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barley malt allergenic extract

Known as: BARLEY MALT, MALT EXTRACT, BARLEY 
National Institutes of Health

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Barley malt extractbarley malt allergenic extract 50 MG/ML Injectable Solution

Papers overview

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2017
2017
Key volatile aroma compounds of lactic acid fermented malt based beverages - impact of lactic acid bacteria strains.
2014
2014
Influence of malting conditions on sorghum (Sorghum bicolor (L.) Moench) as a raw material for fermented beverages
There has been recently increased interest in sorghum to substitute the gluten containing cereals in the diet of people suffering… 
2014
2014
The influence of LOX-less barley malt on the flavour stability of wort and beer
The aim of this study was to investigate the influence of lipoxygenase-less (LOX-less) barley malt on the quality of wort and… 
2013
2013
Optimization of traits to increasing barley grain yield using an artificial neural network
The grain yield (Y) of crops is determined by several Y components that reflect positive or negative effects. Conventionally… 
Highly Cited
2010
Highly Cited
2010
Phosphorus speciation in agro-industrial byproducts: sequential fractionation, solution (31)P NMR, and P K- and L(2,3)-edge XANES spectroscopy.
Little is known about P species in agro-industrial byproducts from developing countries, which may be either pollutants or… 
Highly Cited
2004
Highly Cited
2004
Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.
The release of ferulic acid and the subsequent thermal or enzymatic decarboxylation to 4-vinylguaiacol are inherent to the beer… 
Highly Cited
1998
Highly Cited
1998
Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses.
Application of the aroma extract dilution analysis (AEDA) on a distillate prepared from ground caramalt kernels followed by… 
1997
1997
a-Amylase inhibition and inactivation in barley malt during cold starch hydrolysis
Abstracta-Amylase from barley malt decayed at a rate of 1.1% h at 45°C and this decay rate was greatly accelerated at 55°C… 
Highly Cited
1989
Highly Cited
1989
Effect of Cultivar, Steeping, and Malting on Tannin, Total Polyphenol, and Cyanide Content of Nigerian Sorghum
Cereal Chem. 66(2):87-89 Tannin was estimated in the seeds of 15 Nigerian sorghum cultivars and polyphenol content also decreased… 
1984
1984
Barley Malt Limit Dextrinase: Varietal, Environmental, and Malting Effects
A new assay procedure was used to study the limit dextrinase activity of barley malt. Variety, location, and crop year were shown… 
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