TECHNICAL PRESENTATIONS

O-2
Bitterness-modifying properties of hop polyphenols extracted from spent hop material. T. SHELLHAMMER, I. McLaughlin  VIEW ABSTRACT

O-4
Enzyme development during germination of barley. R.J. KUNTZ, C.W. Bamforth  VIEW ABSTRACT

O-5
A single PCR marker for predicting the activity levels of various enzymes responsible for cell wall and starch degradation during malting. M. VOETZ, I. Fechter, F. Rath  VIEW ABSTRACT

O-6
Fate of ergot alkaloids in brewing. P. SCHWARZ, G.E. Rottinghaus, N.S. Hill  VIEW ABSTRACT

O-7
Serological quantification of Fusarium graminearum in barley. N.S. HILL, P. Schwarz, S. Neate, B. Cooper, L. Dahleen, R. Horsley  VIEW ABSTRACT

O-8
Application of shotgun DNA microarray technology to gene expression analysis in lager yeast. N. KOBAYASHI, M. Sato, S. Fukuhara, S. Yokoi, M. Takashio, T. Yokoi, Y. Kaku, T. Saito  VIEW ABSTRACT

O-9
The analysis of ergosterol concentration in yeast: Its influence on fermentation. M. GOMI, T. Imai, Y. Ogawa, M. Ohkochi  VIEW ABSTRACT

O-10
Improving maltotriose fermentation by Saccharomyces cerevisiae. B. STAMBUK, C. Hollatz, S. Alves Jr., R. Herberts, L. Miletti  VIEW ABSTRACT

O-11
Novel technologies in dispense hygiene. S. LIVENS, C. Giles  VIEW ABSTRACT

O-12
Effect of subcritical water treated malt on beer quality. K. NAGAO, K. Nakahara, T. Inui, N. Fukui  VIEW ABSTRACT

O-13
Advancements in diatomaceous earth processing reduces iron and other solubles to improve flavor stability and shelf life. P. LENZ, K. Walsh  VIEW ABSTRACT

O-14
Prevention of protein-polyphenol haze in beer using a proline-specific protease. H. CRAIG, M. Lopez, L. Edens  VIEW ABSTRACT

O-15
The effect of pH on beer stabilization. K. SIEBERT, P.Y. Lynn  VIEW ABSTRACT

O-16
Analysis of sulfur compounds in beer and happo-shu. Y. KUROKAWA, S. Iinuma, K. Fukano, Y. Narita, T. Yasui, M. Ohkochi  VIEW ABSTRACT

O-17
Liquid automation for nitrogen determinators. P. PIROZZOLA  VIEW ABSTRACT

O-18
Comparison of methods for assessing polyphenols in beer. K. SIEBERT, P.Y. Lynn  VIEW ABSTRACT

O-19
Beta-linked carbohydrate in beer. S.C. GAMBILL, C.W. Bamforth  VIEW ABSTRACT

O-20
Best practices: How to manage the beer foam quality. F. VERKOELEN  VIEW ABSTRACT

O-21
Steps toward the formulation of a model foam standard. W. VUNDLA, P. Torline  VIEW ABSTRACT

O-22
Comparing flavor of Japanese beer using sensory and instrumental analyses. K. OZAKI, M. Kobayashi, H. Yamashita, T. Aishima  VIEW ABSTRACT

O-23
Development of biometric system for measurement of swallowing motion during drinking. H. KOJIMA, H. Kaneda, M. Takashio, A. Murayama, T. Hayashi  VIEW ABSTRACT

O-24
Identification of astringent substances in beer. N. KAGEYAMA, T. Inui, H. Komura, K. Nakahara, N. Fukui  VIEW ABSTRACT

O-25
Measurement of changes in human emotion during the smelling of beer flavors using a measurement system for brain waves. H. KANEDA, H. Kojima, M. Takashio  VIEW ABSTRACT

P-1
Brewing process and nitrogen compounds in beer. M.D. FUMI, G. Donadini, R. Galli  VIEW ABSTRACT

