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Results: 126-150/250
Authors:
VAKERIA D
BOX W
BIRD L
MELLOR J
Citation: D. Vakeria et al., CHARACTERIZATION OF AMYLOLYTIC BREWING YEAST, Journal of the Institute of Brewing, 102(1), 1996, pp. 27-32
Authors:
YOKOI S
SHIGYO T
TAMAKI T
Citation: S. Yokoi et al., A FLUOROMETRIC ASSAY FOR PROTEINASE-A IN BEER AND ITS APPLICATION FORTHE INVESTIGATION OF ENZYMATIC EFFECTS ON FOAM STABILITY, Journal of the Institute of Brewing, 102(1), 1996, pp. 33-37
Authors:
NWANGUMA BC
EZE MO
EZENGWA OO
Citation: Bc. Nwanguma et al., CHANGES IN ACTIVITY OF SORGHUM LIPASE DURING MALTING AND MASHING, Journal of the Institute of Brewing, 102(1), 1996, pp. 39-41
Authors:
VANDERAAR P
HANSEN J
Citation: P. Vanderaar et J. Hansen, EUROPEAN-BREWERY-CONVENTION 25TH CONGRESS, BRUSSELS - POSTER DEBATE YEAST AND FERMENTATION, Journal of the Institute of Brewing, 101(6), 1995, pp. 418-421
Authors:
BENARD M
Citation: M. Benard, DETERMINATION OF REPEATABILITY AND REPRODUCIBILITY OF EBC ACCEPTED METHODS .3. BARLEY ANALYSIS, Journal of the Institute of Brewing, 101(6), 1995, pp. 425-427
Authors:
BUCKEE GK
Citation: Gk. Buckee, DETERMINATION OF ANIONS IN BEER BY ION CHROMATOGRAPHY, Journal of the Institute of Brewing, 101(6), 1995, pp. 429-430
Authors:
WHITE FH
Citation: Fh. White, SPECTROPHOTOMETRIC DETERMINATION OF MALT COLOR, Journal of the Institute of Brewing, 101(6), 1995, pp. 431-433
Authors:
VARJU P
Citation: P. Varju, DETERMINATION OF THE SOLUBLE IRON CONTENT OF FILTER AIDS - A COLLABORATIVE TRIAL, Journal of the Institute of Brewing, 101(6), 1995, pp. 435-435
Authors:
DEMIREVA ZN
TOTOVA PF
Citation: Zn. Demireva et Pf. Totova, STUDIES ON THE FATTY-ACID COMPOSITION OF HOP EXTRACT, Journal of the Institute of Brewing, 101(6), 1995, pp. 437-438
Authors:
FREEMAN GJ
Citation: Gj. Freeman, PARTICLE REMOVAL BY POWDER FILTERS, Journal of the Institute of Brewing, 101(6), 1995, pp. 439-445
Authors:
FREEMAN GJ
MCKECHNIE MT
BREWER TS
Citation: Gj. Freeman et al., IMPROVED METHODS FOR THE QUALITY-CONTROL OF KIESELGUHR, Journal of the Institute of Brewing, 101(6), 1995, pp. 447-452
Authors:
DINSDALE MG
LLOYD D
JARVIS B
Citation: Mg. Dinsdale et al., YEAST VITALITY DURING CIDER FERMENTATION - 2 APPROACHES TO THE MEASUREMENT OF MEMBRANE-POTENTIAL, Journal of the Institute of Brewing, 101(6), 1995, pp. 453-458
Authors:
XIE Q
JIMENEZ A
RAMON D
PEREZGONZALEZ JA
Citation: Q. Xie et al., CONSTRUCTION OF AN ENDOGLUCANOLYTIC BREWING YEAST-STRAIN, Journal of the Institute of Brewing, 101(6), 1995, pp. 459-461
Authors:
OKOLO BN
EZEOGU LI
Citation: Bn. Okolo et Li. Ezeogu, EFFECTS OF AIR REST PERIOD ON THE MOBILIZATION OF SORGHUM RESERVE PROTEINS, Journal of the Institute of Brewing, 101(6), 1995, pp. 463-468
