메뉴 건너뛰기




Volumn , Issue , 2014, Pages 193-222

Malting, Brewing, and Distilling

Author keywords

[No Author keywords available]

Indexed keywords


EID: 85027178289     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-891127-79-3.50008-1     Document Type: Chapter
Times cited : (8)

References (357)
  • 1
    • 84949740948 scopus 로고    scopus 로고
    • Beer from 100% barley
    • Aastrup S. Beer from 100% barley. Scand. Brew. Rev. 2010, 67:28-33.
    • (2010) Scand. Brew. Rev. , vol.67 , pp. 28-33
    • Aastrup, S.1
  • 3
    • 0002539885 scopus 로고
    • A rapid method for estimating the degree of modification in barley malt by measurement of cell wall breakdown
    • Aastrup S., Gibbons G.C., Munck L. A rapid method for estimating the degree of modification in barley malt by measurement of cell wall breakdown. Carlsberg Res. Commun. 1981, 46:77-86.
    • (1981) Carlsberg Res. Commun. , vol.46 , pp. 77-86
    • Aastrup, S.1    Gibbons, G.C.2    Munck, L.3
  • 4
    • 0031007235 scopus 로고    scopus 로고
    • The effect of temperature on the modification of sorghum and barley during malting
    • Agu R.C., Palmer G.H. The effect of temperature on the modification of sorghum and barley during malting. Proc. Biochem. 1997, 32:501-507.
    • (1997) Proc. Biochem. , vol.32 , pp. 501-507
    • Agu, R.C.1    Palmer, G.H.2
  • 5
    • 43249094408 scopus 로고    scopus 로고
    • Performance of husked, acid dehusked and hull-less barley and malt in relation to ethanol production
    • Agu R.C., Bringhurst T.A., Brosnan J.M. Performance of husked, acid dehusked and hull-less barley and malt in relation to ethanol production. J. Inst. Brew. 2008, 114:62-68.
    • (2008) J. Inst. Brew. , vol.114 , pp. 62-68
    • Agu, R.C.1    Bringhurst, T.A.2    Brosnan, J.M.3
  • 6
    • 70349283574 scopus 로고    scopus 로고
    • Potential of hull-less barley malt for use in malt and grain whisky production
    • Agu R.C., Bringhurst T.A., Brosnan J.M., Pearson S. Potential of hull-less barley malt for use in malt and grain whisky production. J. Inst. Brew. 2009, 115:128-133.
    • (2009) J. Inst. Brew. , vol.115 , pp. 128-133
    • Agu, R.C.1    Bringhurst, T.A.2    Brosnan, J.M.3    Pearson, S.4
  • 7
    • 33745877647 scopus 로고    scopus 로고
    • Relationship between ethanol tolerance, H+ATPase activity and the lipid composition of the plasma membrane in different wine yeast strains
    • Aguilera F., Peinado R.A., Millán C., Ortega J.M., Mauricio J.C. Relationship between ethanol tolerance, H+ATPase activity and the lipid composition of the plasma membrane in different wine yeast strains. Int. J. Food Microbiol. 2006, 110:34-42.
    • (2006) Int. J. Food Microbiol. , vol.110 , pp. 34-42
    • Aguilera, F.1    Peinado, R.A.2    Millán, C.3    Ortega, J.M.4    Mauricio, J.C.5
  • 8
    • 84987355528 scopus 로고
    • Relationships between milling energy and hot water extract values of malts from some modern barleys and their parental cultivars
    • Allison M.J. Relationships between milling energy and hot water extract values of malts from some modern barleys and their parental cultivars. J. Inst. Brew. 1986, 92:604-607.
    • (1986) J. Inst. Brew. , vol.92 , pp. 604-607
    • Allison, M.J.1
  • 9
    • 84988160866 scopus 로고
    • The variation in chemical composition of Swedish barleys
    • Åman P., Hesselman K., Tillya A.-C. The variation in chemical composition of Swedish barleys. J. Cereal Sci. 1985, 3:71-77.
    • (1985) J. Cereal Sci. , vol.3 , pp. 71-77
    • Åman, P.1    Hesselman, K.2    Tillya, A.-C.3
  • 10
    • 84978590536 scopus 로고
    • Oxygen as a regulator of ester accumulation during the fermentation of worts of high specific gravity
    • Anderson R.G., Kirsop B.H. Oxygen as a regulator of ester accumulation during the fermentation of worts of high specific gravity. J. Inst. Brew. 1975, 81:111-115.
    • (1975) J. Inst. Brew. , vol.81 , pp. 111-115
    • Anderson, R.G.1    Kirsop, B.H.2
  • 11
    • 0002587184 scopus 로고
    • Anaerobic nutrition of Saccharomyces cerevisiae. I. Ergosterol requirement for growth in a defined medium
    • Andreasen A.A., Stier T.J.B. Anaerobic nutrition of Saccharomyces cerevisiae. I. Ergosterol requirement for growth in a defined medium. J. Cell. Comp. Physiol. 1953, 41:23-36.
    • (1953) J. Cell. Comp. Physiol. , vol.41 , pp. 23-36
    • Andreasen, A.A.1    Stier, T.J.B.2
  • 12
    • 0000493179 scopus 로고
    • Anaerobic nutrition of Saccharomyces cerevisiae. II. Unsaturated fatty acid requirement for growth in a defined medium
    • Andreasen A.A., Stier T.J.B. Anaerobic nutrition of Saccharomyces cerevisiae. II. Unsaturated fatty acid requirement for growth in a defined medium. J. Cell Comp. Physiol. 1954, 43:271-281.
    • (1954) J. Cell Comp. Physiol. , vol.43 , pp. 271-281
    • Andreasen, A.A.1    Stier, T.J.B.2
  • 15
    • 85080763886 scopus 로고    scopus 로고
    • Anonymous
    • Anonymous The history of whisky http://http//:www.thewhiskyguide.com.
    • The history of whisky
  • 17
    • 0000038821 scopus 로고
    • Characterization of haze-forming proteins of beer and their roles in chill haze formation
    • Asano K., Shinagawa K., Hashimoto N. Characterization of haze-forming proteins of beer and their roles in chill haze formation. J. Am. Soc. Brew. Chem. 1982, 40:147-154.
    • (1982) J. Am. Soc. Brew. Chem. , vol.40 , pp. 147-154
    • Asano, K.1    Shinagawa, K.2    Hashimoto, N.3
  • 18
    • 0001143169 scopus 로고
    • The terminology and methodology associated with basic starch phenomena
    • Atwell W.A., Hood L.F., Lineback D.R. The terminology and methodology associated with basic starch phenomena. Cereal Foods World 1988, 33:306-311.
    • (1988) Cereal Foods World , vol.33 , pp. 306-311
    • Atwell, W.A.1    Hood, L.F.2    Lineback, D.R.3
  • 19
    • 34447620915 scopus 로고    scopus 로고
    • Vodka, gin and other flavoured spirits
    • Kluwer Academic/Plenum Publishers, New York, A.G.H. Lea, J.R. Piggott (Eds.)
    • Aylott R.I. Vodka, gin and other flavoured spirits. Fermented Beverage Production 2003, 289-308. Kluwer Academic/Plenum Publishers, New York. 2nd ed. A.G.H. Lea, J.R. Piggott (Eds.).
    • (2003) Fermented Beverage Production , pp. 289-308
    • Aylott, R.I.1
  • 21
    • 85080793128 scopus 로고    scopus 로고
    • Gin and vodka
    • Nottingham University Press, Nottingham, U.K, J.H. Bryce, J.R. Piggott, G.G. Stewart (Eds.)
    • Aylott R.I. Gin and vodka. Production, Technology and Innovation 2008, 209-303. Nottingham University Press, Nottingham, U.K. J.H. Bryce, J.R. Piggott, G.G. Stewart (Eds.).
    • (2008) Production, Technology and Innovation , pp. 209-303
    • Aylott, R.I.1
  • 22
    • 84987344271 scopus 로고
    • Determination of ethyl carbamate in distilled spirits using nitrogen specific and mass spectronomic detection
    • Aylott R.I., McNeish A.S., Walker D.A. Determination of ethyl carbamate in distilled spirits using nitrogen specific and mass spectronomic detection. J. Inst. Brew. 1987, 93:382-386.
    • (1987) J. Inst. Brew. , vol.93 , pp. 382-386
    • Aylott, R.I.1    McNeish, A.S.2    Walker, D.A.3
  • 23
    • 84978559839 scopus 로고
    • Biosynthetic formation of higher alcohols by yeasts: Dependence on the nitrogenous nutrient level of the medium
    • Ayrapaa T. Biosynthetic formation of higher alcohols by yeasts: Dependence on the nitrogenous nutrient level of the medium. J. Inst. Brew. 1971, 77:266-275.
    • (1971) J. Inst. Brew. , vol.77 , pp. 266-275
    • Ayrapaa, T.1
  • 24
    • 77952890103 scopus 로고    scopus 로고
    • A novel family 9 beta-1,3(4)-glucanase from thermoacidophilic Alicyclobacillus sp. A4 with potential applications in the brewing industry
    • Bai Y., Wang J., Zhang Z., Shi P., Luo H., Huang H., Luo C., Yao B. A novel family 9 beta-1,3(4)-glucanase from thermoacidophilic Alicyclobacillus sp. A4 with potential applications in the brewing industry. Appl. Microbiol. Biotechnol. 2010, 87:251-259.
    • (2010) Appl. Microbiol. Biotechnol. , vol.87 , pp. 251-259
    • Bai, Y.1    Wang, J.2    Zhang, Z.3    Shi, P.4    Luo, H.5    Huang, H.6    Luo, C.7    Yao, B.8
  • 25
    • 0034338122 scopus 로고    scopus 로고
    • Perceptions of beer foam
    • Bamforth C.W. Perceptions of beer foam. J. Inst. Brew. 2000, 106:229-238.
    • (2000) J. Inst. Brew. , vol.106 , pp. 229-238
    • Bamforth, C.W.1
  • 26
    • 27444443911 scopus 로고    scopus 로고
    • Barley and malt starch in brewing: A general review
    • Bamforth C.W. Barley and malt starch in brewing: A general review. Tech. Q. Master Brew. Assoc. Am. 2003, 40:89-97.
    • (2003) Tech. Q. Master Brew. Assoc. Am. , vol.40 , pp. 89-97
    • Bamforth, C.W.1
  • 27
    • 70749158906 scopus 로고    scopus 로고
    • Current perspectives on the role of enzymes in brewing
    • Bamforth C.W. Current perspectives on the role of enzymes in brewing. J. Cereal Sci. 2009, 50:353-357.
    • (2009) J. Cereal Sci. , vol.50 , pp. 353-357
    • Bamforth, C.W.1
  • 28
    • 79956060424 scopus 로고    scopus 로고
    • The enzymology of cell wall breakdown during malting and mashing: An overview
    • Bamforth C.W. The enzymology of cell wall breakdown during malting and mashing: An overview. Tech. Q. Master Brew. Assoc. Am. 2010, doi:10.1094/TQ-47-1-0309-01.
    • (2010) Tech. Q. Master Brew. Assoc. Am.
    • Bamforth, C.W.1
  • 29
    • 0000784809 scopus 로고
    • Malting technology and the uses of malt
    • Am. Assoc. Cereal Chem, St. Paul, MN, A.W. MacGregor, R.S. Bhatty (Eds.)
    • Bamforth C.W., Barclay A.H.P. Malting technology and the uses of malt. Barley: Chemistry and Technology 1993, 297-354. Am. Assoc. Cereal Chem, St. Paul, MN. 1st ed. A.W. MacGregor, R.S. Bhatty (Eds.).
    • (1993) Barley: Chemistry and Technology , pp. 297-354
    • Bamforth, C.W.1    Barclay, A.H.P.2
  • 30
    • 0035537145 scopus 로고    scopus 로고
    • A simple model for the cell wall of the starchy endosperm in barley
    • Bamforth C.W., Kanauchi M. A simple model for the cell wall of the starchy endosperm in barley. J. Inst. Brew. 2001, 107:235-240.
    • (2001) J. Inst. Brew. , vol.107 , pp. 235-240
    • Bamforth, C.W.1    Kanauchi, M.2
  • 31
    • 84979335704 scopus 로고
    • The development of β-glucan solubilase during barley germination
    • Bamforth C.W., Martin H.L. The development of β-glucan solubilase during barley germination. J. Inst. Brew. 1981, 87:81-84.
    • (1981) J. Inst. Brew. , vol.87 , pp. 81-84
    • Bamforth, C.W.1    Martin, H.L.2
  • 32
    • 84979448010 scopus 로고
    • A role for carboxypeptidase in the solubilization of barley β-glucan
    • Bamforth C.W., Martin H.L., Wainwright T. A role for carboxypeptidase in the solubilization of barley β-glucan. J. Inst. Brew. 1979, 85:334-338.
    • (1979) J. Inst. Brew. , vol.85 , pp. 334-338
    • Bamforth, C.W.1    Martin, H.L.2    Wainwright, T.3
  • 33
    • 84987262219 scopus 로고
    • Total and individual barley (1-3), (1-4)-β-d-glucanase activities in some green and kilned malts
    • Barber M.G., Jackson E.A., Smith D.B. Total and individual barley (1-3), (1-4)-β-d-glucanase activities in some green and kilned malts. J. Inst. Brew. 1994, 100:91-97.
    • (1994) J. Inst. Brew. , vol.100 , pp. 91-97
    • Barber, M.G.1    Jackson, E.A.2    Smith, D.B.3
  • 34
    • 84987325930 scopus 로고
    • Some effects of Lactobacillus contamination in Scotch whisky fermentations
    • Barbour E.A., Priest F.G. Some effects of Lactobacillus contamination in Scotch whisky fermentations. J. Inst. Brew. 1988, 94:89-92.
    • (1988) J. Inst. Brew. , vol.94 , pp. 89-92
    • Barbour, E.A.1    Priest, F.G.2
  • 35
    • 0345628304 scopus 로고
    • La dormance de l'orge, 2e partie: Causes des variations de l'aptitude a germer des grains d'orge au moment de leur recolte
    • Barre B. La dormance de l'orge, 2e partie: Causes des variations de l'aptitude a germer des grains d'orge au moment de leur recolte. Bios 1983, 14:65-80.
    • (1983) Bios , vol.14 , pp. 65-80
    • Barre, B.1
  • 36
    • 84978584970 scopus 로고
    • The relative contributions to wort nitrogen of nitrogenous substances solubilized during malting and mashing
    • Barrett J., Kirsop B.H. The relative contributions to wort nitrogen of nitrogenous substances solubilized during malting and mashing. J. Inst. Brew. 1971, 77:39-42.
    • (1971) J. Inst. Brew. , vol.77 , pp. 39-42
    • Barrett, J.1    Kirsop, B.H.2
  • 38
    • 0002335221 scopus 로고
    • Quality requirement for malting
    • Bathgate G.N. Quality requirement for malting. Asp. Appl. Biol. 1987, 15:18-32.
    • (1987) Asp. Appl. Biol. , vol.15 , pp. 18-32
    • Bathgate, G.N.1
  • 39
    • 0004218977 scopus 로고
    • Cereals in Scotch whisky production
    • The University Press, Aberdeen, U.K, G.H. Palmer (Ed.)
    • Bathgate G.N. Cereals in Scotch whisky production. Cereal Science and Technology 1989, 243-278. The University Press, Aberdeen, U.K. G.H. Palmer (Ed.).
    • (1989) Cereal Science and Technology , pp. 243-278
    • Bathgate, G.N.1
  • 40
    • 84978586842 scopus 로고
    • The in vivo and in vitro degradation of barley and malt starch granules
    • Bathgate G.N., Palmer G.H. The in vivo and in vitro degradation of barley and malt starch granules. J. Inst. Brew. 1973, 79:402-406.
    • (1973) J. Inst. Brew. , vol.79 , pp. 402-406
    • Bathgate, G.N.1    Palmer, G.H.2
  • 42
    • 0002331473 scopus 로고
    • Factors controlling the fermentable extract in distillers malt
    • Bathgate G.N., Martinez-Frias J., Stark J.R. Factors controlling the fermentable extract in distillers malt. J. Inst. Brew. 1978, 84:22-29.
    • (1978) J. Inst. Brew. , vol.84 , pp. 22-29
    • Bathgate, G.N.1    Martinez-Frias, J.2    Stark, J.R.3
  • 43
    • 84979432068 scopus 로고
    • Hordein in barley and malt-A review
    • Baxter E.D. Hordein in barley and malt-A review. J. Inst. Brew. 1981, 87:173-176.
