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PUBMED FOR HANDHELDS

Journal Abstract Search

197 related items for PubMed ID: 37893639

  • 1. 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]

  • 2. Effect of germination temperatures on proteolysis of the gluten-free grains sorghum and millet during malting and mashing.
    Chiba Y, Bryce JH, Goodfellow V, MacKinlay J, Agu RC, Brosnan JM, Bringhurst TA, Harrison B.
    J Agric Food Chem; 2012 Apr 11; 60(14):3745-53. PubMed ID: 22440185
    [Abstract] [Full Text] [Related]

  • 3. 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
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  • 4. The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity.
    Blšáková L, Gregor T, Mešťánek M, Hřivna L, Kumbár V.
    Foods; 2021 Dec 23; 11(1):. PubMed ID: 35010156
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  • 5. 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 Dec 23; 9():e10968. PubMed ID: 33777523
    [Abstract] [Full Text] [Related]

  • 6. 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 23; 103(3):1059-1067. PubMed ID: 30515549
    [Abstract] [Full Text] [Related]

  • 7. Malting and brewing qualities of some Nigerian rice (Oryza sativa L.) varieties and some thoughts on the assessment of malts from tropical cereals.
    Okafor N, Iwouno J.
    World J Microbiol Biotechnol; 1990 Jun 23; 6(2):187-94. PubMed ID: 24429992
    [Abstract] [Full Text] [Related]

  • 8. Analysis of Physicochemical Parameters of Congress Worts Prepared from Special Legume Seed Malts, Acquired with and without Use of Enzyme Preparations.
    Gasiński A, Błażewicz J, Kawa-Rygielska J, Śniegowska J, Zarzecki M.
    Foods; 2021 Feb 02; 10(2):. PubMed ID: 33540842
    [Abstract] [Full Text] [Related]

  • 9. Proteomics and Metabolomics Reveal that an Abundant α-Glucosidase Drives Sorghum Fermentability for Beer Brewing.
    Kerr ED, Fox GP, Schulz BL.
    J Proteome Res; 2023 Nov 03; 22(11):3596-3606. PubMed ID: 37821127
    [Abstract] [Full Text] [Related]

  • 10. Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains.
    Gąsior J, Kawa-Rygielska J, Kucharska AZ.
    Molecules; 2020 Aug 26; 25(17):. PubMed ID: 32858842
    [Abstract] [Full Text] [Related]

  • 11. Effect of electron-beam irradiation on the safety and quality of Fusarium-infected malting barley.
    Kottapalli B, Wolf-Hall CE, Schwarz P.
    Int J Food Microbiol; 2006 Aug 01; 110(3):224-31. PubMed ID: 16780979
    [Abstract] [Full Text] [Related]

  • 12. Fundamental study on changes in the FODMAP profile of cereals, pseudo-cereals, and pulses during the malting process.
    Ispiryan L, Kuktaite R, Zannini E, Arendt EK.
    Food Chem; 2021 May 01; 343():128549. PubMed ID: 33189480
    [Abstract] [Full Text] [Related]

  • 13. Assessment of green lentil malt as a substrate for gluten-free beer brewing.
    Gasiński A, Kawa-Rygielska J.
    Sci Rep; 2024 Jan 04; 14(1):504. PubMed ID: 38177258
    [Abstract] [Full Text] [Related]

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  • 19. Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer.
    Cadenas R, Caballero I, Nimubona D, Blanco CA.
    Foods; 2021 Jul 26; 10(8):. PubMed ID: 34441504
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