Institut Français de la Brasserie et de la Malterie

Recent papers from Institut Français de la Brasserie et de la Malterie

1. Impact of Erwinia gerundensis as a Biocontrol Agent on the Sanitary and Technological Quality of Barley MaltJournal of the American Society of Brewing Chemists · 2023
2. Inhibition of the Growth of Fusarium tricinctum and Reduction of Its Enniatin Production by Erwinia gerundensis Isolated from Barley KernelsJournal of the American Society of Brewing Chemists · 2022
3. First identification and quantification of glutathionylated and cysteinylated precursors of 3‐mercaptohexan‐1‐ol and 4‐methyl‐4‐mercaptopentan‐2‐one in hops (Humulus lupulus)Flavour and Fragrance Journal · 2016
4. Stability of Barley and Malt Lipid Transfer Protein 1 (LTP1) toward Heating and Reducing Agents: Relationships with the Brewing ProcessJournal of Agricultural and Food Chemistry · 2006
5. Probing heat‐stable water‐soluble proteins from barley to malt and beerPROTEOMICS · 2005
6. GATA-3 Has Dual Regulatory Functions in Human Interleukin-5 TranscriptionJournal of Biological Chemistry · 2001
7. Polyphenolic Substrates of Cationic and Neutral/Anionic Peroxidases From Barley and Malt Using a Chronometric Method for the Determination of Pod ActivityJournal of Food Biochemistry · 1999
8. Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compoundsJournal of the Science of Food and Agriculture · 1999
9. Characterisation of Barley Transformation into Malt by Three-Way Factor Analysis of near Infrared SpectraJournal of Near Infrared Spectroscopy · 1997
10. Recent developments in the use of high hydrostatic pressures in food processingHigh Pressure Research · 1994
11. Two Lipoxygenases from Germinated Barley‐Heat and Kilning StabilityJournal of Food Science · 1994
12. Study of the Assimilation of Proline by Brewing YeastsJournal of the Institute of Brewing · 1971