Contents
Volume 66: Number 2 (2008)
Research Articles
Determination of Ochratoxin A in Beer by Immunoaffinity Cleanup
and Liquid Chromatography with Tandem Mass Spectrometry.
M. Omote,
Y. Kitagawa, and N. Mochizuki. Pages 59-62.
doi:10.1094/ASBCJ-2008-0226-02.
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Multiplex PCR for Putative Lactobacillus and Pediococcus
Beer-Spoilage Genes and Ability of Gene Presence to Predict Growth in
Beer.
M. Haakensen, A. Schubert, and B. Ziola. Pages 63-70.
doi:10.1094/ASBCJ-2008-0314-01.
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Turbidimetric Titration of a Haze-Active Polyphenol in Beer.
J.
Li and K. J. Siebert. Pages 71-79. doi:10.1094/ASBCJ-2008-0229-01.
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Preliminary Study for the Development of a Long-Life, Continuous,
Primary Fermentation System for Beer Brewing.
T. Inoue and A.
Mizuno. Pages 80-87. doi:10.1094/ASBCJ-2008-0224-01.
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Relative Bitterness of Reduced and Nonreduced Iso-alpha-acids in
Lager Beer.
A. Fritsch and T. H. Shellhammer. Pages 88-93.
doi:10.1094/ASBCJ-2008-0313-01.
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Miniaturizing the Fermentation Assay: Effects of Fermentor Size and
Fermentation Kinetics on Detection of Premature Yeast Flocculation.
J. C. Lake, R. A. Speers, A. V. Porter, and T. A. Gill. Pages 94-102.
doi:10.1094/ASBCJ-2008-0213-01.
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Effect of Enzyme Pretreatments on the Determination of Deoxynivalenol
in Barley.
B. Zhou, P. Schwarz, G.-Q. He, J. Gillespie, and R.
Horsley. Pages 103-108. doi:10.1094/ASBCJ-2008-0226-01.
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Use of RP-HPLC-ESI(–)-MS/MS to Differentiate Various Proanthocyanidin
Isomers in Lager Beer Extracts.
D. Callemien and S. Collin. Pages
109-115. doi:10.1094/ASBCJ-2008-0215-01.
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Identification of Antiradical Hop Compounds.
P. L. Ting, L. Lusk,
J. Refling, S. Kay, and D. Ryder. Pages 116-126.
doi:10.1094/ASBCJ-2008-0310-01.
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Protein Changes During Malting of Buckwheat.
B. P. Nic Phiarais,
B. D. Schehl, and E. K. Arendt. Pages 127-135.
doi:10.1094/ASBCJ-2008-0102-01.
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