Works matching Malt
Results: 5000
Effet de l'ajout de la farine de malt sur les caractéristiques fonctionnelles et technologiques de la farine de blé tendre.
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- Nature & Technology / Nature & Technologie, 2020, n. 23, p. 54
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- Article
THE EFFECT OF DIFFERENT MALT FLOURS ON RHEOLOGICAL PROPERTIES OF DOUGH.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 220, doi. 10.15237/gida.GD21123
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Identification of marker volatiles in malt to predict malt-derived aroma properties of bottom-fermented beers.
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- Brewing Science, 2021, v. 74, n. 1/2, p. 17, doi. 10.23763/BrSc21-01fechir
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Water-soluble protein molecular weight distribution and effects on wheat malt quality during malting.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 4, p. 399, doi. 10.1002/jib.182
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Determination of the tension limit forces of a barley malt and a malt crush in correlation with a load size.
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- Agronomy Research, 2018, v. 16, n. 5, p. 2037, doi. 10.15159/AR.18.205
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- Article
Impact of Malt Barley Varieties on Malt Quality: A Review.
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- Agricultural Reviews, 2021, v. 42, n. 1, p. 116, doi. 10.18805/ag.R-162
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- Article
Chemical analysis of blue corn base malt and the effect of malting and roasting of blue corn malts on color and antioxidant compounds associated with antioxidant capacity.
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- Emirates Journal of Food & Agriculture (EJFA), 2022, v. 34, n. 11, p. 938, doi. 10.9755/ejfa.2022.v34.i11.2953
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Aroma profile of a gluten-free barley malt beer crafted to remove gluten using a barley malt extract with high peptidase activity.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 23, doi. 10.1007/s00217-022-04050-7
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- Article
Odour-active compounds in liquid malt extracts for the baking industry.
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- European Food Research & Technology, 2021, v. 247, n. 5, p. 1263, doi. 10.1007/s00217-021-03707-z
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- Article
Antioxidant Activity of Oat Malt Extracts in Accelerated Corn Oil Oxidation.
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- Journal of the American Oil Chemists' Society (JAOCS), 2007, v. 84, n. 7, p. 8, doi. 10.1007/s11746-007-1088-7
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- Article
Study on the Quality Changes of Coffee Malt Premixed Powder Applied to Baking Products during Storage.
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- Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 1, p. 105, doi. 10.16210/j.cnki.1007-7561.2024.01.014
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- Article
The Effects of Different Total Acid Content in Malt on the Physicochemical Properties and Flavor of Beer.
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- Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 1, p. 82, doi. 10.16210/j.cnki.1007-7561.2024.01.011
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- Article
THE IMPORTANCE OF UTILIZATION THE MALT MASH IN THE BAKERY.
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- Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2019, v. 18, n. Part B, p. 203
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- Article
An accelerated malting procedure - influences on malt quality and cost savings by reduced energy consumption and malting losses.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 181, doi. 10.1002/jib.225
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Quality of pilsner malt and roasted malt during storage.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 4, p. 331, doi. 10.1002/jib.144
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Effect of different analysis conditions on Rapid Visco Analyser malt viscograms in relation to malt of varying fermentability.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 3, p. 183, doi. 10.1002/jib.137
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Relationships between the index of protein modification (Kolbach index) and hydrolytic enzyme production in a wheat malt.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 3, p. 201, doi. 10.1002/jib.136
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- Article
Premature yeast flocculation factors from barley malt present in both malt husk and the non-husk part.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 3, p. 220, doi. 10.1002/jib.130
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- Article
Determining external friction angle of barley malt and malt crush.
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- Agronomy Research, 2019, v. 17, n. 5, p. 2106, doi. 10.15159/AR.19.149
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- Article
WPŁYW DODATKU SŁODU PSZENICZNEGO I JĘCZMIENNEGO NA JAKOŚĆ I PARAMETRY PROFILU TEKSTURY MUFFIN ZBOŻOWYCH.
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- Zywnosc, 2021, v. 28, n. 4, p. 69, doi. 10.15193/zntj/2021/129/401
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- Article
富硒麦芽的制备工艺优化.
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- Modern Food Science & Technology, 2023, v. 39, n. 6, p. 221, doi. 10.13982/j.mfst.1673-9078.2023.6.0849
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- Article
精酿啤酒专用麦芽的研究进展.
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- China Brewing, 2020, v. 39, n. 2, p. 7, doi. 10.11882/j.issn.0254-5071.2020.02.002
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- Article
Prognostic significance of serum immunoglobulin paraprotein in mucosa‐associated lymphoid tissue (MALT) lymphoma.
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- British Journal of Haematology, 2022, v. 196, n. 6, p. 1353, doi. 10.1111/bjh.18000
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- Article
Пивоварни качества на малцове от зимни многоредни ечемици, селекционирани в Добруджански земеделски институт - Генерал Тошево.
