Impact of Mashing-off Temperature and Alternative Kettle-Hopping Regimes on Hop α-Acids Utilization upon Wort BoilingJASKULA, Barbara; SPIEWAK, Magdalena; DE COCK, Jan et al.Journal of the American Society of Brewing Chemists. 2009, Vol 67, Num 1, pp 23-32, issn 0361-0470, 10 p.Article

Effects of mashing parameters on mash β-glucan, FAN and soluble extract levelsKÜHBECK, F; DICKEL, T; KROTTENTHALER, M et al.Journal of the Institute of Brewing. 2005, Vol 111, Num 3, pp 316-327, issn 0046-9750, 12 p.Article

On-line control of the sake mashing process by trajectory control of the ethanol production rateMATSUURA, K; HIROTSUNE, M; HAMACHI, M et al.Seibutsu-Kogaku Kaishi. 1994, Vol 72, Num 6, pp 453-460, issn 0919-3758Article

Influence of salts on pasting characteristics of cassava (Manihot esculenta Crantz) = Influence des sels sur les paramètres d'empâtage de farine de manioc (Manihot esculenta)RAJA, K. C. M; RAMAKRISHNA, S. V.Food chemistry. 1988, Vol 28, Num 4, pp 311-317, issn 0308-8146Article

Oxalate and Oxalate Oxidase in MaltKANAUCHI, Makoto; MILET, Jérôme; BAMFORTH, Charles W et al.Journal of the Institute of Brewing. 2009, Vol 115, Num 3, pp 232-237, issn 0046-9750, 6 p.Article

The effects of malting and mashing on barley protein extractabilityCELUS, Inge; BRIJS, Kristof; DELCOUR, Jan A et al.Journal of cereal science (Print). 2006, Vol 44, Num 2, pp 203-211, issn 0733-5210, 9 p.Article

Mashing of rice with barley malt under non-conventional process conditions for use in food processesMOE, T; ADLER-NISSEN, J.International journal of food science & technology. 1994, Vol 29, Num 6, pp 635-649, issn 0950-5423Article

Effect of mashing procedures on brewingMONTANARI, Luigi; FLORIDI, Simona; MARCONI, Ombretta et al.European food research & technology (Print). 2005, Vol 221, Num 1-2, pp 175-179, issn 1438-2377, 5 p.Article

Kettle boil and 170°F water control project = Ebullition de la chaudière et projet de contrôle à 170°FHODGE-MUSE, Lee; MOORE, R.Technical quarterly - Master Brewers Association of the Americas. 2001, Vol 38, Num 1, pp 37-40, issn 0743-9407Conference Paper

Kilning conditions for the optimization of enzyme levels in buckwheatNIC PHIARAIS, Blaise P; WIJNGAARD, Hilde H; ARENDT, Elke K et al.Journal of the American Society of Brewing Chemists. 2006, Vol 64, Num 4, pp 187-194, issn 0361-0470, 8 p.Article

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

Quality assessment and performance of malted barley for food processingAGU, R. C.Technical quarterly - Master Brewers Association of the Americas. 2005, Vol 42, Num 3, pp 199-203, issn 0743-9407, 5 p.Article

Enantioselective formation pathway of a trihydroxy fatty acid during mashingGARBE, Leif-Alexander; HIIBKE, Holger; TRESSL, Roland et al.Journal of the American Society of Brewing Chemists. 2005, Vol 63, Num 4, pp 157-162, issn 0361-0470, 6 p.Article

Effect of mashing-in temperature on free amino nitrogen concentration and foam stability of beerCVENGROSCHOVA, M; SEPEL'OVA, G; SMOGROVICOVA, D et al.Monatsschrift für Brauwissenschaft. 2003, Vol 56, Num 7-8, pp 128-131, issn 0723-1520, 4 p.Article

Influence of water processing on the composition, behavior, and oxidizability of barley and malt lipidsKAUKOVIRTA-NORJA, A. R; KOTIRANTA, P. K; AUROLA, A.-M et al.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 4, pp 1556-1562, issn 0021-8561Article

Use of 5,5'-dithiobis (2-nitrobenzoic acid) as a measure of oxidationduring mashingMULLER, R.Journal of the American Society of Brewing Chemists. 1995, Vol 53, Num 2, pp 53-58, issn 0361-0470Article

Détermination par plan d'expérience de l'optimisation de la phase d'empâtage d'un pigment (Cyanine Lutetia ENJ) de forme microperle en encre heatset = Optimization of the premixing stage of a pigment microperl form in heatset ink experiment planCOLLET, P; OZANEAUX, A.Double liaison (1988). 1992, Vol 39, Num 437-38, pp 17-20, issn 1166-4398Article

Effects of mashing on total phenolic contents and antioxidant activities of malts and wortsHAIFENG ZHAO; MOUMING ZHAO.International journal of food science & technology. 2012, Vol 47, Num 2, pp 240-247, issn 0950-5423, 8 p.Article

A Comprehensive Revaluation of Small-Scale Congress Mash Protocol Parameters for Determining Extract and FermentabilityEVANS, D. Evan; GOLDSMITH, Mark; DAMBERGS, Robert et al.Journal of the American Society of Brewing Chemists. 2011, Vol 69, Num 1, pp 13-27, issn 0361-0470, 15 p.Article

Activity of lipoxygenase isoenzymes during malting and mashingYANG, G; SCHWARZ, P.Journal of the American Society of Brewing Chemists. 1995, Vol 53, Num 2, pp 45-49, issn 0361-0470Article

Brewing properties of Nigerian white and yellow malted sorghum varieties mashed with external enzymesAGU, R. C; OKENCHI, M. U; ANEKE, G et al.World journal of microbiology & biotechnology. 1995, Vol 11, Num 5, pp 591-592, issn 0959-3993Article

Factors controlling the concentration of lysophosphatidylcholine in saccharified mash prepared from grainsTORII, K; SATO, K; ONISHI, M et al.Seibutsu-Kogaku Kaishi. 1995, Vol 73, Num 3, pp 183-189, issn 0919-3758Article

Impact of Various Levels of Unmalted Oats (Avena sativa L.) on the Quality and Processability of Mashes, Worts, and BeersSCHNITZENBAUMER, Birgit; KERPES, Roland; TITZE, Jean et al.Journal of the American Society of Brewing Chemists. 2012, Vol 70, Num 3, pp 142-149, issn 0361-0470, 8 p.Article

Tracking the Progress of Congress Mashing with Osmolyte Concentration and Malt Extract Value in North American Barley Cultivars and Relationships Between Wort Osmolyte Concentration, Malt Extract Value, and ASBC Measures of Malt QualityDUKE, Stanley H; HENSON, Cynthia A.Journal of the American Society of Brewing Chemists. 2011, Vol 69, Num 1, pp 28-38, issn 0361-0470, 11 p.Article