Citations (19)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (7)
Deirdre P. Lowe, Helge M. Ulmer, Reinhold C. Barta, Declan L. Goode & Elke K. Arendt. (2005) Biological Acidification of a Mash Containing 20% Barley Using Lactobacillus Amylovorus FST 1.1: Its Effects on Wort and Beer Quality. Journal of the American Society of Brewing Chemists 63:3, pages 96-106.
Read now
Read now
Jee Yup Han & P. B. Schwarz. (1996) Arabinoxylan Composition in Barley, Malt, and Beer. Journal of the American Society of Brewing Chemists 54:4, pages 216-220.
Read now
Read now
Paul B. Schwarz & Jee-Yup Han. (1995) Arabinoxylan Content of Commercial Beers. Journal of the American Society of Brewing Chemists 53:4, pages 157-159.
Read now
Read now
Karl Kristian Thomsen, Elizabeth A. Jackson & Klaus Brenner. (1988) Genetic Engineering of Yeast: Construction of Strains That Degrade β-Glucans with the Aid of a Barley Gene. Journal of the American Society of Brewing Chemists 46:2, pages 31-36.
Read now
Read now
Y. S. Hwang & K. Lorenz. (1986) Quality of Malting Barleys Grown at Different Locations in the United States and Canada. Journal of the American Society of Brewing Chemists 44:1, pages 6-12.
Read now
Read now
Leo J. Denault, W. G. Allen, E. W. Boyer, D. Collins, D. Kramme & J. E. Spradlin. (1978) A Simple Reducing Sugar Assay for Measuring β-Glucanase Activity in Malt, and Various Microbial Enzyme Preparations. Journal of the American Society of Brewing Chemists 36:1, pages 18-23.
Read now
Read now
Hsiaw Y. Chan & Charles W. Baker. (1976) Influence of β-Glucanase Activity on Malt Modification. Journal of the American Society of Brewing Chemists 34:3, pages 127-132.
Read now
Read now
Articles from other publishers (12)
Ludwig Narziß & Werner Back. 2012. Die Bierbrauerei. Die Bierbrauerei
847
878
.
Makoto Kanauchi & Charles W Bamforth. (2008) The Relevance of Different Enzymes for the Hydrolysis of β-glucans in Malting and Mashing. Journal of the Institute of Brewing 114:3, pages 224-229.
Crossref
Crossref
Jee-Yup Han. (2000) Structural characteristics of arabinoxylan in barley, malt, and beer. Food Chemistry 70:2, pages 131-138.
Crossref
Crossref
G. H. Palmer & C. I. Mackenzie. (1986) LEVELS OF ALKALI-SOLUBLE β-D-GLUCANS IN CEREAL GRAINS. Journal of the Institute of Brewing 92:5, pages 461-462.
Crossref
Crossref
Hilary L. Martin & C. W. Bamforth. (1981) AN ENZYMIC METHOD FOR THE MEASUREMENT OF TOTAL AND WATER-SOLUBLE β-GLUCAN IN BARLEY. Journal of the Institute of Brewing 87:2, pages 88-91.
Crossref
Crossref
C. W. Bamforth, H. L. Martin & T. Wainwright. (1979) A ROLE FOR CARBOXYPEPTIDASE IN THE SOLUBILIZATION OF BARLEY β-GLUCAN. Journal of the Institute of Brewing 85:6, pages 334-338.
Crossref
Crossref
G. N. Bathgate. (1979) THE INSTITUTE OF BREWING ANALYSIS COMMITTEE THE DETERMINATION OF ENDO-β-GLUCANASE ACTIVITY IN MALT. Journal of the Institute of Brewing 85:2, pages 92-94.
Crossref
Crossref
M. J. Allison, I. A. Cowe & R. McHale. (1978) THE USE OF INFRA RED REFLECTANCE FOR THE RAPID ESTIMATION OF THE SOLUBLE β-GLUCAN CONTENT OF BARLEY. Journal of the Institute of Brewing 84:3, pages 153-155.
Crossref
Crossref
T. Wainwright & G. K. Buckee. (1977) BARLEY AND MALT ANALYSIS-A REVIEW. Journal of the Institute of Brewing 83:6, pages 325-347.
Crossref
Crossref
I. S. Forrest & T. Wainwright. (1977) THE MODE OF BINDING OF β-GLUCANS AND PENTOSANS IN BARLEY ENDOSPERM CELL WALLS. Journal of the Institute of Brewing 83:5, pages 279-286.
Crossref
Crossref
M. J. Allison, I. Cowe & R. McHale. (1976) A RAPID TEST FOR THE PREDICTION OF MALTING QUALITY OF BARLEY. Journal of the Institute of Brewing 82:3, pages 166-167.
Crossref
Crossref
N. Coote & B. H. Kirsop. (1976) A HAZE CONSISTING LARGELY OF PENTOSAN. Journal of the Institute of Brewing 82:1, pages 34-34.
Crossref
Crossref