Haze in Beer: Its Formation and Alleviating Strategies, from a Protein–Polyphenol Complex Angle

Covalent Protein-Polyphenol Bonding as Initial Steps of Haze Formation in Beer

(2020) Sisse Jongberg et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Creating novel Wx alleles with fine‐tuned amylose levels and improved grain quality in rice by promoter editing using CRISPR/Cas9 system

(2020) Lichun Huang et al.   PLANT BIOTECHNOLOGY JOURNAL

Beer Turbidity Part 1: A Review of Factors and Solutions

(2020) Eva-Maria Kahle et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Characterisation of protein-polyphenol interactions in beer during forced aging

(2020) Sisse Jongberg et al.   JOURNAL OF THE INSTITUTE OF BREWING

The barley pan-genome reveals the hidden legacy of mutation breeding

(2020) Murukarthick Jayakodi et al.   NATURE

iTRAQ-based quantitative proteomic analysis of key barley proteins reveals changes after malting

(2019) Dana Strouhalova et al.   JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES

CRISPR/Cas Genome Editing and Precision Plant Breeding in Agriculture

(2019) Kunling Chen et al.   Annual Review of Plant Biology

Perspectives on the Application of Genome-Editing Technologies in Crop Breeding

(2019) Kai Hua et al.   Molecular Plant

Isobaric Tags for Relative and Absolute Quantitation Proteomic Analysis of Germinating Barley under Gibberellin and Abscisic Acid Treatments

(2017) Yuqing Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A chromosome conformation capture ordered sequence of the barley genome

(2017) Martin Mascher et al.   NATURE

High-throughput β-glucan analyses and their relationship with beer filterability

(2016) M. Kupetz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Proteome-Based Analysis of Colloidal Instability Enables the Detection of Haze-Active Proteins in Beer

(2016) Fabian Schulte et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The chemical components in malt associated with haze formation in beer

(2016) Lingzhen Ye et al.   JOURNAL OF THE INSTITUTE OF BREWING

Dextrin as the main turbidity components in wort produced from major malting barley cultivars of Jiangsu province in China

(2016) Guolin Cai et al.   JOURNAL OF THE INSTITUTE OF BREWING

Advancing Crop Transformation in the Era of Genome Editing

(2016) Fredy Altpeter et al.   PLANT CELL

Identification of two key genes controlling chill haze stability of beer in barley (Hordeum vulgare L)

(2015) Lingzhen Ye et al.   BMC GENOMICS

Identification of QTLs associated with haze active proteins in barley

(2015) Lingzhen Ye et al.   EUPHYTICA

Haze activity of different barley trypsin inhibitors of the chloroform/methanol type (BTI-CMe)

(2014) Lingzhen Ye et al.   FOOD CHEMISTRY

The Influence of Malt Quality on Malt Brewing and Barley Quality on Barley Brewing with Ondea Pro, Compared by Small-Scale Analysis

(2014) D. E. Evans et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

The Effect of Hydroxycinnamic Acids and Volatile Phenols on Beer Quality

(2012) S. E. Iyuke et al.   JOURNAL OF THE INSTITUTE OF BREWING

A Discussion of Polyphenols in Beer Physical and Flavour Stability

(2012) Patricia M. Aron et al.   JOURNAL OF THE INSTITUTE OF BREWING

A physical, genetic and functional sequence assembly of the barley genome

(2012)   NATURE

Influence of the malting parameters on the haze formation of beer after filtration

(2011) Elisabeth Steiner et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Allelic Diversity of a Beer Haze Active Protein Gene in Cultivated and Tibetan Wild Barley and Development of Allelic Specific Markers

(2011) Lingzhen Ye et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

INVESTIGATION OF HORDEINS DURING BREWING AND THEIR INFLUENCE ON BEER HAZE BY PROTEOME ANALYSIS

(2011) BEI JIN et al.   JOURNAL OF FOOD BIOCHEMISTRY

Identification of novel haze-active beer proteins by proteome analysis

(2008) Takashi Iimure et al.   JOURNAL OF CEREAL SCIENCE

Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts

(2007) Nele Vanbeneden et al.   FOOD CHEMISTRY