| 1 |
Applicability of different brewhouse technologies and gluten-minimization treatments for the production of gluten-free (barley) malt beers: Pilot- to industrial-scale
Watson HG, Vanderputten D, Van Landschoot A, Decloedt AI
Journal of Food Engineering, 245, 33, 2019 |
| 2 |
The impact of Fusarium culmorum infection on the protein fractions of raw barley and malted grains
Oliveira PM, Waters DM, Arendt EK
Applied Microbiology and Biotechnology, 97(5), 2053, 2013 |
| 3 |
Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage
Zannini E, Mauch A, Galle S, Ganzle M, Coffey A, Arendt EK, Taylor JP, Waters DM
Journal of Applied Microbiology, 115(6), 1379, 2013 |
| 4 |
Stability and catalytic activity of alpha-amylase from barley malt at different pressure-temperature conditions
Buckow R, Weiss U, Heinz V, Knorr D
Biotechnology and Bioengineering, 97(1), 1, 2007 |
| 5 |
Rapid chemical ageing test of lager beers made principally from sorghum
EtokAkpan OU
Process Biochemistry, 40(7), 2489, 2005 |
| 6 |
Partial purification and biochemical characterization of alkaline 5'-phosphodiesterase from barley malt sprouts
Beluhan S, Karmelic I, Novak S, Maric V
Biotechnology Letters, 25(13), 1099, 2003 |
| 7 |
Characterization of Rice Alpha-Amylase Isozymes Expressed by Saccharomyces-Cerevisiae
Terashima M, Katoh S, Thomas BR, Rodriguez RL
Applied Microbiology and Biotechnology, 43(6), 1050, 1995 |
| 8 |
A Survey of the Production and Consumption of Traditional Alcoholic Beverages in Uganda
Mwesigye PK, Okurut TO
Process Biochemistry, 30(6), 497, 1995 |
