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Journal Abstract Search

144 related items for PubMed ID: 22232526

  • 1. Changes in the phenolic acid content during wort boiling and whirlpool.
    Szwajgier D, Bańcarzewska M.
    Acta Sci Pol Technol Aliment; 2011; 10(1):19-33. PubMed ID: 22232526
    [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 18; 69(32):9443-9450. PubMed ID: 34351749
    [Abstract] [Full Text] [Related]

  • 3. Phenolic content, physical and sensory properties of breads made with different types of barley wort.
    Baiano A, Viggiani I, Terracone C, Romaniello R, Del Nobile MA.
    J Sci Food Agric; 2015 Oct 18; 95(13):2736-41. PubMed ID: 25452195
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  • 4. 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 04; 68(44):12421-12432. PubMed ID: 32945663
    [Abstract] [Full Text] [Related]

  • 5. Variability in the release of free and bound hydroxycinnamic acids from diverse malted barley (Hordeum vulgare L.) cultivars during wort production.
    Vanbeneden N, Gils F, Delvaux F, Delvaux FR.
    J Agric Food Chem; 2007 Dec 26; 55(26):11002-10. PubMed ID: 18038991
    [Abstract] [Full Text] [Related]

  • 6. 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 25; 68(47):13888-13896. PubMed ID: 33151684
    [Abstract] [Full Text] [Related]

  • 7. Determination of free phenolic acids in wort and beer by coulometric array detection.
    Floridi S, Montanari L, Marconi O, Fantozzi P.
    J Agric Food Chem; 2003 Mar 12; 51(6):1548-54. PubMed ID: 12617582
    [Abstract] [Full Text] [Related]

  • 8. Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products.
    Kaszuba J, Kapusta I, Posadzka Z.
    Molecules; 2021 Jan 21; 26(3):. PubMed ID: 33494546
    [Abstract] [Full Text] [Related]

  • 9. Phenolic compounds and antioxidant properties of breeding lines between the white and black rice.
    Zhang H, Shao Y, Bao J, Beta T.
    Food Chem; 2015 Apr 01; 172():630-9. PubMed ID: 25442600
    [Abstract] [Full Text] [Related]

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  • 12. 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 11; 52(3):602-8. PubMed ID: 14759156
    [Abstract] [Full Text] [Related]

  • 13. 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 26; 25(17):. PubMed ID: 32858842
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  • 14. Changes in phenolic acid content during dry-grind processing of corn into ethanol and DDGS.
    Luthria DL, Memon AA, Liu K.
    J Sci Food Agric; 2014 Jul 26; 94(9):1723-8. PubMed ID: 24243569
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  • 16. Phenolic acids in some cereal grains and their inhibitory effect on starch liquefaction and saccharification.
    Kandil A, Li J, Vasanthan T, Bressler DC.
    J Agric Food Chem; 2012 Aug 29; 60(34):8444-9. PubMed ID: 22793673
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  • 17. Phenolic compounds in wheat grain cultivars.
    Hernández L, Afonso D, Rodríguez EM, Díaz C.
    Plant Foods Hum Nutr; 2011 Nov 29; 66(4):408-15. PubMed ID: 22038325
    [Abstract] [Full Text] [Related]

  • 18. Effect of modification of the kilning regimen on levels of free ferulic acid and antioxidant activity in malt.
    Inns EL, Buggey LA, Booer C, Nursten HE, Ames JM.
    J Agric Food Chem; 2011 Sep 14; 59(17):9335-43. PubMed ID: 21819143
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  • 19. Structural changes of malt proteins during boiling.
    Jin B, Li L, Liu GQ, Li B, Zhu YK, Liao LN.
    Molecules; 2009 Mar 09; 14(3):1081-97. PubMed ID: 19305362
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