio M
    J Biosci Bioeng; 2002; 93(1):73-7. PubMed ID: 16233168
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. The chemical profiling of fatty acids during the brewing process.
    Olšovská J; Vrzal T; Štěrba K; Slabý M; Kubizniaková P; Čejka P
    J Sci Food Agric; 2019 Mar; 99(4):1772-1779. PubMed ID: 30226273
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Mashing with unmalted sorghum using a novel low temperature enzyme system: Impacts of sorghum grain composition and microstructure.
    Holmes CP; Casey J; Cook DJ
    Food Chem; 2017 Apr; 221():324-334. PubMed ID: 27979210
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Oxidative degradation of lipids during mashing.
    Arts MJ; Grun C; de Jong RL; Voss HP; Bast A; Mueller MJ; Haenen GR
    J Agric Food Chem; 2007 Aug; 55(17):7010-4. PubMed ID: 17637059
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of factors involved in the production of 2(E)-nonenal during mashing.
    Kuroda H; Furusho S; Maeba H; Takashio M
    Biosci Biotechnol Biochem; 2003 Apr; 67(4):691-7. PubMed ID: 12784606
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of germination temperatures on proteolysis of the gluten-free grains sorghum and millet during malting and mashing.
    Chiba Y; Bryce JH; Goodfellow V; MacKinlay J; Agu RC; Brosnan JM; Bringhurst TA; Harrison B
    J Agric Food Chem; 2012 Apr; 60(14):3745-53. PubMed ID: 22440185
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The effect of mashing on malt endoproteolytic activities.
    Jones BL; Marinac L
    J Agric Food Chem; 2002 Feb; 50(4):858-64. PubMed ID: 11829657
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The Impact of 10 Unmalted Alternative Adjuncts on Wort Characteristics.
    Laureys D; Baillière J; Vermeir P; Vanderputten D; De Clippeleer J
    Foods; 2023 Nov; 12(23):. PubMed ID: 38231655
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as Adjuncts.
    Deng Y; Lim J; Lee GH; Nguyen TTH; Xiao Y; Piao M; Kim D
    J Microbiol Biotechnol; 2019 Jun; 29(6):877-886. PubMed ID: 31154743
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Benchtop micro-mashing: high-throughput, robust, experimental beer brewing.
    Kerr ED; Caboche CH; Josh P; Schulz BL
    Sci Rep; 2021 Jan; 11(1):1480. PubMed ID: 33452289
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Study of antioxidant activity during the malting and brewing process.
    Koren D; Kun S; Hegyesné Vecseri B; Kun-Farkas G
    J Food Sci Technol; 2019 Aug; 56(8):3801-3809. PubMed ID: 31413406
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Oxidative reactions during early stages of beer brewing studied by electron spin resonance and spin trapping.
    Frederiksen AM; Festersen RM; Andersen ML
    J Agric Food Chem; 2008 Sep; 56(18):8514-20. PubMed ID: 18729466
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity.
    Blšáková L; Gregor T; Mešťánek M; Hřivna L; Kumbár V
    Foods; 2021 Dec; 11(1):. PubMed ID: 35010156
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Fate of pesticides during beer brewing.
    Inoue T; Nagatomi Y; Suga K; Uyama A; Mochizuki N
    J Agric Food Chem; 2011 Apr; 59(8):3857-68. PubMed ID: 21401094
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Posttranslational Modifications Drive Protein Stability to Control the Dynamic Beer Brewing Proteome.
    Kerr ED; Caboche CH; Schulz BL
    Mol Cell Proteomics; 2019 Sep; 18(9):1721-1731. PubMed ID: 31186289
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of germination temperatures on proteolysis of the gluten-free grains rice and buckwheat during malting and mashing.
    Agu RC; Chiba Y; Goodfellow V; MacKinlay J; Brosnan JM; Bringhurst TA; Jack FR; Harrison B; Pearson SY; Bryce JH
    J Agric Food Chem; 2012 Oct; 60(40):10147-54. PubMed ID: 22950683
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.