    • (1981) J. Inst. Brew. , vol.87 , pp. 173-176
    • Baxter, E.D.1
  • 44
    • 0019926940 scopus 로고
    • Production and tolerance of ethanol in relation to phospholipid fatty-acyl composition in Saccharomyces cerevisiae NCYC 431
    • Beaven M.J., Charpentier C., Rose A.H. Production and tolerance of ethanol in relation to phospholipid fatty-acyl composition in Saccharomyces cerevisiae NCYC 431. J. Gen. Microbiol. 1982, 128:1447-1455.
    • (1982) J. Gen. Microbiol. , vol.128 , pp. 1447-1455
    • Beaven, M.J.1    Charpentier, C.2    Rose, A.H.3
  • 46
    • 85080736039 scopus 로고    scopus 로고
    • Pilot plant for the thermal recycling of spent grain
    • Becher T. Pilot plant for the thermal recycling of spent grain. Brauwelt Int. 2008, 26:11-14.
    • (2008) Brauwelt Int. , vol.26 , pp. 11-14
    • Becher, T.1
  • 47
    • 1642578478 scopus 로고    scopus 로고
    • Bases of preharvest sprouting resistance in barley: Physiology, molecular biology, and environmental control of dormancy in the barley grain
    • Food Products Press, Binghampton, NY, G.A. Slafer, J.-L. Molina-Cano, R. Savin, J.-L. Araus, I. Romagosa (Eds.)
    • Benech-Arnold R.L. Bases of preharvest sprouting resistance in barley: Physiology, molecular biology, and environmental control of dormancy in the barley grain. Barley Science: Recent Advances from Molecular Biology to Agronomy of Yield and Quality 2002, 481-502. Food Products Press, Binghampton, NY. G.A. Slafer, J.-L. Molina-Cano, R. Savin, J.-L. Araus, I. Romagosa (Eds.).
    • (2002) Barley Science: Recent Advances from Molecular Biology to Agronomy of Yield and Quality , pp. 481-502
    • Benech-Arnold, R.L.1
  • 48
    • 0032935185 scopus 로고    scopus 로고
    • Characterization of malting barley cultivars with more or less stable grain protein content under varying environmental conditions
    • Bertholdsson N.O. Characterization of malting barley cultivars with more or less stable grain protein content under varying environmental conditions. Eur. J. Agron. 1999, 10:1-8.
    • (1999) Eur. J. Agron. , vol.10 , pp. 1-8
    • Bertholdsson, N.O.1
  • 49
    • 0030512788 scopus 로고    scopus 로고
    • Production of food malt from hull-less barley
    • Bhatty R.S. Production of food malt from hull-less barley. Cereal Chem. 1996, 73:75-80.
    • (1996) Cereal Chem. , vol.73 , pp. 75-80
    • Bhatty, R.S.1
  • 50
    • 0032871713 scopus 로고    scopus 로고
    • The potential of hull-less barley
    • Bhatty R.S. The potential of hull-less barley. Cereal Chem. 1999, 76:589-599.
    • (1999) Cereal Chem. , vol.76 , pp. 589-599
    • Bhatty, R.S.1
  • 51
    • 0023132218 scopus 로고
    • Applicability of yeast extracellular proteinases in brewing: Physiology and biochemical aspects
    • Bilinski C.A., Russell I., Stewart G. Applicability of yeast extracellular proteinases in brewing: Physiology and biochemical aspects. Appl. Environ. Microbiol. 1987, 53:495-499.
    • (1987) Appl. Environ. Microbiol. , vol.53 , pp. 495-499
    • Bilinski, C.A.1    Russell, I.2    Stewart, G.3
  • 52
    • 0000858035 scopus 로고
    • Statistical studies of the analytical data accumulated in the course of the barley investigations. The prediction of extract
    • Bishop L.R. Statistical studies of the analytical data accumulated in the course of the barley investigations. The prediction of extract. J. Inst. Brew. 1930, 36:421-434.
    • (1930) J. Inst. Brew. , vol.36 , pp. 421-434
    • Bishop, L.R.1
  • 57
    • 67650882995 scopus 로고    scopus 로고
    • Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process
    • Bravi E., Peretti G., Buzzini P., Della Sera R., Fantozzi P. Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process. J. Agric. Food Chem. 2009, 57:6279-6284.
    • (2009) J. Agric. Food Chem. , vol.57 , pp. 6279-6284
    • Bravi, E.1    Peretti, G.2    Buzzini, P.3    Della Sera, R.4    Fantozzi, P.5
  • 58
    • 19344378949 scopus 로고    scopus 로고
    • The potential use of cereal (1-3,1-4)-β-d-glucans as functional food ingredients
    • Brennan C.S., Clearly L.J. The potential use of cereal (1-3,1-4)-β-d-glucans as functional food ingredients. J. Cereal Sci. 2005, 42:1-13.
    • (2005) J. Cereal Sci. , vol.42 , pp. 1-13
    • Brennan, C.S.1    Clearly, L.J.2
  • 60
    • 0004259551 scopus 로고    scopus 로고
    • Blackie Academic and Professional, New York
    • Briggs D.E. Malts and Malting 1998, Blackie Academic and Professional, New York.
    • (1998) Malts and Malting
    • Briggs, D.E.1
  • 61
  • 62
    • 84987368804 scopus 로고
    • The development of β-d-glucanases during germination of barley and the effect of kilning on individual isoenzymes
    • Brunswick P., Manners D.J., Stark J.R. The development of β-d-glucanases during germination of barley and the effect of kilning on individual isoenzymes. J. Inst. Brew. 1987, 93:181-186.
    • (1987) J. Inst. Brew. , vol.93 , pp. 181-186
    • Brunswick, P.1    Manners, D.J.2    Stark, J.R.3
  • 63
    • 85012194507 scopus 로고
    • Degradation of isolated barley endosperm cell walls by purified endo (1-3)(1-4)-β-d-glucanases and malt extracts
    • Brunswick P., Manners D.J., Stark J.R. Degradation of isolated barley endosperm cell walls by purified endo (1-3)(1-4)-β-d-glucanases and malt extracts. J. Cereal Sci. 1988, 7:153-168.
    • (1988) J. Cereal Sci. , vol.7 , pp. 153-168
    • Brunswick, P.1    Manners, D.J.2    Stark, J.R.3
  • 64
    • 1042296002 scopus 로고    scopus 로고
    • Limit dextrinase
    • Marcel Dekker, New York, J.R. Whitaker, A.G.J. Voragen, D.W.S. Wong (Eds.)
    • Bryce J.H. Limit dextrinase. Handbook of Food Enzymology 2003, 751-759. Marcel Dekker, New York. J.R. Whitaker, A.G.J. Voragen, D.W.S. Wong (Eds.).
    • (2003) Handbook of Food Enzymology , pp. 751-759
    • Bryce, J.H.1
  • 66
    • 0002360355 scopus 로고    scopus 로고
    • Development of seed dormancy in barley, wheat and triticale under controlled conditions
    • Buraas, T., and Skinnes, H. Development of seed dormancy in barley, wheat and triticale under controlled conditions. Acta Agric. Scand. 35:233-244.
    • Acta Agric. Scand , vol.35 , pp. 233-244
    • Buraas, T.1    Skinnes, H.2
  • 67
    • 85127154417 scopus 로고
    • Malting and brewing quality
    • ASA-CSSA-SSSA, Madison, WI, D.C. Rasmusson (Ed.)
    • Burger W.C., LaBerge D.E. Malting and brewing quality. Barley 1985, 367-402. ASA-CSSA-SSSA, Madison, WI. D.C. Rasmusson (Ed.).
    • (1985) Barley , pp. 367-402
    • Burger, W.C.1    LaBerge, D.E.2
  • 68
    • 0000691568 scopus 로고
    • Factors contributing to wort nitrogen. II. Effects of malting time and gibberellic acid on endopeptidase and exopeptidase activities
    • Burger W.C., Schroeder R.L. Factors contributing to wort nitrogen. II. Effects of malting time and gibberellic acid on endopeptidase and exopeptidase activities. J. Am. Soc. Brew. Chem. 1976, 34:138-140.
    • (1976) J. Am. Soc. Brew. Chem. , vol.34 , pp. 138-140
    • Burger, W.C.1    Schroeder, R.L.2
  • 71
    • 84979344424 scopus 로고
    • Peptide removal from all-malt and adjunct worts by Saccharomyces cerevisiae NCYC 240
    • Calderbank J., Rose A.H. Peptide removal from all-malt and adjunct worts by Saccharomyces cerevisiae NCYC 240. J. Inst. Brew. 1985, 91:321-324.
    • (1985) J. Inst. Brew. , vol.91 , pp. 321-324
    • Calderbank, J.1    Rose, A.H.2
  • 72
    • 84904141529 scopus 로고    scopus 로고
    • Grain whisky distillation
    • Academic Press, London, I. Russell (Ed.)
    • Campbell I. Grain whisky distillation. Whisky: Technology, Production and Marketing 2003, 181-208. Academic Press, London. I. Russell (Ed.).
    • (2003) Whisky: Technology, Production and Marketing , pp. 181-208
    • Campbell, I.1
  • 73
    • 0021172233 scopus 로고
    • High-gravity brewing: Effects of nutrition on yeast composition, fermentative ability and alcohol production
    • Casey G.P., Magnus C.A., Ingledew W.M. High-gravity brewing: Effects of nutrition on yeast composition, fermentative ability and alcohol production. Appl. Environ. Microbiol. 1984, 48:639-646.
    • (1984) Appl. Environ. Microbiol. , vol.48 , pp. 639-646
    • Casey, G.P.1    Magnus, C.A.2    Ingledew, W.M.3
  • 74
    • 0034967035 scopus 로고    scopus 로고
    • Synthesis, processing and export of cytoplasmic endo-beta-1,4-xylanase from barley aleurone during germination
    • Caspers M.P., Lok F., Sinjorgo K.M., van Zeijl M.J., Nielsen K.A., Cameron-Mills V. Synthesis, processing and export of cytoplasmic endo-beta-1,4-xylanase from barley aleurone during germination. Plant J. 2001, 26:191-204.
    • (2001) Plant J. , vol.26 , pp. 191-204
    • Caspers, M.P.1    Lok, F.2    Sinjorgo, K.M.3    van Zeijl, M.J.4    Nielsen, K.A.5    Cameron-Mills, V.6
  • 75
    • 33845688815 scopus 로고    scopus 로고
    • Characterization of a beta-glucanase produced by Rhizopus microsporus var. microsporus, and its potential for application in the brewing industry
    • Celestino K.R., Cunha R.B., Felix C.R. Characterization of a beta-glucanase produced by Rhizopus microsporus var. microsporus, and its potential for application in the brewing industry. BMC Biochem 2006, 7:23.
    • (2006) BMC Biochem , vol.7 , pp. 23
    • Celestino, K.R.1    Cunha, R.B.2    Felix, C.R.3
  • 76
    • 33746914723 scopus 로고    scopus 로고
    • The effects of malting and mashing on barley protein extractability
    • Celus I., Brijs K., Delcour J.A. The effects of malting and mashing on barley protein extractability. J. Cereal Sci. 2006, 44:203-211.
    • (2006) J. Cereal Sci. , vol.44 , pp. 203-211
    • Celus, I.1    Brijs, K.2    Delcour, J.A.3
  • 77
    • 0012113862 scopus 로고
    • Effect of mashing temperature on the nitrogenous constituents of wort and beer
    • Chen E.C.-H., van Gheluwe G., Buday A. Effect of mashing temperature on the nitrogenous constituents of wort and beer. Proc. Am. Soc. Brew. Chem. 1973, 31:6-10.
    • (1973) Proc. Am. Soc. Brew. Chem. , vol.31 , pp. 6-10
    • Chen, E.C.-H.1    van Gheluwe, G.2    Buday, A.3
  • 78
    • 0033029209 scopus 로고    scopus 로고
    • The structure of barley endosperm-An important determinant of malt modification
    • Chandra G.S., Proudlove M.O., Baxter E.D. The structure of barley endosperm-An important determinant of malt modification. J. Sci. Food Agric. 1999, 79:37-46.
    • (1999) J. Sci. Food Agric. , vol.79 , pp. 37-46
    • Chandra, G.S.1    Proudlove, M.O.2    Baxter, E.D.3
  • 80
    • 2042501297 scopus 로고    scopus 로고
    • Relationship between lipid composition, frequency of ethanol-induced respiratory deficient mutants, and ethanol tolerance in Saccharomyces cerevisiae
    • Chi Z., Arneborg N. Relationship between lipid composition, frequency of ethanol-induced respiratory deficient mutants, and ethanol tolerance in Saccharomyces cerevisiae. J. Appl. Microbiol. 1999, 86:1047-1052.
    • (1999) J. Appl. Microbiol. , vol.86 , pp. 1047-1052
    • Chi, Z.1    Arneborg, N.2
  • 81
    • 34147133864 scopus 로고    scopus 로고
    • Relationship between the ratio of large and small starch granules determined by gravitational g field-flow fractionation and malting quality of barley varieties
    • Chmelík J., Mazanec K., Bohacenko I., Psota V. Relationship between the ratio of large and small starch granules determined by gravitational g field-flow fractionation and malting quality of barley varieties. J. Liq. Chromatogr. Relat. Technol. 2007, 30:1289-1301.
    • (2007) J. Liq. Chromatogr. Relat. Technol. , vol.30 , pp. 1289-1301
    • Chmelík, J.1    Mazanec, K.2    Bohacenko, I.3    Psota, V.4
  • 82
    • 84978570245 scopus 로고
    • Fatty acids contributing to caprylic flavor in beer: The use of profile and threshold data in flavour research
    • Clapperton J.F. Fatty acids contributing to caprylic flavor in beer: The use of profile and threshold data in flavour research. J. Inst. Brew. 1978, 84:107-112.
    • (1978) J. Inst. Brew. , vol.84 , pp. 107-112
    • Clapperton, J.F.1
  • 83
    • 2942674460 scopus 로고    scopus 로고
    • Effect of adding and removing N-glycosylation recognition sites on the thermostability of barley β-glucosidase
    • Clark S.E., Muslin E.H., Henson C.A. Effect of adding and removing N-glycosylation recognition sites on the thermostability of barley β-glucosidase. Protein Eng. 2004, 17:245-249.
    • (2004) Protein Eng. , vol.17 , pp. 245-249
    • Clark, S.E.1    Muslin, E.H.2    Henson, C.A.3
  • 84
    • 84987288529 scopus 로고
    • The protection of beer foam against lipid-induced destabilization
    • Clarke D., Wilde P.J., Marion D. The protection of beer foam against lipid-induced destabilization. J. Inst. Brew. 1994, 100:23-25.
    • (1994) J. Inst. Brew. , vol.100 , pp. 23-25
    • Clarke, D.1    Wilde, P.J.2    Marion, D.3
  • 85
    • 0842327894 scopus 로고    scopus 로고
    • Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: Indications for feruloyl esterase activity in Saccharomyces cerevisiae
    • Coghe S., Benoot K., Delvaux F., Vanderhaegen B., Delvaux F.R. Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: Indications for feruloyl esterase activity in Saccharomyces cerevisiae. J. Agric. Food Chem 2004, 52:602-608.
    • (2004) J. Agric. Food Chem , vol.52 , pp. 602-608
    • Coghe, S.1    Benoot, K.2    Delvaux, F.3    Vanderhaegen, B.4    Delvaux, F.R.5
  • 88
    • 84987291103 scopus 로고
    • Ethyl carbamate formation in grain-based spirits. Part III. The primary source
    • Cook R.H., McCaig N., McMillan J.M.B., Lumsden W.B. Ethyl carbamate formation in grain-based spirits. Part III. The primary source. J. Inst. Brew. 1990, 96:233-244.
    • (1990) J. Inst. Brew. , vol.96 , pp. 233-244
    • Cook, R.H.1    McCaig, N.2    McMillan, J.M.B.3    Lumsden, W.B.4
  • 89
    • 0034338094 scopus 로고    scopus 로고
    • Yeast proteolytic activity during high and low gravity wort fermentations and its effect on head retention
    • Cooper D.J., Stewart G.G., Bryce J.H. Yeast proteolytic activity during high and low gravity wort fermentations and its effect on head retention. J. Inst. Brew. 2000, 106:197-201.
    • (2000) J. Inst. Brew. , vol.106 , pp. 197-201
    • Cooper, D.J.1    Stewart, G.G.2    Bryce, J.H.3
  • 90
    • 0037132537 scopus 로고    scopus 로고
    • Role of beer lipid-binding proteins in preventing lipid destabilization of foam
    • Cooper D.J., Husband F.A., Mills E.N.C., Wilde P.J. Role of beer lipid-binding proteins in preventing lipid destabilization of foam. J. Agric. Food Chem. 2002, 50:7645-7650.
