Results 171 to 180 of about 30,443 (228)

Chemical composition, aroma profile, antioxidant activity, and sensory attributes of beer according to roasting degree and malt type. [PDF]

Food Chem X
Yu SM, Song DH, Lee YR, Kim KN, Kim SH, An JH.   +5 more
europepmc   +1 more source

Study on quality evaluation of the entire stir-frying process of charred stir-fried malt based on intelligent sensing and machine learning. [PDF]

Food Chem X
Wang X, Zhu Y, Yang S, Su Y, Lu T, Zhong L, Yang M, Yu H, Liu H, Zhu J.   +9 more
europepmc   +1 more source

Validating the contributions of stem and root traits to barley lodging in western Canada. [PDF]

Front Plant Sci
Taylor MW, Ferré CAM, Ye S, Yang X, Feurtado JA, Beattie AD.   +5 more
europepmc   +1 more source

Barley fungi and their mycotoxins in beer production [PDF]

, 2017
De Boevre, Marthe, De Saeger, Sarah, Decloedt, Anneleen, Van Landschoot, Anita, Vanderputten, Dana   +4 more
core   +1 more source

Production of Gluten-Free Craft Beers of High Antioxidant and Sensory Quality. [PDF]

Foods
Baiano A, De Pilli T, Fiore A.
europepmc   +1 more source

Improvement of the Structure and Antioxidant Activity of Protein-Polyphenol Complexes in Barley Malts Using Roasting Methods. [PDF]

Antioxidants (Basel)
Wu G, Lin H, Chen Y.
europepmc   +1 more source

Barley Can Utilise Algal Fertiliser to Maintain Yield and Malt Quality Compared to Mineral Fertiliser

Ashworth DJ, Masson S, Mulholland T, Bulgarelli D, Houston K.   +4 more
europepmc   +1 more source