Comparisons of Modern U.S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: II. Amylolytic Enzyme Activities and Thermostabilities-Reference-Cited by-同舟云学术

Comparisons of Modern U.S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: II. Amylolytic Enzyme Activities and Thermostabilities

Published:2018-01-02 Issue:1 Volume:76 Page:38-49
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Henson Cynthia A.¹²,Duke Stanley H.²,Bockelman Harold E.³

Affiliation:

1. United States Department of Agriculture–Agricultural Research Service Cereal Crops Research Unit, Madison, WI, U.S.A.

2. Department of Agronomy, University of Wisconsin, Madison, WI, U.S.A.

3. United States Department of Agriculture–Agricultural Research Service Small Grains and Potato Germplasm Research Unit, Aberdeen, ID, U.S.A.

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2017.1396843

Reference41 articles.

1. Burger, W.; Prentice, N.; Burkhart, B. A.; Robbins, G. S.; Standridge, M. M.; Moeller, M.; Moon, L. Barley and Malt Laboratory Annual Report for 1968; Crops Research Division, Cereal Crops Research Branch, Agricultural Research Service, U.S. Department of Agriculture: Madison, WI, 1968, p 303.

2. Dickson, A. D.; Olson, W. J.; Grewe, E. Barley and Malt Laboratory Annual Report for 1943; Division of Cereal Crops and Diseases, Bureau of Plant Industry, United States Department of Agriculture: Madison, WI, 1943; p 42.

3. Evolution of a quality testing program for improving malting barley in Canada

Cited by 9 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. Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract;Molecules;2022-07-06

2. The Impact of Barley α-Glucosidases on Mashing and the Production of Fermentable Sugars;Journal of the American Society of Brewing Chemists;2021-03-03

3. Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing;Beverages;2021-03-02

4. Cultural practices to improve malt barley quality in the northeast with focus on the craft sector;Canadian Journal of Plant Science;2021-02-01

5. Maltose Effects on Barley Malt β-Amylase Activity and Thermostability at Low Isothermal Mashing Temperatures;Journal of the American Society of Brewing Chemists;2020-04-07