Beer Proteomics

Author:

Picariello Gianluca,Nitride Chiara,Mamone Gianfranco,Iimure Takashi,Addeo Francesco,Ferranti Pasquale

Publisher

Springer US

Reference100 articles.

1. Aehle W (2007) Enzymes in industry: production and applications, 3rd edn. Wiley-VCH, Weinheim

2. Asano K, Shinagawa K, Hashimoto N (1982) Characterization of haze-forming proteins of beer and their roles in chill haze formation. J Am Soc Brew Chem 40:147–154

3. Baik BK, Ullrich SE (2008) Barley for food: characteristics, improvement, and renewed interest-critical review. J Cereal Sci 30:1–10

4. Bak-Jensen KS, Laugesen S, Roepstorff P, Svensson B (2004) Two-dimensional gel electrophoresis pattern (pH 6–11) and identification of water-soluble barley seed and malt proteins by mass spectrometry. Proteomics 4:728–742

5. Bamforth C (2003) Beer – tap into the art of brewing, 2nd edn. Oxford University Press, New York

Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. A First Draught: Pitfalls and Potentials in the Archaeological Chemistry of Beer;ACS Symposium Series;2023-08-24

2. Impact of Protein Nanoparticles on Beer Foam;Lecture Notes in Mechanical Engineering;2023

3. Proteomics, Peptidomics, and Immunogenic Potential of Wheat Beer (Weissbier);Journal of Agricultural and Food Chemistry;2015-03-30

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