The chemical components in malt associated with haze formation in beer

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

Differential changes in grain ultrastructure, amylase, protein and amino acid profiles between Tibetan wild and cultivated barleys under drought and salinity alone and combined stress

(2013) Imrul Mosaddek Ahmed et al.   FOOD CHEMISTRY

Proteomics as a tool to understand the complexity of beer

(2012) Michelle L. Colgrave et al.   FOOD RESEARCH INTERNATIONAL

Changes of Folate and Other Potential Health-Promoting Phytochemicals in Legume Seeds As Affected by Germination

(2012) M. J. I. Shohag et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Variation of β-amylase Activity and Protein Fractions in Barley Grains as Affected by Genotypes and Post-anthesis Temperatures

(2012) Kang Wei et al.   JOURNAL OF THE INSTITUTE OF BREWING

125thAnniversary Review: The role of proteins in beer redox stability

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

Les Maîtres de l’Orge: The Proteome Content of Your Beer Mug

(2010) Elisa Fasoli et al.   JOURNAL OF PROTEOME RESEARCH

Construction of a novel beer proteome map and its use in beer quality control

(2009) Takashi Iimure et al.   FOOD CHEMISTRY

Identification of novel haze-active beer proteins by proteome analysis

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