Proteome analysis of the wort boiling process-Reference-Cited by-同舟云学术

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Proteome analysis of the wort boiling process

Published:2012-01 Issue:1 Volume:45 Page:262-271
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Iimure Takashi,Nankaku Nami,Kihara Makoto,Yamada Shinji,Sato Kazuhiro

Funder

Program for Promotion of Basic Research Activities for Innovative Biosciences, Japan (PROBRAIN)

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Characterization of haze-forming proteins of beer and their roles in chill haze formation;Asano;Journal of the American Society of Brewing Chemists,1982

2. Two-dimensional gel electrophoresis pattern (pH 6–11) and identification of water-soluble barley seed and malt proteins by mass spectrometry;Bak-Jensen;Proteomics,2004

3. Monitoring of malting process by characterization of glycation of barley protein Z;Bobálová;European Food Research and Technology,2010

4. A rapid and sensitive method for the quantization of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

5. Major proteins of beer and their precursors in barley: Electrophoretic and immunological studies;Curioni;Journal of Agricultural and Food Chemistry,1995

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