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Journal Abstract Search

180 related items for PubMed ID: 23751817

  • 1. 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 20; 93():93-106. PubMed ID: 23751817
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  • 3. Comparative proteomic analysis of green malts between barley (Hordeum vulgare) cultivars.
    Jin Z, Cai GL, Li XM, Gao F, Yang JJ, Lu J, Dong JJ.
    Food Chem; 2014 May 15; 151():266-70. PubMed ID: 24423531
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  • 4. Purification and characterisation of arabinoxylan arabinofuranohydrolase I responsible for the filterability of barley malt.
    Li X, Gao F, Cai G, Jin Z, Lu J, Dong J, Yin H, Yu J, Yang M.
    Food Chem; 2015 May 01; 174():286-90. PubMed ID: 25529682
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  • 5. 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 16; 61(2):402-9. PubMed ID: 23198685
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  • 6. Effects of the mashing process and macromolecule contents on the filterability of barley malt.
    Zhu T, Mu Y.
    J Food Sci; 2022 Jul 16; 87(7):3048-3056. PubMed ID: 35638348
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  • 7. Microbial community dynamics of Dan'er barley grain during the industrial malting process.
    Li X, Cai G, Wu D, Zhang M, Lin C, Lu J.
    Food Microbiol; 2018 Dec 16; 76():110-116. PubMed ID: 30166131
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  • 10. The influence of barley malt protein modification on beer foam stability and their relationship to the barley dimeric alpha-amylase inhibitor-I (BDAI-I) as a possible foam-promoting protein.
    Okada Y, Iimure T, Takoi K, Kaneko T, Kihara M, Hayashi K, Ito K, Sato K, Takeda K.
    J Agric Food Chem; 2008 Feb 27; 56(4):1458-64. PubMed ID: 18237135
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  • 17. Probing heat-stable water-soluble proteins from barley to malt and beer.
    Perrocheau L, Rogniaux H, Boivin P, Marion D.
    Proteomics; 2005 Jul 27; 5(11):2849-58. PubMed ID: 15986330
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  • 19. The fungal community structure of barley malts from diverse geographical regions correlates with malt quality parameters.
    Kaur M, Bowman JP, Stewart DC, Evans DE.
    Int J Food Microbiol; 2015 Dec 23; 215():71-8. PubMed ID: 26340674
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  • 20. 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 20; 88(10):1180-1187. PubMed ID: 38992276
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