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2004, BAR international series, ISBN 184171352X, Volume 1213, ix, 84
Book
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 | Enzymes | Starch | Genes | Grain | Chain branching | Maltotriose | Maltose | Flavor | Beer | Degradation | Mashing | Amylose | Malt | Mutation | Sugar
Journal Article
Journal of the Institute of Brewing, ISSN 0046-9750, 2018, Volume 124, Issue 2, pp. 132 - 142
Two Australian (Buloke and Commander) and two Canadian (CDC Meredith and Bentley) barley varieties were grown under four levels of nitrogen fertilization (0,... 
Ondea Pro | nitrogen fertilization | brewing | barley | DP enzymes | FOOD SCIENCE & TECHNOLOGY | DIASTATIC POWER ENZYMES | HORDEUM-VULGARE L | ENVIRONMENTAL-FACTORS | LIMIT DEXTRINASE | WORT | FERMENTABILITY | BETA-AMYLASE | STARCH | ALPHA-AMYLASE | MALT QUALITY | Distillation | Barley | Enzymes | Fertilization | Grain | Brewing | Nitrogen | Beer | Glucan | Mashing | Wort | Quality | Malt | Breweries | Limit dextrinase
Journal Article
1972, 1 sheet, [(4 pages)]
Book
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 08/2015, Volume 63, Issue 31, pp. 7051 - 7057
Journal Article
Journal Article
Food Research International, ISSN 0963-9969, 10/2014, Volume 64, pp. 677 - 682
In the beer industry β-glucans are extensively studied non-starch polysaccharides due to their ability to increase the viscosity of solutions and to form gels.... 
Malting | Barley | β-Glucanase | High-performance size-exclusion chromatography | β-Glucans | Molecular weight distribution | WORT | beta-Glucanase | RHEOLOGICAL PROPERTIES | OAT | FOOD SCIENCE & TECHNOLOGY | beta-Glucans | ENVIRONMENTAL-FACTORS | BEER | Viscosity | Germination | Macromolecules | Malt | Polymers | Molecular weight
Journal Article
Journal of the Institute of Brewing, ISSN 0046-9750, 2018, Volume 124, Issue 4, pp. 344 - 351
Journal Article
Journal of the Institute of Brewing, ISSN 0046-9750, 2018, Volume 124, Issue 2, pp. 112 - 120
The lipoxygenase‐1‐less (LOX‐less) trait has positive effects on beer quality, in particular, improvement of flavour stability related to the reduction of... 
LOX‐less | 2‐nonenal | barley | lipoxygenase‐1 | flavour stability | trans | lipoxygenase-1 | LOX-less | trans-2-nonenal | ACIDS | FOOD SCIENCE & TECHNOLOGY | FLAVOR STABILITY | ISOENZYMES | BEER | Distillation | Barley | Breeding | Parents | Nurseries | Brewing | Flavor | Molecular chains | Beer | Trihydroxyoctadecenoic acid | Plant breeding | Wort | Sensory evaluation | Agronomy | Liquid oxygen | Malt | Lipoxygenase | Breweries
Journal Article