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 *

146 related articles for article (PubMed ID: 36334456)

  • 1. Impact of mashing protocol on the formation of fermentable sugars from millet in gluten-free brewing.
    Ledley AJ; Elias RJ; Cockburn DW
    Food Chem; 2023 Mar; 405(Pt A):134758. PubMed ID: 36334456
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Microscopic assessment of the degradation of millet starch granules by endogenous and exogenous enzymes during mashing.
    Ledley AJ; Ziegler GR; Elias RJ; Cockburn DW
    Carbohydr Polym; 2023 Aug; 314():120935. PubMed ID: 37173011
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Proteomics and Metabolomics Reveal that an Abundant α-Glucosidase Drives Sorghum Fermentability for Beer Brewing.
    Kerr ED; Fox GP; Schulz BL
    J Proteome Res; 2023 Nov; 22(11):3596-3606. PubMed ID: 37821127
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Mashing performance as a function of malt particle size in beer production.
    Yin Tan W; Li M; Devkota L; Attenborough E; Dhital S
    Crit Rev Food Sci Nutr; 2023; 63(21):5372-5387. PubMed ID: 34937436
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of germination temperatures on proteolysis of the gluten-free grains sorghum and millet during malting and mashing.
    Chiba Y; Bryce JH; Goodfellow V; MacKinlay J; Agu RC; Brosnan JM; Bringhurst TA; Harrison B
    J Agric Food Chem; 2012 Apr; 60(14):3745-53. PubMed ID: 22440185
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Assessment of green lentil malt as a substrate for gluten-free beer brewing.
    Gasiński A; Kawa-Rygielska J
    Sci Rep; 2024 Jan; 14(1):504. PubMed ID: 38177258
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Starch hydrolysis during mashing: A study of the activity and thermal inactivation kinetics of barley malt α-amylase and β-amylase.
    De Schepper CF; Michiels P; Buvé C; Van Loey AM; Courtin CM
    Carbohydr Polym; 2021 Mar; 255():117494. PubMed ID: 33436252
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Brewing with malted barley or raw barley: what makes the difference in the processes?
    Kok YJ; Ye L; Muller J; Ow DS; Bi X
    Appl Microbiol Biotechnol; 2019 Feb; 103(3):1059-1067. PubMed ID: 30515549
    [TBL] [Abstract][Full Text] [Related]  

  • 9. A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process.
    De Schepper CF; Buvé C; Van Loey AM; Courtin CM
    Food Res Int; 2022 Jul; 157():111201. PubMed ID: 35761523
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production.
    Cela N; Galgano F; Perretti G; Di Cairano M; Tolve R; Condelli N
    Food Chem; 2022 Aug; 384():132621. PubMed ID: 35257999
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing.
    Langenaeken NA; De Schepper CF; De Schutter DP; Courtin CM
    Food Chem; 2019 Oct; 295():138-146. PubMed ID: 31174742
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Progress of the use of alternatives to malt in the production of gluten-free beer.
    Yang D; Gao X
    Crit Rev Food Sci Nutr; 2022; 62(10):2820-2835. PubMed ID: 33325770
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Mashing with unmalted sorghum using a novel low temperature enzyme system: Impacts of sorghum grain composition and microstructure.
    Holmes CP; Casey J; Cook DJ
    Food Chem; 2017 Apr; 221():324-334. PubMed ID: 27979210
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparisons of the amylolytic enzymes and malt starch hydrolysates of two barley cultivars, Hokudai 1 (the first cultivar developed in Japan) and Kitanohoshi (currently used cultivar for beer production).
    Saburi W; Mori H
    Biosci Biotechnol Biochem; 2024 Sep; 88(10):1180-1187. PubMed ID: 38992276
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. 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]  

  • 20. Understanding the influence of genotype and temperature on proteolytic activity in distinct barley genotypes.
    Rani H; Bhardwaj RD; Kaur S
    J Food Sci; 2023 Apr; 88(4):1718-1730. PubMed ID: 36855307
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.