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 *

128 related articles for article (PubMed ID: 7186160)

  • 41. Are hydrophobins and/or non-specific lipid transfer proteins responsible for gushing in beer? New hypotheses on the chemical nature of gushing inducing factors.
    Hippeli S; Elstner EF
    Z Naturforsch C J Biosci; 2002; 57(1-2):1-8. PubMed ID: 11926520
    [TBL] [Abstract][Full Text] [Related]  

  • 42. The "gluten-free" situation.
    Ward MR
    J Hum Nutr; 1980 Apr; 34(2):149-50. PubMed ID: 7373034
    [No Abstract]   [Full Text] [Related]  

  • 43. N-nitrosodimethylamine.
    IARC Monogr Eval Carcinog Risk Chem Man; 1978 May; 17():125-75. PubMed ID: 355094
    [No Abstract]   [Full Text] [Related]  

  • 44. Optimised quantification of the antiyeast activity of different barley malts towards a lager brewing yeast strain.
    van Nierop SN; Axcell BC; Cantrell IC; Rautenbach M
    Food Microbiol; 2008 Oct; 25(7):895-901. PubMed ID: 18721679
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Mean daily intake of N-nitrosodimethylamine from foods and beverages in France in 1987-1992.
    Biaudet H; Mavelle T; Debry G
    Food Chem Toxicol; 1994 May; 32(5):417-21. PubMed ID: 8206440
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Rapid column method for determination of N-nitrosodimethylamine in malt.
    Havery DC; Perfetti GA; Fazio T
    J Assoc Off Anal Chem; 1984; 67(1):20-1. PubMed ID: 6698924
    [TBL] [Abstract][Full Text] [Related]  

  • 47. 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]  

  • 48. [The formation of nitrosamine from drugs, III: quantitative determination of N-nitrosodimethylamine formed from promethazine and nitrite (author's transl)].
    Abdul-Baki A; Lauven-Wetje AK; Roth HJ
    Arch Pharm (Weinheim); 1978 Sep; 311(9):775-9. PubMed ID: 708209
    [No Abstract]   [Full Text] [Related]  

  • 49. 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]  

  • 50. International N-nitrosamine check sample programme: report on the performance in the 1st study dedicated to determination of N-nitrosamines in beer and malt.
    Castegnaro M
    Food Addit Contam; 1988; 5(3):283-8. PubMed ID: 3396734
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Suitability of unmalted quinoa for beer production.
    Kordialik-Bogacka E; Bogdan P; Pielech-Przybylska K; Michałowska D
    J Sci Food Agric; 2018 Oct; 98(13):5027-5036. PubMed ID: 29603254
    [TBL] [Abstract][Full Text] [Related]  

  • 52. [Proteins, peptides and amino acids of malt, must and beer; origin, evolution, food value].
    BISERTE G; SCRIBAN R
    Ann Nutr Aliment; 1954; 8(6):699-721. PubMed ID: 13218436
    [No Abstract]   [Full Text] [Related]  

  • 53. Selenium in commercial beer and losses in the brewing process from wheat to beer.
    Rodrigo S; Young SD; Cook D; Wilkinson S; Clegg S; Bailey EH; Mathers AW; Broadley MR
    Food Chem; 2015 Sep; 182():9-13. PubMed ID: 25842301
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Evidence of the glycation and denaturation of LTP1 during the malting and brewing process.
    Jégou S; Douliez JP; Mollé D; Boivin P; Marion D
    J Agric Food Chem; 2001 Oct; 49(10):4942-9. PubMed ID: 11600048
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Malt beverages and brewing materials: screening and confirmatory methods for nitrosamines in beer.
    Cutaia AJ
    J Assoc Off Anal Chem; 1982 May; 65(3):584-7. PubMed ID: 7096238
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Absence of diacetyl in fermenting wort.
    Inoue T; Yamamoto Y
    Arch Biochem Biophys; 1969 Dec; 135(1):454-7. PubMed ID: 5362937
    [No Abstract]   [Full Text] [Related]  

  • 57. Progress in Brewing Science and Beer Production.
    Bamforth CW
    Annu Rev Chem Biomol Eng; 2017 Jun; 8():161-176. PubMed ID: 28301731
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Detection and estimation of the barley prolamin content of beer and malt to assess their suitability for patients with coeliac disease.
    Ellis HJ; Freedman AR; Ciclitira PJ
    Clin Chim Acta; 1990 Aug; 189(2):123-30. PubMed ID: 2204500
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Mycotoxins transmitted into beer from contaminated grains during brewing.
    Scott PM
    J AOAC Int; 1996; 79(4):875-82. PubMed ID: 8757446
    [TBL] [Abstract][Full Text] [Related]  

  • 60. II.3.c Determination of N-nitrosodimethylamine in barley malt by the wort procedure.
    Markl KS; Latimer RA
    IARC Sci Publ; 1983; (45):125-33. PubMed ID: 6618586
    [No Abstract]   [Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.