Relationship Between the Ratio of Large and Small Starch Granules Determined by Gravitational Field‐Flow Fractionation and Malting Quality of Barley Varieties-Reference-Cited by-同舟云学术

Relationship Between the Ratio of Large and Small Starch Granules Determined by Gravitational Field‐Flow Fractionation and Malting Quality of Barley Varieties

Published:2007-04 Issue:9-10 Volume:30 Page:1289-1301
ISSN:1082-6076
Container-title:Journal of Liquid Chromatography & Related Technologies
language:en
Short-container-title:Journal of Liquid Chromatography & Related Technologies

Author:

Chmelík Josef¹,Mazanec Karel¹,Bohačenko Ivan²,Psota Vratislav³

Affiliation:

1. a Institute of Analytical Chemistry , Brno, Czech Republic

2. b Food Research Institute , Prague, Czech Republic

3. c Research Institute of Brewing and Malting, PLC , Brno, Czech Republic

Publisher

Informa UK Limited

Subject

Clinical Biochemistry,Pharmaceutical Science,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/10826070701274767

Reference47 articles.

1. Anthology of Starch Granule Morphology by Scanning Electron Microscopy

2. Analytical, Biochemical and Physicochemical Aspects of Starch Granule Size, with Emphasis on Small Granule Starches: A Review

3. Tillet , I. J.L. and Bryce , J. H. 1993. The Regulation of Starch Granule Size in Endosperm of Developing Barley Grains 45–51. Oslo, Norway Proc. European Brewery Conv. Cong

4. Mac Gregor , A. W. 1991. The Effect of Barley Structure and Composition on Malt Quality 37–42. Lisbon, Portugal Proc. European Brewery Conv. Cong

Cited by 13 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. Starch structure and nutritional functionality – Past revelations and future prospects;Carbohydrate Polymers;2022-02

2. Barley starch: Structure, properties and in vitro digestibility - A review;International Journal of Biological Macromolecules;2020-07

3. Increased grain density of spring barley (Hordeum vulgare L.) is associated with an increase in grain nitrogen;Journal of Cereal Science;2019-09

4. Barley Starch: Composition, Structure, Properties, and Modifications;Comprehensive Reviews in Food Science and Food Safety;2017-04-28

5. Gravitational Field-Flow Fractionation Devices Fabricated via a Hot Embossing/Thermal Bonding Method;Micromachines;2014-04-03