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- Bulgarian Journal of Crop Science / Rastenievdni Nauki, 2020, v. 57, n. 6, p. 54
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Comparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat Malt.
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- Foods, 2020, v. 9, n. 10, p. 1436, doi. 10.3390/foods9101436
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Comparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat Malt.
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- Foods, 2020, v. 9, n. 10, p. 1436, doi. 10.3390/foods9101436
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Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 10, p. 4101, doi. 10.3390/app14104101
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Content and molecular weight of water-extractable arabinoxylans in wheat malt and wheat malt-based wort with different Kolbach indices.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 13, p. 2794, doi. 10.1002/jsfa.6631
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Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread.
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- Polish Journal of Food & Nutrition Sciences, 2022, v. 72, n. 2, p. 129, doi. 10.31883/pjfns/147796
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- Article
Effect of Curing Temperature on Triticale Malt Quality.
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- Journal of the American Society of Brewing Chemists, 2023, v. 81, n. 1, p. 88, doi. 10.1080/03610470.2021.1983750
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Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development.
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- Journal of the American Society of Brewing Chemists, 2022, v. 80, n. 4, p. 329, doi. 10.1080/03610470.2022.2034133
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Profiling Malt Enzymes Related to Impact on Malt Fermentability, Lautering and Beer Filtration Performance of 94 Commercially Produced Malt Batches.
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- Journal of the American Society of Brewing Chemists, 2022, v. 80, n. 4, p. 413, doi. 10.1080/03610470.2021.1979891
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Comparison of chemical parameters of enzyme active and inactive malt types.
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- Acta Agraria Debreceniensis, 2021, n. 1, p. 161, doi. 10.34101/ACTAAGRAR/1/8671
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Nález pivovarského sladu v kontextu předlokačního sídelního horizontu v prostoru Spálené ulice na Novém Městě pražském Výsledky mezioborové spolupráce.
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- Archaeologia Historica, 2013, v. 38, n. 2, p. 675
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Impact of barley endophytic Pantoea agglomerans on the malt filterability.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1403, doi. 10.1007/s00217-023-04223-y
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Structure and functional characterization of melanoidins from crystal malt.
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- European Food Research & Technology, 2023, v. 249, n. 4, p. 951, doi. 10.1007/s00217-022-04186-6
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- Article
Identification of volatile compounds in chocolate malt.
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- European Food Research & Technology, 2023, v. 249, n. 3, p. 631, doi. 10.1007/s00217-022-04158-w
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- Article
Kilning invokes oxidative changes in malt proteins.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 199, doi. 10.1007/s00217-022-04144-2
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- Article
Effect of malting regimes on the malt quality of tritordeum for beer brewing.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 95, doi. 10.1007/s00217-022-04136-2
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- Article
Balance of volatile phenols originating from wood- and peat-smoked malt during the brewing process.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 33, doi. 10.1007/s00217-022-04130-8
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- Article
Brewer's asthma due to malt contamination.
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- Occupational Medicine, 1997, v. 47, n. 7, p. 397, doi. 10.1093/occmed/47.7.397
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Technological Quality of New Croatian Barley Varieties Intended for Whisky Malt Production.
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- Current Research in Nutrition & Food Science, 2019, v. 7, n. 3, p. 783, doi. 10.12944/CRNFSJ.7.3.17
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Barley yield and malt quality affected by fall and spring planting under rainfed conditions.
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- PeerJ, 2023, p. 1, doi. 10.7717/peerj.15802
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Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions.
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- PeerJ, 2021, p. 1, doi. 10.7717/peerj.10968
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Brewing beer using bakery leftovers as a substitute for malt.
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- Brewing Science, 2023, v. 76, n. 1/2, p. 1, doi. 10.23763/BrSc22-14dymchenko
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- Article
OBTAINING OF RICE MALT WITH THE USE OF PLASMACHEMICALLY ACTIVATED AQUEOUS SOLUTIONS.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 4, p. 64, doi. 10.15673/fst.v16i4.2542
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- Article
STUDY OF HYDROTHERMAL TREATMENT OF DRIED MALT WITH PLASMOCHEMICALLY ACTIVATED AQUEOUS SOLUTIONS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 113, doi. 10.15673/fst.v14i3.1799
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Agro-Industrial Waste of Malt Bagasse: Perspectives on the Development of Eco-Friendly Ceramic Material.
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- Sustainability (2071-1050), 2023, v. 15, n. 11, p. 9120, doi. 10.3390/su15119120
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The flow properties of honey-malt spread.
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- Food Science & Technology International, 2017, v. 23, n. 5, p. 415, doi. 10.1177/1082013217695175
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Enhancing the production of phenolic compounds during barley germination by using chitooligosaccharides to improve the antioxidant capacity of malt.
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- Biotechnology Letters, 2018, v. 40, n. 9/10, p. 1335, doi. 10.1007/s10529-018-2582-8
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- Article