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United States Department of Agriculture

Agricultural Research Service

Related Topics

Research Project: Physiology and Biochemistry of Carbohydrate Metabolism in Cereal Tissues

Location: Cereal Crops Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Maltose effects on barley malt diastatic power enzyme activity and thermostability at high isothermal mashing temperature: II. Alpha-amylase - (Peer Reviewed Journal)
Duke, S.H., Henson, C.A. 2016. Maltose effects on barley malt diastatic power enzyme activity and thermostability at high isothermal mashing temperature: II. Alpha-amylase. Journal of American Society of Brewing Chemists. 74:113-126.

Maltose effects on barley malt diastatic power enzyme activity and thermostability at high isothermal mashing temperature: I. ß-amylase - (Peer Reviewed Journal)
Henson, C.A., Duke, S.H. 2016. Maltose effects on barley malt diastatic power enzyme activity and thermostability at high isothermal mashing temperature: I. ß-Amylase. Journal of American Society of Brewing Chemists. 74(2):100-112.

Comparisons of barley malt amylolytic enzyme thermostabilities to wort osmolyte concentrations, malt extract, ASBC measures of malt quality, and initial enzyme activities - (Peer Reviewed Journal)
Duke, S.H., Henson, C.A., Vinje, M.A. 2014. Comparisons of barley malt amylolytic enzyme thermostabilities to wort osmolyte concentrations, malt extract, ASBC measures of malt quality, and initial enzyme activities. Journal of American Society of Brewing Chemists. 72(4):271-284.

Metabolic changes in Avena sativa crowns recovering from freezing - (Peer Reviewed Journal)
Henson, C.A., Duke, S., Livingston, D.P. 2014. Metabolic changes in Avena sativa crowns recovering from freezing. PLoS One. 9(3):e93085. DOI:10.1371/journal.pone.0093085.

A comparison of barley malt amylolytic enzyme thermostabilities and wort sugars produced during mashing Reprint Icon - (Peer Reviewed Journal)
Henson, C.A., Duke, S.H., Vinje, M.A. 2014. A comparison of barley malt amylolytic enzyme thermostabilities and wort sugars produced during mashing. Journal of American Society of Brewing Chemists. 72(1):51-65.

Last Modified: 2/23/2016
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