P-2
Expanding malt barley production in the semi-arid West. T. BLAKE  VIEW ABSTRACT

P-3
Evaluation of brewing yeast vitality through uptake and catabolism of a maltose analog. B. STAMBUK, R. Herberts, M. Dário, M.L. Cordioli  VIEW ABSTRACT

P-4
Results of field analysis of carbon dioxide quality in retail dispense. C. DUFFELL  VIEW ABSTRACT

P-5
A comparison of beer polyphenols for their antioxidant abilities as measured using a range of assays. C. MAY, C.W. Bamforth  VIEW ABSTRACT

P-6
Beer photooxidation creates three 3-methyl-2-butene-1-thiol related lightstruck aroma compounds. L. LUSK, A. Murakami, L. Nielsen, S. Kay, D. Ryder  VIEW ABSTRACT

P-7
Reference material artifacts for calibration and quality control of molecular absorption spectrophotometers. J. MESSMAN  VIEW ABSTRACT

P-8
Characterization of barley tissue—Ubiquitous beta-amylase. C. HENSON, S.E. Clark, P.M. Hayes  VIEW ABSTRACT

P-9
Effects of malting and mashing conditions on the molecular weights of arabinoxylan and beta-glucan in wort. P. SADOSKY, P. Schwarz, R. Horsley  VIEW ABSTRACT

P-10
Impact of crop desiccants on barley and malt quality. R. HORSLEY, J.D. Pederson, R.D. Horsley, J. Barr, P.B. Schwarz  VIEW ABSTRACT

P-11
Relationships among starch-degrading enzymes, fermentable sugars and real degree of fermentation. D. LANGRELL, M. Edney, Y. Li, R. McCaig  VIEW ABSTRACT

P-12
The differences in fermentable carbohydrates of major Canadian malting barley varieties and their effects on fermentation. Y. LI, R. McCaig, A. Egi, K. Sawatzky  VIEW ABSTRACT

P-13
Characterization of retronasal aroma in beer. A. WANIKAWA, K. Ozaki, M. Kobayashi, H. Yamashita  VIEW ABSTRACT

P-14
Control of oxidation during mashing by an added antioxidant—Influence on lipid composition and flavour stability. S. POYRI, A. Kaukovirta-Norja, H. Virtanen, P. Lehtinen, P. Hartwall, P. Reinikainen, J. Siirila, S. Home  VIEW ABSTRACT

P-15
New insights into the role of polyphenols in aged beer astringency. S. COLLIN, D. Callemien, M. Bennani  VIEW ABSTRACT

P-16
Perceptions of wine and beer. C.A. WRIGHT, C.W. Bamforth  VIEW ABSTRACT

P-17
Removal of hydrophobic components from beer by synthetic resins—Positive influence on flavor stability of beer. C. SHIMIZU, Y. Kikuchi, M. Takashio  VIEW ABSTRACT

P-18
Bitterness contribution of alpha-acids in lager beer. A. FRITSCH, T. Shellhammer  VIEW ABSTRACT

P-19
Separation & identification of stereoisomers of isomerized alpha-acids derivatives by HPLC/DAD & electrospray HPLC/MS/MS. P. TING, S. Kay, D. Ryder  VIEW ABSTRACT

P-20
Application of denaturing gradient gel electrophoresis to the inspection of microbes in a brewery. S. TADA, H. Taguchi, M. Ohkochi  VIEW ABSTRACT

P-21
Combined applications of three typing methods for assessment of microflora in the brewery environments. A. TAKEUCHI, K. Suzuki, K. Ozaki, H. Yamashita  VIEW ABSTRACT

P-22
Concentrates from brewing yeast as a protein and vitamin source. I. STROIA, M. Begea  VIEW ABSTRACT

P-23
Phospholipid profiling of Saccharomyces carlsbergensis isolates using electrospray ionization mass spectrometry. W. TOSCH, D.B. Drucker, G.D. Robson, V. Boote  VIEW ABSTRACT

P-24
Wastewater improvements in a regional brewery. J. FELSKE, T. Haire  VIEW ABSTRACT