D. Evans

发表

Assessing the Impact of the Level of Diastatic Power Enzymes and Their Thermostability on the Hydrolysis of Starch during Wort Production to Predict Malt Fermentability1

J. Eglinton, A. Wilhelmson, H. Collins, 2005 .

Comparison of Diastatic Power Enzyme Release and Persistence during Modified Institute of Brewing 65°C and Congress Programmed Mashes

G. Fox, D. Evans, 2017 .

Development of an automatable method for the measurement of endo-1,4-β-xylanase activity in barley malt and initial investigation into the relationship between endo-1,4-β-xylanase activity and wort viscosity

D. Mangan, Claudio Cornaggia, B. McCleary, 2018, Journal of Cereal Science.

Improved Prediction of Malt Fermentability by Measurement of the Diastatic Power Enzymes β-Amylase, α-Amylase, and Limit Dextrinase: I. Survey of the Levels of Diastatic Power Enzymes in Commercial Malts1

Chengdao Li, J. Eglinton, D. Evans, 2008 .

Removal of the four C-terminal glycine-rich repeats enhances the thermostability and substrate binding affinity of barley beta-amylase.

P. Langridge, J. Eglinton, S. Logue, 2000, Biochemistry.

Relationship between levels of diastatic power enzymes and wort sugar production from different barley cultivars during the commercial mashing process of brewing

Jian-Jun Dong, Junhong Yu, Shumin Hu, 2014 .

Mutations of barley β-amylase that improve substrate-binding affinity and thermostability

P. Langridge, S. Logue, D. Evans, 2001, Molecular Genetics and Genomics.

Refining the prediction of potential malt fermentability by including an assessment of limit dextrinase thermostability and additional measures of malt modification, using two different methods for multivariate model development

D. Ratkowsky, R. Dambergs, Chengdao Li, 2010 .

Improved Prediction of Malt Fermentability by Measurement of the Diastatic Power Enzymes β-Amylase, α-Amylase, and Limit Dextrinase: II. Impact of Barley Genetics, Growing Environment, and Gibberellin on Levels of α-Amylase and Limit Dextrinase in Malt

Chengdao Li, J. Eglinton, S. Harasymow, 2009 .

The Impact of Malt Blending on Lautering Efficiency, Extract Yield, and Wort Fermentability

D. Evans, 2012 .

A More Cost- and Labor-Efficient Assay for the Combined Measurement of the Diastatic Power Enzymes β-Amylase, α-Amylase, and Limit Dextrinase1

D. Evans, 2008 .

The Selection of a Dried Yeast Strain for Use in the Apparent Attenuation Limit Malt Analysis (AAL) Procedure

D. Evans, M. Hamet, 2005 .

Don't Be Fobbed Off: The Substance of Beer Foam—A Review1

M. Sheehan, De Evans, D. Evans, 2002 .

Impact of Mashing Conditions on Extract, its Fermentability, and the Levels of Wort Free Amino Nitrogen (FAN), β-Glucan, and Lipids

D. Evans, A. Lentini, M. Goldsmith, 2012 .

COLD STERILE FILTRATION: A SMALL SCALE FILTRATION TEST AND INVESTIGATION OF MEMBRANE PLUGGING

D. Evans, Douglas C. Stkwart, D. Hawthorne, 1998 .

How the Method of Beer Dispense Influences the Served CO2 Content and the Sensory Profile of Beer

J. Šavel, P. Košin, A. Brož, 2012 .

Comparison of the Rudin and NIBEM Methods for Measuring Foam Stability with a Manual Pour Method to Identify Beer Characteristics That Deliver Consumers Stable Beer Foam

De Evans, M. Oberdieck, Ks Redd, 2012 .

Relationship between Matrix Foaming Potential, Beer Composition, and Foam Stability

J. Šavel, P. Košin, A. Brož, 2010 .

Application of Immunological Methods to Differentiate between Foam-Positive and Haze-Active Proteins Originating from Malt

R. Tolhurst, A. R. Barr, A. Hill, 2003 .