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Original Articles

Characterization of Factors Involved in the Production of 2(E)-Nonenal during Mashing

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Pages 691-697 | Received 24 Jul 2002, Accepted 20 Dec 2002, Published online: 22 May 2014

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Takashi Iimure, Makoto Kihara, Naohiko Hirota, Tiansu Zhou, Katsuhiro Hayashi & Kazutoshi Ito. (2009) A method for production of γ-amino butyric acid (GABA) using barley bran supplemented with glutamate. Food Research International 42:3, pages 319-323.
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José da Cruz Francisco & Estera Szwajcer Dey. 2009. Beer in Health and Disease Prevention. Beer in Health and Disease Prevention 389 394 .
Anne M. Frederiksen, Rikke M. Festersen & Mogens L. Andersen. (2008) Oxidative Reactions during Early Stages of Beer Brewing Studied by Electron Spin Resonance and Spin Trapping. Journal of Agricultural and Food Chemistry 56:18, pages 8514-8520.
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N. Hirota, H. KurodaK. TakoiT. KanekoH. KanedaI. YoshidaM. TakashioK. ItoK. Takeda. (2006) Brewing Performance of Malted Lipoxygenase-1 Null Barley and Effect on the Flavor Stability of Beer. Cereal Chemistry Journal 83:3, pages 250-254.
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Gustav Hambraeus & Nils Nyberg. (2005) Enzymatic Hydrogenation of trans -2-Nonenal in Barley . Journal of Agricultural and Food Chemistry 53:22, pages 8714-8721.
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N. Hirota, T. Kaneko, H. Kuroda, H. Kaneda, M. Takashio, K. Ito & K. Takeda. (2005) Characterization of lipoxygenase-1 null mutants in barley. Theoretical and Applied Genetics 111:8, pages 1580-1584.
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Lu�s F. Guido, Patrick Boivin, Nizar Benismail, Cristina R. Gon�alves & Aquiles A. Barros. (2004) An early development of the nonenal potential in the malting process. European Food Research and Technology 220:2, pages 200-206.
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