Results 161 to 170 of about 4,206 (179)

MALTING BARLEYS OF 1926

Journal of the Institute of Brewing, 1927
openaire   +1 more source

Effect of malt process steps on bioactive properties and fatty acid composition of barley, green malt and malt grains

Journal of Food Science and Technology, 2017
Al Juhaimi F, Nurhan Uslu, Mehmet Musa Ozcan   +2 more
exaly  

Influence of barley variety and malting process on lipid content of malt

Food Chemistry, 2012
Giuseppe Italo Francesco Perretti, Ombretta Marconi   +1 more
exaly  

Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate

Food Control, 2016
Elke Arendt, Kieran Lynch, Emanuele Zannini   +2 more
exaly  

ENZYMIC QUANTIFICATION OF (1→3) (1→4)-β-D-GLUCAN IN BARLEY AND MALT

Journal of the Institute of Brewing, 1985
exaly  

Genetic Diversity of Individual Phenolic Acids in Barley and Their Correlation with Barley Malt Quality

Journal of Agricultural and Food Chemistry, 2015
Shengguan Cai, Zhong-Hua Chen, Guoping Zhang   +2 more
exaly  

Deoxynivalenol in Barley and Malt

Journal of the American Society of Brewing Chemists, 1995
openaire   +1 more source

The Influence of Malt Quality on Malt Brewing and Barley Quality on Barley Brewing with Ondea Pro, Compared by Small-Scale Analysis

Journal of the American Society of Brewing Chemists, 2014
exaly  

Malt Modification and its Effects on the Contributions of Barley Genotype to Beer Flavor

Journal of the American Society of Brewing Chemists, 2017
Amanda Benson, Ignacio Romagosa, Scott Fisk   +2 more
exaly  

BARLEY AND MALT ANALYSIS-A REVIEW

Journal of the Institute of Brewing, 1977
exaly