    • (2002) J. Agric. Food Chem. , vol.50 , pp. 7645-7650
    • Cooper, D.J.1    Husband, F.A.2    Mills, E.N.C.3    Wilde, P.J.4
  • 91
    • 0001585414 scopus 로고
    • Quelques caracteristiques de la dormance du caryopse d'orge (Hordeum vulgare L. variete Sonja)
    • Corbineau F., Come D. Quelques caracteristiques de la dormance du caryopse d'orge (Hordeum vulgare L. variete Sonja). C.R. Acad. Sci. Paris 1980, 290:547-550.
    • (1980) C.R. Acad. Sci. Paris , vol.290 , pp. 547-550
    • Corbineau, F.1    Come, D.2
  • 92
    • 0002964822 scopus 로고
    • Cyanogenesis in white clover. I. Cyanogenesis in single plants. N.Z
    • Corkhill L. Cyanogenesis in white clover. I. Cyanogenesis in single plants. N.Z. J. Sci. Technol. B. 1940, 22-23:65-67.
    • (1940) J. Sci. Technol. B. , pp. 65-67
    • Corkhill, L.1
  • 93
    • 0001547429 scopus 로고
    • Major proteins of beer and their precursors in barley: Electrophoretic and immunological studies
    • Curioni A., Pressi G., Furegon L., Peruffo A.D.B. Major proteins of beer and their precursors in barley: Electrophoretic and immunological studies. J. Agric. Food Chem. 1995, 43:2620-2626.
    • (1995) J. Agric. Food Chem. , vol.43 , pp. 2620-2626
    • Curioni, A.1    Pressi, G.2    Furegon, L.3    Peruffo, A.D.B.4
  • 97
    • 0001477630 scopus 로고    scopus 로고
    • Activity of arabinoxylan hydrolyzing enzymes during mashing with barley malt or barley malt and unmalted wheat
    • Debyser W., Delvaux F., Delour J.A. Activity of arabinoxylan hydrolyzing enzymes during mashing with barley malt or barley malt and unmalted wheat. J. Agric. Food Chem. 1998, 46:4836-4841.
    • (1998) J. Agric. Food Chem. , vol.46 , pp. 4836-4841
    • Debyser, W.1    Delvaux, F.2    Delour, J.A.3
  • 98
    • 0026742831 scopus 로고
    • Lipid content of Saccharomyces cerevisiae strains with different degrees of ethanol tolerance
    • del Catillo Agudo L. Lipid content of Saccharomyces cerevisiae strains with different degrees of ethanol tolerance. Appl. Microbiol. Biotechnol. 1992, 37:647-651.
    • (1992) Appl. Microbiol. Biotechnol. , vol.37 , pp. 647-651
    • del Catillo Agudo, L.1
  • 99
    • 79958290189 scopus 로고    scopus 로고
    • Polyphenols in wort and beer: State of 2008: Where and why?
    • Derdelinckx G. Polyphenols in wort and beer: State of 2008: Where and whyβ. Cerevisiae 2008, 4:174-187.
    • (2008) Cerevisiae , vol.4 , pp. 174-187
    • Derdelinckx, G.1
  • 100
    • 0036462625 scopus 로고    scopus 로고
    • Isolation and characterization of high molar mass water-soluble arabinoxylans from barley and barley malt
    • Dervilly G., Leclercq C., Zimmermann D., Roue C., Thibault J.-F., Saulnier L. Isolation and characterization of high molar mass water-soluble arabinoxylans from barley and barley malt. Carbohydr. Polym. 2002, 47:143-149.
    • (2002) Carbohydr. Polym. , vol.47 , pp. 143-149
    • Dervilly, G.1    Leclercq, C.2    Zimmermann, D.3    Roue, C.4    Thibault, J.-F.5    Saulnier, L.6
  • 101
    • 84979368178 scopus 로고
    • Dimethyl sulphide: Its origin and control in brewing
    • Dickenson C.J. Dimethyl sulphide: Its origin and control in brewing. J. Inst. Brew. 1983, 89:41-46.
    • (1983) J. Inst. Brew. , vol.89 , pp. 41-46
    • Dickenson, C.J.1
  • 103
    • 84979187500 scopus 로고
    • Composition of the protein and polypeptide fraction of EBC beer haze preparations
    • Djurtoft R. Composition of the protein and polypeptide fraction of EBC beer haze preparations. J. Inst. Brew. 1965, 71:305-315.
    • (1965) J. Inst. Brew. , vol.71 , pp. 305-315
    • Djurtoft, R.1
  • 105
    • 84978552337 scopus 로고
    • Some aspects of the impact of brewing science on Scotch malt whisky production
    • Dolan T.C.S. Some aspects of the impact of brewing science on Scotch malt whisky production. J. Inst. Brew. 1976, 82:177-182.
    • (1976) J. Inst. Brew. , vol.82 , pp. 177-182
    • Dolan, T.C.S.1
  • 106
    • 0041629157 scopus 로고    scopus 로고
    • Improvement of ethanol productivity in a high-gravity brewing at pilot plant scale
    • Dragone G., Silva D.P., Almeida Silva J.B., Almeida Lima U. Improvement of ethanol productivity in a high-gravity brewing at pilot plant scale. Biotechnol. Lett. 2003, 25:1171-1174.
    • (2003) Biotechnol. Lett. , vol.25 , pp. 1171-1174
    • Dragone, G.1    Silva, D.P.2    Almeida Silva, J.B.3    Almeida Lima, U.4
  • 107
    • 42549132618 scopus 로고    scopus 로고
    • High gravity brewing by continuous process using immobilised yeast: Effect of wort original gravity on fermentation performance
    • Dragone G., Mussatto S., Almeida Silva J.B. High gravity brewing by continuous process using immobilised yeast: Effect of wort original gravity on fermentation performance. J. Inst. Brew. 2007, 113:391-398.
    • (2007) J. Inst. Brew. , vol.113 , pp. 391-398
    • Dragone, G.1    Mussatto, S.2    Almeida Silva, J.B.3
  • 110
    • 0001892327 scopus 로고    scopus 로고
    • Barley
    • Chapman and Hall, London, R.J. Henry, P.S. Kettlewell (Eds.)
    • Edney M.J. Barley. Cereal Grain Quality 1996, 113-151. Chapman and Hall, London. R.J. Henry, P.S. Kettlewell (Eds.).
    • (1996) Cereal Grain Quality , pp. 113-151
    • Edney, M.J.1
  • 111
    • 2442515151 scopus 로고
    • Council Regulation (EEC) No. 1576/89 of 29 May 1989
    • 12.6.89. No. L160/1-17
    • EEC Council Regulation (EEC) No. 1576/89 of 29 May 1989. Offic. J. Eur. Commun. 1989, 12.6.89. No. L160/1-17.
    • (1989) Offic. J. Eur. Commun.
  • 112
    • 0000704990 scopus 로고    scopus 로고
    • Thermostability variation in alleles of barley beta-amylase
    • Eglinton J.K., Langridge P., Evans D.E. Thermostability variation in alleles of barley beta-amylase. J. Cereal Sci. 1998, 28:301-309.
    • (1998) J. Cereal Sci. , vol.28 , pp. 301-309
    • Eglinton, J.K.1    Langridge, P.2    Evans, D.E.3
  • 113
    • 84979434134 scopus 로고
    • A comparison of some rapid screening tests for malting quality
    • Ellis R.P., Swanston J.S., Bruce F.M. A comparison of some rapid screening tests for malting quality. J. Inst. Brew. 1979, 85:282-285.
    • (1979) J. Inst. Brew. , vol.85 , pp. 282-285
    • Ellis, R.P.1    Swanston, J.S.2    Bruce, F.M.3
  • 115
    • 0002722711 scopus 로고
    • Mobilisation of endospermal reserves during the germination of barley-Centenary review
    • Enari T.-M., Sopanen T. Mobilisation of endospermal reserves during the germination of barley-Centenary review. J. Inst. Brew. 1986, 92:25-31.
    • (1986) J. Inst. Brew. , vol.92 , pp. 25-31
    • Enari, T.-M.1    Sopanen, T.2
  • 117
    • 0012884470 scopus 로고
    • Studies in barley and malt. II. Tests for germination and water sensitivity
    • Essery R.E., Kirsop B.H., Pollock J.R.A. Studies in barley and malt. II. Tests for germination and water sensitivity. J. Inst. Brew 1955, 61:25-28.
    • (1955) J. Inst. Brew , vol.61 , pp. 25-28
    • Essery, R.E.1    Kirsop, B.H.2    Pollock, J.R.A.3
  • 118
    • 0033450812 scopus 로고    scopus 로고
    • The impact of malt derived proteins on beer quality. Part. 1. The effect of germination and kilning on the level of protein Z4, protein Z7 and LTP1
    • Evans D.E., Hejgaard J. The impact of malt derived proteins on beer quality. Part. 1. The effect of germination and kilning on the level of protein Z4, protein Z7 and LTP1. J. Inst. Brew. 1999, 105:159-169.
    • (1999) J. Inst. Brew. , vol.105 , pp. 159-169
    • Evans, D.E.1    Hejgaard, J.2
  • 119
    • 0036097175 scopus 로고    scopus 로고
    • Don't be fobbed off: The substance of beer foam-A review
    • Evans D.E., Sheehan M.C. Don't be fobbed off: The substance of beer foam-A review. J. Am. Soc. Brew. Chem. 2002, 60:47-57.
    • (2002) J. Am. Soc. Brew. Chem. , vol.60 , pp. 47-57
    • Evans, D.E.1    Sheehan, M.C.2
  • 120
    • 0006083315 scopus 로고    scopus 로고
    • Variation and genetic control of foam positive proteins in Australian barley varieties
    • Grain Research and Development Corp., Barton, ACT, Australia, D. Moody, R. Flood (Eds.)
    • Evans D.E., Ratcliffe K., Jones B.L., Barr A.R. Variation and genetic control of foam positive proteins in Australian barley varieties. Proc. 9th Australian Barley Technical Symp. 1999, 3.6.1-3.6.3. Grain Research and Development Corp., Barton, ACT, Australia. D. Moody, R. Flood (Eds.).
    • (1999) Proc. 9th Australian Barley Technical Symp. , pp. 3.6.1-3.6.3
    • Evans, D.E.1    Ratcliffe, K.2    Jones, B.L.3    Barr, A.R.4
  • 122
    • 27444431733 scopus 로고    scopus 로고
    • Assessing the impact of the level of diastatic power enzymes and their thermostability on the hydrolysis of starch during wort production to predict wort fermentability
    • Evans D.E., Collins H., Eglinton J., Wilhelmson A. Assessing the impact of the level of diastatic power enzymes and their thermostability on the hydrolysis of starch during wort production to predict wort fermentability. J. Am. Soc. Brew. Chem. 2005, 63:185-198.
    • (2005) J. Am. Soc. Brew. Chem. , vol.63 , pp. 185-198
    • Evans, D.E.1    Collins, H.2    Eglinton, J.3    Wilhelmson, A.4
  • 123
    • 84886459352 scopus 로고    scopus 로고
    • Biochemistry, physiology and genetics of endosperm mobilization in germinated barley grain
    • Wiley-Blackwell, Chichester, UK, S.E. Ullrich (Ed.)
    • Fincher G.B. Biochemistry, physiology and genetics of endosperm mobilization in germinated barley grain. Barley: Production Improvement and Uses 2011, 449-477. Wiley-Blackwell, Chichester, UK. S.E. Ullrich (Ed.).
    • (2011) Barley: Production Improvement and Uses , pp. 449-477
    • Fincher, G.B.1
  • 124
    • 0022954033 scopus 로고
    • Cell walls and their components in cereal grain technology
    • Am. Assoc. Cereal Chem, St. Paul, MN, Y. Pomeranz (Ed.)
    • Fincher G.B., Stone B.A. Cell walls and their components in cereal grain technology. Advances in Cereal Science and Technology 1986, 8:207-295. Am. Assoc. Cereal Chem, St. Paul, MN. Y. Pomeranz (Ed.).
    • (1986) Advances in Cereal Science and Technology , vol.8 , pp. 207-295
    • Fincher, G.B.1    Stone, B.A.2
  • 125
    • 33846641150 scopus 로고    scopus 로고
    • Contribution of barley to agriculture: A brief overview
    • Food Products Press, Binghampton, NY, G.A. Slafer, J.-L. Molina-Cano, R. Savin, J.-L. Araus, I. Romagosa (Eds.)
    • Fischbeck G. Contribution of barley to agriculture: A brief overview. Barley Science: Recent Advances from Molecular Biology to Agronomy of Yield and Quality 2002, 1-14. Food Products Press, Binghampton, NY. G.A. Slafer, J.-L. Molina-Cano, R. Savin, J.-L. Araus, I. Romagosa (Eds.).
    • (2002) Barley Science: Recent Advances from Molecular Biology to Agronomy of Yield and Quality , pp. 1-14
    • Fischbeck, G.1
  • 126
    • 0034780387 scopus 로고    scopus 로고
    • Study of metallopeptidase isozyme from malted barley (Hordeum vulgare cv. Morex)
    • Fontanini D., Jones B.L. Study of metallopeptidase isozyme from malted barley (Hordeum vulgare cv. Morex). J. Agric. Food Chem 2001, 49:4903-4911.
    • (2001) J. Agric. Food Chem , vol.49 , pp. 4903-4911
    • Fontanini, D.1    Jones, B.L.2
  • 127
    • 84978573296 scopus 로고
    • The mode of binding of β-glucans and pentosans in barley endosperm cell walls
    • Forrest I.S., Wainwright T. The mode of binding of β-glucans and pentosans in barley endosperm cell walls. J. Inst. Brew. 1977, 83:279-286.
    • (1977) J. Inst. Brew. , vol.83 , pp. 279-286
    • Forrest, I.S.1    Wainwright, T.2
  • 128
    • 84987349470 scopus 로고
    • Analysis of water-soluble proteins from barley by ion-exchange high performance liquid chromatography
    • Fox G.P., Henry R.J. Analysis of water-soluble proteins from barley by ion-exchange high performance liquid chromatography. J. Inst. Brew. 1995, 101:181-185.
    • (1995) J. Inst. Brew. , vol.101 , pp. 181-185
    • Fox, G.P.1    Henry, R.J.2
  • 129
    • 53649100874 scopus 로고    scopus 로고
    • Oxidative reactions during early stages of beer brewing studied by electron spin resonance and spin trapping
    • Frederiksen A.M., Festersen R.M., Andersen M.L. Oxidative reactions during early stages of beer brewing studied by electron spin resonance and spin trapping. J. Agric Food Chem. 2008, 56:8514-8520.
    • (2008) J. Agric Food Chem. , vol.56 , pp. 8514-8520
    • Frederiksen, A.M.1    Festersen, R.M.2    Andersen, M.L.3
  • 130
    • 0031038204 scopus 로고    scopus 로고
    • Effect of aeration and unsaturated fatty acids on expression of the Saccharomyces cerevisiae alcohol acetyltransferase gene
    • Fuji T., Kobayashi O., Yoshimoto H., Furukawa S., Tamai Y. Effect of aeration and unsaturated fatty acids on expression of the Saccharomyces cerevisiae alcohol acetyltransferase gene. Appl. Environ. Microbiol. 1997, 63:910-915.
    • (1997) Appl. Environ. Microbiol. , vol.63 , pp. 910-915
    • Fuji, T.1    Kobayashi, O.2    Yoshimoto, H.3    Furukawa, S.4    Tamai, Y.5
  • 131
    • 0032526658 scopus 로고    scopus 로고
    • Transcriptional co-regulation of Saccharomyces cerevisiae alcohol acetyltransferase gene ATF1 and D-9 fatty acid desaturase gene OLE1 by unsaturated fatty acids
    • Fujiwara D., Yoshimoto H.S., Harashima S., Tamai Y. Transcriptional co-regulation of Saccharomyces cerevisiae alcohol acetyltransferase gene ATF1 and D-9 fatty acid desaturase gene OLE1 by unsaturated fatty acids. Yeast 1998, 14:711-721.
    • (1998) Yeast , vol.14 , pp. 711-721
    • Fujiwara, D.1    Yoshimoto, H.S.2    Harashima, S.3    Tamai, Y.4
  • 134
    • 14944351793 scopus 로고    scopus 로고
    • The (1-3,1-4)-β-glucanases in malting barley: Enzyme survival and genetic and environmental effects
    • Georg-Kraemer J.E., Caierão E., Minella E., Narbosa-Neto J.F., Cavalli S.S. The (1-3,1-4)-β-glucanases in malting barley: Enzyme survival and genetic and environmental effects. J. Inst. Brew. 2004, 110:303-308.
