C. Bamforth

发表

Water and Energy

M. Lewis, C. Bamforth, Michael J. Lewis, 2006 .

Beer and wine consumers' perceptions of the nutritional value of alcoholic and nonalcoholic beverages.

C. Bamforth, H. Heymann, C. Wright, 2007, Journal of food science.

A Review of Molecular Methods for Microbial Community Profiling of Beer and Wine

C. Bamforth, N. Bokulich, D. Mills, 2013 .

Beer: Health and Nutrition

C. Bamforth, 2004 .

Aerobic and anaerobic growth of Paracoccus denitrificans on methanol

C. Bamforth, J. R. Quayle, 1978, Archives of Microbiology.

Food, Fermentation, and Micro-organisms

C. Bamforth, 2005 .

Food, Fermentation and Micro-organisms: Bamforth/Food

C. Bamforth, 2007 .

Beer, Carbohydrates and Diet

C. Bamforth, 2005 .

8 – Beer and health

C. Bamforth, 2009 .

The Impact of Alcohol on Health

C. Bamforth, 2008 .

THE DEGRADATION OF β‐GLUCAN DURING MALTING AND MASHING: THE ROLE OF β‐GLUCANASE

H. L. Martin, C. Bamforth, 1983 .

Low-molecular-weight materials from heavily roasted barley and malt with strong foam-stabilising potential

C. Bamforth, M. Kanauchi, Emily A. Kultgen, 2018, Journal of the Institute of Brewing.

A Comparison of the Antioxidant Potential of Wine and Beer

C. Bamforth, Michael B. Di Pietro, 2011 .

An investigation of two xylan‐degrading enzymes and a novel xylanase inhibitor in malted barley

C. Bamforth, M. Ohnishi-Kameyama, M. Kanauchi, 2013 .

Use of novel assays to indicate that O-esters and S-esters are produced by the same enzyme in brewing yeast.

C. Bamforth, M. Kanauchi, 2003, FEMS microbiology letters.

Release of β-Glucan from Cell Walls of Starchy Endosperm of Barley

C. Bamforth, M. Kanauchi, 2001 .

Purification of a cyanide-sensitive superoxide dismutase from soya beans: A food-compatible enzyme preparation†

C. Bamforth, P. J. Large, S. P. Clarkson, 1989 .

125th Anniversary Review: The Non-Biological Instability of Beer

C. Bamforth, 2011 .

The foaming properties of beer

C. Bamforth, 1985 .

Essays in Brewing Science

M. Lewis, C. Bamforth, 2006 .

Progress in the Development of New Barley, Hop and Yeast Variants for Malting and Brewing

C. Bamforth, J. Hammond, 1993 .

The Isolation of Pleiotropic Mutants of Pseudomonas aminovorans Deficient in the Ability to Grow on Methylamine and an Examination of their Enzymic Constitution

C. Bamforth, M. O'connor, 1979 .

The molecular size of N-methylglutamate dehydrogenase of Pseudomonas aminovorans.

C. Bamforth, P. J. Large, 1977, The Biochemical journal.

Solubilization, partial purification and properties of N-methylglutamate dehydrogenase from Pseudomonas aminovorans.

C. Bamforth, P. J. Large, 1977, The Biochemical journal.

THE ROLE OF DIMETHYL SULPHOXIDE REDUCTASE IN THE FORMATION OF DIMETHYL SULPHIDE DURING FERMENTATIONS

C. Bamforth, B. J. Anness, 1981 .

Dimethyl sulphoxide reductase of Saccharomyces SPP.

C. Bamforth, 1980 .

THE MEASUREMENT OF DIMETHYL SULPHOXIDE IN BARLEY AND MALT AND ITS REDUCTION TO DIMETHYL SULPHIDE BY YEAST

C. Bamforth, T. Wainwright, B. J. Anness, 1979 .

Hydroxypyruvate Reductase Activity in Paracoccus denitrificans

C. Bamforth, J. R. Quayle, 1977 .

Haze formation in model beer systems.

C. Bamforth, M. A. García, M. Miedl, 2005, Journal of agricultural and food chemistry.

SUPEROXIDE DISMUTASE IN BARLEY

C. Bamforth, 1983 .

Storage of Malt, Thiol Oxidase, and Brewhouse Performance1

C. Bamforth, M. Kanauchi, J. Roza, 2009 .

Oxalate and oxalate oxidase in malt.

