Zobrazeno 1 - 10
of 85
pro vyhledávání: '"Dennis E. Briggs"'
Autor:
Dennis E. Briggs
Publikováno v:
Journal of the Institute of Brewing. 108:395-405
This lecture is the 22nd to commemorate Horace Taberrer Brown, a truly remarkable polymath who made important contributions to brewing practice and science and to ‘pure’ science. The ideas that Brown and his collaborators developed in the 1890s r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c3c87d6667ffe956cda420cd0d89b19
https://doi.org/10.1002/j.2050-0416.2002.tb00567.x
https://doi.org/10.1002/j.2050-0416.2002.tb00567.x
Publikováno v:
Journal of the Institute of Brewing. 107:151-156
We have confirmed that floatation in salt solutions can be used to separate less-dense, more mealy, lower nitrogen-containing barley from more dense barley with less good malting quality having more steely grains and higher nitrogen contents. This gi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f61afde4dcaf5a779606d8d70992ae63
https://doi.org/10.1002/j.2050-0416.2001.tb00086.x
https://doi.org/10.1002/j.2050-0416.2001.tb00086.x
Autor:
Dennis E. Briggs, E. T. Buttimer
Publikováno v:
Journal of the Institute of Brewing. 106:71-82
In a previous study the patterns of release of bound β-amylase caused by various agents were investigated. In the present study the released β-amylase isoforms were purified and characterized. The agents used to release bound β-amylase at differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0ecf875eff125c878dd457decb5898f
https://doi.org/10.1002/j.2050-0416.2000.tb00042.x
https://doi.org/10.1002/j.2050-0416.2000.tb00042.x
Autor:
Dennis E. Briggs, E. T. Buttimer
Publikováno v:
Journal of the Institute of Brewing. 106:83-94
The aim was to identify the mechanism(s) responsible for the release of bound β-amylase in soluble forms in vitro and during the germination of barley. Preparations of bound β-amylase, from barley, were treated with different agents including papai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::299a12eca1205e52fa4c6696a835a357
https://doi.org/10.1002/j.2050-0416.2000.tb00043.x
https://doi.org/10.1002/j.2050-0416.2000.tb00043.x
Autor:
F. J. Humberstone, Dennis E. Briggs
Publikováno v:
Journal of the Institute of Brewing. 106:21-30
Ferulic acid esterase activity was detected in extracts of barley malt using an assay employing a novel artificial substrate, mono-feruloyl glycerol. Mono-feruloyl glycerol has been synthesized and analysed to determine its degree of substitution and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91a93f1b06caedbb52d32e0feea59136
https://doi.org/10.1002/j.2050-0416.2000.tb00036.x
https://doi.org/10.1002/j.2050-0416.2000.tb00036.x
Autor:
Dennis E. Briggs, E. T. Buttimer
Publikováno v:
Journal of the Institute of Brewing. 104:157-164
β-Amylase was extracted from barley or malt using four physical techniques to break up grists which had been prepared using a Moulinex coffee grinder. Grinding with a Polytron homogeniser apparently completely disrupted all cells, as determined by t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1eddf2a8120697929dced7c21bdcc49
https://doi.org/10.1002/j.2050-0416.1998.tb00990.x
https://doi.org/10.1002/j.2050-0416.1998.tb00990.x
Publikováno v:
SPIE Proceedings.
UltraForm Finishing (UFF) is a deterministic, subaperture, computer numerically controlled, grinding and polishing platform designed by OptiPro Systems. UFF is used to grind and polish a variety optics from simple spherical to fully freeform, and num
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28a1f9cefb9a1f9b297e8b6826287273
https://doi.org/10.1117/12.2029369
https://doi.org/10.1117/12.2029369
Autor:
Dennis E. Briggs, Ken Grime
Publikováno v:
Journal of the Institute of Brewing. 102:261-270
The aim of this study was to clarify the roles of endogenous proteases and higher molecular weight thiols in the release of bound β-amylase, which occurs during barley germination. In resting barley grains (Hordeum vulgare L. cv. Torrent) five major
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcef0546b5a426e2374a1120cafc3358
https://doi.org/10.1002/j.2050-0416.1996.tb00911.x
https://doi.org/10.1002/j.2050-0416.1996.tb00911.x
Autor:
Ken Grime, Dennis E. Briggs
Publikováno v:
Journal of the Institute of Brewing. 101:337-343
The aim of this study was to determine the role of low molecular weight thiols both in the release and activation of β-amylase during grain germination. In quiescent barley grains (Hordeum vulgare L. cv. Torrent) about 55% of the β-amylase was extr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::596d404ae4d59cf6240dedc5b09a4707
https://doi.org/10.1002/j.2050-0416.1995.tb00870.x
https://doi.org/10.1002/j.2050-0416.1995.tb00870.x
Autor:
Dennis E. Briggs, J. H. Pheifer
Publikováno v:
Journal of the Institute of Brewing. 101:85-93
Reduced and oxidised glutathione, cysteine, cystine and traces (too small to quantify) of γ-glutamyl-cysteine and cysteinylglycine were detected, in about the same amounts, in extracts of the embryos of dormant and mature barleys. During micromaltin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4f4b3f62d4066002c9ea81b0c7cf4e5
https://doi.org/10.1002/j.2050-0416.1995.tb00852.x
https://doi.org/10.1002/j.2050-0416.1995.tb00852.x