Results 51 to 60 of about 14,425 (223)
Mechanisms of Malt Extract Development in Barleys from Different European Regions: I. Effect of Environment and Grain Protein Content on Malt Extract Yield [PDF]
Journal of the Institute of Brewing, 2000 Malt extract yield (EXT) and barley protein content (BPROT) data from 346 EBC trials located across all the EBC countries, and composed of many different varieties, from the years 1980, 1982 to 1990, inclusive, and 1993 to 1995, thus covering 13 seasons, were used to detect regional trends affecting the negative correlation between these two variables.
Molina-Cano, José Luis +4 more
openaire +2 more sources
Agricultural &Environmental Letters, Volume 11, Issue 1, June 2026.Abstract Due to the craft beer industry, there is an emerging need for winter malting barley (Hordeum vulgare L.) nitrogen (N) rate recommendations in Ohio. An experiment was conducted at seven site‐years to identify the optimum spring N application rate to maximize barley grain yield while maintaining protein requirements for malting.
Laura E. Lindsey +2 more
wiley +1 more source
Organic Spring Barley Variety Trial [PDF]
, 2014 With the revival of the small grains industry in the Northeast and the strength of the locavore movement, craft breweries and distilleries have expressed an interest in sourcing local barley for malting.
Cummings, Erica +4 more
core +1 more source
The Plant Genome, Volume 19, Issue 2, June 2026.Abstract The southern United States is responsible for 80% of the country's production of rice, approximately half of which is exported. Understanding genotypic and environmental factors impacting the historical performance of rice (Oryza sativa L.) is important for directing research efforts to optimize production of this globally important crop.
Mary‐Francis LaPorte +8 more
wiley +1 more source
, 1951 Edda, an introduction from Sweden, was recommended for the first tim e in 195 I for all barley-growing areas of Alaska. About 200 bushels of this new barley variety were available for distribution to Alaska growers in 195 I through the Alaska ...
Bensin, B.M., Litzenberger, S.C.
core
ZMENY V OBSAHU HRUBÉHO PROTEÍNU V SLADOVNÍCKOM JAČMENI VPLYVOM POZBEROVÉHO DOZRIEVANIA [PDF]
, 2011 Aim of this experiment was to investigate to what extent post-harvest ripening and growing locality influenced changes of crude protein content in malting barley and values of Kolbach index in malt.
H. FRANČÁKOVÁ +2 more
core +2 more sources
Healthy substances in barley and beer.
Kvasný průmysl, 2000 The steadily improved care of health leads to an increased interest in healthy nourishment. Apart from other angles, the nutriments and their raw materials are evaluated in compliance with the content of nutritively valuable substances.
J. PRÝMA +5 more
doaj +1 more source
The barley–malt–beer chain: A process and food safety approach
JSFA reports, Volume 6, Issue 5, Page 144-159, May 2026.Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza +5 more
wiley +1 more source
Spring Barley Variety Trial [PDF]
, 2012 With the revival of the small grains industry in the Northeast and the strength of the localvore movement, craft breweries and distilleries have expressed an interest in local barley for malting.
Darby, Heather
core +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos +1 more
wiley +1 more source