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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 67, 2009 - Issue 2
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Original Articles

Storage of Malt, Thiol Oxidase, and Brewhouse PerformanceFootnote1

C. W. BamforthDepartment of Food Science and Technology, University of California, Davis, CACorrespondence[email protected]
,
J. R. RozaDepartment of Food Science and Technology, University of California, Davis, CA
&
M. KanauchiDepartment of Food Management, Miyagi University, Sendai, Japan
Pages 89-94 | Published online: 01 Feb 2018

Citations (9)

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Read on this site (5)

Celina A. Dugulin, Gert De Rouck & David J. Cook. (2021) Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review. Journal of the American Society of Brewing Chemists 79:4, pages 315-332.
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Anne N. Murmann, Christina Lunde & Marianne N. Lund. (2016) Selection of Protease for Increased Solubilization of Protein Derived Thiols during Mashing with Limited Release of Free Amino Acids in Beer. Journal of the American Society of Brewing Chemists 74:3, pages 224-230.
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Charles W. Bamforth. (2016) Enzymes, Egg White, and Eccentrics: Memories from 37 Years of Research in the Brewing Industry. Journal of the American Society of Brewing Chemists 74:1, pages 1-15.
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Anne N. Murmann, Preben Andersen, Alexander Mauch & Marianne N. Lund. (2016) Quantification of Protein-Derived Thiols during Atmosphere-Controlled Brewing in Laboratory Scale. Journal of the American Society of Brewing Chemists 74:1, pages 30-35.
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C. Holtz, D. Krause, M. Hussein, M. Gastl & T. Becker. (2014) Lautering Performance Prediction from Malt by Combining Whole Near-Infrared Spectral Information with Lautering Process Evaluation as Reference Values. Journal of the American Society of Brewing Chemists 72:3, pages 214-219.
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Articles from other publishers (4)

Makoto Kanauchi & Natsuki Matsumoto. (2023) Characteristics of alanine racemase in Lactobacillus sakei ZH ‐2 strain . Food Science & Nutrition 11:8, pages 4745-4755.
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Anne N. Murmann, Per Hägglund, Birte Svensson & Marianne N. Lund. (2017) The Reducing Capacity of Thioredoxin on Oxidized Thiols in Boiled Wort. Journal of Agricultural and Food Chemistry 65:46, pages 10101-10106.
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Makoto Kanauchi. 2017. Brewing Technology. Brewing Technology.
C.W. Bamforth. (2009) Current perspectives on the role of enzymes in brewing. Journal of Cereal Science 50:3, pages 353-357.
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