Results 241 to 250 of about 31,800 (277)

Clove oil-in-water nanoemulsion: Mitigates growth of Fusarium graminearum and trichothecene mycotoxin production during the malting of Fusarium infected barley

Food Chemistry, 2020
Jing Wan, Shaobin Zhong, Paul B Schwarz   +2 more
exaly  

Redox-dependent interaction between thaumatin-like protein and β-glucan influences malting quality of barley

Proceedings of the National Academy of Sciences of the United States of America, 2017
Peggy G Lemaux, Bob B Buchanan, Jaswinder Singh   +2 more
exaly  

Physicochemical changes in barley starch during malting

Journal of the Institute of Brewing, 2019
Brenda Contreras-Jiménez, Alicia del Real, Marcela Gaytán-Martínez   +2 more
exaly  

Carbohydrate content and structure during malting and brewing: a mass balance study

Journal of the Institute of Brewing, 2020
Niels A Langenaeken, Christophe M Courtin   +1 more
exaly  

Malt and extract of malt.

The Pharmaceutical journal, 2010
B, MUKERJI, S C, GANGULY
openaire   +1 more source

Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains

LWT - Food Science and Technology, 2018
Grazina Juodeikiene, Elena Bartkiene, Darius Cernauskas   +2 more
exaly  

LC–MS analysis of phenolic compounds and antioxidant activity of buckwheat at different stages of malting

Food Chemistry, 2016
Petra Terpinc, Blaz Cigić, Tomaz Polak   +2 more
exaly  

Malte

2022
openaire   +2 more sources

MALT symposium

Journal of Electrocardiology, 2011
openaire   +2 more sources

Genetic and Environmental Variation in Malting and Feed Quality of Barley

Journal of Cereal Science, 1997
M Francesch, Anna Maria Pérez-Vendrell, Jordi Voltas   +2 more
exaly