Zobrazeno 1 - 10
of 100
pro vyhledávání: '"Paul B. Schwarz"'
Publikováno v:
Fermentation, Vol 6, Iss 4, p 125 (2020)
There have been tremendous marketing efforts and consumer interest in the so-called ancient grains. Einkorn, emmer and spelt, which are sometimes referred to as ancient wheats, are frequently included in this category, and have gained some attention
Externí odkaz:
https://doaj.org/article/2bd115bebc254380b259cc0e83a5f450
Autor:
Zhao Jin, James Gillespie, John Barr, Jochum J. Wiersma, Mark E. Sorrells, Steve Zwinger, Thomas Gross, Jaime Cumming, Gary C. Bergstrom, Robert Brueggeman, Richard D. Horsley, Paul B. Schwarz
Publikováno v:
Toxins, Vol 10, Iss 9, p 369 (2018)
This project was initiated with the goal of investigating the malt quality of winter rye cultivars and hybrids grown in the United States in 2014 and 2015, but high levels of deoxynivalenol (DON) were subsequently found in many of the malt samples. D
Externí odkaz:
https://doaj.org/article/14bc08ca8fb94c84b2c4c44080f00063
Autor:
Yujuan Wang, Zhao Jin, John Barr, James Gillespie, Senay Simsek, Richard D. Horsley, Paul B. Schwarz
Publikováno v:
Fermentation, Vol 4, Iss 3, p 50 (2018)
Malting of rye and the use of rye malts presents several challenges to maltsters and brewers, like the lack of a hull, dense packing in steep, and high wort viscosity. While empirical evidence shows that rye genotypes differ in malting and brewing pe
Externí odkaz:
https://doaj.org/article/d7e82f34d8bc4edf9a6e66a6499426d5
Publikováno v:
Journal of Food Measurement and Characterization. 15:3823-3836
In the present study, the objective was to evaluate the effects of barley kernel size, grind level, and extract solvent on the antioxidant activities associated with total phenolic content and phenolic acid compositions. Three barley varieties (Kindr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86c7f082282d9b4de72b3a46f70fc78e
https://doi.org/10.1007/s11694-021-00964-0
https://doi.org/10.1007/s11694-021-00964-0
Publikováno v:
Journal of the American Society of Brewing Chemists. 78:50-62
Malt fermentability, along with malt extract, helps determine the amount of malt needed for beer production. While diastatic power (DP) was initially associated with fermentability, it was later de...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69b0d949c79814a6d9d4c61afcf4149e
https://doi.org/10.1080/03610470.2019.1670037
https://doi.org/10.1080/03610470.2019.1670037
Publikováno v:
Food Chemistry. 291:199-206
The influence of homogenization conditions on selected essential oil (thyme, lemongrass, cinnamon, peppermint, and clove)-in-water nanoemulsion formation and stability was investigated. Physically stable essential oil nanoemulsions could be fabricate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a866532f8d4b42a460f5d9e103d7041
https://doi.org/10.1016/j.foodchem.2019.04.032
https://doi.org/10.1016/j.foodchem.2019.04.032
Publikováno v:
LWT. 106:98-104
The influence of chitosan coatings on the physical properties, antifungal efficacy and mycotoxin inhibitory activity of lecithin stabilized cinnamon oil-in-water emulsions was investigated. Emulsions with the oil phase consisting of 5 wt% cinnamon oi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::905f804dbea29e478d8ab847f0ee525f
https://doi.org/10.1016/j.lwt.2019.02.029
https://doi.org/10.1016/j.lwt.2019.02.029
Publikováno v:
Journal of the American Society of Brewing Chemists. 77:1-9
The analysis of fermentability, or real degree of fermentation (RDF), involves the determination of real extract (RE) in a fermented sample. Considering that RDF analysis is expensive and time cons...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::336550005ca8457a9c18523856125ca1
https://doi.org/10.1080/03610470.2018.1553459
https://doi.org/10.1080/03610470.2018.1553459
Autor:
Robert Brueggeman, Thomas Gross, Gazala Ameen, Roshan Sharma Poudel, Pawel P. Borowicz, Paul B. Schwarz, Zhao Jin, Shyam Solanki
Publikováno v:
Molecular plant-microbe interactions : MPMI. 34(7)
Fusarium head blight (FHB) and the occurrence of mycotoxins is the largest food safety threat to malting and brewing grains. Worldwide surveys of commercial beers have reported that the trichothecene mycotoxin deoxynivalenol (DON) is the most frequen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a9f60ed6c98d520d841fef5b76cab34
https://pubmed.ncbi.nlm.nih.gov/33720745
https://pubmed.ncbi.nlm.nih.gov/33720745
Autor:
Roshan Sharma Poudel, Jin Zhao, Thomas Gross, Robert Brueggeman, Shyam Solanki, Gazala Ameen, Pawel P. Borowicz, Paul B. Schwarz
Fusarium head blight (FHB) and the occurrence of mycotoxins is the largest food safety threat to malting and brewing grains. Objectives of the current study were to localize the growth of Fusarium within FHB infected kernels and to associate it with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::537cda7b68aa2cb850eaf48a7a6d2da7
https://doi.org/10.1101/2020.06.06.126979
https://doi.org/10.1101/2020.06.06.126979
