Investigation of Protein Composition of Barley by Gel Electrophoresis and MALDI Mass Spectrometry with Regard to the Malting and Brewing Process
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2008.tb00301.x/fullpdf
Reference11 articles.
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2. Importance of proteins from the viewpoint of stability of the beer foam;Čížková;Chemicke listy,2006
3. Aspects of the barley seed proteome during development and germination;Finnie;Biochemical Society Transactions,2004
4. Identification of the major proteins in beer foam by mass spectrometry following sodium dodecyl sulfate-polyacrylamide gel electrophoresis;Hao;Journal of the American Society of Brewing Chemists,2006
5. Evidence of the glycation and denaturation of LTP1 during the malting and brewing process;Jégou;J. Agric. Food Chem.,2001
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1. Non-enzymatic glycation: an essential modification of barley proteins affecting beer quality—brief review;Cereal Research Communications;2024-05-28
2. Common Post-translational Modifications (PTMs) of Proteins: Analysis by Up-to-Date Analytical Techniques with an Emphasis on Barley;Journal of Agricultural and Food Chemistry;2023-10-04
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4. iTRAQ-based quantitative proteomic analysis of key barley proteins reveals changes after malting;Journal of Liquid Chromatography & Related Technologies;2018-11-08
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