    • (2004) J. Inst. Brew. , vol.110 , pp. 303-308
    • Georg-Kraemer, J.E.1    Caierão, E.2    Minella, E.3    Narbosa-Neto, J.F.4    Cavalli, S.S.5
  • 136
    • 84902691847 scopus 로고
    • Malting plant technology
    • The University Press, Aberdeen, U.K, G.H. Palmer (Ed.)
    • Gibson G. Malting plant technology. Cereal Science and Technology 1989, 279-325. The University Press, Aberdeen, U.K. G.H. Palmer (Ed.).
    • (1989) Cereal Science and Technology , pp. 279-325
    • Gibson, G.1
  • 139
    • 84986787142 scopus 로고
    • Design of a modern malting
    • Griffin O.T. Design of a modern malting. Process Biochem. 1972, 7:17-19.
    • (1972) Process Biochem. , vol.7 , pp. 17-19
    • Griffin, O.T.1
  • 140
    • 84979184006 scopus 로고
    • The development of a static malting
    • Griffin O.T., Pinner B.C. The development of a static malting. J. Inst. Brew. 1965, 71:324-329.
    • (1965) J. Inst. Brew. , vol.71 , pp. 324-329
    • Griffin, O.T.1    Pinner, B.C.2
  • 141
    • 0034255867 scopus 로고    scopus 로고
    • Structural characteristics of arabinoxylan in barley, malt, and beer
    • Han J.-Y. Structural characteristics of arabinoxylan in barley, malt, and beer. Food Chem. 2000, 70:131-138.
    • (2000) Food Chem. , vol.70 , pp. 131-138
    • Han, J.-Y.1
  • 142
    • 77955579803 scopus 로고    scopus 로고
    • Influence of nutrients on proteinase A activity in draft beer during fermentation
    • Hao X., Xiao D.G., Zhang C.Y., Chen Y.F. Influence of nutrients on proteinase A activity in draft beer during fermentation. Int. J. Food Sci. Technol. 2010, 45:1169-1174.
    • (2010) Int. J. Food Sci. Technol. , vol.45 , pp. 1169-1174
    • Hao, X.1    Xiao, D.G.2    Zhang, C.Y.3    Chen, Y.F.4
  • 143
    • 2342569544 scopus 로고    scopus 로고
    • Phytate content is reduced and β-glucanase activity suppressed in malted barley steeped with lactic acid at high temperature
    • Haraldsson A.-K., Rimsten L., Alminger M.L., Andersson R., Andlid T., Aman P., Sandberg A.-S. Phytate content is reduced and β-glucanase activity suppressed in malted barley steeped with lactic acid at high temperature. J. Sci. Food Agric. 2004, 84:653-662.
    • (2004) J. Sci. Food Agric. , vol.84 , pp. 653-662
    • Haraldsson, A.-K.1    Rimsten, L.2    Alminger, M.L.3    Andersson, R.4    Andlid, T.5    Aman, P.6    Sandberg, A.-S.7
  • 144
    • 85080681326 scopus 로고    scopus 로고
    • Characterisation and differentiation of peat used in the preparation of malt for Scotch whisky production
    • Nottingham University Press, Nottingham, U.K, J.H. Bryce, J.R. Piggott, G.G. Stewart (Eds.)
    • Harrison B.M., Reid K.J.G., Steele G.M., Priest F.G. Characterisation and differentiation of peat used in the preparation of malt for Scotch whisky production. Production, Technology and Innovation 2008, 213-218. Nottingham University Press, Nottingham, U.K. J.H. Bryce, J.R. Piggott, G.G. Stewart (Eds.).
    • (2008) Production, Technology and Innovation , pp. 213-218
    • Harrison, B.M.1    Reid, K.J.G.2    Steele, G.M.3    Priest, F.G.4
  • 145
    • 84987277442 scopus 로고
    • Rapid spectrophotometric measurement of soluble nitrogen in micromalts from a barley breeding programme
    • Haslemore R.M., Gill A.A. Rapid spectrophotometric measurement of soluble nitrogen in micromalts from a barley breeding programme. J. Inst. Brew. 1995, 101:469-472.
    • (1995) J. Inst. Brew. , vol.101 , pp. 469-472
    • Haslemore, R.M.1    Gill, A.A.2
  • 146
    • 32644453500 scopus 로고    scopus 로고
    • Relationship of proteinase A activity, foam proteins, and head retention in unpasteurized beer
    • He G.Q., Wang Z.Y., Liu Z.S., Chen Q.H., Ruan H., Schwarz P.B. Relationship of proteinase A activity, foam proteins, and head retention in unpasteurized beer. J. Am. Soc. Brew. Chem. 2006, 64:33-38.
    • (2006) J. Am. Soc. Brew. Chem. , vol.64 , pp. 33-38
    • He, G.Q.1    Wang, Z.Y.2    Liu, Z.S.3    Chen, Q.H.4    Ruan, H.5    Schwarz, P.B.6
  • 147
    • 0002580242 scopus 로고
    • Origin of a dominant beer protein: Immunochemical identity with a beta amylase-associated protein from barley
    • Hejgaard J. Origin of a dominant beer protein: Immunochemical identity with a beta amylase-associated protein from barley. J. Inst. Brew. 1977, 83:94-96.
    • (1977) J. Inst. Brew. , vol.83 , pp. 94-96
    • Hejgaard, J.1
  • 148
    • 84986958895 scopus 로고
    • Purification and properties of protein Z-A major albumin of barley endosperm
    • Hejgaard J. Purification and properties of protein Z-A major albumin of barley endosperm. Physiol. Plant. 1982, 54:174-182.
    • (1982) Physiol. Plant. , vol.54 , pp. 174-182
    • Hejgaard, J.1
  • 149
    • 0007285322 scopus 로고
    • Factor influencing the rate of modification of barleys during malting
    • Henry R.J. Factor influencing the rate of modification of barleys during malting. J. Cereal Sci. 1989, 10:51-59.
    • (1989) J. Cereal Sci. , vol.10 , pp. 51-59
    • Henry, R.J.1
  • 150
    • 84987300387 scopus 로고
    • Quantitative analysis of barley (1-3), (1-4)-β-glucanase isoenzymes by high-performance liquid chromatography
    • Henry R.J. Quantitative analysis of barley (1-3), (1-4)-β-glucanase isoenzymes by high-performance liquid chromatography. J. Cereal Sci. 1990, 12:187-192.
    • (1990) J. Cereal Sci. , vol.12 , pp. 187-192
    • Henry, R.J.1
  • 151
    • 37249000542 scopus 로고    scopus 로고
    • Efficient generation of transgenic barley: The way forward to modulate plant-microbe interactions
    • Hensel G., Valkov V., Middlefell-Williams J., Kumlehn J. Efficient generation of transgenic barley: The way forward to modulate plant-microbe interactions. J. Plant Physiol. 2008, 165:71-82.
    • (2008) J. Plant Physiol. , vol.165 , pp. 71-82
    • Hensel, G.1    Valkov, V.2    Middlefell-Williams, J.3    Kumlehn, J.4
  • 153
  • 154
    • 33947448299 scopus 로고
    • Dehydrated food: Chemistry of browning reactions in model systems
    • Hodge J.E. Dehydrated food: Chemistry of browning reactions in model systems. J. Agric. Food Chem. 1953, 1:928-943.
    • (1953) J. Agric. Food Chem. , vol.1 , pp. 928-943
    • Hodge, J.E.1
  • 155
    • 0002980079 scopus 로고
    • Isolation and characterization of a (1-3)-β-glucan hydrolase from germinating barley (Hordeum vulgare): Amino acid sequence similiarity with barley (1-3)(1-4)-β-glucanases
    • Hoj P.B., Slade A.M., Wettenhall R.E.H., Fincher G.B. Isolation and characterization of a (1-3)-β-glucan hydrolase from germinating barley (Hordeum vulgare): Amino acid sequence similiarity with barley (1-3)(1-4)-β-glucanases. FEBS Lett. 1988, 230:67-71.
    • (1988) FEBS Lett. , vol.230 , pp. 67-71
    • Hoj, P.B.1    Slade, A.M.2    Wettenhall, R.E.H.3    Fincher, G.B.4
  • 156
    • 21744457015 scopus 로고    scopus 로고
    • A mathematical model for predicting the effects of the steeping programme on water uptake during malting
    • Holmberg J., Hamalainen J.J., Reinkainen P., Olkku J. A mathematical model for predicting the effects of the steeping programme on water uptake during malting. J. Inst. Brew. 1997, 103:177-182.
    • (1997) J. Inst. Brew. , vol.103 , pp. 177-182
    • Holmberg, J.1    Hamalainen, J.J.2    Reinkainen, P.3    Olkku, J.4
  • 158
    • 85080787245 scopus 로고    scopus 로고
    • Nottingham University Press, Nottingham, U.K, J.H. Bryce, J.R. Piggott, G.G. Stewart (Eds.)
    • Hoskins B.J., Lyons M.P. The global crisis of energy and grain 2008, 87-91. Nottingham University Press, Nottingham, U.K. J.H. Bryce, J.R. Piggott, G.G. Stewart (Eds.).
    • (2008) The global crisis of energy and grain , pp. 87-91
    • Hoskins, B.J.1    Lyons, M.P.2
  • 159
    • 0026569316 scopus 로고
    • Effect of salt stress on lipid composition and membrane fluidity of the salt-tolerance yeast Zygosaccharomyces rouxii
    • Hosono K. Effect of salt stress on lipid composition and membrane fluidity of the salt-tolerance yeast Zygosaccharomyces rouxii. J. Gen. Microbiol. 1992, 138:91-96.
    • (1992) J. Gen. Microbiol. , vol.138 , pp. 91-96
    • Hosono, K.1
  • 160
    • 0017087199 scopus 로고
    • Fragility of plasma membranes in Saccharomyces cerevisiae enriched with different sterols
    • Hossack J.A., Rose A.H. Fragility of plasma membranes in Saccharomyces cerevisiae enriched with different sterols. J. Bacteriol. 1976, 127:67-75.
    • (1976) J. Bacteriol. , vol.127 , pp. 67-75
    • Hossack, J.A.1    Rose, A.H.2
  • 161
    • 78649376434 scopus 로고    scopus 로고
    • Comparison of protein degradation as a consequence of germination time and tempeature in rye and barley malts
    • Hübner F., Arendt E.K. Comparison of protein degradation as a consequence of germination time and tempeature in rye and barley malts. J. Am. Soc. Brew. Chem. 2010, 68:195-203.
    • (2010) J. Am. Soc. Brew. Chem. , vol.68 , pp. 195-203
    • Hübner, F.1    Arendt, E.K.2
  • 162
    • 0001090446 scopus 로고
    • A study of dominance at the locus controlling cyanoglucoside production in Trifolium repens L
    • Hughes M.A., Stirling J.D. A study of dominance at the locus controlling cyanoglucoside production in Trifolium repens L. Euphytica 1992, 31:477-483.
    • (1992) Euphytica , vol.31 , pp. 477-483
    • Hughes, M.A.1    Stirling, J.D.2
  • 163
    • 80755146565 scopus 로고    scopus 로고
    • Olive oil addition to yeast as an alternative to wort aeration
    • Hull G. Olive oil addition to yeast as an alternative to wort aeration. Tech. Q. Master Brew. Assoc. Am. 2008, 45:17-23.
    • (2008) Tech. Q. Master Brew. Assoc. Am. , vol.45 , pp. 17-23
    • Hull, G.1
  • 166
    • 54149094854 scopus 로고    scopus 로고
    • Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products-A review
    • Izydorczyk M.S., Dexter J.E. Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products-A review. Food Res. Int. 2008, 41:850-868.
    • (2008) Food Res. Int. , vol.41 , pp. 850-868
    • Izydorczyk, M.S.1    Dexter, J.E.2
  • 167
    • 0033782344 scopus 로고    scopus 로고
    • Purification and structural characterization of LTP1 polypeptides from beer
    • Jégou S., Douliez J.-P., Mollé D., Boivin P., Marion D. Purification and structural characterization of LTP1 polypeptides from beer. J. Agric. Food Chem. 2000, 48:5023-5029.
    • (2000) J. Agric. Food Chem. , vol.48 , pp. 5023-5029
    • Jégou, S.1    Douliez, J.-P.2    Mollé, D.3    Boivin, P.4    Marion, D.5
  • 169
    • 0000923011 scopus 로고
    • Determination of malt modification
    • Jensen S.A., Aastrup S. Determination of malt modification. Cerevisia 1985, 3:113-123.
    • (1985) Cerevisia , vol.3 , pp. 113-123
    • Jensen, S.A.1    Aastrup, S.2
  • 170
    • 3142692603 scopus 로고    scopus 로고
    • Effects of β-glucans and environmental factors on the viscosities of wort and beer
    • Jin Y.-L., Speers A., Paulson A.T., Stewart R.J. Effects of β-glucans and environmental factors on the viscosities of wort and beer. J. Inst. Brew. 2004, 110:104-116.
    • (2004) J. Inst. Brew. , vol.110 , pp. 104-116
    • Jin, Y.-L.1    Speers, A.2    Paulson, A.T.3    Stewart, R.J.4
  • 171
    • 85080699550 scopus 로고    scopus 로고
    • Endoproteinases of barley and malt
    • Jones B.L. Endoproteinases of barley and malt. J. Cereal Sci. 2005, 91:95-106.
    • (2005) J. Cereal Sci. , vol.91 , pp. 95-106
    • Jones, B.L.1
  • 172
    • 0344198038 scopus 로고    scopus 로고
    • Effect of reducing and oxidizing agents and pH on malt endoproteolytic activities and brewing mashes
    • Jones B.L., Budde A.D. Effect of reducing and oxidizing agents and pH on malt endoproteolytic activities and brewing mashes. J. Agric. Food Chem. 2003, 51:7504-7512.
    • (2003) J. Agric. Food Chem. , vol.51 , pp. 7504-7512
    • Jones, B.L.1    Budde, A.D.2
  • 173
    • 11144304186 scopus 로고    scopus 로고
    • How various malt endoproteinase classes affect wort soluble protein levels
    • Jones B.L., Budde A.D. How various malt endoproteinase classes affect wort soluble protein levels. J. Cereal Sci. 2005, 41:95-106.
    • (2005) J. Cereal Sci. , vol.41 , pp. 95-106
    • Jones, B.L.1    Budde, A.D.2
  • 174
    • 0037070046 scopus 로고    scopus 로고
    • The effect of mashing on malt endoproteolytic activities
    • Jones B.L., Marinac L. The effect of mashing on malt endoproteolytic activities. J. Agric. Food Chem. 2002, 50:858-864.
    • (2002) J. Agric. Food Chem. , vol.50 , pp. 858-864
    • Jones, B.L.1    Marinac, L.2
  • 175
    • 84980127896 scopus 로고
    • Absorption of amino acids from wort by yeasts
    • Jones M., Pierce J. Absorption of amino acids from wort by yeasts. J. Inst. Brew. 1964, 70:307-315.
    • (1964) J. Inst. Brew. , vol.70 , pp. 307-315
    • Jones, M.1    Pierce, J.2
  • 177
    • 0001173096 scopus 로고
    • Evaluation of ethanol tolerance in selected Saccharomyces strains
    • Kalmokoff M.L., Ingledew M.L. Evaluation of ethanol tolerance in selected Saccharomyces strains. J. Am. Soc. Brew. Chem. 1985, 43:189-196.
    • (1985) J. Am. Soc. Brew. Chem. , vol.43 , pp. 189-196
    • Kalmokoff, M.L.1    Ingledew, M.L.2
  • 178
    • 0035099476 scopus 로고    scopus 로고
    • Release of β-glucan from cell walls of starchy endosperm of barley
    • Kanauchi M., Bamforth C.W. Release of β-glucan from cell walls of starchy endosperm of barley. Cereal Chem. 2001, 78:121-124.
    • (2001) Cereal Chem. , vol.78 , pp. 121-124
    • Kanauchi, M.1    Bamforth, C.W.2
  • 179
    • 85036752954 scopus 로고    scopus 로고
    • Comparison of different wort-boiling systems and the quality of their worts and resulting beers
    • Kattein U., Herrmann M. Comparison of different wort-boiling systems and the quality of their worts and resulting beers. Tech. Q. Master Brew. Assoc. Am. 2008, doi:10.1094/TQ-46-4-1012-01.
    • (2008) Tech. Q. Master Brew. Assoc. Am.
    • Kattein, U.1    Herrmann, M.2
  • 180
    • 84987378283 scopus 로고
    • Lipolytic and oxidative changes of barley lipids during malting and mashing
    • Kaukovirta-Norja A., Laakso S., Reinikainen P., Olkku J. Lipolytic and oxidative changes of barley lipids during malting and mashing. J. Inst. Brew. 1993, 99:395-403.
