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Journal Abstract Search

178 related items for PubMed ID: 33151684

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  • 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
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  • 6. A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles.
    Carvalho DO, Guido LF.
    Food Chem; 2022 Mar 15; 372():131093. PubMed ID: 34619521
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  • 7. Metabolite profile and antioxidant potential of wheat (Triticum aestivum L.) during malting.
    Byeon YS, Hong YS, Kwak HS, Lim ST, Kim SS.
    Food Chem; 2022 Aug 01; 384():132443. PubMed ID: 35219230
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  • 8. 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
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  • 9. 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 Feb 11; 9():e10968. PubMed ID: 33777523
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  • 10. Effects of the mashing process and macromolecule contents on the filterability of barley malt.
    Zhu T, Mu Y.
    J Food Sci; 2022 Jul 11; 87(7):3048-3056. PubMed ID: 35638348
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  • 13. Changes in the phenolic acid content during wort boiling and whirlpool.
    Szwajgier D, Bańcarzewska M.
    Acta Sci Pol Technol Aliment; 2011 Jul 11; 10(1):19-33. PubMed ID: 22232526
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  • 14. 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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  • 15. 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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  • 19. Formation of styrene dependent on fermentation management during wheat beer production.
    Schwarz KJ, Stübner R, Methner FJ.
    Food Chem; 2012 Oct 15; 134(4):2121-5. PubMed ID: 23442664
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