Results 231 to 240 of about 31,800 (277)

Malte Gersch

Angewandte Chemie International Edition
"A turning point in my career was when I joined a biomedical institute with a chemistry background and experienced science beyond traditional disciplines… The biggest challenge scientists are facing is dealing with delayed gratification." Find out more about Malte Gersch in his Introducing… Profile.
openaire   +2 more sources

Malt and Distilled Malt Vinegar

2009
The origins of malt vinegar in Britain go back several hundred years. As Britain is a beer-drinking nation, the early vinegars were simply beer that had turned sour; it was left and encouraged to acetify completely, and then processed, packed and sold in the area around the local beer brewery.
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Effect of malting on nutritional and antioxidant properties of the seeds of two industrial hemp (Cannabis sativa L.) cultivars

Food Chemistry, 2022
Barbara Farinon, Lara Costantini, Romina Molinari   +2 more
exaly  

Metabolite profile and antioxidant potential of wheat (Triticum aestivum L.) during malting

Food Chemistry, 2022
Yang Soo Byeon, Young-Shick Hong, Han Sub Kwak   +2 more
exaly  

MALT | Chemistry of Malting

2003
M.S. Izydorczyk, M.J. Edney
openaire   +1 more source

MALT | Malt Types and Products

2003
M.J. Edney, M.S. Izydorczyk
openaire   +1 more source

Malt and Malt Products

2020
openaire   +1 more source

Physicochemical changes of starch during malting process of sorghum grain

Journal of Cereal Science, 2020
Brenda Contreras-Jiménez, Mario E Rodríguez-García   +1 more
exaly  

Malt and malt products

2006
openaire   +1 more source

Differentially expressed genes during malting and correlation with malting quality phenotypes in barley (Hordeum vulgare L.)

Theoretical and Applied Genetics, 2009
Nora L V Lapitan, Anna-Maria Botha, Hari Iyer   +2 more
exaly