Volume 111, Number 2, 2005

RESEARCH PAPERS

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Malting Barley Grain Non-specific Lipid-Transfer Protein (ns-LTP): Importance for Grain Protection
Stanislava Gorjanovic, Edzard Spillner, Miloš V. Beljanski, Radmila Gorjanovic, Mirjana Pavlovic and Gordana Gojgic-Cvijanovic

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Fungal Hydrophobins as Predictors of the Gushing Activity of Malt
Tuija Sarlin, T. Nakari-Setälä, M. Linder, M. Penttilä and A. Haikara

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Degradation of a Foam-Promoting Barley Protein by a Proteinase from Brewing Yeast
Rena Leisegang and Ulf Stahl

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Optimising Beer Stabilisation by the Selective Removal of Tannoids and Sensitive Proteins
Kenneth A. Leiper, Graham G. Stewart, Ian P. McKeown, Tony Nock and Matthew J. Thompson

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On-Line Estimation and Control of Apparent Extract Concentration in Low-Malt Beer Fermentation
Michiko Kobayashi, Toshinari Hiroshima, Keisuke Nagahisa, Hiroshi Shimizu and Suteaki Shioya

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Estimation of Ethanol Yield in Corn Mash Fermentations Using Mass of Ash as a Marker
R. Soto, I. Russell, N. Narendranath, R. Power and K. Dawson

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Barleys Grown as Cultivar Mixtures Compared with Blends Made Before and After Malting, for Effects on Malting Performance
J. S. Swanston, A. C. Newton, S. P. Hoad and W. Spoor

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Model Studies to Understand the Effects of Amylase Additions and pH Adjustment on the Rheological Behaviour of Simulated Brewery Mashes
Declan L. Goode, Helge M. Ulmer and Elke K. Arendt

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Application of the Rapid Visco Analyser as a Rheological Tool for the Characterisation of Mash Viscosity as Affected by the Level of Barley Adjunct
Declan L. Goode, Eric A. Wiltschko, Helge M. Ulmer and Elke K. Arendt

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Re-Assessment of the Half-Grain Modification Method for Assessing Malt Modification
Roberta M. de Sá and G. H. Palmer

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The Measurement of Structural Characteristics of Barley for Shochu Using Single-Kernel Characterization System 4100 Crush-Response Profiles
A. Iwami, B. G. Osborne, H.-N. Huynh, R. S. Anderssen, I. J. Wesley, Y. Kajiwara, H. Takashita and T. Omori

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The Microbial Contamination, Toxicity and Quality of Turned and Unturned Outdoor Floor Malted Sorghum
Mathoto L. Lefyedi, Gert J. Marais, Michael F. Dutton and John R.N. Taylor

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Polar Lipids of Brewer’s Yeasts
W. Tosch, E. Geiger, D. Stretz, G.D. Robson and D.B. Drucker

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Microbiological Analyses of Dry and Slurry Yeasts for Brewing
Marisa Manzano, Cristina Giusto, Ingrid Bartolomeoli, Stefano Buiatti and Giuseppe Comi

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The Selection of a Dried Yeast Strain for Use in the Apparent Attenuation Limit Malt Analysis (AAL) Procedure
D. Evan Evans and Marie A.G. Hamet

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Analysis of the Bacterial Community in Zaopei During Production of Chinese Luzhou-flavor Liquor
Wen-xue Zhang, Zong-wei Qiao, Toru Shigematsu, Yueqin Tang, Cheng Hu, Shigeru Morimura, and Kenji Kida

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Effects of Inhibitory Environmental Factors on Growth of Oenococcus oeni CCSYU2068 for Malolactic Fermentation of Cider Production
Y. Xu, G. Zhao, H. Pan and J. Li

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Discrimination of Tsingtaodahua from Other Hop Cultivars and Its Quality Control by Molecular Analysis
Junhua Zhang, Yan Lin, Yuchao Gu, Jianjun Dong and Wengong Yu

NOTE

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Comparison of Esterase Patterns of Three Yeast Strains As Obtained with Different Synthetic Substrates
Giovanna Lomolino, Anna Lante, Corrado Rizzi, Paolo Spettoli and Andrea Curioni