Contents

Volume 67: Number 1 (2009)


Research Articles

Development of a Biometric System for the Measurement of Swallowing Motion While Drinking Beer.
H. Kojima, H. Kaneda, J. Watari, Y. Nakamura, and T. Hayashi. Pages 1-7. doi:10.1094/ASBCJ-2009-0107-01.
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The Bitter Qualities of Reduced and Nonreduced Iso-alpha-acids.
A. Fritsch and T. H. Shellhammer. Pages 8-13. doi:10.1094/ASBCJ-2008-1028-01.
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Improved 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-Amylase and Limit Dextrinase in Malt.
D. E. Evans, C. Li, S. Harasymow, S. Roumeliotis, and J. K. Eglinton. Pages 14-22. doi:10.1094/ASBCJ-2008-1206-01.
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Impact of Mashing-off Temperature and Alternative Kettle-Hopping Regimes on Hop alpha-Acids Utilization upon Wort Boiling.
B. Jaskula, M. Spiewak, J. De Cock, K. Goiris, S. Malfliet, S. Poiz, G. De Rouck, G. Aerts, and L. De Cooman. Pages 23-32. doi:10.1094/ASBCJ-2008-1203-01.
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Identification of Biological Wort Turbidity Caused by Microbial Contamination of Gairdner Barley.
T. Zhang, P. Xu, J. Sun, K. Xu, L. Sun, Z. Qian, R. Qiu, and C. Zhao. Pages 33-37. doi:10.1094/ASBCJ-2008-1212-01.
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Dietary Fiber Complex in Beer.
M. E. Díaz-Rubio and F. Saura-Calixto. Pages 38-43. doi:10.1094/ASBCJ-2008-1219-01.
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Hopping Technology in Relation to alpha-Acids Isomerization Yield, Final Utilization, and Stability of Beer Bitterness.
B. Jaskula, K. Goiris, F. Van Opstaele, G. De Rouck, G. Aerts, and L. De Cooman. Pages 44-57. doi:10.1094/ASBCJ-2009-0106-01.
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Expression of the Cell Wall Mannoprotein Genes CWP and DAN During Industrial-Scale Lager Fermentations.
S. J. Lawrence, B. R. Gibson, and K. A. Smart. Pages 58-62. doi:10.1094/ASBCJ-2009-0114-01.
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