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Journal Abstract Search

117 related items for PubMed ID: 25038664

  • 1. Haze activity of different barley trypsin inhibitors of the chloroform/methanol type (BTI-CMe).
    Ye L, Huang L, Huang Y, Wu D, Hu H, Li C, Zhang G.
    Food Chem; 2014 Dec 15; 165():175-80. PubMed ID: 25038664
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  • 3. Identification of two key genes controlling chill haze stability of beer in barley (Hordeum vulgare L).
    Ye L, Huang Y, Dai F, Ning H, Li C, Zhou M, Zhang G.
    BMC Genomics; 2015 Jun 11; 16(1):449. PubMed ID: 26059687
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  • 4. Proteome-Based Analysis of Colloidal Instability Enables the Detection of Haze-Active Proteins in Beer.
    Schulte F, Flaschel E, Niehaus K.
    J Agric Food Chem; 2016 Sep 07; 64(35):6752-61. PubMed ID: 27515584
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  • 5. Characterization of barley serpin Z7 that plays multiple roles in malt and beer.
    Li X, Jin Z, Gao F, Lu J, Cai G, Dong J, Yu J, Yang M.
    J Agric Food Chem; 2014 Jun 18; 62(24):5643-50. PubMed ID: 24815751
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  • 6. Differential in vitro and in vivo effect of barley cysteine and serine protease inhibitors on phytopathogenic microorganisms.
    Carrillo L, Herrero I, Cambra I, Sánchez-Monge R, Diaz I, Martinez M.
    Plant Physiol Biochem; 2011 Oct 18; 49(10):1191-200. PubMed ID: 21482127
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  • 9. Isolation and promoter characterization of barley gene Itr1 encoding trypsin inhibitor BTI-CMe: differential activity in wild-type and mutant lys3a endosperm.
    Royo J, Diaz I, Rodriquez-Palenzuela P, Carbonero P.
    Plant Mol Biol; 1996 Aug 18; 31(5):1051-9. PubMed ID: 8843947
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  • 12. Selenium speciation in malt, wort, and beer made from selenium-biofortified two-rowed barley grain.
    Rodrigo S, Santamaria O, Chen Y, McGrath SP, Poblaciones MJ.
    J Agric Food Chem; 2014 Jun 25; 62(25):5948-53. PubMed ID: 24869769
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  • 14. Haze formation in model beer systems.
    Miedl M, Garcia MA, Bamforth CW.
    J Agric Food Chem; 2005 Dec 28; 53(26):10161-5. PubMed ID: 16366710
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  • 16. 2D-HPLC and MALDI-TOF/TOF analysis of barley proteins glycated during brewing.
    Petry-Podgórska I, Zídková J, Flodrová D, Bobálová J.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2010 Nov 15; 878(30):3143-8. PubMed ID: 20956095
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  • 17. Stability of barley and malt lipid transfer protein 1 (LTP1) toward heating and reducing agents: relationships with the brewing process.
    Perrocheau L, Bakan B, Boivin P, Marion D.
    J Agric Food Chem; 2006 Apr 19; 54(8):3108-13. PubMed ID: 16608238
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  • 18. Influence of barley variety and malting process on lipid content of malt.
    Bravi E, Marconi O, Perretti G, Fantozzi P.
    Food Chem; 2012 Dec 01; 135(3):1112-7. PubMed ID: 22953832
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