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.
146 related articles for article (PubMed ID: 35010156)
1. The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity. Blšáková L; Gregor T; Mešťánek M; Hřivna L; Kumbár V Foods; 2021 Dec; 11(1):. PubMed ID: 35010156 [TBL] [Abstract][Full Text] [Related]
2. Investigations into the Ability to Reduce Cinnamic Acid as Undesired Precursor of Toxicologically Relevant Styrene in Wort by Different Barley to Wheat Ratios (Grain Bill) during Mashing. Kalb V; Seewald T; Hofmann T; Granvogl M J Agric Food Chem; 2021 Aug; 69(32):9443-9450. PubMed ID: 34351749 [TBL] [Abstract][Full Text] [Related]
3. Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions. Ofoedu CE; Akosim CQ; Iwouno JO; Obi CD; Shorstkii I; Okpala COR PeerJ; 2021; 9():e10968. PubMed ID: 33777523 [TBL] [Abstract][Full Text] [Related]
4. Enzymatic Properties of endo-1,4-β-xylanase from Wheat Malt. Peng Z; Jin Y; Du J Protein Pept Lett; 2019; 26(5):332-338. PubMed ID: 30816076 [TBL] [Abstract][Full Text] [Related]
5. Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods. Salamon A; Kowalska H; Ignaczak A; Marzec A; Kowalska J; Szafrańska A Foods; 2023 Oct; 12(20):. PubMed ID: 37893639 [TBL] [Abstract][Full Text] [Related]
6. 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]
7. The Role of Endogenous Enzymes during Malting of Barley and Wheat Varieties in the Mitigation of Styrene in Wheat Beer. Kalb V; Seewald T; Hofmann T; Granvogl M J Agric Food Chem; 2020 Nov; 68(47):13888-13896. PubMed ID: 33151684 [TBL] [Abstract][Full Text] [Related]
8. 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]
9. Analysis of Physicochemical Parameters of Congress Worts Prepared from Special Legume Seed Malts, Acquired with and without Use of Enzyme Preparations. Gasiński A; Błażewicz J; Kawa-Rygielska J; Śniegowska J; Zarzecki M Foods; 2021 Feb; 10(2):. PubMed ID: 33540842 [TBL] [Abstract][Full Text] [Related]
10. Studies on the Impact of Malting and Mashing on the Free, Soluble Ester-Bound, and Insoluble Ester-Bound Forms of Desired and Undesired Phenolic Acids Aiming at Styrene Mitigation during Wheat Beer Brewing. Kalb V; Seewald T; Hofmann T; Granvogl M J Agric Food Chem; 2020 Nov; 68(44):12421-12432. PubMed ID: 32945663 [TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. 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]
14. Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley. Marconi O; Tomasi I; Dionisio L; Perretti G; Fantozzi P Food Res Int; 2014 Oct; 64():677-682. PubMed ID: 30011703 [TBL] [Abstract][Full Text] [Related]
15. 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]
16. Is malting an absolute must? Native triticale as a stand-in for barley malt in the brewing process. Pribić M; Mejić L; Despotović S; Špirović-Trifunović B; Bulut S; Pejin J J Sci Food Agric; 2024 Oct; ():. PubMed ID: 39422103 [TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles. Carvalho DO; Guido LF Food Chem; 2022 Mar; 372():131093. PubMed ID: 34619521 [TBL] [Abstract][Full Text] [Related]
20. 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] [Next] [New Search]