Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Cynthia A. Henson"'
Publikováno v:
Journal of the American Society of Brewing Chemists. :1-8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89cf4a5e38d8c918a61eaff52dc54550
https://doi.org/10.1080/03610470.2022.2104060
https://doi.org/10.1080/03610470.2022.2104060
Publikováno v:
Journal of the American Society of Brewing Chemists. 80:43-52
In 2007 wort osmolyte concentration (OC) was introduced as a method of measuring malt quality. The OC (molar concentration of solutes) of a mash is predominantly due to the conversion of starch to ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1aec9c37dadfa71cc917a2a221303fe
https://doi.org/10.1080/03610470.2021.1914986
https://doi.org/10.1080/03610470.2021.1914986
Autor:
Cynthia A. Henson, Hana Im
Publikováno v:
Journal of the American Society of Brewing Chemists. 79:378-383
The independent and interactive contributions of α-glucosidase to the degradation of raw starch isolated from barley and to the degradation of Lintner starch have been mathematically evaluated, but...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d36b0503b028f5f539a4c807f64625ce
https://doi.org/10.1080/03610470.2021.1880222
https://doi.org/10.1080/03610470.2021.1880222
Publikováno v:
Journal of the American Society of Brewing Chemists. 78:207-218
Maltose increases the activity and thermostability of barley β-amylase at high mashing temperatures. Here we examined the effects of maltose on malt β-amylase activity and thermostability at reduce...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b9538cdded24b3d31a56940b5e09d0e
https://doi.org/10.1080/03610470.2020.1738811
https://doi.org/10.1080/03610470.2020.1738811
Publikováno v:
Journal of the American Society of Brewing Chemists. 78:126-135
β-Amylase is important to the malting and brewing industry because it is one of four main enzymes involved in fermentable sugar production during mashing. There are two functional barley β-amylases...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4b13ef353ae740d4784d429c9e127ae
https://doi.org/10.1080/03610470.2019.1705104
https://doi.org/10.1080/03610470.2019.1705104
Autor:
Stanley H. Duke, Marcus A. Vinje, Evan Hall, Carl H. Simmons, Cynthia A. Henson, Khoa Le, Cory D. Hirsch
Publikováno v:
Genomics. 114:471-472
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::157af548c4cabb2d73a42b160af8918c
https://doi.org/10.1016/j.ygeno.2021.10.013
https://doi.org/10.1016/j.ygeno.2021.10.013
Publikováno v:
Gene. 693:127-136
Expression of hordeins and β-amylase during barley grain development is important in determining malting quality parameters that are controlled by protein and malt enzyme levels. The relationship between protein and enzyme levels is confounding beca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3793896d39dc86fe1799d1bf3b03e449
https://doi.org/10.1016/j.gene.2018.12.041
https://doi.org/10.1016/j.gene.2018.12.041
Publikováno v:
Journal of the American Society of Brewing Chemists. 77:62-68
This study was conducted to determine the variation in Pre-Prohibition and modern barley malting genotype β-amylase activities and thermostabilities with differing Bmy1 intron III alleles. Sequenci...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31ead0aee6ebded97ea149445eb629a0
https://doi.org/10.1080/03610470.2018.1546110
https://doi.org/10.1080/03610470.2018.1546110
Publikováno v:
PLoS ONE, Vol 9, Iss 3, p e93085 (2014)
Extensive research has been conducted on cold acclimation and freezing tolerance of fall-sown cereal plants due to their economic importance; however, little has been reported on the biochemical changes occurring over time after the freezing conditio
Externí odkaz:
https://doaj.org/article/68443d45fdb641488eeba0ea1134cda0
Autor:
David P Livingston, Cynthia A Henson, Tan D Tuong, Mitchell L Wise, Shyamalrau P Tallury, Stanley H Duke
Publikováno v:
PLoS ONE, Vol 8, Iss 1, p e53468 (2013)
The crown is the below ground portion of the stem of a grass which contains meristematic cells that give rise to new shoots and roots following winter. To better understand mechanisms of survival from freezing, a histological analysis was performed o
Externí odkaz:
https://doaj.org/article/a069afd32cae413d9cbae20f2b9b394f