194 related articles for article (PubMed ID: 18237135)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
7. Proteome analysis of metabolic proteins (pI 4-7) in barley (Hordeum vulgare) malts and initial application in malt quality discrimination.
Jin Z; Mu YW; Sun JY; Li XM; Gao XL; Lu J
J Agric Food Chem; 2013 Jan; 61(2):402-9. PubMed ID: 23198685
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Proteomic analysis of differences in barley (Hordeum vulgare) malts with distinct filterability by DIGE.
Jin Z; Li XM; Gao F; Sun JY; Mu YW; Lu J
J Proteomics; 2013 Nov; 93():93-106. PubMed ID: 23751817
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Trypsin/alpha-amylase inhibitors inactivate the endogenous barley/malt serine endoproteinase SEP-1.
Jones BL; Fontanini D
J Agric Food Chem; 2003 Sep; 51(19):5803-14. PubMed ID: 12952437
[TBL] [Abstract][Full Text] [Related]
12. Investigation of relationships between barley stress peptides and beer gushing using SDS-PAGE and MS screening.
Hégrová B; Farková M; Macuchová S; Havel J; Preisler J
J Sep Sci; 2009 Dec; 32(23-24):4247-53. PubMed ID: 19950350
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. Spatio-temporal profiling and degradation of alpha-amylase isozymes during barley seed germination.
Bak-Jensen KS; Laugesen S; Ostergaard O; Finnie C; Roepstorff P; Svensson B
FEBS J; 2007 May; 274(10):2552-65. PubMed ID: 17437525
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. 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]
19. 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]
20. Wheat cultivar-specific proteins in grain revealed by 2-DE and their application to cultivar identification of flour.
Yahata E; Maruyama-Funatsuki W; Nishio Z; Tabiki T; Takata K; Yamamoto Y; Tanida M; Saruyama H
Proteomics; 2005 Oct; 5(15):3942-53. PubMed ID: 16152659
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]