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Journal Abstract Search

260 related items for PubMed ID: 25452195

  • 21. Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or sulfite during mashing.
    Andersen ML, Skibsted LH.
    J Agric Food Chem; 2001 Nov; 49(11):5232-7. PubMed ID: 11714309
    [Abstract] [Full Text] [Related]

  • 22. Quality attributes of bread fortified with staghorn sumac extract.
    Wang S, Zhu F.
    J Texture Stud; 2018 Feb; 49(1):129-134. PubMed ID: 28710877
    [Abstract] [Full Text] [Related]

  • 23. 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
    [Abstract] [Full Text] [Related]

  • 24. 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 Oct; 9():e10968. PubMed ID: 33777523
    [Abstract] [Full Text] [Related]

  • 25. Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread.
    Blandino M, Locatelli M, Sovrani V, Coïsson JD, Rolle L, Travaglia F, Giacosa S, Bordiga M, Scarpino V, Reyneri A, Arlorio M.
    J Agric Food Chem; 2015 Jul 01; 63(25):5875-84. PubMed ID: 25818020
    [Abstract] [Full Text] [Related]

  • 26. Mashing performance as a function of malt particle size in beer production.
    Yin Tan W, Li M, Devkota L, Attenborough E, Dhital S.
    Crit Rev Food Sci Nutr; 2023 Jul 01; 63(21):5372-5387. PubMed ID: 34937436
    [Abstract] [Full Text] [Related]

  • 27. Suitability of unmalted quinoa for beer production.
    Kordialik-Bogacka E, Bogdan P, Pielech-Przybylska K, Michałowska D.
    J Sci Food Agric; 2018 Oct 01; 98(13):5027-5036. PubMed ID: 29603254
    [Abstract] [Full Text] [Related]

  • 28. Mandacaru fruit pulp (Cereus jamacaru D.C.) as an adjunct and its influence on Beer properties.
    Da-Silva JR, Correia-Lima L, Fernandes G, Ribeiro-Filho N, Madruga MS, Lima MDS, Muniz MB.
    Food Chem; 2023 Apr 16; 406():135066. PubMed ID: 36462364
    [Abstract] [Full Text] [Related]

  • 29. Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet.
    Gumul D, Ziobro R, Ivanišová E, Korus A, Árvay J, Tóth T.
    Int J Food Sci Nutr; 2017 Feb 16; 68(1):43-51. PubMed ID: 27562012
    [Abstract] [Full Text] [Related]

  • 30. 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
    [Abstract] [Full Text] [Related]

  • 31. 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]

  • 32. The Phenolic Compounds' Role in Beer from Various Adjuncts.
    Gribkova IN, Eliseev MN, Lazareva IV, Zakharova VA, Sviridov DA, Egorova OS, Kozlov VI.
    Molecules; 2023 Mar 01; 28(5):. PubMed ID: 36903541
    [Abstract] [Full Text] [Related]

  • 33. Supplementation of hydroxypropyl methylcellulose into yeast leavened all-whole grain barley bread potentiates cholesterol-lowering effect.
    Kim H, Turowski M, Anderson WH, Young SA, Kim Y, Yokoyama W.
    J Agric Food Chem; 2011 Jul 27; 59(14):7672-8. PubMed ID: 21671634
    [Abstract] [Full Text] [Related]

  • 34. Correlation of malt quality parameters and beer flavor stability: multivariate analysis.
    Guido LF, Curto AF, Boivin P, Benismail N, Gonçalves CR, Barros AA.
    J Agric Food Chem; 2007 Feb 07; 55(3):728-33. PubMed ID: 17263467
    [Abstract] [Full Text] [Related]

  • 35. 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 07; 103(3):1059-1067. PubMed ID: 30515549
    [Abstract] [Full Text] [Related]

  • 36. Utilization of African grains for sourdough bread making.
    Coda R, Di Cagno R, Rizzello CG, Nionelli L, Edema MO, Gobbetti M.
    J Food Sci; 2011 Aug 07; 76(6):M329-35. PubMed ID: 22417505
    [Abstract] [Full Text] [Related]

  • 37. Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads.
    Carini E, Scazzina F, Curti E, Fattori F, Mazzeo T, Vittadini E.
    Int J Food Sci Nutr; 2015 Aug 07; 66(8):867-72. PubMed ID: 26470822
    [Abstract] [Full Text] [Related]

  • 38. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
    Nkhabutlane P, du Rand GE, de Kock HL.
    J Sci Food Agric; 2014 Aug 07; 94(10):2104-17. PubMed ID: 24338919
    [Abstract] [Full Text] [Related]

  • 39. Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts.
    Rice T, Sahin AW, Heitmann M, Lynch KM, Jacob F, Arendt EK, Coffey A.
    Food Microbiol; 2020 Sep 07; 90():103464. PubMed ID: 32336355
    [Abstract] [Full Text] [Related]

  • 40.
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