C. Bamforth, M. Kanauchi, J. Milet, 2009 .

Barley Contains Two Cationic Acetylxylan Esterases and One Anionic Feruloyl Esterase

C. Bamforth, C. Faulds, A. Sun, 2005 .

A Two-substrate Kinetic Analysis of Lipoxygenase in Malt

C. Bamforth, J.-P. Biawa, 2002 .

New procedures to improve the flavor stability of beer

C. Bamforth, R. Parsons, 1985 .

CAMBRIDGE PRIZE LECTURE BIOCHEMICAL APPROACHES TO BEER QUALITY

C. Bamforth, 1985 .

THE IDENTITY OF AN INHIBITOR IN WORT OF DIMETHYL SULPHOXIDE REDUCTASE FROM YEAST

C. Bamforth, P. J. Large, R. Gibson, 1983 .

AN ENZYMIC METHOD FOR THE MEASUREMENT OF TOTAL AND WATER‐SOLUBLE β‐GLUCAN IN BARLEY

H. L. Martin, C. Bamforth, 1981 .

THE RELATIONSHIP BETWEEN β‐GLUCAN SOLUBILASE, BARLEY AUTOLYSIS AND MALTING POTENTIAL

H. L. Martin, C. Bamforth, 1980 .

A ROLE FOR CARBOXYPEPTIDASE IN THE SOLUBILIZATION OF BARLEY β-GLUCAN

H. L. Martin, C. Bamforth, T. Wainwright, 1979 .

Ascorbate Peroxidase in Malted Barley1

C. Bamforth, M. Kanauchi, 2013 .

Ascorbic Acid Oxidase in Barley and Malt and its Possible Role during Mashing1

C. Bamforth, M. Kanauchi, K. J. Simon, 2014 .

A comparison of polyvinylpolypyrrolidone (PVPP), silica xerogel and a polyvinylpyrrolidone (PVP)-silica co-product for their ability to remove polyphenols from beer

C. Bamforth, A. Mitchell, Yun-Jeong Hong, 2005 .

Thioredoxin in Barley: Could It Have a Role in Releasing Limit Dextrinase in Brewery Mashes?

C. Bamforth, Craig B. Heisner, 2008 .

Beer styles and recipe development: what should I brew?

C. Bamforth, 2020 .

Prolamin Levels through Brewing and the Impact of Prolyl Endoproteinase1

C. Bamforth, Lindsay J. Guerdrum, 2012 .

Time Course for the Development of Enzymes in Barley1

C. Bamforth, R. Kuntz, 2007 .

THE USE OF RADIOACTIVE LABELLING TO DEMONSTRATE THE PRODUCTION OF DIMETHYL SULPHIDE FROM DIMETHYL SULPHOXIDE DURING FERMENTATION OF WORT

C. Bamforth, P. J. Large, R. Gibson, 1985 .

Variations in Solubility of Barley β-Glucan during Malting and Impact on Levels of β-Glucan in Wort and Beer

C. Bamforth, Young‐Tack Lee, 2009 .

Foam-Negative Materials

C. Bamforth, R. Muller, K. Dickie, 2001 .

Beer: A Quality Perspective

Charles W. Bamforth, C. Bamforth, 2011 .

Wort Composition and Beer Quality

C. Bamforth, 2008 .

Current perspectives on the role of enzymes in brewing

Charles W. Bamforth, C. Bamforth, 2009 .

Oxygen-scavenging enzymes in barley and malt and their effects during mashing

C. Bamforth, P. J. Large, S. P. Clarkson, 1992 .

Brewing: new technologies.

Charles W. Bamforth, C. Bamforth, 2006 .

Barley and malt starch in brewing: A general review

C. Bamforth, 2003 .

The Oxford handbook of food fermentations

C. Bamforth, R. Ward, 2014 .

Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale

Nicholas A. Bokulich, C. Bamforth, N. Bokulich, 2012, PloS one.

