Results 31 to 40 of about 103,883 (176)
Current Plant BiologyThis study focuses on the potential of multi-omics and machine learning approaches in improving our understanding of the malting processes and cultivation systems in barley.
Bahman Panahi +3 more
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Food Security Versus Environmental Health: The Nitrogen Dilemma
Journal of Plant Nutrition and Soil Science, EarlyView.ABSTRACT Nitrogen is an essential element for plant growth and, consequently, crop production. However, the cycling of nitrogen in the environment can have negative effects. Here, we review the historical development of scientific and public awareness of these effects and the influence this has had on political action to control them.
Henrike Mielenz +8 more
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Barley varieties registered in the Slovak Republic after the 2025 harvest
Kvasný průmyslAfter the 2025 harvest, the malting two-row winter barley variety Livada was registered in the Slovak Republic. At the same time, the two-row non-malting spring barley variety IS Feedback and the six-row non-malting winter barley variety LG Zorica were
Vratislav Psota +3 more
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Kvasný průmysl, 2002 In the article we compare size of the acreage, variety composition and malting barley yield quality in the years 2000 and 2001 in the Czech Republic and in Europe.
J. PROKEŠ
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Barley (Hordeum vulgare) is a major cereal crop, essential for global food processing and brewing. Malting barley represents less than one‐fifth of global barley output due to strict quality requirements, such as total protein content, enzymatic activity, and kernel homogeneity, which directly influence malting performance and ...
Shari Piro +2 more
wiley +1 more source
Dormancy of the Selected Malting Barley Varieties from 2001 to 2003.
Kvasný průmysl, 2004 Dormancy of barley belongs today to the parameters of malting barley quality evaluation. Intensity of barley dormancy was checked by determination of germination energy on Petri dishes with 4 ml of water after 72 hours in a thermostat at 20 °C ...
Josef PROKEŠ
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Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
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Genetic Analysis and Molecular Breeding Applications of Malting Quality QTLs in Barley
Frontiers in Genetics, 2019 Malting quality is an important determinant of the value of barley grain used in malting and brewing. With recent sequencing and assembling of the barley genome, an increasing number of quantitative trait loci (QTLs) and genes related to malting quality ...
Yunxia Fang, Xiaoqin Zhang, Dawei Xue
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Beyond Bia Hơi? Distinction and Aspiration in Hanoi's Craft Beer Scene
Asia Pacific Viewpoint, EarlyView.ABSTRACT In this article we examine the emergence of Hanoi's craft beer scene as a window into shifting class identities, aspirational consumption, and local–global negotiations in contemporary Vietnam. We bring together Bourdieu's theorisation of taste as symbolic capital with Appadurai's concept of aspiration to analyse how consumption practices ...
Sarah Turner, Chính Trọng Nguyễn
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Interaction and association analysis of malting related traits in barley.
PLoS ONE, 2023 Barley is considered as a foundation of the brewing and malting industry. Varieties with superior malt quality traits are required for efficient brewing and distillation processes.
Irfan Iqbal +5 more
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