Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

By Rouse Susan   van Sinderen Douwe  

Journal of Food Protection, Vol. 71, Iss. 8, 2008-08 ,pp. : 1724-1733

International Association for Food Protection

Access to resources Recommend Favorite

Effect of Ozone Treatment on the Safety and Quality of Malting Barley

By Dodd James G.   Vegi Anuradha   Vashisht Ashwini   Tobias Dennis   Schwarz Paul   Wolf-Hall Charlene E.  

Journal of Food Protection, Vol. 74, Iss. 12, 2011-12 ,pp. : 2134-2141

International Association for Food Protection

Access to resources Recommend Favorite

Protein changes during malting and brewing with focus on haze and foam formation: a review

By Steiner Elisabeth   Gastl Martina   Becker Thomas  

European Food Research and Technology A, Vol. 232, Iss. 2, 2011-02 ,pp. : 191-204

Springer Publishing Company

Access to resources Recommend Favorite

Evaluation of Hot Water and Electron Beam Irradiation for Reducing Fusarium Infection in Malting Barley

By Kottapalli Balasubrahmanyam   Wolf-Hall Charlene E.   Schwarz Paul   Schwarz Jurgen   Gillespie James  

Journal of Food Protection, Vol. 66, Iss. 7, 2003-07 ,pp. : 1241-1246

International Association for Food Protection

Access to resources Recommend Favorite

Evaluation of Gaseous Ozone and Hydrogen Peroxide Treatments for Reducing Fusarium Survival in Malting Barley

By Kottapalli Balasubrahmanyam   Wolf-Hall Charlene E.   Schwarz Paul  

Journal of Food Protection, Vol. 68, Iss. 6, 2005-06 ,pp. : 1236-1240

International Association for Food Protection

Access to resources Recommend Favorite