BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

294 related articles for article (PubMed ID: 21384349)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. Effects of seeding rate, nitrogen rate and cultivar on barley malt quality.
    Edney MJ; O'Donovan JT; Turkington TK; Clayton GW; McKenzie R; Juskiw P; Lafond GP; Brandt S; Grant CA; Harker KN; Johnson E; May W
    J Sci Food Agric; 2012 Oct; 92(13):2672-8. PubMed ID: 22523006
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. In vivo modeling of beta-glucan degradation in contrasting barley (Hordeum vulgare L.) genotypes.
    Gianinetti A; Ferrari B; Frigeri P; Stanca AM
    J Agric Food Chem; 2007 Apr; 55(8):3158-66. PubMed ID: 17381125
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The prevalence and impact of Fusarium head blight pathogens and mycotoxins on malting barley quality in UK.
    Nielsen LK; Cook DJ; Edwards SG; Ray RV
    Int J Food Microbiol; 2014 Jun; 179(100):38-49. PubMed ID: 24727381
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Near-infrared Spectroscopy in the Brewing Industry.
    Sileoni V; Marconi O; Perretti G
    Crit Rev Food Sci Nutr; 2015; 55(12):1771-91. PubMed ID: 24915307
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 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. The effect of free air carbon dioxide enrichment and nitrogen fertilisation on the chemical composition and nutritional value of wheat and barley grain.
    Wroblewitz S; Hüther L; Manderscheid R; Weigel HJ; Wätzig H; Dänicke S
    Arch Anim Nutr; 2013 Aug; 67(4):263-78. PubMed ID: 23870025
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of the mashing process and macromolecule contents on the filterability of barley malt.
    Zhu T; Mu Y
    J Food Sci; 2022 Jul; 87(7):3048-3056. PubMed ID: 35638348
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Malting and brewing qualities of some Nigerian rice (Oryza sativa L.) varieties and some thoughts on the assessment of malts from tropical cereals.
    Okafor N; Iwouno J
    World J Microbiol Biotechnol; 1990 Jun; 6(2):187-94. PubMed ID: 24429992
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. Effect of electron-beam irradiation on the safety and quality of Fusarium-infected malting barley.
    Kottapalli B; Wolf-Hall CE; Schwarz P
    Int J Food Microbiol; 2006 Aug; 110(3):224-31. PubMed ID: 16780979
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The incidence of fungi and mycotoxins in South African barley and barley products.
    Maenetje PW; Dutton MF
    J Environ Sci Health B; 2007 Feb; 42(2):229-36. PubMed ID: 17365338
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.