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PreviewIssue DateTitleAuthor(s)
2010Refining the prediction of potential malt fermentability by including an assessment of limit dextrinase thermostability and additional measures of malt modification, using two different methods for multivariate model developmentEvans, D.; Dambergs, R.; Ratkowsky, D.; Li, C.; Harasymow, S.; Roumeliotis, S.; Eglinton, J.
1997Identification of the beta-amylase isoelectric focusing band pattern in barley (Hordeum vulgare L.)Eglinton, J.; Evans, D.
2003Potential to modify wort fermentability by the thermostability of the α-Amylase, β-Amylase and limit dextrinase diastatic powder enzymesKuchel, B.; Eglinton, J.; Collins, H.; Barr, A.; Evans, D.; McCafferty, C.; Australian Barley Technical Symposium (11th : 2003 : Glenelg, South Australia)
2011The effects of hop-α-acids and proline-specific endoprotease (PSEP) treatments on the foam quality of beerEvans, D.; Finn, J.; Robinson, L.; Eglinton, J.; Sheehy, M.; Stewart, D.
1998Thermostability variation in allelles of barley Beta-AmylaseEglinton, J.; Langridge, P.; Evans, D.
2007The identification of a barley haze active protein that influences beer haze stability: Cloning and characterisation of the barley SE protein as a barley trypsin inhibitor of the chloroform/methanol typeRobinson, L.; Juttner, J.; Milligan, A.; Lahnstein, J.; Eglinton, J.; Evans, D.
2000Removal of the four c-terminal glycine-rich repeats enhances the thermostability and substrate binding affinity of barley b-amylaseMa, Y.; Eglinton, J.; Evans, D.; Logue, S.; Langridge, P.
2009Improved prediction of malt fermentability by measurement of the diastatic power enzymes beta-amylase, alpha-amylase, and limit dextrinase: II. Impact of barley genetics, growing environment, and gibberellin on levels of alpha-amylaseEvans, D.; Li, C.; Harasymow, S.; Roumeliotis, S.; Eglinton, J.
2008Improved prediction of malt fermentability by measurement of the diastatic power enzymes beta-amylase, alpha-amylase, and limit dextrinase: I. Survey of the levels of diastatic power enzymes in commercial maltsEvans, D.; Li, C.; Eglinton, J.
2007The identification of a barley haze active protein that influences beer haze stability: The genetic basis of a barley malt haze active proteinRobinson, L.; Healy, P.; Stewart, D.; Eglinton, J.; Ford, C.; Evans, D.

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