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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

183 related items for PubMed ID: 37821127

  • 21.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 22. Fungi, aflatoxins, fumonisin Bl and zearalenone contaminating sorghum-based traditional malt, wort and beer in Botswana.
    Nkwe DO, Taylor JE, Siame BA.
    Mycopathologia; 2005 Sep; 160(2):177-86. PubMed ID: 16170615
    [Abstract] [Full Text] [Related]

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

  • 24. Molecular brewing: The molecular structural effects of starch adjuncts on barley malt brewing performances.
    Hu S, Deng H, Liu R, Yu W.
    Int J Biol Macromol; 2021 Dec 15; 193(Pt A):661-671. PubMed ID: 34717974
    [Abstract] [Full Text] [Related]

  • 25. Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products.
    Gupta M, Abu-Ghannam N, Gallaghar E.
    Compr Rev Food Sci Food Saf; 2010 May 15; 9(3):318-328. PubMed ID: 33467816
    [Abstract] [Full Text] [Related]

  • 26. The prevalence and impact of Fusarium head blight pathogens and mycotoxins on malting barley quality in UK.
    Nielsen LK, Cook DJ, Edwards SG, Ray RV.
    Int J Food Microbiol; 2014 Jun 02; 179(100):38-49. PubMed ID: 24727381
    [Abstract] [Full Text] [Related]

  • 27. Effect of germination temperatures on proteolysis of the gluten-free grains rice and buckwheat during malting and mashing.
    Agu RC, Chiba Y, Goodfellow V, MacKinlay J, Brosnan JM, Bringhurst TA, Jack FR, Harrison B, Pearson SY, Bryce JH.
    J Agric Food Chem; 2012 Oct 10; 60(40):10147-54. PubMed ID: 22950683
    [Abstract] [Full Text] [Related]

  • 28. Production of a saccharifying rice malt for brewing using different rice varieties and malting parameters.
    Mayer H, Marconi O, Regnicoli GF, Perretti G, Fantozzi P.
    J Agric Food Chem; 2014 Jun 11; 62(23):5369-77. PubMed ID: 24837876
    [Abstract] [Full Text] [Related]

  • 29. Probing heat-stable water-soluble proteins from barley to malt and beer.
    Perrocheau L, Rogniaux H, Boivin P, Marion D.
    Proteomics; 2005 Jul 11; 5(11):2849-58. PubMed ID: 15986330
    [Abstract] [Full Text] [Related]

  • 30. Understanding the influence of genotype and temperature on proteolytic activity in distinct barley genotypes.
    Rani H, Bhardwaj RD, Kaur S.
    J Food Sci; 2023 Apr 11; 88(4):1718-1730. PubMed ID: 36855307
    [Abstract] [Full Text] [Related]

  • 31. 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 11; 95(13):2736-41. PubMed ID: 25452195
    [Abstract] [Full Text] [Related]

  • 32. Rice malting optimization for the production of top-fermented gluten-free beer.
    Ceccaroni D, Marconi O, Sileoni V, Wray E, Perretti G.
    J Sci Food Agric; 2019 Apr 11; 99(6):2726-2734. PubMed ID: 30350474
    [Abstract] [Full Text] [Related]

  • 33. [Polyphenols in brewing (author's transl)].
    Knorr F.
    Z Lebensm Unters Forsch; 1978 May 29; 166(4):228-33. PubMed ID: 354256
    [Abstract] [Full Text] [Related]

  • 34. Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort.
    Di Ghionno L, Marconi O, Lee EG, Rice CJ, Sileoni V, Perretti G.
    J Agric Food Chem; 2017 Jun 14; 65(23):4777-4785. PubMed ID: 28532148
    [Abstract] [Full Text] [Related]

  • 35. Comprehensive Review on Monitoring, Behavior, and Impact of Pesticide Residues during Beer-Making.
    Pérez-Lucas G, Navarro G, Navarro S.
    J Agric Food Chem; 2023 Feb 01; 71(4):1820-1836. PubMed ID: 36651341
    [Abstract] [Full Text] [Related]

  • 36. Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods.
    Salamon A, Kowalska H, Ignaczak A, Marzec A, Kowalska J, Szafrańska A.
    Foods; 2023 Oct 12; 12(20):. PubMed ID: 37893639
    [Abstract] [Full Text] [Related]

  • 37. Suitability of unmalted quinoa for beer production.
    Kordialik-Bogacka E, Bogdan P, Pielech-Przybylska K, Michałowska D.
    J Sci Food Agric; 2018 Oct 12; 98(13):5027-5036. PubMed ID: 29603254
    [Abstract] [Full Text] [Related]

  • 38. 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
    [Abstract] [Full Text] [Related]

  • 39. Near-infrared Spectroscopy in the Brewing Industry.
    Sileoni V, Marconi O, Perretti G.
    Crit Rev Food Sci Nutr; 2015 Nov 20; 55(12):1771-91. PubMed ID: 24915307
    [Abstract] [Full Text] [Related]

  • 40. 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]

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