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Results 1 to 25 of 4157

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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

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

MALZOXAZIN, EINE TRICYCLISCHE VERBINDUNG AUS GERSTENMALZTRESSL R; HELAK B; REWICKI D et al.1982; HELV. CHIM. ACTA; ISSN 0018-019X; CHE; DA. 1982; VOL. 65; NO 2; PP. 483-489; ABS. ENG; BIBL. 14 REF.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

Flavour generation during commercial barley and malt roasting operations: A time course studyYAHYA, Hafiza; LINFORTH, Robert S. T; COOK, David J et al.Food chemistry. 2014, Vol 145, pp 378-387, issn 0308-8146, 10 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

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

Nouveaux mécanismes régulateurs de Bcl10 : Une avancée dans la compréhension de la survenue des lymphomes du malt ? = New Bcl10 regulation mechanisms: a step in the comprehension of which has occurred in MALT lymphomas?LOBRY, Camille; WEIL, Robert.MS. Médecine sciences. 2007, Vol 23, Num 4, pp 353-355, issn 0767-0974, 3 p.Article

MOISTURE CONTENT DETERMINATION OF COLORED MALTSMARTE, L; FLORIDI, S; MARCONI, O et al.Italian journal of food science. 2009, Vol 21, Num 4, pp 529-533, issn 1120-1770, 5 p.Article

NITROSAMINES IN BEVERAGES = LES NITROSAMINES DANS LES BOISSONSMCWEENY DJ.1983; FOOD CHEMISTRY; ISSN 0308-8146; GBR; DA. 1983; VOL. 11; NO 4; PP. 273-287; BIBL. 23 REF.; 3 FIG./3 TABL.Article

EFFET DE CELLULASES FONGIQUES SUR L'ACTIVITE ENZYMATIQUE DU MALTMARINCHENKO VA; NOSIK SV; TIUNOVA NA et al.1979; PRIKL. BIOKHIM. MIKROBIOL.; SUN; DA. 1979; VOL. 15; NO 6; PP. 897-901; ABS. ENG; BIBL. 7 REF.Article

ENDO-BETA -GLUCANASEN IN GERSTE, MALZ UND MIKROBIELLEN ENZYMPRAEPARATEN. = LES ENDO-BETA -GLUCANASES DE L'ORGE, DU MALT ET DE PREPARATIONS ENZYMATIQUES D'ORIGINE MICROBIENNESCHUR F; ANDEREGG P; PFENNINGER H et al.1978; BRAUEREI-RDSCH.; SCHWEIZ; DA. 1978; VOL. 89; NO 6; PP. 93-97; BIBL. 8 REF.Article

REFLEXIONS SUR LA QUALITE DU MALT ET ETUDE D'UN NOUVEAU TEST DE CONTROLE DE FILTRABILITESCRIBAN R.1978; BIOS; FRA; DA. 1978; VOL. 9; NO 11; PP. 21-26; BIBL. 11 REF.Article

DESSICCATION PAR CONVECTION DU MALT VERT EN COUCHE MINCEMAZYAK Z YU; TIMOFEEV IL; CHERNYAVSKIJ AI et al.1978; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; SUN; DA. 1978; NO 5; PP. 88-90; BIBL. 6 REF.Article

A SIMPLE REDUCING SUGAR ASSAY FOR MEASURING BETA -GLUCANASE ACTIVITY IN MALT, AND VARIOUS MICROBIAL ENZYME PREPARATIONS.DENAULT LJ; ALLEN WG; BOYER EW et al.1978; J. AMER. SOC. BREWG CHEMISTS; U.S.A.; DA. 1978; VOL. 36; NO 1; PP. 18-23; BIBL. 27 REF.Article

INFLUENCE OF VARIETY BLENDING ON ANALYSIS OF MALT QUALITY.BAKER CW.1977; J. AMER. SOC. BREWG CHEMISTS; U.S.A.; DA. 1977; VOL. 35; NO 2; PP. 94-96; BIBL. 9 REF.Article

MALZQUALITAET BEI VOLL- UND SPRITZWEICHE. = QUALITE DU MALT OBTENU PAR HUMIDIFICATION PAR TREMPAGE OU PULVERISATIONWILLMAR H.1977; BRAUWISSENCHAFT; DTSCH.; DA. 1977; VOL. 30; NO 7; PP. 209-214; ABS. ANGL. FR.; BIBL. 3 REF.Article

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

UTILISATION DE L'EAU ENRICHIE EN POTASSIUM AU COURS DE LA PRODUCTION DU MALTFERTMAN GI; KORKINA LM.1976; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; S.S.S.R.; DA. 1976; NO 4; PP. 40-43; BIBL. 5 REF.Article

Green malt osmolyte concentration as an early indicator of finished malt qualityDUKE, Stanley H; HENSON, Cynthia A.Journal of the American Society of Brewing Chemists. 2007, Vol 65, Num 3, pp 145-150, issn 0361-0470, 6 p.Article

KRITERIEN ZUR MALZANALYSE = LES CRITERES D'ANALYSE DU MALTWITTMANN G.1983; FORUM DER BRAUEREI; ISSN 0723-6891; DEU; DA. 1983; VOL. 36; NO 3; PP. 58-62Article

MALT ANALYSIS1981; J. AM. SOC. BREWING CHEM.; ISSN 0361-0470; USA; DA. 1981; VOL. 39; NO 3; PP. 107Article

WORLD BREWING METHODS AND BEER STYLESYATES S.1979; CHEM. IND. (LOND.); ISSN 0009-3068; GBR; DA. 1979; NO 24; PP. 887-893Article

THE EFFECT OF A WET AND DRY STEEP-OUT ON BARLEY RESPIRATION AND MALT MODIFICATION TIME.DAVIDSON DE; JANGAARD NO.1978; J. AMER. SOC. BREWG CHEMISTS; U.S.A.; DA. 1978; VOL. 36; NO 2; PP. 51-55; BIBL. 9 REF.Article

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