Citations (13)
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Sophie Held & Glen Fox. (2023) Simultaneous Evaluation of β-Glucan and β-Glucanase Relationship during Different Mash Temperature Profiles. Journal of the American Society of Brewing Chemists 0:0, pages 1-10.
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Joshua E. S. J. Reid, Gleb E. Yakubov & Stephen J. Lawrence. (2022) Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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Dongsheng Yang & Xuan Gao. (2022) Progress of the use of alternatives to malt in the production of gluten-free beer. Critical Reviews in Food Science and Nutrition 62:10, pages 2820-2835.
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Fabiola Araceli Guzmán-Ortiz, Javier Castro-Rosas, Carlos Alberto Gómez-Aldapa, Rosalva Mora-Escobedo, Adriana Rojas-León, María Luisa Rodríguez-Marín, Reyna Nallely Falfán-Cortés & Alma Delia Román-Gutiérrez. (2019) Enzyme activity during germination of different cereals: A review. Food Reviews International 35:3, pages 177-200.
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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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Alexander Mauch, Sascha Wunderlich, Martin Zarnkow, Thomas Becker, Fritz Jacob & Elke K. Arendt. (2011) Part II. The Use of Malt Produced with 70% Less Malting Loss for Beer Production: Impact on Processability and Final Quality. Journal of the American Society of Brewing Chemists 69:4, pages 239-254.
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Articles from other publishers (7)
Ivan Tomasi, Valeria Sileoni, Ombretta Marconi, Umberto Bonciarelli, Marcello Guiducci, Stefano Maranghi & Giuseppe Perretti. (2019) Effect of Growth Conditions and Genotype on Barley Yield and β-Glucan Content of Kernels and Malt. Journal of Agricultural and Food Chemistry 67:22, pages 6324-6335.
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Martin Hennemann, Martina Gastl & Thomas Becker. (2019) Inhomogeneity in the lauter tun: a chromatographic view. European Food Research and Technology 245:3, pages 521-533.
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D. Shaluk, S. Bazin, A. Chepurna & M.S. Izydorczyk. (2019) Effects of variable grain hydration during steeping on the content and physicochemical properties of non-starch polysaccharides in malt and wort. Food Research International 116, pages 430-440.
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Elien Lemmens, Alice V. Moroni, Jennifer Pagand, Pieter Heirbaut, Anneli Ritala, Yann Karlen, Kim‐Anne Lê, Hetty C. Van den Broeck, Fred J.P.H. Brouns, Niels De Brier & Jan A. Delcour. (2018) Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review. Comprehensive Reviews in Food Science and Food Safety 18:1, pages 305-328.
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Lidia Di Ghionno, Ombretta Marconi, Eung Gwan Lee, Christopher J. Rice, Valeria Sileoni & Giuseppe Perretti. (2017)
Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [
Eragrostis tef
(zucc.) Trotter] Malt and Wort
. Journal of Agricultural and Food Chemistry 65:23, pages 4777-4785.
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Ivan Tomasi, Ombretta Marconi, Valeria Sileoni & Giuseppe Perretti. (2017) Validation of a high-performance size-exclusion chromatography method to determine and characterize β-glucans in beer wort using a triple-detector array. Food Chemistry 214, pages 176-182.
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Ombretta Marconi, Ivan Tomasi, Laura Dionisio, Giuseppe Perretti & Paolo Fantozzi. (2014) Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley. Food Research International 64, pages 677-682.
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