Volume 110, Number 3, 2004

RESEARCH PAPERS

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The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review
Deirdre P. Lowe and Elke K. Arendt

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Investigating the Antimicrobial Efficacy of a Lactococcal Bacteriocin for the Development of Microbiologically Stable Beer
Anne Vaughan, Susan Rouse and Douwe van Sinderen

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Changes in Sorghum Malt During Storage
Okokon U. EtokAkpan

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Relationship Between Flour Turbidity, Malting and Endosperm Structure
Maria Koliatsou and Geoff H. Palmer

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Wheat Variety and Barley Malt Properties: Influence on Haze Intensity and Foam Stability of Wheat Beer
Sofie A. Depraetere, Filip Delvaux, Stefan Coghe and Freddy R. Delvaux

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Lipid Turnover During Inverse Flocculation in Saccharomyces cerevisiae UOFS Y-2330
C.J. Strauss, J.L.F. Kock, B.C. Viljoen, P.J. Botes, G. Hulse and E. Lodolo

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Modulation of Geraniol Metabolism During Alcohol Fermentation
Enrico Vaudano, Emilia Garcia Moruno and Rocco Di Stefano

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Enzymes as Potential Markers of Wine Aging
S. Zamuz, A.B.F. Sestelo, M. Poza and T.G. Villa

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The Contamination of Kenyan Lager Beers with Fusarium Mycotoxins
Samuel K. Mbugua and J.K. Gathumbi