Results 161 to 170 of about 31,800 (277)

The Role of Malting and Brewer's Spent Grain in Sustainable Cereal Utilization. [PDF]

Foods
Jevcsák S, Diósi G, Törős G, Fülep Á, Máthé E.   +4 more
europepmc   +1 more source

IMPERFECT SUBSTITUTES, DEFERRED PRODUCER PAYMENT SYSTEM, AND STATE TRADING ENTERPRISES: AN EMPIRICAL TEST OF LEADERSHIP IN THE GLOBAL MALTING BARLEY MARKETS [PDF]

State Trading Enterprises, imperfect substitute, market leadership, Marketing,
Dong, Fengxia, Marsh, Thomas L., Stiegert, Kyle W.   +2 more
core   +1 more source

Registration of Excelsior Gold and HudsonNY two‐row spring malting barley cultivars

Journal of Plant Registrations, Volume 20, Issue 2, May/August 2026.
Abstract The re‐introduction of malting barley production into non‐traditional growing regions has created a demand for new varieties that tolerate the biotic and abiotic stresses prevalent in those regions. ‘Excelsior Gold’ (Reg. no. CV‐386, PI 705030) and ‘HudsonNY’ (Reg. no.
Daniel W. Sweeney, David Benscher, James Tanaka, Karl Kunze, Travis Rooney, Mark E. Sorrells   +5 more
wiley   +1 more source

From dormant grain to beer: Unraveling barley's germination secret at the MKK3 locus. [PDF]

Plant Commun
Jiang C, Gao G, Yang P.
europepmc   +1 more source

Economic Impact of Fusarium Head Blight in Malting Barley: Blending Margins and Firm-Level Risk [PDF]

FHB and DON present significant challenges to producers, grain elevators, and the brewing industry. Yield reductions and price discounts incurred by producers in North Dakota, Minnesota, and South Dakota averaged about $45.3 million annually during the ...
Johnson, D. Demcey, Nganje, William E.
core   +1 more source

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines—An Updated Review

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, Aniela Pinto Kempka   +1 more
wiley   +1 more source

Fusarium infection in malting barley drives trichothecene transfer and transformation during brewing process, impacting beer safety and composition. [PDF]

Mycotoxin Res
Biehl EM, Pieczonka SA, Akpak IC, Hoheneder F, Asam S, Schmitt-Kopplin P, Zarnkow M, Hückelhoven R, Rychlik M.   +8 more
europepmc   +1 more source

SUPPLY CHAIN COMPETENCY: RECIPE FOR CEREAL AND LIVESTOCK MARKETING IN ALBERTA? [PDF]

This study examines the nature of Supply Chain Management (SCM) in the Canadian barley industry, economic theories related to SCM, identifies SCM drivers and reviews the Canadian barley marketing system. Two surveys were conducted; one on the feed barley
Lee, Michelle, Lerohl, Mel L., Unterschultz, James R.   +2 more
core   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Transcriptional networks shaping malting quality in barley: From grain development to brewing performance. [PDF]

Food Chem (Oxf)
Panahi B, Hamid R, Ghorbanzadeh Z, Golkari S, Yildirim M, Jacob F.   +5 more
europepmc   +1 more source