125thAnniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing

Cereal Biofortification: Strategies, Challenges, and Benefits

(2012) J. Taylor et al.   CEREAL FOODS WORLD

Fate of free amino nitrogen during liquefaction and yeast fermentation of maize and sorghums differing in endosperm texture

(2012) Mayeli Peralta-Contreras et al.   FOOD AND BIOPRODUCTS PROCESSING

Influence of barley variety and malting process on lipid content of malt

(2012) Elisabetta Bravi et al.   FOOD CHEMISTRY

Phenolic acid content of sorghum and maize cultivars varying in hardness

(2012) Constance Chiremba et al.   FOOD CHEMISTRY

Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination

(2012) Hyun Young Kim et al.   FOOD CHEMISTRY

Effect of Germination Temperatures on Proteolysis of the Gluten-Free Grains Rice and Buckwheat during Malting and Mashing

(2012) R. C. Agu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Normal and Waxy Corn Starch for Bioethanol Production

(2012) Hanyu Yangcheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modelling the β-amylase activity during red sorghum malting when Bacillus subtilis is used to control mould growth

(2012) Jean-Claude Bwanganga Tawaba et al.   JOURNAL OF CEREAL SCIENCE

The Role of Salivary Proteins in the Mechanism of Astringency

(2012) Catherine A. Lee et al.   JOURNAL OF FOOD SCIENCE

Proteolysis of Sorghum Endosperm Proteins when Mashing with Raw Grain Plus Exogenous Protease and Potassium Metabisulphite

(2012) Chisala C. Ng'andwe et al.   JOURNAL OF THE INSTITUTE OF BREWING

Optimization of Malting Conditions for Two Black Rice Varieties, Black Non-Waxy Rice and Black Waxy Rice (Oryza sativa L. Indica)

(2012) Ulaiwan Usansa et al.   JOURNAL OF THE INSTITUTE OF BREWING

Influence of High Protein Digestibility Sorghums on Free Amino Nitrogen (FAN) Production during Malting and Mashing

(2012) Luke Mugode et al.   JOURNAL OF THE INSTITUTE OF BREWING

Current Developments in Malting and Brewing Trials with Sorghum in Nigeria: A Review

(2012) A. C. Ogbonna   JOURNAL OF THE INSTITUTE OF BREWING

125th Anniversary Review: Improvement of Higher Gravity Brewery Fermentation via Wort Enrichment and Supplementation

(2012) Brian R. Gibson   JOURNAL OF THE INSTITUTE OF BREWING

Potential for improvement in yeast nutrition in raw whole grain sorghum and maize lager brewing and bioethanol production through grain genetic modification and phytase treatment

(2012) J. Kruger et al.   JOURNAL OF THE INSTITUTE OF BREWING

Evaluation of Waxy Grain Sorghum for Ethanol Production

(2011) Shuping Yan et al.   CEREAL CHEMISTRY

Transgenic Sorghum with Altered Kafirin Synthesis: Kafirin Solubility, Polymerization, and Protein Digestion

(2011) Laura S. da Silva et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers

(2011) Maria Daria Fumi et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material

(2011) Elisabeth Steiner et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Detrimental effect of increasing sugar concentrations on ethanol production from maize or decorticated sorghum mashes fermented with Saccharomyces cerevisiae or Zymomonas mobilis

(2010) Esther Pérez-Carrillo et al.   BIOTECHNOLOGY LETTERS

REVIEW: Developments in Our Understanding of Sorghum Polysaccharides and Their Health Benefits

(2010) John R. N. Taylor et al.   CEREAL CHEMISTRY

Comparative assessment of amylolytic and cellulolytic enzyme activity of malts prepared from tropical cereals

(2010) N.T. Dziedzoave et al.   FOOD CONTROL

Experimental Studies To Obtain Rice Malt

(2010) Elena L. M. Ceppi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of germination on the phytase activity, phytate and total phosphorus contents of rice (Oryza sativa), maize (Zea mays), millet (Panicum miliaceum), sorghum (Sorghum bicolor) and wheat (Triticum aestivum)

(2010) Marshall Arebojie Azeke et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Structure, Organoleptic Properties, Quantification Methods, and Stability of Phenolic Compounds in Beer—A Review

(2009) D. Callemien et al.   FOOD REVIEWS INTERNATIONAL

Sorghum 3-Deoxyanthocyanins Possess Strong Phase II Enzyme Inducer Activity and Cancer Cell Growth Inhibition Properties

(2009) Liyi Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Removal of metals by sorghum plants from contaminated land

(2009) Ping ZHUANG et al.   JOURNAL OF ENVIRONMENTAL SCIENCES

Performance and fat quality of heavy pigs fed maize differing in linoleic acid content

(2009) G. Della Casa et al.   MEAT SCIENCE

Extracellular cross-linking of maize arabinoxylans by oxidation of feruloyl esters to form oligoferuloyl esters and ether-like bonds

(2009) Sally J. Burr et al.   PLANT JOURNAL

Granule-bound SSIIa Protein Content and its Relationship with Amylopectin Structure and Gelatinization Temperature of Rice Starch

(2009) Jinsong Bao et al.   STARCH-STARKE

Grain-associated xylanases: occurrence, variability, and implications for cereal processing

(2009) Emmie Dornez et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of Cooking Conditions on the Protein Matrix of Sorghum and Maize Endosperm Flours

(2008) Lewis I. Ezeogu et al.   CEREAL CHEMISTRY

Rice Aroma and Flavor: A Literature Review

(2008) Elaine T. Champagne   CEREAL CHEMISTRY

Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice

(2008) Jianfen Liang et al.   FOOD CHEMISTRY

Fatty acid composition of seed oil of different Sorghum bicolor varieties

(2008) Sajid Mehmood et al.   FOOD CHEMISTRY

Structure and Functional Properties of Sorghum Starches Differing in Amylose Content

(2008) Yijun Sang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Beer Volatile Compounds and Their Application to Low-Malt Beer Fermentation

(2008) Michiko Kobayashi et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Effects of molecular size and chain profile of waxy cereal amylopectins on paste rheology during retrogradation

(2007) J CHUNG et al.   CARBOHYDRATE POLYMERS