BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

105 related articles for article (PubMed ID: 18729457)

  • 1. Foam-stabilizing effects and cling formation patterns of iso-alpha-acids and reduced iso-alpha-acids in lager beer.
    Kunimune T; Shellhammer TH
    J Agric Food Chem; 2008 Sep; 56(18):8629-34. PubMed ID: 18729457
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Prediction of the ageing of commercial lager beer during storage based on the degradation of iso-α-acids.
    Blanco CA; Nimubona D; Caballero I
    J Sci Food Agric; 2014 Aug; 94(10):1988-93. PubMed ID: 24307135
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. The stability of iso-α-acids and reduced iso-α-acids in stored blood specimens.
    Rodda LN; Gerostamoulos D; Drummer OH
    Forensic Sci Int; 2014 Jun; 239():44-9. PubMed ID: 24742737
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of the combination of hydrophobic polypeptides, iso-alpha acids, and malto-oligosaccharides on beer foam stability.
    Ferreira IM; Jorge K; Nogueira LC; Silva F; Trugo LC
    J Agric Food Chem; 2005 Jun; 53(12):4976-81. PubMed ID: 15941344
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Molecular mechanisms behind the antimicrobial activity of hop iso-α-acids in Lactobacillus brevis.
    Schurr BC; Hahne H; Kuster B; Behr J; Vogel RF
    Food Microbiol; 2015 Apr; 46():553-563. PubMed ID: 25475328
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties.
    Kishimoto T; Wanikawa A; Kono K; Shibata K
    J Agric Food Chem; 2006 Nov; 54(23):8855-61. PubMed ID: 17090134
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. LC-MS/MS quantitation of hop-derived bitter compounds in beer using the ECHO technique.
    Intelmann D; Haseleu G; Hofmann T
    J Agric Food Chem; 2009 Feb; 57(4):1172-82. PubMed ID: 19199583
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Pharmacokinetics of reduced iso-α-acids in volunteers following clear bottled beer consumption.
    Rodda LN; Gerostamoulos D; Drummer OH
    Forensic Sci Int; 2015 May; 250():37-43. PubMed ID: 25769132
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Monoclonal antibody probe for assessing beer foam stabilizing proteins.
    Onishi A; Proudlove MO; Dickie K; Mills EN; Kauffman JA; Morgan MR
    J Agric Food Chem; 1999 Aug; 47(8):3044-9. PubMed ID: 10552605
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comprehensive sensomics analysis of hop-derived bitter compounds during storage of beer.
    Intelmann D; Haseleu G; Dunkel A; Lagemann A; Stephan A; Hofmann T
    J Agric Food Chem; 2011 Mar; 59(5):1939-53. PubMed ID: 21302939
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Importance of tetrahydroiso alpha-acids to the microbiological stability of beer.
    Caballero I; Agut M; Armentia A; Blanco CA
    J AOAC Int; 2009; 92(4):1160-4. PubMed ID: 19714985
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The rapid identification and quantification of iso-α-acids and reduced iso-α-acids in blood using UHPLC-MS/MS: validation of a novel marker for beer consumption.
    Rodda LN; Gerostamoulos D; Drummer OH
    Anal Bioanal Chem; 2013 Dec; 405(30):9755-67. PubMed ID: 24177342
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Stir bar sorptive extraction-liquid desorption applied to the analysis of hop-derived bitter acids in beer by micellar electrokinetic chromatography.
    De Villiers A; Vanhoenacker G; Lynen F; Sandra P
    Electrophoresis; 2004 Feb; 25(4-5):664-9. PubMed ID: 14981694
    [TBL] [Abstract][Full Text] [Related]  

  • 19. [Determination of isomerized alpha-acids in beer using solid phase extraction-high performance liquid chromatography].
    Li Q; Zhou T; Gu G
    Se Pu; 2007 Jul; 25(4):532-5. PubMed ID: 17970113
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 6.