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Model studies characterizing the rheological behavior of simulated mashing conditions using the rapid visco-analyzerGOODE, Declan L; ARENDT, Elke K.Journal of the American Society of Brewing Chemists. 2006, Vol 64, Num 2, pp 100-110, issn 0361-0470, 11 p.Article

Optimization of mashing conditions when mashing with unmalted sorghum and commercial enzymesGOODE, Declan L; HALBERT, Catherine; ARENDT, Elke K et al.Journal of the American Society of Brewing Chemists. 2003, Vol 61, Num 2, pp 69-78, issn 0361-0470, 10 p.Article

Pilot scale production of a lager beer from a grist containing 50% unmalted sorghumGOODE, Declan L; ARENDT, Elke K.Journal of the Institute of Brewing. 2003, Vol 109, Num 3, pp 208-217, issn 0046-9750, 10 p.Article

Mashing studies with unmalted sorghum and malted barleyGOODE, Declan L; HALBERT, Catherine; ARENDT, Elke K et al.Journal of the Institute of Brewing. 2002, Vol 108, Num 4, pp 465-473, issn 0046-9750, 9 p.Article

Model studies to understand the effects of amylase additions and ph adjustment on the rheological behaviour of simulated brewery mashesGOODE, Declan L; ULMER, Helge M; ARENDT, Elke K et al.Journal of the Institute of Brewing. 2005, Vol 111, Num 2, pp 153-164, issn 0046-9750, 12 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

Development of a new rheological laboratory method for mash systems : Its application in the characterization of grain modification levelsGOODE, Declan L; RAPP, Lisa; SCHOBER, Tilman J et al.Journal of the American Society of Brewing Chemists. 2005, Vol 63, Num 2, pp 76-86, issn 0361-0470, 11 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

Biological acidification of a mash containing 20% barley using Lactobacillus amylovorus FST 1.1: Its effects on wort and beer qualityLOWE, Deirdre P; ULMER, Helge M; BARTA, Reinhold C et al.Journal of the American Society of Brewing Chemists. 2005, Vol 63, Num 3, pp 96-106, issn 0361-0470, 11 p.Article

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