Citations (11)
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Read on this site (4)
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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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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Kirsty Black, Martina Daute, Athina Tziboula-Clarke, Philip J. White, Pietro P. M. Iannetta & Graeme Walker. (2021) Utilization of Low Nitrogen Barley for Production of Distilling Quality Malt. Journal of the American Society of Brewing Chemists 79:1, pages 26-32.
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Ramon Huerta-Zurita, John Barr, Richard D. Horsley & Paul B. Schwarz. (2020) Predicting Malt Fermentability in Malting Barley Breeding Lines. Journal of the American Society of Brewing Chemists 78:1, pages 50-62.
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Articles from other publishers (7)
Andrew J. Ledley, Gregory R. Ziegler, Ryan J. Elias & Darrell W. Cockburn. (2023) Microscopic assessment of the degradation of millet starch granules by endogenous and exogenous enzymes during mashing. Carbohydrate Polymers 314, pages 120935.
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Patrick Wefing, Marc Trilling, Arthur Gossen, Peter Neubauer & Jan Schneider. (2023) A continuous mashing system controlled by mean residence time. Journal of the Institute of Brewing 129:1.
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Andrew J. Ledley, Ryan J. Elias & Darrell W. Cockburn. (2023) Impact of mashing protocol on the formation of fermentable sugars from millet in gluten-free brewing. Food Chemistry 405, pages 134758.
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Andreas Laus, Frank Endres, Mathias Hutzler, Martin Zarnkow & Fritz Jacob. (2022) Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges. Food and Bioprocess Technology 15:10, pages 2294-2312.
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C.F. De Schepper, C. Buvé, A.M. Van Loey & C.M. Courtin. (2022) A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process. Food Research International 157, pages 111201.
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Frank Endres, Alexandra Prowald, Ursula Elisabeth Adriane Fittschen, Sven Hampel, Siegfried Oppermann, Fritz Jacob, Mathias Hutzler, Andreas Laus, Yvonne Methner & Martin Zarnkow. (2022) Constant temperature mashing at 72 °C for the production of beers with a reduced alcohol content in micro brewing systems. European Food Research and Technology 248:6, pages 1457-1468.
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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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