    • (1993) J. Inst. Brew. , vol.99 , pp. 395-403
    • Kaukovirta-Norja, A.1    Laakso, S.2    Reinikainen, P.3    Olkku, J.4
  • 181
    • 0031735767 scopus 로고    scopus 로고
    • Genetic variation of beta-amylase thermostability among varieties of barley, Hordeum vulgare L., and relation to malting quality
    • Kihara M., Kaneko T., Ito K. Genetic variation of beta-amylase thermostability among varieties of barley, Hordeum vulgare L., and relation to malting quality. Plant Breed 1998, 117:425-428.
    • (1998) Plant Breed , vol.117 , pp. 425-428
    • Kihara, M.1    Kaneko, T.2    Ito, K.3
  • 182
    • 0032737239 scopus 로고    scopus 로고
    • Geographical variation of β-amylase thermostability among varieties of barley (Hordeum vulgare) and β-amylase deficiency
    • Kihara M., Kaneko T., Ito K., Aida Y., Takeda K. Geographical variation of β-amylase thermostability among varieties of barley (Hordeum vulgare) and β-amylase deficiency. Plant Breed. 1999, 118:453-455.
    • (1999) Plant Breed. , vol.118 , pp. 453-455
    • Kihara, M.1    Kaneko, T.2    Ito, K.3    Aida, Y.4    Takeda, K.5
  • 184
    • 0002898965 scopus 로고
    • Purification and characterization of gibberellic acid-induced cysteine endoproteinases in barley aleurone layers
    • Koehler S., Ho T.-H.D. Purification and characterization of gibberellic acid-induced cysteine endoproteinases in barley aleurone layers. Plant Physiol. 1988, 87:93-103.
    • (1988) Plant Physiol. , vol.87 , pp. 93-103
    • Koehler, S.1    Ho, T.-H.D.2
  • 185
    • 0015103368 scopus 로고
    • Partial purification and enzymatic properties of an aminopeptidase from barley
    • Kolehmainen L., Mikola J. Partial purification and enzymatic properties of an aminopeptidase from barley. Arch. Biochem. Biophys. 1971, 145:633-642.
    • (1971) Arch. Biochem. Biophys. , vol.145 , pp. 633-642
    • Kolehmainen, L.1    Mikola, J.2
  • 186
    • 7044228111 scopus 로고    scopus 로고
    • Investigation of foam-active polypeptides during beer fermentation
    • Kordialik-Bogacka E., Ambroziak W. Investigation of foam-active polypeptides during beer fermentation. J. Sci. Food Agric. 2004, 84:1960-1968.
    • (2004) J. Sci. Food Agric. , vol.84 , pp. 1960-1968
    • Kordialik-Bogacka, E.1    Ambroziak, W.2
  • 187
    • 0007343618 scopus 로고
    • Fermentation
    • Longman Scientific and Technical, Harlow, Essex, U.K, J.R. Piggott, R. Sharp, R.E.B. Duncan (Eds.)
    • Korhola M., Harju K., Lehtonen M. Fermentation. The Science and Technology of Whiskies 1989, 89-117. Longman Scientific and Technical, Harlow, Essex, U.K. J.R. Piggott, R. Sharp, R.E.B. Duncan (Eds.).
    • (1989) The Science and Technology of Whiskies , pp. 89-117
    • Korhola, M.1    Harju, K.2    Lehtonen, M.3
  • 188
    • 84868203657 scopus 로고    scopus 로고
    • Barley, malt and malting
    • Master Brewers Assoc. of the Americas, St. Paul, MN, K. Ockert (Ed.) MBAA Practical Handbook for the Speciality Brewer
    • Kramer P. Barley, malt and malting. Raw Materials and Brewhouse Operations 2006, 1:15-54. Master Brewers Assoc. of the Americas, St. Paul, MN. K. Ockert (Ed.).
    • (2006) Raw Materials and Brewhouse Operations , vol.1 , pp. 15-54
    • Kramer, P.1
  • 191
    • 32644445784 scopus 로고    scopus 로고
    • Influence of lauter turbidity and hot trub on wort composition, fermentation, and beer quality
    • Kühbeck F., Schütz M., Thiele F., Ktrottenthaler M., Back W. Influence of lauter turbidity and hot trub on wort composition, fermentation, and beer quality. J. Am. Soc. Brew. Chem. 2006, 64:16-28.
    • (2006) J. Am. Soc. Brew. Chem. , vol.64 , pp. 16-28
    • Kühbeck, F.1    Schütz, M.2    Thiele, F.3    Ktrottenthaler, M.4    Back, W.5
  • 194
    • 0042853214 scopus 로고    scopus 로고
    • Characterization of factors involved in the production of 2(E)-nonenal during mashing
    • Kuroda H., Furusho S., Maeba H., Takashio M. Characterization of factors involved in the production of 2(E)-nonenal during mashing. Biosci. Biotechnol. Biochem. 2003, 67:691-697.
    • (2003) Biosci. Biotechnol. Biochem. , vol.67 , pp. 691-697
    • Kuroda, H.1    Furusho, S.2    Maeba, H.3    Takashio, M.4
  • 196
    • 0000068692 scopus 로고
    • Accessibility of barley starch granules to β-amylase during different phases of gelatinization
    • Lauro M., Suortti T., Autio K., Linko P., Poutanen K. Accessibility of barley starch granules to β-amylase during different phases of gelatinization. J. Cereal Sci. 1993, 17:125-136.
    • (1993) J. Cereal Sci. , vol.17 , pp. 125-136
    • Lauro, M.1    Suortti, T.2    Autio, K.3    Linko, P.4    Poutanen, K.5
  • 197
    • 34547506363 scopus 로고    scopus 로고
    • Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects
    • Lazaridou A., Biliaderis C.G. Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects. J. Cereal Sci. 2007, 46:101-118.
    • (2007) J. Cereal Sci. , vol.46 , pp. 101-118
    • Lazaridou, A.1    Biliaderis, C.G.2
  • 198
    • 0035113992 scopus 로고    scopus 로고
    • Microbial protease of yeast extract-Alternative additions for improvement of fermentation performance and quality of beer brewed with a high rice content
    • Le Van V.M., Strehaiano P., Nguyen D.L., Taillandier P. Microbial protease of yeast extract-Alternative additions for improvement of fermentation performance and quality of beer brewed with a high rice content. J. Am. Soc. Brew. Chem. 2001, 59:10-16.
    • (2001) J. Am. Soc. Brew. Chem. , vol.59 , pp. 10-16
    • Le Van, V.M.1    Strehaiano, P.2    Nguyen, D.L.3    Taillandier, P.4
  • 199
    • 0038047702 scopus 로고    scopus 로고
    • Beer polypeptides and silica gel. Part II. Polypeptides involved in foam formation
    • Leiper K.A., Stewart G.G., McKeown I.P. Beer polypeptides and silica gel. Part II. Polypeptides involved in foam formation. J. Inst. Brew. 2003, 109:73-79.
    • (2003) J. Inst. Brew. , vol.109 , pp. 73-79
    • Leiper, K.A.1    Stewart, G.G.2    McKeown, I.P.3
  • 204
    • 18044391655 scopus 로고    scopus 로고
    • Studies on water-extractable arabinoxylans during malting and brewing
    • Li Y., Lu J., Gu G., Shi Z., Mao Z. Studies on water-extractable arabinoxylans during malting and brewing. Food Chem. 2005, 93:33-38.
    • (2005) Food Chem. , vol.93 , pp. 33-38
    • Li, Y.1    Lu, J.2    Gu, G.3    Shi, Z.4    Mao, Z.5
  • 206
    • 85080758882 scopus 로고    scopus 로고
    • Effects of boiling parameters on the ratio of trans-iso-β-acids and cis-iso-β-acids in wort
    • Liu C., Zong M., Dong J., Zheng F., Li Y., Li Q., Gu G. Effects of boiling parameters on the ratio of trans-iso-β-acids and cis-iso-β-acids in wort. Tech. Q. Master Brew. Assoc. Am. 2009, doi:10.1094/TQ-46-4-1027-01.
    • (2009) Tech. Q. Master Brew. Assoc. Am.
    • Liu, C.1    Zong, M.2    Dong, J.3    Zheng, F.4    Li, Y.5    Li, Q.6    Gu, G.7
  • 207
    • 67249156982 scopus 로고    scopus 로고
    • Expression of GAI gene and disruption of PEP4 gene in an industrial brewer's yeast strain
    • Liu X.F., Wang Z.Y., Wang J.J., Lu Y., He X.P., Zhang B.R. Expression of GAI gene and disruption of PEP4 gene in an industrial brewer's yeast strain. Lett. Appl. Microbiol. 2009, 49:117-123.
    • (2009) Lett. Appl. Microbiol. , vol.49 , pp. 117-123
    • Liu, X.F.1    Wang, Z.Y.2    Wang, J.J.3    Lu, Y.4    He, X.P.5    Zhang, B.R.6
  • 208
    • 0027164983 scopus 로고
    • Effects of growth with ethanol on fermentation and membrane fluidity of Saccharomyces cerevisiae
    • Lloyd D., Morrell S., Carlsen H.N., Dean H., James P.E., Rowlands C.C. Effects of growth with ethanol on fermentation and membrane fluidity of Saccharomyces cerevisiae. Yeast 1993, 9:825-833.
    • (1993) Yeast , vol.9 , pp. 825-833
    • Lloyd, D.1    Morrell, S.2    Carlsen, H.N.3    Dean, H.4    James, P.E.5    Rowlands, C.C.6
  • 209
    • 85080638419 scopus 로고
    • Some predictive tests in barley and malt analysis
    • Institute of Brewing, London, F.G. Priest, I. Campbell (Eds.)
    • Lloyd W.J.W. Some predictive tests in barley and malt analysis. Current Developments in Malting, Brewing and Distilling 1982, 157-169. Institute of Brewing, London. F.G. Priest, I. Campbell (Eds.).
    • (1982) Current Developments in Malting, Brewing and Distilling , pp. 157-169
    • Lloyd, W.J.W.1
  • 210
    • 85080773655 scopus 로고    scopus 로고
    • The use of NIR spectroscopy to quantify various malted barley analytes
    • Nottingham University Press, Nottingham, U.K, J.H. Bryce, J.R. Piggott, G.G. Stewart (Eds.)
    • Lockyer P., Wardlaw A. The use of NIR spectroscopy to quantify various malted barley analytes. Production, Technology and Innovation 2008, 47-50. Nottingham University Press, Nottingham, U.K. J.H. Bryce, J.R. Piggott, G.G. Stewart (Eds.).
    • (2008) Production, Technology and Innovation , pp. 47-50
    • Lockyer, P.1    Wardlaw, A.2
  • 211
    • 84987323244 scopus 로고
    • Survival of barley (1-3,1-4)-β-glucanase isoenzymes during kilning and mashing
    • Loi L., Barton P.A., Fincher G.B. Survival of barley (1-3,1-4)-β-glucanase isoenzymes during kilning and mashing. J. Cereal Sci. 1987, 5:45-50.
    • (1987) J. Cereal Sci. , vol.5 , pp. 45-50
    • Loi, L.1    Barton, P.A.2    Fincher, G.B.3
  • 212
    • 0001391690 scopus 로고
    • The four major forms of barley β-amylase. Purification, characterization and structural relationship
    • Lundgard R., Svensson B. The four major forms of barley β-amylase. Purification, characterization and structural relationship. Carlsberg Res. Commun. 1987, 52:313-326.
    • (1987) Carlsberg Res. Commun. , vol.52 , pp. 313-326
    • Lundgard, R.1    Svensson, B.2
  • 213
    • 0343138205 scopus 로고    scopus 로고
    • Investigating ester metabolism: Characterization of the ATF1 gene in Saccharomyces cerevisiae
    • Lyness C.A., Steele G.M., Stewart G.G. Investigating ester metabolism: Characterization of the ATF1 gene in Saccharomyces cerevisiae. J. Am. Soc. Brew. Chem. 1997, 55:141-146.
    • (1997) J. Am. Soc. Brew. Chem. , vol.55 , pp. 141-146
    • Lyness, C.A.1    Steele, G.M.2    Stewart, G.G.3
  • 217
    • 0000955950 scopus 로고
    • Limit dextrinase from malted barley: Extraction, purification and characterization
    • MacGregor A.W., Macri L.J., Schroeder S.W., Bazin S.L. Limit dextrinase from malted barley: Extraction, purification and characterization. Cereal Chem. 1994, 71:610-617.
    • (1994) Cereal Chem. , vol.71 , pp. 610-617
    • MacGregor, A.W.1    Macri, L.J.2    Schroeder, S.W.3    Bazin, S.L.4
  • 219
    • 0000573870 scopus 로고    scopus 로고
    • Modelling the contribution of alpha-amylase, beta-amylase and limit dextrinase to starch degradation during mashing
    • MacGregor A.W., Bazin S.L., Macri L.J., Babb J.C. Modelling the contribution of alpha-amylase, beta-amylase and limit dextrinase to starch degradation during mashing. J. Cereal Sci. 1999, 29:161-169.
    • (1999) J. Cereal Sci. , vol.29 , pp. 161-169
    • MacGregor, A.W.1    Bazin, S.L.2    Macri, L.J.3    Babb, J.C.4
  • 220
    • 1042296003 scopus 로고    scopus 로고
    • Limit dextrinase/pullulanase
    • Marcel Dekker, New York, J.R. Whitaker, A.G.J. Voragen, D.W.S. Wong (Eds.)
    • MacGregor E.A. Limit dextrinase/pullulanase. Handbook of Food Enzymology 2003, 739-749. Marcel Dekker, New York. J.R. Whitaker, A.G.J. Voragen, D.W.S. Wong (Eds.).
    • (2003) Handbook of Food Enzymology , pp. 739-749
    • MacGregor, E.A.1
  • 221
    • 0002600876 scopus 로고
    • The measurement of viability
    • Chapman and Hall, London, E.H. Roberts (Ed.)
    • Mackay D.B. The measurement of viability. Viability of Seeds 1972, 172-208. Chapman and Hall, London. E.H. Roberts (Ed.).
    • (1972) Viability of Seeds , pp. 172-208
    • Mackay, D.B.1
  • 223
    • 0002901297 scopus 로고
    • Dormancy in cereal seeds. 1. Effects of oxygen and respiratory inhibitors
    • 90-101
    • Major W., Roberts E.H. Dormancy in cereal seeds. 1. Effects of oxygen and respiratory inhibitors. J. Exp. Bot. 1968, 19:70-71. 90-101.
    • (1968) J. Exp. Bot. , vol.19 , pp. 70-71
    • Major, W.1    Roberts, E.H.2
  • 224
    • 0001939536 scopus 로고
    • A new model for the regulation of ester synthesis by alcohol acetyltransferase in Saccharomyces cerevisiae
    • Malcorps P., Cheval J.M., Jamil S., Dufour J.-P. A new model for the regulation of ester synthesis by alcohol acetyltransferase in Saccharomyces cerevisiae. J. Am. Soc. Brew. Chem. 1991, 49:47-53.
    • (1991) J. Am. Soc. Brew. Chem. , vol.49 , pp. 47-53
    • Malcorps, P.1    Cheval, J.M.2    Jamil, S.3    Dufour, J.-P.4
  • 226
    • 79952337349 scopus 로고    scopus 로고
    • Influence of barley variety, timing of nitrogen fertilisation and sunn pest infestation on malting and brewing
    • Marconi O., Sileoni V., Sensidoni M., Rubio J.M.A., Peretti G., Fantozzi P. Influence of barley variety, timing of nitrogen fertilisation and sunn pest infestation on malting and brewing. J. Sci. Food Agric. 2011, 91:820-830.
    • (2011) J. Sci. Food Agric. , vol.91 , pp. 820-830
    • Marconi, O.1    Sileoni, V.2    Sensidoni, M.3    Rubio, J.M.A.4    Peretti, G.5    Fantozzi, P.6
  • 227
    • 14944341315 scopus 로고    scopus 로고
    • Limit dextrinase-Does its malt activity relate to its activity during brewing?
    • McCafferty C.A., Jenkinson H.R., Brosnan J.M., Bryce J.H. Limit dextrinase-Does its malt activity relate to its activity during brewingβ. J. Inst. Brew. 2004, 110:284-296.
