These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

118 related articles for article (PubMed ID: 23368523)

  • 41. Sorghum malt and traditional beer (dolo) quality assessment in Burkina Faso.
    Pale S; Taonda SJ; Bougouma B; Mason SC
    Ecol Food Nutr; 2010; 49(2):129-41. PubMed ID: 21883085
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Isomerization of Gibberellic Acid During the Brewing Process.
    Sun W; Liu C; Duan H; Niu C; Wang J; Zheng F; Li Y; Li Q
    J Food Sci; 2019 Jun; 84(6):1353-1361. PubMed ID: 31066915
    [TBL] [Abstract][Full Text] [Related]  

  • 43. 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]  

  • 44. Effect of "Late Harvest" of Hops (
    Uemoto M; Takoi K; Tanigawa A; Takazumi K; Ogushi K; Koie K; Suda N
    J Agric Food Chem; 2022 Jan; 70(2):607-614. PubMed ID: 34989237
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Purification and characterisation of arabinoxylan arabinofuranohydrolase I responsible for the filterability of barley malt.
    Li X; Gao F; Cai G; Jin Z; Lu J; Dong J; Yin H; Yu J; Yang M
    Food Chem; 2015 May; 174():286-90. PubMed ID: 25529682
    [TBL] [Abstract][Full Text] [Related]  

  • 46. 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]  

  • 47. [Specific features of fertility restoration in alloplasmic lines obtained based on hybridization of self-fertilized offspring of barley-wheat (Hordeum vulgare L. x Triticum aestivum L.) amphiploid with common wheat varieties Saratovskaya 29 and Pyrotrix 28].
    Pershina LA; Deviatkina EP; Trubacheeva NV; Kravtsova LA; Dobrovol'skaia OB
    Genetika; 2012 Dec; 48(12):1372-9. PubMed ID: 23516898
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Determination of ergosterol levels in barley and malt varieties in the Czech Republic via HPLC.
    Jedlicková L; Gadas D; Havlová P; Havel J
    J Agric Food Chem; 2008 Jun; 56(11):4092-5. PubMed ID: 18476697
    [TBL] [Abstract][Full Text] [Related]  

  • 49. 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]  

  • 50. 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]  

  • 51. 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]  

  • 52. Determination of hydroxycinnamic acids and volatile phenols in wort and beer by isocratic high-performance liquid chromatography using electrochemical detection.
    Vanbeneden N; Delvaux F; Delvaux FR
    J Chromatogr A; 2006 Dec; 1136(2):237-42. PubMed ID: 17109870
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process.
    Bravi E; Perretti G; Buzzini P; Della Sera R; Fantozzi P
    J Agric Food Chem; 2009 Jul; 57(14):6279-84. PubMed ID: 19601666
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Proteome-Based Analysis of Colloidal Instability Enables the Detection of Haze-Active Proteins in Beer.
    Schulte F; Flaschel E; Niehaus K
    J Agric Food Chem; 2016 Sep; 64(35):6752-61. PubMed ID: 27515584
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Effect of hot water treatments on the safety and quality of Fusarium-infected malting barley.
    Kottapalli B; Wolf-Hall CE
    Int J Food Microbiol; 2008 May; 124(2):171-8. PubMed ID: 18472174
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Effect of pasteurization on the protein composition and oxidative stability of beer during storage.
    Lund MN; Hoff S; Berner TS; Lametsch R; Andersen ML
    J Agric Food Chem; 2012 Dec; 60(50):12362-70. PubMed ID: 23210737
    [TBL] [Abstract][Full Text] [Related]  

  • 57. 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]  

  • 58. Enrichment of xanthohumol in the brewing process.
    Wunderlich S; Zürcher A; Back W
    Mol Nutr Food Res; 2005 Sep; 49(9):874-81. PubMed ID: 16097021
    [TBL] [Abstract][Full Text] [Related]  

  • 59. 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]  

  • 60. The Influence of Proteolytic Malt Modification on the Aging Potential of Final Wort.
    Nobis A; Lehnhardt F; Gebauer M; Becker T; Gastl M
    Foods; 2021 Sep; 10(10):. PubMed ID: 34681369
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.