Preliminary Poster Hours
The poster area will be open all day on Monday and Tuesday hours in Fiesta 13-14, located adjacent to the exhibit area. Times are subject to change.
|
Sunday, June 14 |
11:00 a.m.–3:00 p.m. |
Poster Set-Up |
| 4:00–6:00 p.m. |
Exhibits and Posters Opening: "The Buzz" Happy Hour |
| Monday, June 15 |
8:00–5:00 p.m. |
Poster Viewing Hours |
|
12:00–2:00 p.m. |
Exhibits, Posters, and Lunch
- 12:30–1:00 p.m. Odd-numbered poster authors at poster
- 1:00–1:30 p.m. Even-numbered poster authors at poster
|
| Tuesday, June 16 |
8:00–1:30 p.m. |
Poster Viewing Hours |
|
11:30 a.m.–1:30 p.m. |
Exhibits, Posters, and Lunch
- 12:00–12:30 p.m. Even-numbered poster authors at poster
- 12:30–1:00 p.m. Odd-numbered poster authors at poster
|
| 1:30–2:00 p.m. |
Poster Take-Down |
Poster topics
Moderators: Kimberly Bacigalupo, Sierra Nevada Brewing Co.; Christine Hansen, E. & J. Gallo Winery; Dan Vollmer, Oregon State University
40. M. Postulkova. Origin of hydrophobins and the constant “k” in Henry’s Law govern the volume of foam formed by primary gushing of beer
41. S. Huang. Optimization of kilning conditions for multiparameter equilibrium of malt using response surface methodology
42. K. Inomoto. Establishing a new quantitative method for Fusarium hydrophobins using LC/MS/MS
43. J. Yu. Identifying the protein molecular weight distribution of different malting barley varieties by capillary gel electrophoresis
44. W. J. Lee. Development of a detection method and occurrence of citrinin in corn and rice from China
45. A. I. MacLeod. Effect of increasing nitrogen fertilization on barley protein content and endosperm modification during malting
46. M. Kanauchi. Components in black malt impacting beer foam
47. T. Watanabe. Determination of wheat protein in beer using the wheat/gluten (gliadin) ELISA kit: 2014 BCOJ Collaborative Work
48. X. Li. Chinese barley malt filterability related proteins explored by the proteomic strategy
49. L. Guerdrum. Information to action: Using the ASBC Flavor Database to unwind the complexity of beer flavor
50. M. Peltz. Sensory bitterness quality of oxidized hop acids: Humulinones and hulupones
53. A. Donelan. Comparison of tetrad and triangle testing as an applicable discrimination test
54. W. A. Deutschman. Determination of sugar metabolism profiles of non-traditional yeasts in the Saccharomyces and Brettanomyces families
56. M. C. Qian. Simultaneous quantification of furaneol and sotolon in beer and other alcoholic beverages by in-solution derivatization-GC-MS analysis
57. K. McCulley. A simple, cost-effective treatment for declumping super yeast
58. J. P. Maye. Formation of Humulinones in Hops and Hop Pellets And Its Implication For Dry-Hopped Beers
59. S. J. Britton. Characterization of Humulus lupulus microbial communities by Illumina 16S rRNA gene amplicon sequencing
60. Y. Noro. Selective adsorption of hop derived aroma substances by nonviable dry brewing yeast
61. C. Ermey. Examination of extraction solvents to improve laboratory efficiency and reduce solvent use for the analysis of hop products
62. V. Algazzali. A comparison of quality: Freeze-dried versus kiln-dried Cascade hops
63. B. Buffin. Sensory and analytical assessment of advanced hop products and the influence of hop starting material on bitterness
65. S. Hu. Validation and application of osmolyte concentration as an indicator to evaluate fermentability of wort and malt
