Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Christopher H. Caboche"'
Autor:
Edward D. Kerr, Christopher H. Caboche, Cassandra L. Pegg, Toan K. Phung, Claudia Gonzalez Viejo, Sigfredo Fuentes, Mark T. Howes, Kate Howell, Benjamin L. Schulz
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
Abstract Beer is one of the most popular beverages worldwide. As a product of variable agricultural ingredients and processes, beer has high molecular complexity. We used DIA/SWATH-MS to investigate the proteomic complexity and diversity of 23 commer
Externí odkaz:
https://doaj.org/article/c9d97b75257f40a181f8c3b9b9042c3e
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)
Abstract Brewing science is undergoing a renaissance with the use of modern analytical chemistry and microbiology techniques. However, these modern analytical tools and techniques are not necessarily aligned with the scale and scope of brewing scienc
Externí odkaz:
https://doaj.org/article/7a44003eb3d74f3bb6ddf302bd25d2a9
Autor:
Claudia Gonzalez Viejo, Christopher H. Caboche, Edward D. Kerr, Cassandra L. Pegg, Benjamin L. Schulz, Kate Howell, Sigfredo Fuentes
Publikováno v:
Beverages, Vol 6, Iss 2, p 28 (2020)
Foam-related parameters are associated with beer quality and dependent, among others, on the protein content. This study aimed to develop a machine learning (ML) model to predict the pattern and presence of 54 proteins. Triplicates of 24 beer samples
Externí odkaz:
https://doaj.org/article/3c15d4b7fc5240369166accb9517ecb8
Autor:
Benjamin L. Schulz, Toan K. Phung, Sigfredo Fuentes, Christopher H. Caboche, Mark T. Howes, Kate Howell, Cassandra L. Pegg, Edward D. Kerr, Claudia Gonzalez Viejo
Publikováno v:
Scientific Reports
Scientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
Scientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
Beer is one of the most popular beverages worldwide. As a product of variable agricultural ingredients and processes, beer has high molecular complexity. We used DIA/SWATH-MS to investigate the proteomic complexity and diversity of 23 commercial Aust
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e364fdeee7d3ab74d0bdff844ae7de9
https://doi.org/10.1101/2021.01.27.427706
https://doi.org/10.1101/2021.01.27.427706
Autor:
Christopher H. Caboche, Benjamin L. Schulz, Toan K. Phung, Marshall Bern, Cassandra L. Pegg, Suchada Niamsuphap, Kate Howell
Publikováno v:
Molecular & Cellular Proteomics : MCP
Sparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparkling wine depend on a complex interplay between the chemical and biochemical components in the final product. Glycoproteins have been linked to positive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6844eabb1073886b22ff24cad05cc40d
http://europepmc.org/articles/PMC8724608
http://europepmc.org/articles/PMC8724608
Autor:
Kate Howell, Suchada Niamsuphap, Benjamin L. Schulz, Toan K. Phung, Marshall Bern, Cassandra L. Pegg, Christopher H. Caboche
Sparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparkling wine depend on a complex interplay between the chemical and biochemical components in the final product. Glycoproteins have been linked to positive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b367edea53bb58f26c7be103608adb7
https://doi.org/10.1101/2020.06.09.141226
https://doi.org/10.1101/2020.06.09.141226
Posttranslational Modifications Drive Protein Stability to Control the Dynamic Beer Brewing Proteome
Publikováno v:
Mol Cell Proteomics
Mashing is a key step in beer brewing in which starch and proteins are solubilized from malted barley in a hot water extraction and digested to oligomaltose and free amino nitrogen. We used SWATH-MS to measure the abundance and site-specific modifica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9a47b1bc5d4656545bc33f8b9f7df1b
https://pubmed.ncbi.nlm.nih.gov/31186289
https://pubmed.ncbi.nlm.nih.gov/31186289
Autor:
Christopher H. Caboche, Claudia Gonzalez Viejo, Kate Howell, Sigfredo Fuentes, Benjamin L. Schulz, Edward D. Kerr, Cassandra L. Pegg
Publikováno v:
Beverages
Volume 6
Issue 2
Beverages, Vol 6, Iss 28, p 28 (2020)
Volume 6
Issue 2
Beverages, Vol 6, Iss 28, p 28 (2020)
Foam-related parameters are associated with beer quality and dependent, among others, on the protein content. This study aimed to develop a machine learning (ML) model to predict the pattern and presence of 54 proteins. Triplicates of 24 beer samples
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee27485bd63224b37060dcc6a980d576
https://doi.org/10.3390/beverages6020028
https://doi.org/10.3390/beverages6020028
Autor:
Christopher H. Caboche, Benjamin L. Schulz, Toan K. Phung, Edward D. Kerr, G.J. Platz, Glen P. Fox
Barley is an important cereal grain used for beer brewing, animal feed, and human food consumption. Fungal disease can impact barley production, as it causes substantial yield loss and lowers seed quality. We used sequential window acquisition of all
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9c5f135a99993e956c21562bc18ddfc