The Microbiology of Malting and Brewing

C. Bamforth, N. Bokulich, 2013, Microbiology and Molecular Reviews.

Lachancea thermotolerans as an alternative yeast for the production of beer

C. Bamforth, L. Bisson, C. M. Joseph, 2016 .

PENICILLIUM FUNICULOSUM AS A SOURCE OF β‐GLUCANASE FOR THE ESTIMATION OF BARLEY β‐GLUCAN

C. Bamforth, 1983 .

The foaming properties of proteins isolated from barley

C. Bamforth, G. R. Kapp, Gregory R Kapp, 2002 .

DIMETHYL SULPHIDE—A REVIEW

C. Bamforth, B. J. Anness, 1982 .

CHANGES IN THE CATIONIC ISOENZYMES OF PEROXIDASE DURING THE MALTING OF BARLEY. I: TISSUE LOCATION STUDIES

C. Bamforth, P. J. Large, Christopher J. Antrobus, 1997 .

Oxygen and oxygen radicals in malting and brewing: a review

C. Bamforth, R. Muller, Walker, 1993 .

A two-substrate kinetic study of peroxidase cationic isoenzymes in barley malt

C. Bamforth, P. J. Large, S. P. Clarkson, 1992 .

A Review of Molecular Methods for Microbial Community Profiling of Beer and Wine1

Nicholas A. Bokulich, C. Bamforth, N. Bokulich, 2012 .

Sensory Descriptive Analysis and Free-Choice Profiling of Thirteen Hop Varieties as Whole Cones and after Dry Hopping of Beer1

C. Bamforth, H. Heymann, Bryan R. Donaldson, 2012 .

A critical control point analysis for flavor stability of beer

C. Bamforth, 2004 .

Effects of Sulfur Dioxide and Polyvinylpolypyrrolidone on the Flavor Stability of Beer as Measured by Sensory and Chemical Analysis

C. Bamforth, J. Guinard, Sarah E. Bushnell, 2003 .

The Impact of Lightstruck and Stale Character in Beers on their Perceived Quality: A Consumer Study

C. Bamforth, W. H. Stephenson, 2002 .

pH in Brewing: An Overview

C. Bamforth, 2001 .

Making sense of flavor change in beer

C. Bamforth, 2000 .

Enzymic and Non-Enzymic Oxidation in the Brewhouse: A Theoretical Consideration

C. Bamforth, 1999 .

3 – The flavor instability of beer

C. Bamforth, A. Lentini, 2009 .

Dimethyl Sulfide – Significance, Origins, and Control1

C. Bamforth, 2014 .

Flavour changes in beer: oxidation and other pathways

C. Bamforth, 2010 .

Beer foam: achieving a suitable head

De Evans, Charles W. Bamforth, C. Bamforth, 2009 .

THE FRACTIONATION OF POLYPEPTIDES FROM BARLEY AND BEER BY HYDROPHOBIC INTERACTION CHROMATOGRAPHY: THE INFLUENCE OF THEIR HYDROPHOBICITY ON FOAM STABILITY

C. Bamforth, P. Slack, 1983 .

Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer

Jay D Keasling, Christopher J Petzold, Zak Costello, 2018, Nature Communications.

Growth of Trichoderma viride on crude cell wall preparations from barley.

C. Bamforth, M. Kanauchi, 2001, Journal of agricultural and food chemistry.

Progress in Brewing Science and Beer Production.

C W Bamforth, C. Bamforth, 2017, Annual review of chemical and biomolecular engineering.

The dye-linked alcohol dehydrogenase of Rhodopseudomonas acidophila. Comparison with dye-linked methanol dehydrogenases.

C. Bamforth, J. R. Quayle, 1978, The Biochemical journal.

Scientific principles of malting and brewing

Charles W. Bamforth, C. Bamforth, 2006 .

THE DEVELOPMENT OF β‐GLUCAN SOLUBILASE DURING BARLEY GERMINATION

H. L. Martin, C. Bamforth, 1981 .

Alternative Paradigms for the Production of Beer

Charles W. Bamforth, R. Singh, C. Bamforth, 2008 .

