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PreviewIssue DateTitleAuthor(s)
2016The Effect of the Addition of Emulsifiers on the Pasting Properties of Barley Grain and MaltCozzolino, D.; Degner, S.; Eglinton, J.
2014Feasibility study on the use of attenuated total reflectance mid-infrared spectroscopy for the analysis of malt quality parameters in wortCozzolino, D.; Schultz, D.; Allder, K.; Eglinton, J.; Roumeliotis, S.
2016The use of the rapid visco analyser (RVA) to sequentially study starch properties in commercial malting barley (Hordeum vulgare)Cozzolino, D.; Degner, S.; Eglinton, J.
2014Evaluation of the use of attenuated total reflectance mid infrared spectroscopy to determine fatty acids in intact seeds of barley (Hordeum vulgare)Cozzolino, D.; Roumeliotis, S.; Eglinton, J.
2017Variation in barley (1 → 3, 1 →4)-β-glucan endohydrolases reveals novel allozymes with increased thermostabilityLauer, J.; Cu, S.; Burton, R.; Eglinton, J.
2016Identification of novel alleles from wild barley for the improvement of alpha-amylase and related malt quality traitsCu, S.; March, T.; Degner, S.; Eglinton, J.
2016Genetic analysis of grain and malt quality in an elite barley populationCu, S.; March, T.; Stewart, S.; Degner, S.; Coventry, S.; Box, A.; Stewart, D.; Skadhauge, B.; Burton, R.; Fincher, G.; Eglinton, J.
2016Genetic analysis of developmental and adaptive traits in three doubled haploid populations of barley (Hordeum vulgare L.)Obsa, B.; Eglinton, J.; Coventry, S.; March, T.; Langridge, P.; Fleury, D.
2017Novel barley (1→3,1→4)-β-glucan endohydrolase alleles confer increased enzyme thermostabilityLauer, J.; Yap, K.; Cu, S.; Burton, R.; Eglinton, J.
2013Relationships between swelling power, water solubility and near-infrared spectra in whole grain barley: a feasibility studyCozzolino, D.; Roumeliotis, S.; Eglinton, J.