E. Evans

The influence of protein composition on beer haze and foam stability

R. Tolhurst, G. Osmond, K. Gale, 2001 .

The Impact of the Thermostability of α-Amylase, β-Amylase, and Limit Dextrinase on Potential Wort Fermentability1

J. Eglinton, Yuefang Ma, E. Evans, 2003 .

Amino acid substitutions of the limit dextrinase gene in barley are associated with enzyme thermostability

Chengdao Li, Xiao-qi Zhang, Xinquan Yang, 2008, Molecular Breeding.

The relationship between malt performance, α-amylase, diastatic power and fermentability

P. Langridge, J. Eglinton, A. R. Barr, 2002 .

The Use of Micro Plate Readers in the Malting Industry

E. Evans, P. Rigoni, R. Nischwitz, 2012 .

Development and assessment of a small-scale wort filtration test for the prediction of beer filtration efficiency

E. Evans, G. Freeman, D. Stewart, 2000 .