Making the Cut: Options for Making Initial Evaluations of Malting Quality in BarleySCHMITT, Mark R; BUDDE, Allen D.Journal of the American Society of Brewing Chemists. 2010, Vol 68, Num 4, pp 183-194, issn 0361-0470, 12 p.Article

Investigation of the Malting Behavior of Oats for Brewing PurposesHIIBNER, Florian; SCHEHL, Beatus D; THIELE, Frithjof et al.Journal of the American Society of Brewing Chemists. 2009, Vol 67, Num 4, pp 235-241, issn 0361-0470, 7 p.Article

Determination of Optimised Malting Conditions for the Enrichment of Rutin, Vitexin and Orientin in Common Buckwheat (Fagopyrum esculentum Moench)KRAHL, M; BACK, W; ZARNKOW, M et al.Journal of the Institute of Brewing. 2008, Vol 114, Num 4, pp 294-299, issn 0046-9750, 6 p.Article

Protein Changes During Malting of BuckwheatNIC PHIARAIS, B. P; SCHEHL, B. D; ARENDT, E. K et al.Journal of the American Society of Brewing Chemists. 2008, Vol 66, Num 2, pp 127-135, issn 0361-0470, 9 p.Article

Application of compact high-performance electron spin resonance for malt quality estimationTAKOI, Kiyoshi; KANEDA, Hirotaka; KIKUCHI, Toru et al.Journal of the American Society of Brewing Chemists. 2003, Vol 61, Num 3, pp 146-151, issn 0361-0470, 6 p.Article

The effect of germination time on the final malt quality of buckwheatWIJNGAARD, H. H; ULMER, H. M; ARENDT, E. K et al.Journal of the American Society of Brewing Chemists. 2006, Vol 64, Num 4, pp 214-221, issn 0361-0470, 8 p.Article

The Impact of Malt Blending on Lautering Efficiency, Extract Yield, and Wort FermentabilityEVANS, D. Evan.Journal of the American Society of Brewing Chemists. 2012, Vol 70, Num 1, pp 50-54, issn 0361-0470, 5 p.Article

Evaluating the malting quality of hulless CDC dawn, acid-dehusked harrington, and harrington barleyEDNEY, M. J; LANGRELL, D. E.Journal of the American Society of Brewing Chemists. 2004, Vol 62, Num 1, pp 18-22, issn 0361-0470, 5 p.Article

Investigation of the Suitability of Hulled Wheats for Malting and BrewingMAYOR, H; MARCONI, O; PERRETTI, G et al.Journal of the American Society of Brewing Chemists. 2011, Vol 69, Num 2, pp 116-120, issn 0361-0470, 5 p.Article

Effect of a simulated kilning regime on the profile and antioxidant activity of the free phenolic acids extracted from green maltINNS, Elizabeth L; BUGGEY, Lesley A; NURSTEN, Harry E et al.Technical quarterly - Master Brewers Association of the Americas. 2005, Vol 42, Num 3, pp 204-208, issn 0743-9407, 5 p.Article

Malting characteristics of three canadian hulless barley varieties, CDC freedom, CDC mcgwire, and CDC gainerYUESHU LI; MCCAIG, Robert; EGI, Aleksandar et al.Journal of the American Society of Brewing Chemists. 2006, Vol 64, Num 2, pp 111-117, issn 0361-0470, 7 p.Article

Predicting barley malt extract with a Rapid ViscoanalyserZHOU, M. X; MENDHAM, N. J.Journal of cereal science (Print). 2005, Vol 41, Num 1, pp 31-36, issn 0733-5210, 6 p.Article

Factors predicting malt extract within a single barley cultivarLI, Y; SCHWARZ, P. B; BARR, J. M et al.Journal of cereal science (Print). 2008, Vol 48, Num 2, pp 531-538, issn 0733-5210, 8 p.Article

Fermentation studies of wort made using malt and different adjuncts : Rice and maltose syrupAGU, R. C.Technical quarterly - Master Brewers Association of the Americas. 2006, Vol 43, Num 4, pp 277-280, issn 0743-9407, 4 p.Article

The effect of steeping time on the final malt quality of buckwheatWIJNGAARD, H. H; ULMER, H. M; NEUMANN, M et al.Journal of the Institute of Brewing. 2005, Vol 111, Num 3, pp 275-281, issn 0046-9750, 7 p.Article

Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final contentHUCKER, Barry; WAKELING, Lara; VRIESEKOOP, Frank et al.Journal of cereal science (Print). 2012, Vol 56, Num 2, pp 300-306, issn 0733-5210, 7 p.Article

The Oxalic Acid Content in Selected Barley Varieties Grown in Poland, as well as in their Malts and WortsBRUDZYNSKI, Andrzej; SALAMON, Agnieszka.Journal of the Institute of Brewing. 2011, Vol 117, Num 1, pp 67-73, issn 0046-9750, 7 p.Article

Effect of malting conditions and quality characteristics of malt and roasted malt extract from 'acha' grains (Digitaria exilis Stapf)LASEKAN, Ola; TEREZINHA SALVA, J; ABBAS, Kassim et al.Journal of the science of food and agriculture. 2010, Vol 90, Num 5, pp 850-860, issn 0022-5142, 11 p.Article

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Use of sodium bisulfite as a method to reduce DON levels in barley during maltingLAKE, Joseph; BROWERS, Marcia; YIN, Xiang S et al.Journal of the American Society of Brewing Chemists. 2007, Vol 65, Num 3, pp 172-176, issn 0361-0470, 5 p.Article

Fate of polyphenols and antioxidant activity of barley throughout malting and brewingLEITAO, Celine; MARCHIONI, Eric; BERGAENTZLE, Martine et al.Journal of cereal science (Print). 2012, Vol 55, Num 3, pp 318-322, issn 0733-5210, 5 p.Article

EFFECTS OF BROMATE AND GIBBERELLIC ACID ON MALTING BARLEY.DUDLEY MJ; BRIGGS DE.1977; J. INST. BREW; G.B.; DA. 1977; VOL. 83; NO 5; PP. 305-307; BIBL. 6 REF.Article

The milling energy of malted barley and its relationship with hot water extract and α-amylase activity = Consommation en énergie de la mouture de l'orge maltée et ses relations avec l'extrait à l'eau chaude et l'activité α-amylasiqueSWANSTON, J. S; TAYLOR, K.Journal of the Institute of Brewing. 1988, Vol 94, Num 3, pp 143-146, issn 0046-9750Article

Recognition of two lipases from barley and green malt = Identification de deux lipases dans l'orge et le malt vertBAXTER, E. D.Journal of the Institute of Brewing. 1984, Vol 90, Num 4, pp 277-281, issn 0046-9750Article

BETRACHTUNGEN UEBER EINIGE ZWISCHENPRODUKTE DER FARB- BZW. AROMAKOMPONENTEN IM MALZ. = OBSERVATIONS SUR LES QUELQUES PRODUITS INTERMEDIAIRES DES CONSTITUANTS DE LA COULEUR ET DE L'AROME DU MALTNARZISSE L; STIPPLER K.1976; BRAUWISSENSCHAFT; DTSCH.; DA. 1976; VOL. 29; NO 11; PP. 332-336; ABS. ANGL. ESP.; BIBL. 3 REF.Article