325 related articles for article (PubMed ID: 17263467)
1. Correlation of malt quality parameters and beer flavor stability: multivariate analysis.
Guido LF; Curto AF; Boivin P; Benismail N; Gonçalves CR; Barros AA
J Agric Food Chem; 2007 Feb; 55(3):728-33. PubMed ID: 17263467
[TBL] [Abstract][Full Text] [Related]
2. Influence of malt source on beer chemistry, flavor, and flavor stability.
Bettenhausen HM; Barr L; Broeckling CD; Chaparro JM; Holbrook C; Sedin D; Heuberger AL
Food Res Int; 2018 Nov; 113():487-504. PubMed ID: 30195545
[TBL] [Abstract][Full Text] [Related]
3. Effect of modification of the kilning regimen on levels of free ferulic acid and antioxidant activity in malt.
Inns EL; Buggey LA; Booer C; Nursten HE; Ames JM
J Agric Food Chem; 2011 Sep; 59(17):9335-43. PubMed ID: 21819143
[TBL] [Abstract][Full Text] [Related]
4. Influence of barley variety, timing of nitrogen fertilisation and sunn pest infestation on malting and brewing.
Marconi O; Sileoni V; Sensidoni M; Rubio JM; Perretti G; Fantozzi P
J Sci Food Agric; 2011 Mar; 91(5):820-30. PubMed ID: 21384349
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP.
Wannenmacher J; Cotterchio C; Schlumberger M; Reuber V; Gastl M; Becker T
J Sci Food Agric; 2019 Nov; 99(14):6628-6637. PubMed ID: 31393605
[TBL] [Abstract][Full Text] [Related]
8. Effect of heat treatment on the antioxidant activity, color, and free phenolic acid profile of malt.
Inns EL; Buggey LA; Booer C; Nursten HE; Ames JM
J Agric Food Chem; 2007 Aug; 55(16):6539-46. PubMed ID: 17616212
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
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. Optimised quantification of the antiyeast activity of different barley malts towards a lager brewing yeast strain.
van Nierop SN; Axcell BC; Cantrell IC; Rautenbach M
Food Microbiol; 2008 Oct; 25(7):895-901. PubMed ID: 18721679
[TBL] [Abstract][Full Text] [Related]
13. Silicon in beer and brewing.
Casey TR; Bamforth CW
J Sci Food Agric; 2010 Apr; 90(5):784-8. PubMed ID: 20355113
[TBL] [Abstract][Full Text] [Related]
14. Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains.
Gąsior J; Kawa-Rygielska J; Kucharska AZ
Molecules; 2020 Aug; 25(17):. PubMed ID: 32858842
[TBL] [Abstract][Full Text] [Related]
15. Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.
Soares da Costa M; Gonçalves C; Ferreira A; Ibsen C; Guedes de Pinho P; Silva Ferreira AC
J Agric Food Chem; 2004 Dec; 52(26):7911-7. PubMed ID: 15612775
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Characterization of phenolics content and antioxidant activity of different beer types.
Piazzon A; Forte M; Nardini M
J Agric Food Chem; 2010 Oct; 58(19):10677-83. PubMed ID: 20822144
[TBL] [Abstract][Full Text] [Related]
19. Influence of the brewing process on furfuryl ethyl ether formation during beer aging.
Vanderhaegen B; Neven H; Verstrepen KJ; Delvaux FR; Verachtert H; Derdelinckx G
J Agric Food Chem; 2004 Nov; 52(22):6755-64. PubMed ID: 15506813
[TBL] [Abstract][Full Text] [Related]
20. Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers.
Zhao H; Li H; Sun G; Yang B; Zhao M
J Sci Food Agric; 2013 Mar; 93(4):910-7. PubMed ID: 22886423
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]