Malting of corn : effect of variety, germination, gibberellic acid, and alkali pretreatments = Maltage du maïs : effet de la variété, de la germination, de l'acide gibbérellique et des prétraitements par les alcalisSINGH, T; SINGH BAINS, G.Journal of agricultural and food chemistry (Print). 1984, Vol 32, Num 2, pp 346-348, issn 0021-8561Article

Flavour stability of ales brewed using hydrolyzed maize syrup - Sensory and analytical aspects = Stabilité des bières de fermentation haute brassées en utilisant du sirop de glucose hydrolysé - Aspects organoleptiques et bromatologiquesBARRETT, J; HALSEY, S. A; PEPPARD, T. L et al.Journal of the Institute of Brewing. 1983, Vol 89, Num 5, pp 356-360, issn 0046-9750Article

Lipids of barley, malt and adjuncts = Les lipides de l'orge, du malt et des succédanés de maltANNESS, B. J.Journal of the Institute of Brewing. 1984, Vol 90, Num 5, pp 315-318, issn 0046-9750Article

THE EFFECT OF ADJUNCT CULTURES ON SOME CHEMICAL AND BIOCHEMICAL PROPERTIES OF WHITE-BRINED CHEESETARAKCI, Zekai; TUNCTURK, Yusuf.Journal of food biochemistry. 2008, Vol 32, Num 4, pp 490-505, issn 0145-8884, 16 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

Adjuncts = Les succédanés de maltLLOYD, W. J. W.Journal of the Institute of Brewing. 1986, Vol 92, Num 4, pp 336-345, issn 0046-9750Article

OPROCOWANIE NOWEJ TECHNOLOGII EKSTRAKTU SLODOWEGO DLA POTRZEB PRZEMYSLU PIEKARSKIEGO. = MISE AU POINT D'UNE NOUVELLE TECHNOLOGIE DE PREPARATION D'EXTRAITS DE MALT DESTINES A L'INDUSTRIE BRASSICOLE.STRZELEC B; SZMELICH W.1980; PRACE INSTYTUTOW I LABORATORIOW BADAWCZYCK PRZEMYSLU SPOZYWCZEGO.; ISSN 0554-9043; POL; DA. 1980; VOL. 33; PP. 35-42; ABS. ENG/RUS; BIBL. 10 REF.; 5 TABL.Article

Determination of repeatability and reproducibility of EBC accepted methods-II pale malt colour, hops, solid adjunctsBENARD, M.Journal of the Institute of Brewing. 1993, Vol 99, Num 3, pp 217-218, issn 0046-9750Article

Schnellmethode zum Nachweis von Mais als Malzersatzstoff in Bier = Screening method for the detection of maize in beerPÄTZOLD, R; FENZ, R; KRAUSE, M et al.Deutsche Lebensmittel-Rundschau. 1992, Vol 88, Num 12, pp 390-391, issn 0012-0413Article

Evaluation de la répétabilité et de la reproductibilité des méthodes publiées par L'EBC. II: Couleur des malts pâles, houblon, succédanés solides (grains crus) = Evaluation of the repeatability and of the reproductibility of EBC's methods. II : Malt colour, hop, solid substitutesBENARD, M.Bios (Paris). 1993, Vol 24, Num 1-2, pp 25-26, issn 0366-2284Article

Application of the rapid visco analyser as a rheological tool for the characterisation of mash viscosity as affected by the level of barley adjunctGOODE, Declan L; WILTSCHKO, Eric A; ULMER, Helge M et al.Journal of the Institute of Brewing. 2005, Vol 111, Num 2, pp 165-175, issn 0046-9750, 11 p.Article

Mashing with unmalted barley-impact of malted barley and commercial enzyme (Bacillus spp.) additionsGOODE, Declan L; WIJNGAARD, Hilde H; ARENDT, Elke K et al.Technical quarterly - Master Brewers Association of the Americas. 2005, Vol 42, Num 3, pp 184-198, issn 0743-9407, 15 p.Article

