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Trends in Food Science & Technology, ISSN 0924-2244, 04/2017, Volume 62, pp. 23 - 32
Starch contributes to barley grain and malt quality which in turn contributes to beer quality and flavour; through fermentable sugar profiles, rates of... 
Barley | Amylopectin | Isoamylase | Starch structure | Brewing | Malting quality | Limit dextrinase | FOOD SCIENCE & TECHNOLOGY | DIASTATIC POWER ENZYMES | AMYLOSE CONTENT | MALT FERMENTABILITY | QUANTITATIVE TRAIT LOCI | DEBRANCHING ENZYMES | WORT FERMENTABILITY | GENE | BETA-AMYLASE | GRAIN | ALPHA-AMYLASE | Hydrolysis | Fermentation | Sugars
Journal Article
Analytical Biochemistry, ISSN 0003-2697, 03/2014, Volume 449, Issue 1, pp. 45 - 51
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 03/2015, Volume 62, pp. 50 - 57
The measurement of limit-dextrinase (LD) (EC 3.2.1.142) in grain samples such as barley, wheat or rice can be problematic for a number of reasons. The... 
Assay | Hexafluor | Limit-dextrinase | Hexachrom | FOOD SCIENCE & TECHNOLOGY | BARLEY | PULLULANASE ACTIVITY | ENDO-1,4-BETA-GLUCANASE | ALPHA-AMYLASE | MALT
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 07/2016, Volume 70, pp. 140 - 145
Limit dextrinase (LD) and limit dextrinase inhibitor (LDI) are the two important traits affecting malt quality. The genetic variation and controlling of LD... 
Association analysis | Malting quality | Limit dextrinase (LD) | Limit dextrinase inhibitor (LDI) | ENDOSPERM | TIBETAN WILD BARLEY | THIOREDOXIN | FOOD SCIENCE & TECHNOLOGY | STARCH | DIVERSITY | THERMOSTABILITY | ASSOCIATION | Genetic research | Barley | Analysis | Quality management
Journal Article
Journal Article
Journal Article
Journal Article
Journal of Chinese Institute of Food Science and Technology, ISSN 1009-7848, 12/2015, Volume 15, Issue 12, pp. 122 - 127
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 04/2017, Volume 62, p. 23
Background: Starch contributes to barley grain and malt quality which in turn contributes to beer quality and flavour; through fermentable sugar profiles,... 
Barley | Enzymes | Starch | Amylopectin | Genes | Grain | Isoamylase | Chain branching | Maltotriose | Maltose | Fermentation | Flavor | Beer | Degradation | Mashing | Amylose | Malt | Mutation | Sugar | Sugars | Limit dextrinase
Journal Article
Journal of Molecular Biology, ISSN 0022-2836, 11/2010, Volume 403, Issue 5, pp. 739 - 750
Journal Article
FEBS Letters, ISSN 0014-5793, 07/2012, Volume 586, Issue 16, pp. 2479 - 2482
Journal Article
Journal of the American Society of Brewing Chemists, ISSN 0361-0470, 06/2017, Volume 75, Issue 3, pp. 255 - 261
Limit dextrinase extracted from three sorghum cultivar malts (Safrari, S.35, and Madjeru) used for the production of bili-bili, a traditional beer in the... 
Sorghum | Modeling | Optimization | Limit dextrinase | FOOD SCIENCE & TECHNOLOGY | GERMINATED BARLEY | PREDICTIVE MODELS | VULGARE | BEER | DEBRANCHING ENZYME | PULLULANASE | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | PURIFICATION | MALTING TEMPERATURE | FOOD
Journal Article
Biocatalysis and Agricultural Biotechnology, ISSN 1878-8181, 01/2017, Volume 9, pp. 174 - 176
The aleurone layer plays a key role in germination by responding to hormone signals from embryo and producing hydrolases. The barley aleurone layer can be... 
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 01/2015, Volume 95, Issue 1, p. 141
Cereal seed germination involves mobilization of storage reserves in the starchy endosperm to support seedling growth. In response to gibberellin produced by... 
Barley | Amylases | Gibberellins | Analysis | Abscisic acid | Phenols
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 01/2015, Volume 95, Issue 1, p. 141
  Cereal seed germination involves mobilization of storage reserves in the starchy endosperm to support seedling growth. In response to gibberellin produced by... 
Enzymes | Barley | Plant growth | Germination | Food science | Apoptosis
Journal Article
Protein Expression and Purification, ISSN 1046-5928, 2010, Volume 69, Issue 1, pp. 112 - 119
Journal Article