Citations (15)
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Christoph Neugrodda, Martina Gastl & Thomas Becker. (2015) Comparison of Foam Analysis Methods and the Impact of Beer Components on Foam Stability. Journal of the American Society of Brewing Chemists 73:2, pages 170-178.
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D. Evan Evans, Michael Oberdieck, Kevin S. Redd & Rebecca Newman. (2012) Comparison of the Rudin and NIBEM Methods for Measuring Foam Stability with a Manual Pour Method to Identify Beer Characteristics That Deliver Consumers Stable Beer Foam. Journal of the American Society of Brewing Chemists 70:1, pages 70-78.
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D. Evan Evans, Louise H. Robinson, Marian C. Sheehan, Rachel L. Tolhurst, Amanda Hill, John S. Skerritt & Andrew R. Barr. (2003) Application of Immunological Methods to Differentiate between Foam-Positive and Haze-Active Proteins Originating from Malt. Journal of the American Society of Brewing Chemists 61:2, pages 55-62.
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D. Evan Evans & Marian C. Sheehan. (2002) Don't Be Fobbed Off: The Substance of Beer Foam—A Review. Journal of the American Society of Brewing Chemists 60:2, pages 47-57.
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Mohammed Obadi, Jun Sun & Bin Xu. (2021) Highland barley: Chemical composition, bioactive compounds, health effects, and applications. Food Research International 140, pages 110065.
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Amal Mahmoud Hassan Abdel‐Haleem, Amin Mohamed Agwa, Saad Aziz Mahgoub & Walid Mohamed Shehata. (2020) Characterization of β‐glucan gum for food applications as influenced by genotypic variations in three hulless barley varieties. Journal of Food Science 85:6, pages 1689-1698.
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Qiang Yang, Xiaojuan Zhong, Qing Li, Jinyu Lan, Huaping Tang, Pengfei Qi, Jian Ma, Jirui Wang, Guoyue Chen, Zhien Pu, Wei Li, Xiujin Lan, Mei Deng, Wendy Harwood, Zhongyi Li, Yuming Wei, Youliang Zheng & Qiantao Jiang. (2020) Mutation of the d-hordein gene by RNA-guided Cas9 targeted editing reducing the grain size and changing grain compositions in barley. Food Chemistry 311, pages 125892.
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Klecius R Silveira Celestino, Ricardo B Cunha & Carlos R Felix. (2006) Characterization of a β-glucanase produced by Rhizopus microsporus var. microsporus, and its potential for application in the brewing industry. BMC Biochemistry 7:1.
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