Milling, popping and malting characteristics of some minor millets = Aptitudes à la mouture, au soufflage et au maltage de quelques espèces secondaires de milletMALLESHI, N. G; DESIKACHAR, H. S. R.Journal of food science and technology (Mysore). 1985, Vol 22, Num 6, pp 400-403, issn 0022-1155Article

The use of unmalted triticale in brewing and its effect on wort and beer qualityGLATTHAR, Jens; HEINISCH, Jürgen J; SENN, Thomas et al.Journal of the American Society of Brewing Chemists. 2003, Vol 61, Num 4, pp 182-190, issn 0361-0470, 9 p.Article

Extract yield in relation to choice of raw materials, brewing regimes and enzyme additionAASTRUP, S; HANNEMANN, W.Technical quarterly - Master Brewers Association of the Americas. 2000, Vol 37, Num 1, pp 85-88, issn 0743-9407Article

Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripeningSUDHIR, Kumar; YOGESH KUMAR JHA; PRATIBHA, Singh et al.International journal of food science & technology. 2010, Vol 45, Num 7, pp 1403-1409, issn 0950-5423, 7 p.Article

Probiotic bacteria as adjunct starters : Influence of the addition methodology on their survival in a semi-hard Argentinean cheeseBERGAMINI, C. V; HYNES, E. R; QUIBERONI, A et al.Food research international. 2005, Vol 38, Num 5, pp 597-604, issn 0963-9969, 8 p.Article

A study on the suitability of unmalted triticale as a brewing adjunctGLATTHAR, J; HEINISCH, J; SENN, T et al.Journal of the American Society of Brewing Chemists. 2002, Vol 60, Num 4, pp 181-187, issn 0361-0470, 7 p.Article

Microbial protease or yeast extract : Alternative additions for improvement of fermentation performance and quality of beer brewed with a high rice contentVIET MAN LE VAN; STREHAIANO, Pierre; DUC LUONG NGUYEN et al.Journal of the American Society of Brewing Chemists. 2001, Vol 59, Num 1, pp 10-16, issn 0361-0470Article

Effect of malting on protein metabolism in two varieties of sorghumANIBABA, T. S; OSAGIE, A. U; ADAMSON, I et al.Journal of the science of food and agriculture. 1997, Vol 74, Num 1, pp 20-24, issn 0022-5142Article

HPLC mit coulometrischer Elektroden-Array-Detektion : Bestimmung von 1-O-trans-p-Cumaroylglycerol in Sorghumhirse, Mais und Bier = HPLC with coulometric electrode array detection: determination of 1-O-trans-p-coumaroylglycerol in sorghum, maize and beerBERNWIESER, I; PÄTZOLD, R; GALENSA, R et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1994, Vol 198, Num 1, pp 40-43, issn 0044-3026Article

Brewing sugars : the versatile adjunctsWILSON, J.Food manufacture. 1992, Vol 67, Num 9, pp 30-34, issn 0015-6477, 4 p.Article

Differentiation of intracellular peptidases of starter and adjunct cultures using matrix-assisted laser desorption/ionization time-of-flight mass spectrometrySOERYAPRANATA, Elly; POWERS, Joseph R; WELLER, Karen M et al.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 1, pp 17-22, issn 0023-6438, 6 p.Article

Determination of moisture and fatty substances contents of solid adjunctsBENARD, M; JOHNSON, B.Technical quarterly - Master Brewers Association of the Americas. 1997, Vol 34, Num 1, pp 328-329, issn 0743-9407Article

Prüfungen an Brauerei-bzw. Mälzereirohstoffen sowie an Würze, Jungbier/Bier vor der Filtration und an filtriertem Bier. Vorschläge der MEBAK für einen Mindestprüfumfang im Rahmen der Qualitätssicherung, 1. Mitteilung = Tests on brewing and malting raw materials, on wort, green beer, beer before filtration and filtered beer. Proposals by MEBAK for minimum extent testing under quality assurance. INEUMANN, L.Monatsschrift für Brauwissenschaft. 1994, Vol 47, Num 6, pp 203-206, issn 0723-1520Article