Volume 115, Number 2, 2009
RESEARCH PAPERS
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Characteristics of Coloured Wine Produced from Roselle (Hibiscus sabdariffa) Calyx Extract
Arubi P. Alobo and S. U. Offonry
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Is Malting Barley Better Feed for Cattle than Feed Barley?
Glen Fox, Alison Kelly, Jan Bowman, Andy Inkerman David Poulsen and Robert Henry
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Comparison of Industrial Scale Ethanol Production from a Palmyrah-Based Carbon Source by Commercial Yeast and a Mixed Culture from Palmyrah Toddy
Sandrasegarampillai Balakumar and Vasanthy Arasaratnam
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Developing New Sacchariferous Starters for Liquor Production Based on Functional Strains Isolated from the Pits of Several Famous Luzhou-flavor Liquor Brewers
Zheng-Yun Wu, Wen-Xue Zhang, Qi-Sheng Zhang, Cheng Hu, Rong Wang and Zhong-Hua Liu
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Ferulic Acid Production in the Brewing of Rice Wine (Sake)
Tomohide Uno, Atsushi Itoh, Tetsuya Miyamoto, Masaharu Kubo, Kengo Kanamaru, Hiroshi Yamagata, Yukio Yasufuku, and Hiromasa Imaishi
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Analysis of Protein and Total Usable Nitrogen in Beer and Wine Using a Microwell Ninhydrin Assay
Daniel G Abernathy, Gary Spedding and Barry Starcher
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Potential of Hull-less Barley Malt for Use in Malt and Grain Whisky Production
Reginald C. Agu, Thomas A. Bringhurst, James M. Brosnan, Stephen Pearson
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The Role of Small Wort Peptides in Brewing Fermentations
C. Lekkas, A. E. Hill, B. Taidi, J. Hodgson, and G. G. Stewart
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The Influences of Steeping Duration and Temperature on the α and β-Amylase Activities of Six Thai Rice Malt Cultivars (Oryza sativa L. Indica)
Ulaiwan Usansa, Nittaya Sompong, Chokchai Wanapu, Nantakorn Boonkerd and Neung Teaumroong
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Effects of Vessel Geometry, Fermenting Volume and Yeast Repitching on Fermenting Beer
R. A. Speers and Scott Stokes
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A Study of Saccharomyces cerevisiae Cell Wall Glucans
Stefan Kwiatkowski, Ursula Thielen, Phyllis Glenney and Colm Moran
ITEMS OF INTEREST
Book Review—Diacetyl in Fermented Foods and Beverages
INSTITUTE OF BREWING & DISTILLING UPDATES
Minutes of the Fifth Annual General Meeting (Statu-tory) of the Institute of Brewing & Distilling