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Frontiers in Plant Science
|
June 28, 2023
Variation in quality of grains used in malting and brewing
Glen P Fox, Harmonie M Bettenhausen
Journal of Proteome Research
|
October 11, 2023
Proteomics and Metabolomics Reveal that an Abundant α-Glucosidase Drives Sorghum Fermentability for Beer Brewing
Edward D Kerr, Glen P Fox, Benjamin L Schulz
Journal of Agricultural and Food Chemistry
|
September 28, 2013
Variation in caffeine concentration in single coffee beans
Glen P Fox, Alex Wu, Liang Yiran, et al.
Journal of Agricultural and Food Chemistry
|
May 19, 2012
Estimating hydrogen cyanide in forage sorghum ( Sorghum bicolor ) by near-infrared spectroscopy
Glen P Fox, Natalie H O'Donnell, Peter N Stewart, et al.
International Journal of Biological Macromolecules
|
June 25, 2019
Starch structure-property relations as a function of barley germination times
Wei Ping Quek, Wenwen Yu, Keyu Tao, et al.
Food Chemistry
|
May 1, 2020
The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodles
Thoa T L Nguyen, Robert G Gilbert, Michael J Gidley, et al.
Food Chemistry
|
August 10, 2020
Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle
Hai-Teng Li, Zaifen Li, Glen P Fox, et al.
Carbohydrate Polymers
|
December 17, 2018
Molecular brewing: Molecular structural effects involved in barley malting and mashing
Yu Wenwen, Keyu Tao, Michael J Gidley, et al.
Journal of Agricultural and Food Chemistry
|
March 27, 2024
A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer
Paulina Martusevice, Xueqi Li, Matt J Hengel, et al.
Food Microbiology
|
April 28, 2019
Curcumin-based photosensitization inactivates Aspergillus flavus and reduces aflatoxin B1 in maize kernels
Benigni A Temba, Mary T Fletcher, Glen P Fox, et al.
Page
of 3
Search research articles
Search
Showing results (1-10 of 21) with videos related to
Sort By:
Page
of 3
Frontiers in Plant Science
|
June 28, 2023
Variation in quality of grains used in malting and brewing
Glen P Fox, Harmonie M Bettenhausen
Journal of Proteome Research
|
October 11, 2023
Proteomics and Metabolomics Reveal that an Abundant α-Glucosidase Drives Sorghum Fermentability for Beer Brewing
Edward D Kerr, Glen P Fox, Benjamin L Schulz
Journal of Agricultural and Food Chemistry
|
September 28, 2013
Variation in caffeine concentration in single coffee beans
Glen P Fox, Alex Wu, Liang Yiran, et al.
Journal of Agricultural and Food Chemistry
|
May 19, 2012
Estimating hydrogen cyanide in forage sorghum ( Sorghum bicolor ) by near-infrared spectroscopy
Glen P Fox, Natalie H O'Donnell, Peter N Stewart, et al.
International Journal of Biological Macromolecules
|
June 25, 2019
Starch structure-property relations as a function of barley germination times
Wei Ping Quek, Wenwen Yu, Keyu Tao, et al.
Food Chemistry
|
May 1, 2020
The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodles
Thoa T L Nguyen, Robert G Gilbert, Michael J Gidley, et al.
Food Chemistry
|
August 10, 2020
Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle
Hai-Teng Li, Zaifen Li, Glen P Fox, et al.
Carbohydrate Polymers
|
December 17, 2018
Molecular brewing: Molecular structural effects involved in barley malting and mashing
Yu Wenwen, Keyu Tao, Michael J Gidley, et al.
Journal of Agricultural and Food Chemistry
|
March 27, 2024
A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer
Paulina Martusevice, Xueqi Li, Matt J Hengel, et al.
Food Microbiology
|
April 28, 2019
Curcumin-based photosensitization inactivates Aspergillus flavus and reduces aflatoxin B1 in maize kernels
Benigni A Temba, Mary T Fletcher, Glen P Fox, et al.
Page
of 3