    • (2004) J. Inst. Brew. , vol.110 , pp. 284-296
    • McCafferty, C.A.1    Jenkinson, H.R.2    Brosnan, J.M.3    Bryce, J.H.4
  • 229
    • 20044383956 scopus 로고    scopus 로고
    • Comparison of wild-type and UV-mutant beta-glucanase-producing strains of Talaromyces emersonii with potential in brewing applications
    • McCarthy T.C., Lalor E., Hanniffy O., Savage A.V., Tuohy M.G. Comparison of wild-type and UV-mutant beta-glucanase-producing strains of Talaromyces emersonii with potential in brewing applications. J. Ind. Microbiol. Biotechnol. 2005, 32:125-134.
    • (2005) J. Ind. Microbiol. Biotechnol. , vol.32 , pp. 125-134
    • McCarthy, T.C.1    Lalor, E.2    Hanniffy, O.3    Savage, A.V.4    Tuohy, M.G.5
  • 230
    • 84979434918 scopus 로고
    • Enzymic quantification of (1-3), (1-4)-β-d-glucan in barley and malt
    • McCleary B.V., Glennie-Holmes M. Enzymic quantification of (1-3), (1-4)-β-d-glucan in barley and malt. J. Inst. Brew. 1985, 91:285-295.
    • (1985) J. Inst. Brew. , vol.91 , pp. 285-295
    • McCleary, B.V.1    Glennie-Holmes, M.2
  • 231
    • 0028967250 scopus 로고
    • What's brewing in barley biotechnology?
    • McElroy D., Jacobsen J. What's brewing in barley biotechnology?. Bio/Technology 1995, 13:245-249.
    • (1995) Bio/Technology , vol.13 , pp. 245-249
    • McElroy, D.1    Jacobsen, J.2
  • 232
    • 0032465158 scopus 로고    scopus 로고
    • Comparison of water absorption patterns in two barley cultivars, using magnetic resonance imaging
    • McEntyre E., Ruan R., Fulcher R.G. Comparison of water absorption patterns in two barley cultivars, using magnetic resonance imaging. Cereal Chem. 1998, 75:792-795.
    • (1998) Cereal Chem. , vol.75 , pp. 792-795
    • McEntyre, E.1    Ruan, R.2    Fulcher, R.G.3
  • 233
    • 85080770525 scopus 로고
    • The use of near infra red spectroscopy (NIR) for prediction of barley quality
    • Short Run Press, Exeter, U.K, J.S. Pierce (Ed.)
    • McGill W. The use of near infra red spectroscopy (NIR) for prediction of barley quality. Advances in Malting Barley 1989 1989, 31-36. Short Run Press, Exeter, U.K. J.S. Pierce (Ed.).
    • (1989) Advances in Malting Barley 1989 , pp. 31-36
    • McGill, W.1
  • 234
    • 0000147735 scopus 로고
    • Flavor chemistry of beer: Part II: Flavor and threshold of 239 aroma volatiles
    • Meilgaard M.C. Flavor chemistry of beer: Part II: Flavor and threshold of 239 aroma volatiles. Tech. Q. Master Brew. Assoc. Am. 1975, 12:151-158.
    • (1975) Tech. Q. Master Brew. Assoc. Am. , vol.12 , pp. 151-158
    • Meilgaard, M.C.1
  • 235
    • 0010783210 scopus 로고
    • Wort composition
    • Master Brewers Assoc. of Amerca, Madison, WI, H.M. Broderick (Ed.)
    • Meilgaard M. Wort composition. The Practical Brewer 1977, 99-116. Master Brewers Assoc. of Amerca, Madison, WI. H.M. Broderick (Ed.).
    • (1977) The Practical Brewer , pp. 99-116
    • Meilgaard, M.1
  • 236
    • 0009305529 scopus 로고
    • Localization and activity of various peptidases in germinating barley
    • Mikola L., Kolehmainen L. Localization and activity of various peptidases in germinating barley. Planta 1972, 104:167-177.
    • (1972) Planta , vol.104 , pp. 167-177
    • Mikola, L.1    Kolehmainen, L.2
  • 237
    • 23644434481 scopus 로고
    • Hordein composition differences in various anatomical regions of the kernel between two different barley types
    • Millet M.O., Montembault A., Autran J.-C. Hordein composition differences in various anatomical regions of the kernel between two different barley types. Sci. Aliment. 1991, 11:155-161.
    • (1991) Sci. Aliment. , vol.11 , pp. 155-161
    • Millet, M.O.1    Montembault, A.2    Autran, J.-C.3
  • 239
    • 0034342251 scopus 로고    scopus 로고
    • Mechanisms of malt extract development in barleys from different European regions: II. Effect of barley hordein fractions on malt extract yield
    • Molina-Cano J.-L., Polo J.-P., Sopena A., Voltas J., Pérez-Vendrell A.M., Romagosa I. Mechanisms of malt extract development in barleys from different European regions: II. Effect of barley hordein fractions on malt extract yield. J. Inst. Brew. 2000, 1062:117-123.
    • (2000) J. Inst. Brew. , vol.1062 , pp. 117-123
    • Molina-Cano, J.-L.1    Polo, J.-P.2    Sopena, A.3    Voltas, J.4    Pérez-Vendrell, A.M.5    Romagosa, I.6
  • 240
    • 0036658014 scopus 로고    scopus 로고
    • Relationships between barley hordeins and malting quality in a mutant of cv. Triumph. II. Genetic and environmental effects on water uptake
    • Molina-Cano J.-L., Sopena A., Polo J.P., Bergareche C., Moralejo M.A., Swanston J.S., Glidewell S.M. Relationships between barley hordeins and malting quality in a mutant of cv. Triumph. II. Genetic and environmental effects on water uptake. J. Cereal Sci. 2002, 36:39-50.
    • (2002) J. Cereal Sci. , vol.36 , pp. 39-50
    • Molina-Cano, J.-L.1    Sopena, A.2    Polo, J.P.3    Bergareche, C.4    Moralejo, M.A.5    Swanston, J.S.6    Glidewell, S.M.7
  • 242
    • 0036373248 scopus 로고    scopus 로고
    • The effects of linoleic acid supplementation of cropped yeast on its subsequent fermentation performance and acetate ester synthesis
    • Moonjai N., Verstrepen K.J., Delvaux F.R., Derdelinckx G., Verachtert H. The effects of linoleic acid supplementation of cropped yeast on its subsequent fermentation performance and acetate ester synthesis. J. Inst. Brew. 2002, 108:227-235.
    • (2002) J. Inst. Brew. , vol.108 , pp. 227-235
    • Moonjai, N.1    Verstrepen, K.J.2    Delvaux, F.R.3    Derdelinckx, G.4    Verachtert, H.5
  • 243
    • 0348163814 scopus 로고    scopus 로고
    • Linoleic acid supplementation of a cropped brewing lager strain: Effects on subsequent fermentation performance with serial repitching
    • Moonjai N., Verstrepen K.J., Shen H.-Y., Derdelinckx G., Verachtert H., Delvaux F.R. Linoleic acid supplementation of a cropped brewing lager strain: Effects on subsequent fermentation performance with serial repitching. J. Inst. Brew. 2003, 109:262-272.
    • (2003) J. Inst. Brew. , vol.109 , pp. 262-272
    • Moonjai, N.1    Verstrepen, K.J.2    Shen, H.-Y.3    Derdelinckx, G.4    Verachtert, H.5    Delvaux, F.R.6
  • 244
    • 0030457428 scopus 로고    scopus 로고
    • Ferulic acid esterase catalyses the solubilization of β-glucans and pentosans from the starchy endosperm cell walls of barley
    • Moore J., Bamforth C.W., Kroon P.A., Bartolomé B., Williamson G. Ferulic acid esterase catalyses the solubilization of β-glucans and pentosans from the starchy endosperm cell walls of barley. Biotechnol. Lett. 1996, 18:1423-1426.
    • (1996) Biotechnol. Lett. , vol.18 , pp. 1423-1426
    • Moore, J.1    Bamforth, C.W.2    Kroon, P.A.3    Bartolomé, B.4    Williamson, G.5
  • 245
    • 84979343901 scopus 로고
    • Rapid prediction of malt hot water extracts by near infrared spectroscopy studies on barley
    • Morgan A.G., Gothard P.G. Rapid prediction of malt hot water extracts by near infrared spectroscopy studies on barley. J. Inst. Brew. 1979, 85:335-341.
    • (1979) J. Inst. Brew. , vol.85 , pp. 335-341
    • Morgan, A.G.1    Gothard, P.G.2
  • 246
    • 84979407712 scopus 로고
    • Some barley grain and green malt properties and their influence on malt hot-water extract. I. β-Glucan, β-glucan solubilase and endo-β-glucanase
    • Morgan A.G., Gill A.A., Smith D.B. Some barley grain and green malt properties and their influence on malt hot-water extract. I. β-Glucan, β-glucan solubilase and endo-β-glucanase. J. Inst. Brew. 1983, 89:283-291.
    • (1983) J. Inst. Brew. , vol.89 , pp. 283-291
    • Morgan, A.G.1    Gill, A.A.2    Smith, D.B.3
  • 247
    • 85080756266 scopus 로고
    • Fundamental studies on wort preparation (mashing) technology. Part 1. Mashing conditions and behaviour of nitrogen components in malt and wort
    • Morimoto K., Kataoka J. Fundamental studies on wort preparation (mashing) technology. Part 1. Mashing conditions and behaviour of nitrogen components in malt and wort. Monatsschr. Brauwiss. 1988, 41:472-478.
    • (1988) Monatsschr. Brauwiss. , vol.41 , pp. 472-478
    • Morimoto, K.1    Kataoka, J.2
  • 248
    • 0001827293 scopus 로고
    • Lipid-protein interactions in beer and beer foam brewed with wheat flour
    • Morris K., Hough J.S. Lipid-protein interactions in beer and beer foam brewed with wheat flour. J. Am. Soc. Brew. Chem. 1987, 45:43-47.
    • (1987) J. Am. Soc. Brew. Chem. , vol.45 , pp. 43-47
    • Morris, K.1    Hough, J.S.2
  • 250
    • 0034141345 scopus 로고    scopus 로고
    • Overexpression, purification and characterization of a barley β-glucosidase secreted by Pichia pastoris
    • Muslin E.H., Kanikula A.M., Clark S.E., Henson C.A. Overexpression, purification and characterization of a barley β-glucosidase secreted by Pichia pastoris. Protein Expr. Purif. 2000, 18:20-26.
    • (2000) Protein Expr. Purif. , vol.18 , pp. 20-26
    • Muslin, E.H.1    Kanikula, A.M.2    Clark, S.E.3    Henson, C.A.4
  • 251
    • 0036184149 scopus 로고    scopus 로고
    • The effect of proline insertions on the thermostability of a barley β-glucosidase
    • Muslin E.H., Clark S.E., Henson C.A. The effect of proline insertions on the thermostability of a barley β-glucosidase. Protein Eng. 2002, 15:29-33.
    • (2002) Protein Eng. , vol.15 , pp. 29-33
    • Muslin, E.H.1    Clark, S.E.2    Henson, C.A.3
  • 252
    • 0348197109 scopus 로고    scopus 로고
    • The impact of thermostable alpha-glucosidase on the production of fermentable sugars during malting
    • Muslin E.H., Karpelenia C.B., Henson C.A. The impact of thermostable alpha-glucosidase on the production of fermentable sugars during malting. J. Am. Soc. Brew. Chem. 2003, 61:142-145.
    • (2003) J. Am. Soc. Brew. Chem. , vol.61 , pp. 142-145
    • Muslin, E.H.1    Karpelenia, C.B.2    Henson, C.A.3
  • 253
    • 0032468991 scopus 로고    scopus 로고
    • The effect of growth temperature on gelatinization properties of barley starch
    • Myllärinen P., Schulman A.H., Salovaara H., Poutanen K. The effect of growth temperature on gelatinization properties of barley starch. Acta. Agric. Scand. 1998, 48:85-90.
    • (1998) Acta. Agric. Scand. , vol.48 , pp. 85-90
    • Myllärinen, P.1    Schulman, A.H.2    Salovaara, H.3    Poutanen, K.4
  • 254
    • 0345311423 scopus 로고
    • Kinetic study of vicinal diketones in brewing (1): Formation of total vicinal diketones
    • Nakatani K., Takahashi T., Nagami K., Kumada J. Kinetic study of vicinal diketones in brewing (1): Formation of total vicinal diketones. Tech. Q. Master Brew. Assoc. Am. 1984, 21:73-78.
    • (1984) Tech. Q. Master Brew. Assoc. Am. , vol.21 , pp. 73-78
    • Nakatani, K.1    Takahashi, T.2    Nagami, K.3    Kumada, J.4
  • 255
    • 10044225409 scopus 로고
    • Kinetic study of vicinal diketones in brewing (2): Theoretical aspect for the formation of total vicinal diketones
    • Nakatani K., Takahashi T., Nagami K., Kumada J. Kinetic study of vicinal diketones in brewing (2): Theoretical aspect for the formation of total vicinal diketones. Tech. Q. Master Brew. Assoc. Am. 1984, 21:175-183.
    • (1984) Tech. Q. Master Brew. Assoc. Am. , vol.21 , pp. 175-183
    • Nakatani, K.1    Takahashi, T.2    Nagami, K.3    Kumada, J.4
  • 256
    • 0001741011 scopus 로고
    • The hypocholesterolemic function of barley β-glucan
    • Newman R.K., Newman C.W., Graham H. The hypocholesterolemic function of barley β-glucan. Cereal Foods World 1989, 34:883-886.
    • (1989) Cereal Foods World , vol.34 , pp. 883-886
    • Newman, R.K.1    Newman, C.W.2    Graham, H.3
  • 257
    • 33847118589 scopus 로고    scopus 로고
    • Effects of Maillard and caramelization products on oxidative reactions in lager beer
    • Nøddekær T.V., Andersen M.L. Effects of Maillard and caramelization products on oxidative reactions in lager beer. J. Am. Soc. Brew. Chem. 2007, 65:15-20.
    • (2007) J. Am. Soc. Brew. Chem. , vol.65 , pp. 15-20
    • Nøddekær, T.V.1    Andersen, M.L.2
  • 258
    • 0033390161 scopus 로고    scopus 로고
    • Expression of thermotolerant endo-(1,4)-beta-glucanase in transgenic barley seeds during germination
    • Nuutila A.M., Ritala A., Skadsen R., Mannonen L., Kauppinen V. Expression of thermotolerant endo-(1,4)-beta-glucanase in transgenic barley seeds during germination. Plant Mol. Biol. 1999, 41:777-783.
    • (1999) Plant Mol. Biol. , vol.41 , pp. 777-783
    • Nuutila, A.M.1    Ritala, A.2    Skadsen, R.3    Mannonen, L.4    Kauppinen, V.5
  • 259
    • 0027551951 scopus 로고
    • Alterations in fatty acid composition and trehalose concentration of Saccharomyces brewing strains in response to heat and ethanol shock
    • Odumeru J.A., D'Amore T., Russell I., Stewart G.G. Alterations in fatty acid composition and trehalose concentration of Saccharomyces brewing strains in response to heat and ethanol shock. J. Ind. Microbiol. Biotechnol. 1993, 11:113-119.
    • (1993) J. Ind. Microbiol. Biotechnol. , vol.11 , pp. 113-119
    • Odumeru, J.A.1    D'Amore, T.2    Russell, I.3    Stewart, G.G.4
  • 261
    • 0343896182 scopus 로고
    • The role of wort turbidity in flavour and flavour stability
    • Olsen A. The role of wort turbidity in flavour and flavour stability. Eur. Brew. Conv. Monogr. 1981, 7:223-236.
    • (1981) Eur. Brew. Conv. Monogr. , vol.7 , pp. 223-236
    • Olsen, A.1
  • 262
    • 84966528374 scopus 로고
    • Control of malt N-nitrosodimethylamine in direct kilning without use of sulphur oxides
    • Olsen W.J. Control of malt N-nitrosodimethylamine in direct kilning without use of sulphur oxides. Tech. Q. Master Brew. Assoc. Am. 1982, 2:63-66.
    • (1982) Tech. Q. Master Brew. Assoc. Am. , vol.2 , pp. 63-66
    • Olsen, W.J.1
  • 263
    • 84988159811 scopus 로고
    • Isolation of beer foam polypeptides by hydrophobic interaction chromatography and their partial characterisation
    • Onishi A., Proudlove M.O. Isolation of beer foam polypeptides by hydrophobic interaction chromatography and their partial characterisation. J. Sci. Food Agric. 1994, 65:233-240.
    • (1994) J. Sci. Food Agric. , vol.65 , pp. 233-240
    • Onishi, A.1    Proudlove, M.O.2
  • 264
    • 33744454671 scopus 로고    scopus 로고
    • Application of near infrared spectroscopy in quality screening of early-generation material in cereal breeding programmes
    • Osborne B.G. Application of near infrared spectroscopy in quality screening of early-generation material in cereal breeding programmes. J. Near Infrared Spectrosc. 2006, 14:93-101.