The Measurement of Sulfur-Containing Aroma Compounds in Samples from Production-Scale Brewery Operations

C. Bamforth, S. Ebeler, R. E. Miracle, 2005 .

The path analysis method of eliminating preferred stimuli (PAMEPS) as a means to determine foam preferences for lagers in European judges based upon image assessment

C. Bamforth, J. Smythe, 2003 .

Perceptions of Beer Foam

C. Bamforth, 2000 .

Laboratory-scale studies of the impact of oxygen on mashing

C. Bamforth, R. E. Miracle, W. H. Stephenson, 2003 .

Manganese in Brewing Raw Materials, Disposition during the Brewing Process, and Impact on the Flavor Instability of Beer1

C. Bamforth, Jason R. Porter, 2016 .

Synthesis of superoxide dismutase, catalase and other enzymes and oxygen and superoxide toxicity during changes in oxygen concentration in cultures of brewing yeast

C. Bamforth, P. J. Large, C. Boulton, 1991 .

The Horace Brown Medal. Forever in focus: researches in malting and brewing sciences

C. Bamforth, 2020 .

A hallenge in the Study of Flavour Instability

C. Bamforth, 2018 .

Enzymes, Egg White, and Eccentrics: Memories from 37 Years of Research in the Brewing Industry

C. Bamforth, 2016 .

Oxido-Reduction processes and activa forms of oxygen in aqueous systems

C. Bamforth, 2001 .

THE EFFECTS OF INCREASED STEEPING TEMPERATURES ON ENZYME DEVELOPMENT IN MALT

C. Bamforth, E. Baxter, S. G. Reeves, 1980 .

Beer : Tap into the Art and Science of Brewing

Charles W. Bamforth, C. Bamforth, 1998 .

The foaming of mixtures of albumin and hordein protein hydrolysates in model systems

C. Bamforth, C. Milani, 2004 .

Enzymology of Vicinal Diketone Reduction in Brewer's Yeast

C. Bamforth, M. Kanauchi, 2004 .

An investigation into proteolysis in mashing

C. Bamforth, P. Aldred, M. Kanauchi, 2020, Journal of the Institute of Brewing.

The Relevance of Different Enzymes for the Hydrolysis of β-glucans in Malting and Mashing

C. Bamforth, M. Kanauchi, 2008 .

Enzymic Digestion of Walls Purified from the Starchy Endosperm of Barley

C. Bamforth, M. Kanauchi, 2002 .

β‐Glucans and Pentosans and their Degradation Products in Commercial Beers

C. Bamforth, M. Kanauchi, Waka Ishikura, 2011 .

Fiber and Putative Prebiotics in Beer1

C. Bamforth, Samuel C. Gambill, 2007 .

Nutritional aspects of beer—a review

C. Bamforth, 2002 .

Levels of gliadin in commercial beers

C. Bamforth, Lindsay J. Guerdrum, 2011 .

Positive and negative impacts of specialty malts on beer foam: a comparison of various cereal products for their foaming properties.

C. Bamforth, J. Ang, A. L. Combe, 2013, Journal of the science of food and agriculture.

Esterases in Barley and Malt

C. Bamforth, R. Ward, 2002 .

The physics and chemistry of beer foam: a review

C. Bamforth, 2022, European Food Research and Technology.

Interactions between polypeptides derived from barley and other beer components in model foam systems

C. Bamforth, M. Kanauchi, 2003 .

THE MEASUREMENT OF FOAM‐LACING

C. Bamforth, G. Jackson, 1982 .

Foam inhibitors from specialty malts

C. Bamforth, J. Ang, 2014 .

Analyzing Foam Instability in Commercial Beers1

C. Bamforth, J. R. Goldberg, 2010 .

Egg Albumen as a Source of Foam Polypeptide in Beer

C. Bamforth, R. Cope, 1987 .

β-GLUCAN AND β-GLUCAN SOLUBILASE IN MALTING AND MASHING

H. L. Martin, C. Bamforth, 1981 .

New brewing technologies: setting the scene.

C. W. Bamforth, C. Bamforth, 2006 .

THE INFLUENCE OF ASSIMILABLE NITROGEN COMPOUNDS IN WORT ON THE ABILITY OF YEAST TO REDUCE DIMETHYL SULPHOXIDE

C. Bamforth, P. J. Large, R. Gibson, 1985 .

Brewing and brewing research: past, present and future

Charles W. Bamforth, C. Bamforth, 2000 .

