Malting Sorghum with Aspergillus Oryzae Enhances Gluten-Free Wort Yield and Extract

Technological and Engineering Trends for Production of Gluten-Free Beers

(2016) Monica Rubio-Flores et al.   Food Engineering Reviews

Industrial-scale Malting Barley (Hordeum vulgareL.) Seed Disinfection by Fog of Ozonated Water Application

(2015) Martin Spanoghe et al.   OZONE-SCIENCE & ENGINEERING

Development of drugs for celiac disease: review of endpoints for Phase 2 and 3 trials

(2015) K. Gottlieb et al.   Gastroenterology Report

Maltose and glucose utilization during fermentation of barley and sorghum lager beers as affected by β-amylase or amyloglucosidase addition

(2014) Johanan Espinosa-Ramírez et al.   JOURNAL OF CEREAL SCIENCE

Production of Lager Beers from Different Types of Sorghum Malts and Adjuncts Supplemented with β-Amylase or Amyloglucosidase

(2013) Johanan Espinosa-Ramírez et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Production of Brewing Worts from Different Types of Sorghum Malts and Adjuncts Supplemented with β-Amylase or Amyloglucosidase

(2013) Johanan Espinosa-Ramírez et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

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

(2013) John R. N. Taylor et al.   JOURNAL OF THE INSTITUTE OF BREWING

Effect of Germination Temperatures on Proteolysis of the Gluten-Free Grains Sorghum and Millet during Malting and Mashing

(2012) Y. Chiba et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Optimizing red sorghum malt quality whenBacillus subtilisis used during steeping to control mould growth

(2012) Jean-Claude Bwanganga Tawaba et al.   JOURNAL OF THE INSTITUTE OF BREWING

Indigestible dextrin is an excellent inducer for α-amylase, α-glucosidase and glucoamylase production in a submerged culture of Aspergillus oryzae

(2011) Toshikazu Sugimoto et al.   BIOTECHNOLOGY LETTERS

Aflatoxin non-productivity of Aspergillus oryzae caused by loss of function in the aflJ gene product

(2011) Takuro Kiyota et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

What is in a Beer? Proteomic Characterization and Relative Quantification of Hordein (Gluten) in Beer

(2011) Michelle L. Colgrave et al.   JOURNAL OF PROTEOME RESEARCH

Application of a statistical design to the optimization of parameters and culture medium for α-amylase production by Aspergillus oryzae CBS 819.72 grown on gruel (wheat grinding by-product)

(2008) Radhouane Kammoun et al.   BIORESOURCE TECHNOLOGY

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

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

The Biochemical Basis of Celiac Disease

(2008) Herbert Wieser et al.   CEREAL CHEMISTRY

Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future

(2008) M. Machida et al.   DNA RESEARCH