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.
134 related articles for article (PubMed ID: 38231655)
21. 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]
22. 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]
23. 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]
24. Fate and Behavior of Field-Applied Pesticides during Malting and Mashing Processes. Dušek M; Běláková S; Piacentini KC; Jandovská V J Agric Food Chem; 2021 Aug; 69(31):8649-8659. PubMed ID: 34314157 [TBL] [Abstract][Full Text] [Related]
25. 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]
26. Oxidative reactions during early stages of beer brewing studied by electron spin resonance and spin trapping. Frederiksen AM; Festersen RM; Andersen ML J Agric Food Chem; 2008 Sep; 56(18):8514-20. PubMed ID: 18729466 [TBL] [Abstract][Full Text] [Related]
27. Impact of barley selection and mashing profile on the arabinoxylan content and structure in beer. Michiels P; Debyser W; Langenaeken NA; Courtin CM Int J Biol Macromol; 2024 Sep; 280(Pt 3):136031. PubMed ID: 39332554 [TBL] [Abstract][Full Text] [Related]
28. Quality and Pro-Healthy Properties of Belgian Witbier-Style Beers Relative to the Cultivar of Winter Wheat and Raw Materials Used. Belcar J; Buczek J; Kapusta I; Gorzelany J Foods; 2022 Apr; 11(8):. PubMed ID: 35454737 [TBL] [Abstract][Full Text] [Related]
29. Enhancing the hydrolysis of corn starch using optimal amylases in a high-adjunct-ratio malt mashing process. Zhu L; Ma T; Mei Y; Li Q Food Sci Biotechnol; 2017; 26(5):1227-1233. PubMed ID: 30263656 [TBL] [Abstract][Full Text] [Related]
30. 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]
31. 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]
32. The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer. Sawadogo-Lingani H; Lei V; Diawara B; Nielsen DS; Møller PL; Traoré AS; Jakobsen M J Appl Microbiol; 2007 Oct; 103(4):765-77. PubMed ID: 17897178 [TBL] [Abstract][Full Text] [Related]
33. The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production. Duliński R; Zdaniewicz M; Pater A; Poniewska D; Żyła K Biomolecules; 2020 Jan; 10(2):. PubMed ID: 31973207 [TBL] [Abstract][Full Text] [Related]
34. 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]
35. The effect of mashing on malt endoproteolytic activities. Jones BL; Marinac L J Agric Food Chem; 2002 Feb; 50(4):858-64. PubMed ID: 11829657 [TBL] [Abstract][Full Text] [Related]
36. Modification mechanism of protein in rice adjuncts upon extrusion and its effects on nitrogen conversion during mashing. Jiang L; Song J; Qi M; Suo W; Deng Y; Liu Y; Li L; Zhang D; Wang C; Li H Food Chem; 2023 May; 407():135150. PubMed ID: 36493491 [TBL] [Abstract][Full Text] [Related]
37. Occurrence of biogenic amines in beers produced with malted organic Emmer wheat (Triticum dicoccum). Mozzon M; Boselli E; Obiedziński MW; Frega NG Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(5):756-67. PubMed ID: 25654207 [TBL] [Abstract][Full Text] [Related]
38. Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae. Coghe S; Benoot K; Delvaux F; Vanderhaegen B; Delvaux FR J Agric Food Chem; 2004 Feb; 52(3):602-8. PubMed ID: 14759156 [TBL] [Abstract][Full Text] [Related]
39. Behavior of mono-, di-, and trihydroxyoctadecenoic acids during mashing and methods of controlling their production. Kobayashi N; Kaneda H; Kuroda H; Watari J; Kurihara T; Shinotsuka K J Biosci Bioeng; 2000; 90(1):69-73. PubMed ID: 16232820 [TBL] [Abstract][Full Text] [Related]
40. Developments in the malting and brewing trials with sorghum. Ogbonna AC World J Microbiol Biotechnol; 1992 Mar; 8(2):87-91. PubMed ID: 24425384 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]