    • (2006) J. Near Infrared Spectrosc. , vol.14 , pp. 93-101
    • Osborne, B.G.1
  • 266
    • 0000105922 scopus 로고
    • Cereals in malting and brewing
    • The University Press, Aberdeen, U.K, G.H. Palmer (Ed.)
    • Palmer G.H. Cereals in malting and brewing. Cereal Science and Technology 1989, 61-242. The University Press, Aberdeen, U.K. G.H. Palmer (Ed.).
    • (1989) Cereal Science and Technology , pp. 61-242
    • Palmer, G.H.1
  • 267
    • 84987343903 scopus 로고
    • Structure of ancient cereal grains
    • Palmer G.H. Structure of ancient cereal grains. J. Inst. Brew. 1995, 101:103-112.
    • (1995) J. Inst. Brew. , vol.101 , pp. 103-112
    • Palmer, G.H.1
  • 268
    • 84978556373 scopus 로고
    • The influence of endosperm structure on the behaviour of barleys in the sedimentation test
    • Palmer G.H., Harvey A.E. The influence of endosperm structure on the behaviour of barleys in the sedimentation test. J. Inst. Brew. 1977, 83:295-299.
    • (1977) J. Inst. Brew. , vol.83 , pp. 295-299
    • Palmer, G.H.1    Harvey, A.E.2
  • 269
    • 2342633452 scopus 로고
    • Dormancy, drying and pre-germination of malting barleys
    • Palmer G.H., Taylor J.A. Dormancy, drying and pre-germination of malting barleys. Brewer 1980, 105-110.
    • (1980) Brewer , pp. 105-110
    • Palmer, G.H.1    Taylor, J.A.2
  • 270
    • 84979190192 scopus 로고
    • Uptake of amino acid in bottom fermentations
    • Palmqvist U., Ayrapaa T. Uptake of amino acid in bottom fermentations. J. Inst. Brew. 1969, 75:181-190.
    • (1969) J. Inst. Brew. , vol.75 , pp. 181-190
    • Palmqvist, U.1    Ayrapaa, T.2
  • 271
    • 35448944711 scopus 로고    scopus 로고
    • Tocol and beta-glucan levels in barley varieties and in pearling by-products
    • Panfili G., Fratianni A., Di Criscio T., Marconi E. Tocol and beta-glucan levels in barley varieties and in pearling by-products. Food Chem. 2008, 107:84-91.
    • (2008) Food Chem. , vol.107 , pp. 84-91
    • Panfili, G.1    Fratianni, A.2    Di Criscio, T.3    Marconi, E.4
  • 272
    • 0028027187 scopus 로고
    • Hordein and malting quality in Northern barleys
    • Peltonen J., Rita H., Aikasalo R., Home S. Hordein and malting quality in Northern barleys. Hereditas 1994, 120:231-239.
    • (1994) Hereditas , vol.120 , pp. 231-239
    • Peltonen, J.1    Rita, H.2    Aikasalo, R.3    Home, S.4
  • 273
    • 23044462504 scopus 로고    scopus 로고
    • Probing heat-stable water-soluble proteins from barley to malt and beer
    • Perrocheau L., Rogniaux H., Boivin P., Marion D. Probing heat-stable water-soluble proteins from barley to malt and beer. Proteomics 2005, 5:2849-2858.
    • (2005) Proteomics , vol.5 , pp. 2849-2858
    • Perrocheau, L.1    Rogniaux, H.2    Boivin, P.3    Marion, D.4
  • 274
    • 10044231923 scopus 로고    scopus 로고
    • The effect of wort valine concentration on the total diacetyl profile and levels late in batch fermentations with brewing yeast Saccharomyces carlsbergensis
    • Petersen E.E., Margaritis A., Steward R.J., Pilkington P.H., Mensour N.A. The effect of wort valine concentration on the total diacetyl profile and levels late in batch fermentations with brewing yeast Saccharomyces carlsbergensis. J. Am. Soc. Brew. Chem. 2004, 62:131-139.
    • (2004) J. Am. Soc. Brew. Chem. , vol.62 , pp. 131-139
    • Petersen, E.E.1    Margaritis, A.2    Steward, R.J.3    Pilkington, P.H.4    Mensour, N.A.5
  • 275
    • 0000587659 scopus 로고
    • A cysteine endopeptidase from barley malt which degrades hordein
    • Phillips H.A., Wallace W. A cysteine endopeptidase from barley malt which degrades hordein. Phytochemistry 1989, 28:3285-3290.
    • (1989) Phytochemistry , vol.28 , pp. 3285-3290
    • Phillips, H.A.1    Wallace, W.2
  • 276
    • 37449015928 scopus 로고    scopus 로고
    • Whiskies
    • Kluwer Academic/Plenum Publishers, New York, A.G.H. Lea, J.R. Piggott (Eds.)
    • Piggott J.R., Conner J.M. Whiskies. Fermented Beverage Production 2003, 239-262. Kluwer Academic/Plenum Publishers, New York. A.G.H. Lea, J.R. Piggott (Eds.).
    • (2003) Fermented Beverage Production , pp. 239-262
    • Piggott, J.R.1    Conner, J.M.2
  • 277
    • 0000054574 scopus 로고
    • A proteinase from germinating barley
    • Poulle M., Jones B.L. A proteinase from germinating barley. Plant Physiol. 1988, 88:1454-1460.
    • (1988) Plant Physiol. , vol.88 , pp. 1454-1460
    • Poulle, M.1    Jones, B.L.2
  • 278
    • 0000026228 scopus 로고
    • Cyanogenesis in plants
    • Poulton J.E. Cyanogenesis in plants. Plant Physiol. 1990, 94:401-405.
    • (1990) Plant Physiol. , vol.94 , pp. 401-405
    • Poulton, J.E.1
  • 279
    • 0036367513 scopus 로고    scopus 로고
    • The formation and hydrolysis of barley malt gel-protein under different mashing conditions
    • Pöyri S., Mikola M., Sontag-Strohm T., Kaukovirta-Norja A., Home S. The formation and hydrolysis of barley malt gel-protein under different mashing conditions. J. Inst. Brew. 2002, 108:261-267.
    • (2002) J. Inst. Brew. , vol.108 , pp. 261-267
    • Pöyri, S.1    Mikola, M.2    Sontag-Strohm, T.3    Kaukovirta-Norja, A.4    Home, S.5
  • 280
    • 50049134045 scopus 로고    scopus 로고
    • Relationship between starch granule size distribution and selected malting parameters
    • Psota V., Chmelík J., Bohacenko I., Hartmann J. Relationship between starch granule size distribution and selected malting parameters. J. Am. Soc. Brew. Chem. 2008, 66:162-166.
    • (2008) J. Am. Soc. Brew. Chem. , vol.66 , pp. 162-166
    • Psota, V.1    Chmelík, J.2    Bohacenko, I.3    Hartmann, J.4
  • 281
    • 76349093870 scopus 로고    scopus 로고
    • 50years of progress in quality of malting barley grown in the Czech Republic
    • Psota V., Hartmann J., Sejkorová Š., Louková T., Vejražka K. 50years of progress in quality of malting barley grown in the Czech Republic. J. Inst. Brew. 2009, 115:279-291.
    • (2009) J. Inst. Brew. , vol.115 , pp. 279-291
    • Psota, V.1    Hartmann, J.2    Sejkorova, S.3    Loukova, T.4    Vejrazka, K.5
  • 282
    • 10044277750 scopus 로고    scopus 로고
    • The impact of wort nitrogen limitation on yeast fermentation performance and diacetyl
    • Pugh T.A., Maurer J.M., Pringle A.T. The impact of wort nitrogen limitation on yeast fermentation performance and diacetyl. Tech. Q. Master Brew. Assoc. Am. 1997, 34:185-189.
    • (1997) Tech. Q. Master Brew. Assoc. Am. , vol.34 , pp. 185-189
    • Pugh, T.A.1    Maurer, J.M.2    Pringle, A.T.3
  • 283
    • 0033240755 scopus 로고    scopus 로고
    • The application of near infra red spectroscopy to evaluate malting quality
    • Ratcliffe M., Panozzo J.F. The application of near infra red spectroscopy to evaluate malting quality. J. Inst. Brew. 1999, 105:85-88.
    • (1999) J. Inst. Brew. , vol.105 , pp. 85-88
    • Ratcliffe, M.1    Panozzo, J.F.2
  • 286
    • 84978587158 scopus 로고
    • The effects of lipids and related materials on beer foam
    • Roberts R.T., Keeney P.J., Wainwright T. The effects of lipids and related materials on beer foam. J. Inst. Brew. 1978, 84:9-12.
    • (1978) J. Inst. Brew. , vol.84 , pp. 9-12
    • Roberts, R.T.1    Keeney, P.J.2    Wainwright, T.3
  • 287
    • 0000503825 scopus 로고
    • Functions of lipids: Structural roles and membrane functions
    • Academic Press, London
    • Russell N.J. Functions of lipids: Structural roles and membrane functions. Anonymous Microbial Lipids 1989, 2:279-365. Academic Press, London.
    • (1989) Anonymous Microbial Lipids , vol.2 , pp. 279-365
    • Russell, N.J.1
  • 288
    • 0026593870 scopus 로고
    • Fatty acid alterations in Saccharomyces cerevisiae exposed to ethanol stress
    • Šajbidor J., Grego J. Fatty acid alterations in Saccharomyces cerevisiae exposed to ethanol stress. FEMS Microbiol. Lett. 1992, 72:13-16.
    • (1992) FEMS Microbiol. Lett. , vol.72 , pp. 13-16
    • Šajbidor, J.1    Grego, J.2
  • 289
    • 0025814549 scopus 로고
    • The effect of food processing on phytate hydrolysis and availability of iron and zinc
    • Plenum Press, New York, M. Friedman (Ed.)
    • Sandberg A.-S. The effect of food processing on phytate hydrolysis and availability of iron and zinc. Nutritional and Toxicological Consequences of Food Processing 1991, 499-508. Plenum Press, New York. M. Friedman (Ed.).
    • (1991) Nutritional and Toxicological Consequences of Food Processing , pp. 499-508
    • Sandberg, A.-S.1
  • 290
    • 0030067108 scopus 로고    scopus 로고
    • Effects of short periods of drought and high temperature on grain growth and starch accumulation of two malting barley cultivars
    • Savin R., Nicolas M.E. Effects of short periods of drought and high temperature on grain growth and starch accumulation of two malting barley cultivars. Aust. J. Plant Physiol. 1996, 23:201-210.
    • (1996) Aust. J. Plant Physiol. , vol.23 , pp. 201-210
    • Savin, R.1    Nicolas, M.E.2
  • 291
    • 0020537707 scopus 로고
    • Formation and occurrence of nitrosamines in food
    • Scanlan R.A. Formation and occurrence of nitrosamines in food. Cancer Res. 1983, 43(Suppl):2435s-2440s.
    • (1983) Cancer Res. , vol.43 , pp. 2435s-2440s
    • Scanlan, R.A.1
  • 292
    • 0002956736 scopus 로고
    • Wort trub content and its effects on fermentation and beer flavour
    • Schisler D.O., Ruocco J.J., Mabee M.S. Wort trub content and its effects on fermentation and beer flavour. J. Inst. Brew. 1982, 40:57-61.
    • (1982) J. Inst. Brew. , vol.40 , pp. 57-61
    • Schisler, D.O.1    Ruocco, J.J.2    Mabee, M.S.3
  • 293
    • 84979447984 scopus 로고
    • Influence of the concentration of branched chain amino acids on the formation of fusel alcohols
    • Schulthess D., Ettlinger L. Influence of the concentration of branched chain amino acids on the formation of fusel alcohols. J. Inst. Brew. 1978, 84:240-243.
    • (1978) J. Inst. Brew. , vol.84 , pp. 240-243
    • Schulthess, D.1    Ettlinger, L.2
  • 294
    • 0346305504 scopus 로고
    • Malt quality improvement in North American six-rowed barley cultivars since 1910
    • Schwarz P.B., Horsley R.D. Malt quality improvement in North American six-rowed barley cultivars since 1910. J. Am. Soc. Brew. Chem. 1995, 53:14-18.
    • (1995) J. Am. Soc. Brew. Chem. , vol.53 , pp. 14-18
    • Schwarz, P.B.1    Horsley, R.D.2
  • 295
    • 84879600815 scopus 로고    scopus 로고
    • Malting and brewing uses of barley
    • Wiley-Blackwell, Chichester, UK, S.E. Ullrich (Ed.)
    • Schwarz P., Li Y. Malting and brewing uses of barley. Barley: Production, Improvement and Uses 2011, 478-521. Wiley-Blackwell, Chichester, UK. S.E. Ullrich (Ed.).
    • (2011) Barley: Production, Improvement and Uses , pp. 478-521
    • Schwarz, P.1    Li, Y.2
  • 298
    • 0002427947 scopus 로고
    • Barley seed proteins
    • Am. Assoc. Cereal Chem, St. Paul, MN, A.W. MacGregor, R.S. Bhatty (Eds.)
    • Shewry P.R. Barley seed proteins. Barley: Chemistry and Technology 1993, 131-197. Am. Assoc. Cereal Chem, St. Paul, MN. 1st ed. A.W. MacGregor, R.S. Bhatty (Eds.).
    • (1993) Barley: Chemistry and Technology , pp. 131-197
    • Shewry, P.R.1
  • 299
    • 33646190654 scopus 로고    scopus 로고
    • Haze formation in beverages
    • Siebert K.J. Haze formation in beverages. LWT Food Sci. Technol. 2006, 39:987-994.
    • (2006) LWT Food Sci. Technol. , vol.39 , pp. 987-994
    • Siebert, K.J.1
  • 301
    • 84890241091 scopus 로고
    • Advances in the spirits industry
    • Elsevier Applied Science, London, G.G. Birch, M.G. Lindley (Eds.)
    • Simpson A.C. Advances in the spirits industry. Alcoholic Beverages 1985, 51-67. Elsevier Applied Science, London. G.G. Birch, M.G. Lindley (Eds.).
    • (1985) Alcoholic Beverages , pp. 51-67
    • Simpson, A.C.1
  • 303
    • 84987342519 scopus 로고
    • Hydrolysis of barley endosperm storage proteins during malting. II. Quantification by enzyme- and radio-immunoassay
    • Skerritt J.H., Henry R.J. Hydrolysis of barley endosperm storage proteins during malting. II. Quantification by enzyme- and radio-immunoassay. J. Cereal Sci. 1988, 7:265-281.
    • (1988) J. Cereal Sci. , vol.7 , pp. 265-281
    • Skerritt, J.H.1    Henry, R.J.2
  • 304
    • 0000211193 scopus 로고
    • Developmental regulation of (1,3;1,4)-β-glucanase gene expression in barley. Tissue-specific expression of individual isoenzymes
    • Slakesi N., Fincher G.B. Developmental regulation of (1,3;1,4)-β-glucanase gene expression in barley. Tissue-specific expression of individual isoenzymes. Plant Physiol. 1992, 99:1226-1231.
    • (1992) Plant Physiol. , vol.99 , pp. 1226-1231
    • Slakesi, N.1    Fincher, G.B.2
  • 305
    • 0025649961 scopus 로고
    • Structure and tissue-specific regulation of genes encoding barley (1-3,1-4)-β-glucan endohydrolases
    • Slakesi N., Baulcombe D.C., Devos K.M., Ahluwalia B., Doan D.N.P., Fincher G.B. Structure and tissue-specific regulation of genes encoding barley (1-3,1-4)-β-glucan endohydrolases. Mol. Gen. Genet. 1990, 224:437-439.
    • (1990) Mol. Gen. Genet. , vol.224 , pp. 437-439
    • Slakesi, N.1    Baulcombe, D.C.2    Devos, K.M.3    Ahluwalia, B.4    Doan, D.N.P.5    Fincher, G.B.6
  • 306
    • 0001786403 scopus 로고
    • Seed protein and its effects on malting and brewing quality
    • Smith D.B. Seed protein and its effects on malting and brewing quality. Plant Var. Seeds 1990, 3:63-80.
    • (1990) Plant Var. Seeds , vol.3 , pp. 63-80
    • Smith, D.B.1
  • 307
    • 0001220955 scopus 로고
    • Relationships of barley proteins soluble in sodium dodecyl sulphate to malting quality and varietal identification
    • Smith D.B., Simpson P.A. Relationships of barley proteins soluble in sodium dodecyl sulphate to malting quality and varietal identification. J. Cereal Sci. 1983, 1:185-197.
