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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 72, 2014 - Issue 4
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Original Articles

Comparisons of Barley Malt Amylolytic Enzyme Thermostabilities to Wort Osmolyte Concentrations, Malt Extract, ASBC Measures of Malt Quality, and Initial Enzyme ActivitiesFootnote1

Stanley H. DukeDepartment of Agronomy, University of Wisconsin, Madison, WICorrespondence[email protected]
,
Cynthia A. HensonUnited States Department of Agriculture-Agricultural Research Service (USDA-ARS), Cereal Crops Research Unit (CCRU), Madison, WI;Department of Agronomy, University of Wisconsin, Madison, WI
&
Marcus A. VinjeUSDA-ARS, CCRU, Madison, WI
Pages 271-284 | Published online: 05 Feb 2018

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David Evan Evans, Susan Stewart, Doug Stewart, Zhongping Han, Yonghong Han & Jason A. Able. (2022) Profiling Malt Enzymes Related to Impact on Malt Fermentability, Lautering and Beer Filtration Performance of 94 Commercially Produced Malt Batches. Journal of the American Society of Brewing Chemists 80:4, pages 413-426.
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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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Stanley H. Duke, Cynthia A. Henson & Harold E. Bockelman. (2017) Comparisons of Modern U.S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: Malt Extract and Osmolyte Concentration . Journal of the American Society of Brewing Chemists 75:2, pages 85-92.
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Stanley H. Duke & Cynthia A. Henson. (2016) Maltose Effects on Barley Malt Diastatic Power Enzyme Activity and Thermostability at High Isothermal Mashing Temperatures: II. α-Amylase. Journal of the American Society of Brewing Chemists 74:2, pages 113-126.
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Cynthia A. Henson & Stanley H. Duke. (2016) Maltose Effects on Barley Malt Diastatic Power Enzyme Activity and Thermostability at High Isothermal Mashing Temperatures: I. β-Amylase. Journal of the American Society of Brewing Chemists 74:2, pages 100-112.
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