40. M. Postulkova. Origin of hydrophobins and the constant “k” in Henry’s Law govern the volume of foam formed by primary gushing of beerView Abstract | View Presentation41. S. Huang. Optimization of kilning conditions for multiparameter equilibrium of malt using response surface methodologyView Abstract | View Presentation42. K. Inomoto. Establishing a new quantitative method for Fusarium hydrophobins using LC/MS/MSView Abstract | View Presentation43. J. Yu. Identifying the protein molecular weight distribution of different malting barley varieties by capillary gel electrophoresisView Abstract 44. W. J. Lee. Development of a detection method and occurrence of citrinin in corn and rice from ChinaView Abstract | View Presentation45. A. I. MacLeod. Effect of increasing nitrogen fertilization on barley protein content and endosperm modification during maltingView Abstract | View Presentation46. M. Kanauchi. Components in black malt impacting beer foamView Abstract 47. T. Watanabe. Determination of wheat protein in beer using the wheat/gluten (gliadin) ELISA kit: 2014 BCOJ Collaborative WorkView Abstract | View Presentation48. X. Li. Chinese barley malt filterability related proteins explored by the proteomic strategyView Abstract | View Presentation49. D. O. Letcher. Information to action: Using the ASBC Flavor Wheel to unwind the complexity of beer flavorView Abstract50. M. Peltz. Sensory bitterness quality of oxidized hop acids: Humulinones and huluponesView Abstract | View Presentation53. A. Donelan. Comparison of tetrad and triangle testing as an applicable discrimination testView Abstract | View Presentation54. W. A. Deutschman. Determination of sugar metabolism profiles of non-traditional yeasts in the Saccharomyces and Brettanomyces familiesView Abstract 56. M. C. Qian. Simultaneous quantification of furaneol and sotolon in beer and other alcoholic beverages by in-solution derivatization-GC-MS analysisView Abstract | View Presentation57. K. McCulley. A simple, cost-effective treatment for declumping super yeastView Abstract 58. J. P. Maye. Formation of humulinones in hops and hop pellets And its implication for dry-hopped beersView Abstract | View Presentation59. S. J. Britton. Characterization of Humulus lupulus microbial communities by Illumina 16S rRNA gene amplicon sequencingView Abstract | View Presentation60. Y. Noro. Selective adsorption of hop derived aroma substances by nonviable dry brewing yeastView Abstract | View Presentation61. C. Ermey. Examination of extraction solvents to improve laboratory efficiency and reduce solvent use for the analysis of hop productsView Abstract | View Presentation62. V. Algazzali. A comparison of quality: Freeze-dried versus kiln-dried Cascade hopsView Abstract | View Presentation63. B. Buffin. Sensory and analytical assessment of advanced hop products and the influence of hop starting material on bitternessView Abstract 65. S. Hu. Validation and application of osmolyte concentration as an indicator to evaluate fermentability of wort and maltView Abstract | View Presentation