BEERS | Chemistry of Brewing

C. Bamforth, 2003 .

Methylotrophy and Biotechnology

C. Bamforth, P. J. Large, 1988 .

Assessing Color Quality of Beer

C. Bamforth, T. Shellhammer, 2008 .

Beer and cider

C. Bamforth, 1995 .

BEERS | History and Types

C. Bamforth, 2003 .

From reviving tradition to fostering innovation and changing marketing: the evolution of micro-brewing in the UK and US, 1980–2012

C. Bamforth, Ignazio Cabras, 2016 .

Use of Xylose Dehydrogenase from Trichoderma viride in an Enzymic Method for the Measurement of Pentosan in Barley

C. Bamforth, M. Kanauchi, 2003 .

Chapter 12 – Haze Measurement

C. Bamforth, 2016 .

The measurement of hydrophobic polypeptides in beer using the fluorochrome 1-anilino-8-naphthalenesulfonate

C. Bamforth, J. Smythe, Gregory R Kapp, 2001 .

Structural aspects of the dye-linked alcohol dehydrogenase of Rhodopseudomonas acidophila.

C. Bamforth, J. R. Quayle, 1979, The Biochemical journal.

β-Glucoside Hydrolyzing Enzymes from Ale and Lager Strains of Brewing Yeast

C. Bamforth, M. Kanauchi, 2012 .

Beer metabolomics: Molecular details of the brewing process and the differential effects of late and dry hopping on yeast purine metabolism

C. Bamforth, C. Slupsky, Ann R. Spevacek, 2016 .

BREWING A BETTER BEER

C. Bamforth, 1997 .

Exogenous β-glucanases and pentosanases and their impact on mashing

C. Bamforth, A. Scheffler, 2005 .

Packaging and the Shelf Life of Beer

C. Bamforth, J. Krochta, 2009 .

Beer: An Ancient Yet Modern Biotechnology

C. Bamforth, 2000 .

The Relative Importance of Temperature and Time in the Cold Conditioning of Beer

C. Bamforth, M. Miedl, 2004 .

Measurement and Characterization of Bubble Nucleation in Beer

C. Bamforth, D. M. Lynch, 2002 .

The application of metabolomics to ascertain the significance of prolonged maturation in the production of lager-style beers

C. Bamforth, C. Slupsky, Christopher J McNeil, 2019, Journal of the Institute of Brewing.

The Relative Significance of Physics and Chemistry for Beer Foam Excellence: Theory and Practice

C. Bamforth, 2004 .

Silicon in beer and brewing.

C. Bamforth, Troy R Casey, 2010, Journal of the science of food and agriculture.

Beer: Health and Nutrition

C. Bamforth, 2004 .

Interesting Times: Changes for Brewing

Ignazio Cabras, Charles W. Bamforth, C. Bamforth, 2016 .

Comprar Food, Fermentation and Micro-organisms | Charles W. Bamforth | 9780632059874 | Wiley

C. Bamforth, 2008 .

A comparison between the instrumental measurement of head retention/lacing and perceived foam quality

C. Bamforth, J. Roza, C. E. Wallin, 2006 .

A Theoretical Consideration

Charles W. Bamforth, C. Bamforth, 1999 .

A Comparison of Three Methods for the Assessment of Foam Stability of Beer

C. Bamforth, C. E. Wallin, M. B. DiPietro, 2010 .

A Simple Model for the Cell Wall of the Starchy Endosperm in Barley

C. Bamforth, M. Kanauchi, 1953 .

APPLICATION OF A RADIAL DIFFUSION ASSAY FOR THE MEASUREMENT OF β-GLUCANASE IN MALT

H. L. Martin, C. Bamforth, 1983 .

The Impact of the Appearance of Beer on its Perception

C. Bamforth, J. Smythe, M. O'Mahony, 2002 .

Anomalous haze readings due to β-glucans

C. Bamforth, G. Jackson, 1983 .

Is beer a source of prebiotics

C. Bamforth, G. Bornhorst, M. Marco, 2017 .

PRODUCING GLUTEN-FREE BEER—AN OVERVIEW

C. Bamforth, 2009 .

Grape vs. Grain: A Brief History of Beer

C. Bamforth, Charles Bamforth, 2008 .

The Microbiology of Malting and Brewing

Nicholas A. Bokulich, C. Bamforth, 2013, Microbiology and Molecular Reviews.

Brewing microbiology: current research, omics and microbial ecology.

Nicholas A. Bokulich, C. Bamforth, 2017 .

“Beer Is Good for You” as a Message in Academia

Charles W. Bamforth, C. Bamforth, 2015 .