Authors:
HASLEMORE RM
GILL AA
Citation: Rm. Haslemore et Aa. Gill, RAPID SPECTROPHOTOMETRIC MEASUREMENT OF SOLUBLE NITROGEN IN MICROMALTS FROM A BARLEY BREEDING PROGRAM, Journal of the Institute of Brewing, 101(6), 1995, pp. 469-472
Authors:
GRIME KH
BRIGGS DE
Citation: Kh. Grime et De. Briggs, RELEASE AND ACTIVATION OF BARLEY BETA-AMYLASE, Journal of the Institute of Brewing, 101(5), 1995, pp. 337-343
Authors:
NZELIBE HC
NWASIKE CC
Citation: Hc. Nzelibe et Cc. Nwasike, THE BREWING POTENTIAL OF ACHA (DIGITARIA-EXILIS) MALT COMPARED WITH PEARL-MILLET (PENNISETUM-TYPHOIDES) MALTS AND SORGHUM (SORGHUM-BICOLOR)MALTS, Journal of the Institute of Brewing, 101(5), 1995, pp. 345-350
Authors:
TUOMI T
LAAKSO S
ROSENQVIST H
Citation: T. Tuomi et al., PLANT HORMONES IN FUNGI AND BACTERIA FROM MALTING BARLEY, Journal of the Institute of Brewing, 101(5), 1995, pp. 351-357
Authors:
WITHERS SJ
PIGGOTT JR
CONNER JM
PATERSON A
Citation: Sj. Withers et al., COMPARISON OF SCOTCH MALT WHISKEY MATURATION IN OAK MINIATURE CASKS AND AMERICAN STANDARD BARRELS, Journal of the Institute of Brewing, 101(5), 1995, pp. 359-364
Authors:
WILLIAMS KM
FOX P
MARSHALL T
Citation: Km. Williams et al., A COMPARISON OF PROTEIN ASSAYS FOR THE DETERMINATION OF THE PROTEIN-CONCENTRATION OF BEER, Journal of the Institute of Brewing, 101(5), 1995, pp. 365-369
Authors:
IZAWA M
TAKASHIO M
KOSHINO S
Citation: M. Izawa et al., SEVERAL NEW FACTORS INFLUENCING THE MEASUREMENT OF BETA-GLUCAN CONTENT USING CALCOFLUOR FLOW-INJECTION ANALYSIS METHOD, Journal of the Institute of Brewing, 101(5), 1995, pp. 371-374
Authors:
SWANSTON JS
ELLIS RP
RUBIO A
PEREZVENDRELL A
MOLINACANO JL
Citation: Js. Swanston et al., DIFFERENCES IN MALTING PERFORMANCE BETWEEN BARLEYS GROWN IN SPAIN ANDSCOTLAND, Journal of the Institute of Brewing, 101(4), 1995, pp. 261-265
Authors:
OKOLO BN
EZEOGU LI
Citation: Bn. Okolo et Li. Ezeogu, DURATION OF FINAL WARM WATER STEEP AS A FACTOR INFLUENCING SOME CARBOHYDRATE RELATED PROPERTIES OF SORGHUM MALT, Journal of the Institute of Brewing, 101(4), 1995, pp. 267-274
Authors:
NWANGUMA BC
EZE MO
Citation: Bc. Nwanguma et Mo. Eze, HEAT SENSITIVITY, OPTIMUM PH AND CHANGES IN ACTIVITY OF SORGHUM PEROXIDASE DURING MALTING AND MASHING, Journal of the Institute of Brewing, 101(4), 1995, pp. 275-276
Authors:
GIBSON TS
SOLAH V
HOLMES MRG
TAYLOR HR
Citation: Ts. Gibson et al., DIASTATIC POWER IN MALTED BARLEY - CONTRIBUTIONS OF MALT PARAMETERS TO ITS DEVELOPMENT AND THE POTENTIAL OF BARLEY-GRAIN BETA-AMYLASE TO PREDICT MALT DIASTATIC POWER, Journal of the Institute of Brewing, 101(4), 1995, pp. 277-280