Characterization of factors involved in the production of 2(E)-nonenal during mashingKURODA, Hisao; FURUSHO, Shigeki; MAEBA, Hideo et al.Bioscience, biotechnology, and biochemistry. 2003, Vol 67, Num 4, pp 691-697, issn 0916-8451, 7 p.Article

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

Advantages of fine wet milling with a rotor/stator system and lautering with a thin-layer chamber mash filterMENGER, Hans-Jörg.Technical quarterly - Master Brewers Association of the Americas. 2006, Vol 43, Num 1, pp 52-57, issn 0743-9407, 6 p.Article

Diafiltration of mashSCHNEIDER, Jan; WEISSER, Horst.Journal of the Institute of Brewing. 2004, Vol 110, Num 4, pp 326-334, issn 0046-9750, 9 p.Article

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

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

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

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

Research mash: A simple procedure for conducting congress mashes using reduced quantitites of maltSCHMITT, Mark R; BUDDE, Alien D; MARINAC, Laurie A et al.Journal of the American Society of Brewing Chemists. 2006, Vol 64, Num 4, pp 181-186, issn 0361-0470, 6 p.Article

Component interactions in the extrusion cooking process : influence of process conditions on the functional viscosity of the wheat flour system = Interactions des constituants lors de la cuisson par extrusion : influence des paramètres technologiques sur la viscosité fonctionnelle d'un système représentant la farine de bléPATON, D; SPRATT, W. A.Journal of food science. 1984, Vol 49, Num 5, pp 1380-1385, issn 0022-1147Article

The pasting characteristics of various sizes of starch granule from wheat = Caractéristiques d'empâtage de granules de différentes tailles d'amidon de bléDENGATE, H. N; MEREDITH, P.Stärke. 1984, Vol 36, Num 9, pp 305-309, issn 0038-9056Article

Observations on a lauter tun with new designMIEDANER, Heinz; WEINZIERL, Matthias; WASMUHT, Klaus et al.Technical quarterly - Master Brewers Association of the Americas. 2005, Vol 42, Num 4, pp 329-331, issn 0743-9407, 3 p.Article

The non-reversibility of pregelatinization swelling of wheat starch A-granules in saline conditions = L'irréversibilité de la prégélification lors de l'empesage des granules d'amidons de blé de type A dans des conditions de salinité du milieuDENGATE, H. N.Stärke. 1984, Vol 36, Num 10, pp 342-343, issn 0038-9056Article

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

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

Laboratory-scale studies of the impact of oxygen on mashingSTEPHENSON, W. H; BIAWA, J.-P; MIRACLE, R. E et al.Journal of the Institute of Brewing. 2003, Vol 109, Num 3, pp 273-283, issn 0046-9750, 11 p.Article

Tracking Amylolytic Enzyme Activities During Congress Mashing with North American Barley Cultivars: Comparisons of Patterns of Activity and β-Amylases with Differing Bmyl Intron III Alleles and Correlations of Amylolytic Enzyme ActivitiesDUKE, Stanley H; VINJE, Marcus A; HENSON, Cynthia A et al.Journal of the American Society of Brewing Chemists. 2012, Vol 70, Num 1, pp 10-28, issn 0361-0470, 19 p.Article

Comparisons of Amylolytic Enzyme Activities and β-Amylases with Differing Bmyl Intron III Alleles to Sugar Production During Congress Mashing With North American Barley CultivarsDUKE, Stanley H; VINJE, Marcus A; HENSON, Cynthia A et al.Journal of the American Society of Brewing Chemists. 2012, Vol 70, Num 4, pp 230-248, issn 0361-0470, 19 p.Article

Oxidative Reactions during Early Stages of Beer Brewing Studied by Electron Spin Resonance and Spin TrappingFREDERIKSEN, Anne M; FESTERSEN, Rikke M; ANDERSEN, Mogens L et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 18, pp 8514-8520, issn 0021-8561, 7 p.Article

Optimisation of a mashing program for 100% malted buckwheatWIJNGAARD, H. H; ARENDT, E. K.Journal of the Institute of Brewing. 2006, Vol 112, Num 1, pp 57-65, issn 0046-9750, 9 p.Article