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Research Articles

Comparisons of Modern U.S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: II. Amylolytic Enzyme Activities and Thermostabilities

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Read on this site (5)

Hana Im & Cynthia A. Henson. (2021) The Impact of Barley α-Glucosidases on Mashing and the Production of Fermentable Sugars. Journal of the American Society of Brewing Chemists 79:4, pages 378-383.
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Cynthia A. Henson, Marcus A. Vinje & Stanley H. Duke. (2020) Maltose Effects on Barley Malt β-Amylase Activity and Thermostability at Low Isothermal Mashing Temperatures. Journal of the American Society of Brewing Chemists 78:3, pages 207-218.
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Stanley H. Duke, Cynthia A. Henson, Marcus A. Vinje, Jason G. Walling & Harold E. Bockelman. (2019) Comparisons of Modern United States and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: V. Bmy1 Intron III Alleles and Grain β-Amylase Activity and Thermostability. Journal of the American Society of Brewing Chemists 77:1, pages 62-68.
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Cynthia A. Henson, Stanley H. Duke & Harold E. Bockelman. (2018) Comparisons of Modern United States and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: IV. Malting Quality Assessments Using Standard and Nonstandard Measures. Journal of the American Society of Brewing Chemists 76:3, pages 156-168.
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Stanley H. Duke, Cynthia A. Henson & Harold E. Bockelman. (2018) Comparisons of Modern U. S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: III. Wort Sugar Production during Mashing. Journal of the American Society of Brewing Chemists 76:2, pages 96-111.
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Articles from other publishers (3)

Adeola Helen Adetokunboh, Anthony O. Obilana & Victoria A. Jideani. (2022) Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract. Molecules 27:14, pages 4332.
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Raimon Parés Viader, Maiken Søe Holmstrøm Yde, Jens Winther Hartvig, Marcus Pagenstecher, Jacob Bille Carlsen, Troels Balmer Christensen & Mogens Larsen Andersen. (2021) Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing. Beverages 7:1, pages 13.
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A.A.S. MillsM. IzydorczykT.M. (Alek) ChooJ. DurandN. MountainM. SorrellsS.A.E. Fillmore. (2021) Cultural practices to improve malt barley quality in the northeast with focus on the craft sector. Canadian Journal of Plant Science 101:1, pages 39-52.
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