Volume 99, Number 1, 1993

RESEARCH PAPERS

VIEW ARTICLE
The Determination of Beer Colour
J. C. Seaton and I. C. Cantrell

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Use of Filter Papers in Malt Analysis
S. Lie

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Determination of β-amylase
G. N. Aniche

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Mouthfeel of Beer: A Review
S. A. Langstaff and M. J. Lewis

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Liquid CO₂ and Ethanol Extraction of Hops, Part II: Effect of Hop Deterioration on the Time Course of Extraction
S. Daoud and S. Kusinski

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Antibacterial Activity of Hop Bitter Resins Derived from Recovered Hopped Wort
N. A. Smith and P. Smith

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Application of Nephelometry to the Study of Reactions Between Polyphenols and Proteins
L. Chapon

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Relationships Between Duration of Steeping, Grain Microbes, Grain Maturity and the Response of De-embryonated Grains to Gibberellic Acid
L. Kelly and D. E. Briggs

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Effectiveness of Electroendosmotic Preparative Electrophoresis for the Purification of all Proteins and Polypeptides
G. Pressi, A. Curioni, A. D. B. Peruffo and Z. Zamorami

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Effect of Yeast Adaptation to Maltose Utilisation on Sugar Uptake During the Fermentation of Brewer's Wort
J. R. Ernandes, J. W. Williams, I. Russell and G. G. Stewart

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A Rapid Small Scale Method for the Determination of Malt Extract
G. P. Fox and R. J. Henry

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High Performance Liquid Chromatography of Barley Proteins: Relative Quantities of Hordein Fractions Correlate with Malt Extract
P. W. Janes and J. H. Skerritt

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Use of Chemical Agents to Overcome Dormancy
P. J. Doran and D. E. Briggs

These documents are provided compliments of the Institute of Brewing and Distilling as part of the Journal of the Institute of Brewing Archive Project.

Historical articles from 1895 onwards are available from the Journal of the Institute of Brewing website.

To learn more about the Institute of Brewing and Distilling, please visit www.ibd.org.uk