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Development of a Vertical Mashing Machine and Specifying its Main Parameters

Agricultural Machinery and Technologies, 2023-04, Vol.17 (1), p.62-69

2023

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Pasote plant tea bags (Dysphania ambrosioides L.) have kidney creatinine level reduction activity

AIP Conference Proceedings, 2023, Vol.2694 (1)

2023

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Constant temperature mashing at 72 °C for the production of beers with a reduced alcohol content in micro brewing systems

European food research & technology, 2022-06, Vol.248 (6), p.1457-1468

2022

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Extrusion-induced pre-gelatinization and hydrolyzation of rice adjunct contributed to the mashing performance

Food science & technology, 2022-03, Vol.158, p.113126, Article 113126

2022

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Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing

Food chemistry, 2019-10, Vol.295, p.138-146

2019

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A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process

Food research international, 2022-07, Vol.157, p.111201-111201, Article 111201

2022

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Effects of crushing and enzyme treatment on physicochemical, fermentation performance, and antioxidant properties of qingke (hull-less barley) wort

Food science & technology, 2023-11, Vol.189, p.115545, Article 115545

2023

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The influence of pulsed electric fields on the dynamics of milk fermentation

Naukovij vìsnik Lʹvìvsʹkogo nacìonalʹnogo unìversitetu veterinarnoï medicini ta bìotehnologìj ìmenì S.Z. Gžicʹkogo. Serìâ: Harčovì tehnologìï, 2022-10, Vol.24 (98), p.30-34

2022

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High mashing thickness negatively influences gelatinisation of small and large starch granules and starch conversion efficiency during barley malt brewing

Food hydrocolloids, 2022-10, Vol.131, p.107745, Article 107745

2022

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Proteomics and Metabolomics Reveal that an Abundant α‑Glucosidase Drives Sorghum Fermentability for Beer Brewing

Journal of proteome research, 2023-11, Vol.22 (11), p.3596-3606

2023

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Modification mechanism of protein in rice adjuncts upon extrusion and its effects on nitrogen conversion during mashing

Food chemistry, 2023-05, Vol.407, p.135150-135150, Article 135150

2023

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Mashing quality and nutritional content of lentil and bean malts

Food science & technology, 2022-11, Vol.169, p.113927, Article 113927

2022

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Study of ethnobotany as herbal plant in Aceh Besar District, Aceh Province

IOP conference series. Earth and environmental science, 2023-05, Vol.1183 (1), p.12088

2023

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Direct determination of amino acids in brewery worts produced by different processes by capillary zone electrophoresis

Electrophoresis, 2018-07, Vol.39 (13), p.1613-1620

2018

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Starch hydrolysis during mashing: A study of the activity and thermal inactivation kinetics of barley malt α-amylase and β-amylase

Carbohydrate polymers, 2021-03, Vol.255, p.117494-117494, Article 117494

2021

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Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production

Trends in food science & technology, 2020-11, Vol.105 (C), p.296-307

2020

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Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort

Cereal chemistry, 2024-01, Vol.101 (1), p.206-219

2024

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Determination of carbohydrates in brewer's wort by capillary electrophoresis with indirect UV detection

Journal of food composition and analysis, 2023-07, Vol.120, p.105321, Article 105321

2023

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Comparison of Diastatic Power Enzyme Release and Persistence during Modified Institute of Brewing 65°C and Congress Programmed Mashes

Journal of the American Society of Brewing Chemists, 2017-09, Vol.75 (4), p.302-311

2017

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Research progress on the antioxidant biological activity of beer and strategy for applications

Trends in food science & technology, 2021-04, Vol.110, p.754-764

2021

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Posttranslational Modifications Drive Protein Stability to Control the Dynamic Beer Brewing Proteome[S]

Molecular & cellular proteomics, 2019-09, Vol.18 (9), p.1721-1731

2019

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The effect of ultradisperse humic sapropel suspensions on grain α-amylase activity in germination

AIP Conference Proceedings, 2022, Vol.2390 (1)

2022

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Brewing with malted barley or raw barley: what makes the difference in the processes?

Applied microbiology and biotechnology, 2019-02, Vol.103 (3), p.1059-1067

2019

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Effect of malting time, mashing temperature and added commercial enzymes on extract recovery from a Nigerian malted yellow sorghum variety

Journal of the Institute of Brewing, 2016-02, Vol.122 (1), p.156-161

2016

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Fate and Behavior of Field-Applied Pesticides during Malting and Mashing Processes

Journal of agricultural and food chemistry, 2021-08, Vol.69 (31), p.8649-8659

2021

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Development of a Vertical Mashing Machine and Specifying its Main Parameters

Pasote plant tea bags (Dysphania ambrosioides L.) have kidney creatinine level reduction activity

Constant temperature mashing at 72 °C for the production of beers with a reduced alcohol content in micro brewing systems

Extrusion-induced pre-gelatinization and hydrolyzation of rice adjunct contributed to the mashing performance

Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing

A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process

Effects of crushing and enzyme treatment on physicochemical, fermentation performance, and antioxidant properties of qingke (hull-less barley) wort

The influence of pulsed electric fields on the dynamics of milk fermentation

High mashing thickness negatively influences gelatinisation of small and large starch granules and starch conversion efficiency during barley malt brewing

Proteomics and Metabolomics Reveal that an Abundant α‑Glucosidase Drives Sorghum Fermentability for Beer Brewing

Modification mechanism of protein in rice adjuncts upon extrusion and its effects on nitrogen conversion during mashing

Mashing quality and nutritional content of lentil and bean malts

Study of ethnobotany as herbal plant in Aceh Besar District, Aceh Province

Direct determination of amino acids in brewery worts produced by different processes by capillary zone electrophoresis

Starch hydrolysis during mashing: A study of the activity and thermal inactivation kinetics of barley malt α-amylase and β-amylase

Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production

Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort

Determination of carbohydrates in brewer's wort by capillary electrophoresis with indirect UV detection

Comparison of Diastatic Power Enzyme Release and Persistence during Modified Institute of Brewing 65°C and Congress Programmed Mashes

Research progress on the antioxidant biological activity of beer and strategy for applications

Posttranslational Modifications Drive Protein Stability to Control the Dynamic Beer Brewing Proteome[S]

The effect of ultradisperse humic sapropel suspensions on grain α-amylase activity in germination

Brewing with malted barley or raw barley: what makes the difference in the processes?

Effect of malting time, mashing temperature and added commercial enzymes on extract recovery from a Nigerian malted yellow sorghum variety

Fate and Behavior of Field-Applied Pesticides during Malting and Mashing Processes

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