    • (1983) J. Cereal Sci. , vol.1 , pp. 185-197
    • Smith, D.B.1    Simpson, P.A.2
  • 309
    • 84979447958 scopus 로고
    • Rate-limiting enzymes in the liberation of amino acids in mashing
    • Sopanen T., Takkinen P., Mikola J., Enari T.-M. Rate-limiting enzymes in the liberation of amino acids in mashing. J. Inst. Brew. 1980, 86:211-215.
    • (1980) J. Inst. Brew. , vol.86 , pp. 211-215
    • Sopanen, T.1    Takkinen, P.2    Mikola, J.3    Enari, T.-M.4
  • 311
  • 312
    • 78751641737 scopus 로고    scopus 로고
    • Protein changes during malting and brewing with focus on haze and foam formation: A review
    • Steiner E., Gastl M., Becker T. Protein changes during malting and brewing with focus on haze and foam formation: A review. Eur. Food Res. Technol. 2011, 232:191-204.
    • (2011) Eur. Food Res. Technol. , vol.232 , pp. 191-204
    • Steiner, E.1    Gastl, M.2    Becker, T.3
  • 313
    • 0003639885 scopus 로고    scopus 로고
    • Malt limit dextrinase and its importance in brewing
    • VTT Publications 323. VTT, Espoo, Finland, Doctoral thesis
    • Stenholm K. Malt limit dextrinase and its importance in brewing. Helsinki University of Technology 1997, VTT Publications 323. VTT, Espoo, Finland, Doctoral thesis.
    • (1997) Helsinki University of Technology
    • Stenholm, K.1
  • 314
    • 0033243638 scopus 로고    scopus 로고
    • A new approach to limit dextrinase and its role in mashing
    • Stenholm K., Home S. A new approach to limit dextrinase and its role in mashing. J. Inst. Brew. 1999, 105:205-210.
    • (1999) J. Inst. Brew. , vol.105 , pp. 205-210
    • Stenholm, K.1    Home, S.2
  • 315
    • 67049156146 scopus 로고    scopus 로고
    • The Horace Brown medal lecture: Forty years of brewing research
    • Stewart G.G. The Horace Brown medal lecture: Forty years of brewing research. J. Inst. Brew. 2009, 115:3-29.
    • (2009) J. Inst. Brew. , vol.115 , pp. 3-29
    • Stewart, G.G.1
  • 317
    • 85080694526 scopus 로고    scopus 로고
    • The new Forrestfield malting plant of Joe White Maltings Ltd., Australia
    • Stuart M., Allan G. The new Forrestfield malting plant of Joe White Maltings Ltd., Australia. Ferment 1998, 11:329-330.
    • (1998) Ferment , vol.11 , pp. 329-330
    • Stuart, M.1    Allan, G.2
  • 318
    • 85080744786 scopus 로고    scopus 로고
    • accessed 17 Nov. 2011
    • SWA (Scotch Whisky Association) Reducing reliance on fossil fuels accessed 17 Nov. 2011. http://scotch-whisky.org.uk/swa/files/CSFossilFuels.pdf.html.
    • Reducing reliance on fossil fuels
  • 319
    • 84987306856 scopus 로고
    • A comparison of some rapid tests to assess extent of modification during a laboratory scale malting procedure
    • Swanston J.S., Taylor K. A comparison of some rapid tests to assess extent of modification during a laboratory scale malting procedure. J. Inst. Brew. 1988, 94:311-314.
    • (1988) J. Inst. Brew. , vol.94 , pp. 311-314
    • Swanston, J.S.1    Taylor, K.2
  • 322
    • 84978567903 scopus 로고
    • The origin of medium chain length fatty acids in beer
    • Taylor G.T., Kirsop B.H. The origin of medium chain length fatty acids in beer. J. Inst. Brew. 1977, 83:241-243.
    • (1977) J. Inst. Brew. , vol.83 , pp. 241-243
    • Taylor, G.T.1    Kirsop, B.H.2
  • 323
    • 84979447945 scopus 로고
    • The influence of lipids derived from malt spent grains on yeast metabolism and fermentation
    • Taylor G.T., Thurston P.A., Kirsop B.H. The influence of lipids derived from malt spent grains on yeast metabolism and fermentation. J. Inst. Brew. 1979, 85:219-227.
    • (1979) J. Inst. Brew. , vol.85 , pp. 219-227
    • Taylor, G.T.1    Thurston, P.A.2    Kirsop, B.H.3
  • 324
    • 0000867546 scopus 로고
    • The effects of ambient temperature during grain-filling period on the composition and properties of starch from four barley genotypes
    • Tester R.F., South J.B., Morrison W.R., Elllis R.P. The effects of ambient temperature during grain-filling period on the composition and properties of starch from four barley genotypes. J. Cereal Sci. 1991, 13:113-127.
    • (1991) J. Cereal Sci. , vol.13 , pp. 113-127
    • Tester, R.F.1    South, J.B.2    Morrison, W.R.3    Elllis, R.P.4
  • 325
    • 0028354355 scopus 로고
    • Effects of particulate materials and osmoprotectants on very-high-gravity ethanolic fermentation by Saccharomyces cerevisiae
    • Thomas K.C., Hynes S.H., Ingledew W.M. Effects of particulate materials and osmoprotectants on very-high-gravity ethanolic fermentation by Saccharomyces cerevisiae. Appl. Environ. Microbiol. 1994, 60:1519-1524.
    • (1994) Appl. Environ. Microbiol. , vol.60 , pp. 1519-1524
    • Thomas, K.C.1    Hynes, S.H.2    Ingledew, W.M.3
  • 326
    • 0017857332 scopus 로고
    • Plasma-membrane lipid composition and ethanol tolerance in Saccharomyces cerevisiae
    • Thomas S.S., Hossack J.A., Rose A.H. Plasma-membrane lipid composition and ethanol tolerance in Saccharomyces cerevisiae. Arch. Microbiol. 1978, 117:239-245.
    • (1978) Arch. Microbiol. , vol.117 , pp. 239-245
    • Thomas, S.S.1    Hossack, J.A.2    Rose, A.H.3
  • 327
    • 0038348850 scopus 로고    scopus 로고
    • Prospects for molecular breeding of barley
    • Thomas W.T.B. Prospects for molecular breeding of barley. Ann. Appl. Biol. 2003, 142:1-12.
    • (2003) Ann. Appl. Biol. , vol.142 , pp. 1-12
    • Thomas, W.T.B.1
  • 328
    • 84904142067 scopus 로고    scopus 로고
    • American bourbon whiskey production
    • Travis G.L. American bourbon whiskey production. Ferment 1998, 11:341-344.
    • (1998) Ferment , vol.11 , pp. 341-344
    • Travis, G.L.1
  • 332
    • 0026078379 scopus 로고
    • Purification of a lipoxygenase from ungerminated barley. Characterization and product formation
    • Van Aarle P.G.M., de Barse M.M.J., Veldink G.A., Vliegenthart J.F.G. Purification of a lipoxygenase from ungerminated barley. Characterization and product formation. FEBS Lett. 1991, 280:159-162.
    • (1991) FEBS Lett. , vol.280 , pp. 159-162
    • Van Aarle, P.G.M.1    de Barse, M.M.J.2    Veldink, G.A.3    Vliegenthart, J.F.G.4
  • 334
    • 2442617221 scopus 로고    scopus 로고
    • Impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1
    • Van Nierop S.N.E., Evans D.E., Axcell B.C., Cantrell I.C., Rautenbach M. Impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1. J. Agric. Food Chem. 2004, 52:3120-3129.
    • (2004) J. Agric. Food Chem. , vol.52 , pp. 3120-3129
    • Van Nierop, S.N.E.1    Evans, D.E.2    Axcell, B.C.3    Cantrell, I.C.4    Rautenbach, M.5
  • 336
    • 32644443526 scopus 로고
    • Effect of barley and malt lipids on beer properties
    • Wainwright T. Effect of barley and malt lipids on beer properties. Eur. Brew. Conv. Monogr. 1980, 6:118-128.
    • (1980) Eur. Brew. Conv. Monogr. , vol.6 , pp. 118-128
    • Wainwright, T.1
  • 337
    • 27444435698 scopus 로고    scopus 로고
    • Britain's biggest malting site officially opened
    • Wainwright T. Britain's biggest malting site officially opened. Ferment 1998, 11:331-334.
    • (1998) Ferment , vol.11 , pp. 331-334
    • Wainwright, T.1
  • 338
    • 85080718190 scopus 로고
    • Institute of Brewing, London, I. Campbell, F.G. Priest (Eds.)
    • Walker E.W. Grain spirit-Which cereal? 1986, 375-380. Institute of Brewing, London. I. Campbell, F.G. Priest (Eds.).
    • (1986) Grain spirit-Which cereal? , pp. 375-380
    • Walker, E.W.1
  • 339
    • 0000360369 scopus 로고
    • The action of some β-amylases on starch granules
    • Walker G.J., Hope P.M. The action of some β-amylases on starch granules. Biochem. J. 1963, 86:452-462.
    • (1963) Biochem. J. , vol.86 , pp. 452-462
    • Walker, G.J.1    Hope, P.M.2
  • 341
    • 0346591243 scopus 로고
    • Postfermentation adjustment of beer quality using extracts from speciality malts
    • Walker M.D., Westwood K.T. Postfermentation adjustment of beer quality using extracts from speciality malts. J. Am. Soc. Brew. Chem. 1991, 50:4-8.
    • (1991) J. Am. Soc. Brew. Chem. , vol.50 , pp. 4-8
    • Walker, M.D.1    Westwood, K.T.2
  • 342
    • 0000966615 scopus 로고    scopus 로고
    • Use of chemiluminescence HPLC for measurement of positional isomers of hydroperoxy fatty acids in malting and the protein rest stage in mashing
    • Walker M.D., Hughes P.S., Simpson W.J. Use of chemiluminescence HPLC for measurement of positional isomers of hydroperoxy fatty acids in malting and the protein rest stage in mashing. J. Sci. Food Agric. 1996, 70:341-346.
    • (1996) J. Sci. Food Agric. , vol.70 , pp. 341-346
    • Walker, M.D.1    Hughes, P.S.2    Simpson, W.J.3
  • 343
    • 85032069564 scopus 로고
    • The protein reserves of the barley grain and their degradation during malting and brewing
    • Wallace W., Lance R.C.M. The protein reserves of the barley grain and their degradation during malting and brewing. J. Inst. Brew. 1988, 96:379-386.
    • (1988) J. Inst. Brew. , vol.96 , pp. 379-386
    • Wallace, W.1    Lance, R.C.M.2
  • 344
    • 1442360976 scopus 로고    scopus 로고
    • The changes of β-glucan content and β-glucanase activity in barley before and after malting and their relationships to malt qualities
    • Wang J., Zhang G., Chen J., Wu F. The changes of β-glucan content and β-glucanase activity in barley before and after malting and their relationships to malt qualities. Food Chem. 2004, 86:223-228.
    • (2004) Food Chem. , vol.86 , pp. 223-228
    • Wang, J.1    Zhang, G.2    Chen, J.3    Wu, F.4
  • 345
    • 0022751238 scopus 로고
    • Proline utilization in Saccharomyces cerevisiae: Analysis of the cloned PUT1 gene
    • Wang S.S., Brandriss M.C. Proline utilization in Saccharomyces cerevisiae: Analysis of the cloned PUT1 gene. Mol. Cell. Biol. 1987, 6:2638-2645.
    • (1987) Mol. Cell. Biol. , vol.6 , pp. 2638-2645
    • Wang, S.S.1    Brandriss, M.C.2
  • 346
    • 70450177928 scopus 로고    scopus 로고
    • The variation of β-amylase activity and protein fractions in barley grains as affected by genotypes and post-anthesis temperatures
    • Wei K., Dai F., Wu F., Zhang G. The variation of β-amylase activity and protein fractions in barley grains as affected by genotypes and post-anthesis temperatures. J. Inst. Brew. 2009, 115:208-213.
    • (2009) J. Inst. Brew. , vol.115 , pp. 208-213
    • Wei, K.1    Dai, F.2    Wu, F.3    Zhang, G.4
  • 347
    • 0346353119 scopus 로고
    • Laboratory micro-malting techniques
    • Whitmore E.T., Sparrow D.H.B. Laboratory micro-malting techniques. J. Inst. Brew. 1957, 63:397-398.
    • (1957) J. Inst. Brew. , vol.63 , pp. 397-398
    • Whitmore, E.T.1    Sparrow, D.H.B.2
  • 349
    • 0027144893 scopus 로고
    • Identification and partial characterization of high Mr neutral proteinases from 4-day germinated barley seed
    • Wrobel R., Jones B.L. Identification and partial characterization of high Mr neutral proteinases from 4-day germinated barley seed. J. Cereal. Sci. 1993, 18:225-237.
    • (1993) J. Cereal. Sci. , vol.18 , pp. 225-237
    • Wrobel, R.1    Jones, B.L.2
  • 350
    • 63049090995 scopus 로고    scopus 로고
    • Enhanced ethanol production from brewer's spent grain
    • Xiros C., Christakopoulos P. Enhanced ethanol production from brewer's spent grain. Biotechnol. Biofuels 2009, 2:4. doi:10.1186/1754-6834-2-4.
    • (2009) Biotechnol. Biofuels , vol.2 , pp. 4
    • Xiros, C.1    Christakopoulos, P.2
  • 351
    • 0032442222 scopus 로고    scopus 로고
    • Factors involved in the formation of two precursors of dimethylsulfide during malting
    • Yang B., Schwartz P., Horsley R. Factors involved in the formation of two precursors of dimethylsulfide during malting. J. Am. Soc. Brew. Chem. 1998, 56:85-92.
    • (1998) J. Am. Soc. Brew. Chem. , vol.56 , pp. 85-92
    • Yang, B.1    Schwartz, P.2    Horsley, R.3
  • 352
    • 84987313419 scopus 로고
    • An approach to the identification of a beta-glucan solubilase from barley
    • Yin X.S., MacGregor A.W. An approach to the identification of a beta-glucan solubilase from barley. J. Inst. Brew. 1988, 94:327-330.
    • (1988) J. Inst. Brew. , vol.94 , pp. 327-330
    • Yin, X.S.1    MacGregor, A.W.2
  • 353
    • 0037337660 scopus 로고    scopus 로고
    • Ethanol tolerance in the yeast Saccharomyces cerevisiae is dependent on cellular oleic acid content
    • You K.M., Rosenfield C.-L., Knipple C. Ethanol tolerance in the yeast Saccharomyces cerevisiae is dependent on cellular oleic acid content. Appl. Environ. Microbiol. 2003, 69:1499-1503.
    • (2003) Appl. Environ. Microbiol. , vol.69 , pp. 1499-1503
    • You, K.M.1    Rosenfield, C.-L.2    Knipple, C.3
  • 354
    • 0036837786 scopus 로고    scopus 로고
    • Analysis of beta-glucan content in barley cultivars from different locations of China
    • Zhang G., Wang J., Chen J. Analysis of beta-glucan content in barley cultivars from different locations of China. Food Chem. 2002, 79:251-254.
    • (2002) Food Chem. , vol.79 , pp. 251-254
    • Zhang, G.1    Wang, J.2    Chen, J.3
  • 355
    • 33645123587 scopus 로고    scopus 로고
    • The effect of cultivar and environment on β-amylase activity is associated with the change of protein content in barley grains
    • Zhang G.P., Chen J.X., Dai F., Wang J.M., Wu F.B. The effect of cultivar and environment on β-amylase activity is associated with the change of protein content in barley grains. J. Agron. Crop Sci. 2006, 192:43-49.
    • (2006) J. Agron. Crop Sci. , vol.192 , pp. 43-49
    • Zhang, G.P.1    Chen, J.X.2    Dai, F.3    Wang, J.M.4    Wu, F.B.5
  • 356
    • 0000700014 scopus 로고
    • Characterization of germinated barley endoproteolytic enzymes by two-dimensional gel electrophoresis
    • Zhang N., Jones B.L. Characterization of germinated barley endoproteolytic enzymes by two-dimensional gel electrophoresis. J. Cereal Sci. 1995, 21:145-153.
    • (1995) J. Cereal Sci. , vol.21 , pp. 145-153
    • Zhang, N.1    Jones, B.L.2
  • 357
    • 0032915323 scopus 로고    scopus 로고
    • Polymorphism of aspartic proteinases in resting and germinating barley seeds
    • Zhang N., Jones B.L. Polymorphism of aspartic proteinases in resting and germinating barley seeds. Cereal Chem. 1999, 76:134-138.
    • (1999) Cereal Chem. , vol.76 , pp. 134-138
    • Zhang, N.1    Jones, B.L.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.