Contents

Volume 64: Number 3 (2006)

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Research Articles

Comparison of Methods for Measuring Polyphenols in Beer.
K. J. Siebert and P. Y. Lynn. Pages 127-134. DOI: 10.1094/ASBCJ-64-0127.
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Temporal Production of Platelet-Activating Factor by Brewer’s Yeast.
W. E. Roudebush, R. J. Straub, J. B. Massey, and H. I. Kort. Pages 135-138. DOI: 10.1094/ASBCJ-64-0135.
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Analysis of Simultaneous Screening for 277 Pesticides in Malt and Beer by Liquid Chromatography with Tandem Mass Spectrometry.
M. Omote, K. Harayama, T. Sasaki, N. Mochizuki, and H. Yamashita. Pages 139-150. DOI: 10.1094/ASBCJ-64-0139.
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Yeast Cell Cycle During Fermentation and Beer Quality.
M. Muro, K. Izumi, T. Imai, Y. Ogawa, and M. Ohkochi. Pages 151-154. DOI: 10.1094/ASBCJ-64-0151.
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Millennium—A New Hop Variety.
G. Probasco, S. Varnum, and D. Hysert. Pages 155-157. DOI: 10.1094/ASBCJ-64-0155.
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The Influence of Starter Cultures on Barley Contaminated with Fusarium culmorum TMW 4.0754.
D. P. Lowe, H. M. Ulmer, K. Graser, and E. K. Arendt. Pages 158-165. DOI: 10.1094/ASBCJ-64-0158.
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Identification of the Major Proteins in Beer Foam by Mass Spectrometry Following Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis.
J. Hao, Q. Li, J. Dong, J. Yu, G. Gu, W. Fan, and J. Chen. Pages 166-174. DOI: 10.1094/ASBCJ-64-0166.
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Analysis Check Services Report

Barley Analysis Check Service.
Page 175. DOI: 10.1094/ASBCJ-64-0175.
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Beer Analysis Check Service.
Pages 176-177. DOI: 10.1094/ASBCJ-64-0176.
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Hop Analysis Check Service.
Page 178. DOI: 10.1094/ASBCJ-64-0178.
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Malt Analysis Check Service.
Page 179. DOI: 10.1094/ASBCJ-64-0179.
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