Volume 108 Number 2, 2002
RESEARCH PAPERS
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Multiple Linear Regression Calibrations for Barley and Malt Protein Based on the Spectra of Hordein Glen P. Fox, Karyn Onley-Watson and Abdalla Osman
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The Use of Fatty Acid and Sterol Analyses as Quality Control Methods in the Brewing Industry G. Morakile, J. L. F. Kock and P. J. Botes
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Differentiation of Brewing and Related Yeasts Based on PCR Amplification and Restriction Fragment Length Polymorphism of Ribosomal DNA G. Morakile, J. L. F. Kock, W. Van Zyl, C. H. Pohl and B. C. Viljoen
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Antimicrobial-Producing Lactic Acid Bacteria Isolated from Raw Barley and Sorghum D. J. Hartnett, A. Vaughan and D. van Sinderen
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Farm-Scale Experiments to Compare Infestation and Quality Changes in Malting Barley Stored at Three Moisture Contents D. M. Armitage, D. A. Cook and D. E. Baxter
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Distinctly Different Characteristics of Flocculation in Yeast H. Nishihara, K. Miyake, and Y. Kageyama
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Beer Fluorescence and the Isolation, Characterisation and Silica Adsorption of Haze-Active Beer Proteins Kathleen Apperson, Kenneth A. Leiper, Ian P. McKeown and David J. S. Birch
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Comparison of GFFF and LALLS Methods on the Example of Measurement of Starch Granule Size Distribution in Spring Barley Caryopsis V. Psota, I. Bohačenko, J. Hartmann, M. Budinská and J. Chmelík
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The Advantages of Using Natural Substrate-Based Methods in Assessing the Roles and Synergistic and Competitive Interactions of Barley Malt Starch-Degrading Enzymes A. M. Osman
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Malting Performance of Normal Huskless and Acid Dehusked Barley Samples R. C. Agu, D. L. Devenny, I. J. L Tillett and G. H. Palmer
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A Reappraisal of the Differences Between Scandinavian and Spanish Barleys: Effect of β-Glucan Content and Degradation on Malt Extract Yield in the cv. Scarlett J.-L. Molina-Cano, E. Romera, R. Aikasalo, A. M. Pérez-Vendrell, J. Larsen, and A. Rubió
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The Effects of Linoleic Acid Supplementation of Cropped Yeast on its Subsequent Fermentation Performance and Acetate Ester Synthesis N. Moonjai, K. J. Verstrepen, F. R. Delvaux, G. Derdelinckx and H. Verachtert
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Sensory and Analytical Characterisation of Reduced, Isomerised Hop Extracts and Their Influence and Use in Beer A. Weiss, Ch. Schönberger, W. Mitter, M. Biendl, W. Back, and M. Krottenthaler
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Influence of Enzymatic Clarification with a Pectin Methylesterase on Cider Fermentation M. Dueñas, A. Irastorza, A. Munduate, C. Fernandez, I. Berregi and G. del Campo
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A Model Based Simulation of Brewing Yeast Propagation T. Kurz, J. Mieleitner, T. Becker, and A. Delgado
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Lipase Activities During Malting and Fermentation of Sorghum for Burukutu Production P. O. Uvere and G. S. Orji
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The Formation and Hydrolysis of Barley Malt Gel-Protein Under Different Mashing Conditions S. Pöyri, M. Mikola, T. Sontag-Strohm, A. Kaukovirta-Norja and S. Home