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ProteomicsCompositional and Immunogenic Evaluation of Fractionated Wheat Beers using Mass Spectrometry
The safety and regulatory status of fermented products derived from gluten-containing grains for patients with celiac disease has remained controversial. Bottom-up mass spectrometry (MS) has complemented immunoassays for the compositional and immunogenic analyses of wheat beers. However, uncharacter...
ORGANISM(S): Triticum aestivum (Wheat) 
2020-07-17 | PXD016970 | Pride
Gluten Celiac disease Wheat beers Mass spectrometry Proteomics Fermentation 
GenomicsMaturing lambic beers reveal that the wheat and barley varieties have no impact on their composition and flavor
Maturing lambic beers reveal that the wheat and barley varieties have no impact on their composition and flavor
PRJEB102208 | ENA
UnknownOptimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts.
Not available
S-EPMC11416233 | biostudies-literature
ProteomicsIdentification of celiac-disease active peptides in gluten-free beers by nanoLC-MS/MS
Barley beers may be rendered gluten-free by specialized brewing processes. One controversial issue is whether these beers contain residual gluten peptides carrying at least one celiac disease (CeD)-active epitope, because routine methods to assess whether the beer is gluten-free like competitive enz...
ORGANISM(S): Triticum aestivum (Wheat) Hordeum vulgare (Barley) 
2026-04-01 | PXD059719 | Pride
UnknownGluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique.
Not available
S-EPMC8224778 | biostudies-literature
UnknownA unifying approach to wheat beer flavour by chemometric analyses. Could we speak of 'terroir'?
Not available
S-EPMC9826947 | biostudies-literature
ProteomicsThe 2020 ABRF Beer Study: beer proteomics at the global scale
Beer is one of the oldest and most widely consumed beverages in the world. It contains a complex mixture of proteins from several organisms including plants (barley, hops, rice, wheat) and yeast, depending on the beer. It has been argued that fermentation of grains was responsible for our shift away...
ORGANISM(S): Triticum Aestivum (ncbitaxon:4565) Hordeum Vulgare (ncbitaxon:4513) Oryza Sativa (ncbitaxon:4530) Saccharomyces Cerevisiae (ncbitaxon:4932) Humulus Lupulus (ncbitaxon:3486) 
MSV000088080 | MassIVE
MetabolomicsRevealing the constituents of Egypt’s oldest beer using infrared and mass spectrometry
Previous studies have shown that the Ancient Egyptians used malted wheat and barley as the main ingredients in beer brewing, but the chemical determination of the exact recipe is still lacking. To investigate the constituents of ancient beer, we conducted a detailed IR and GC-MS based metabolite ana...
2020-01-06 | MTBLS1302 | MetaboLights
UnknownComparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat Malt.
Not available
S-EPMC7600480 | biostudies-literature
ProteomicsValidation of N-terminal Labeling Mass Spectrometry for Characterization of Partially Hydrolyzed Gluten Proteins
Gluten, a group of proteins found in wheat, barley, and rye, is the trigger of celiac disease, an immune disorder that affects about 1% of people worldwide. The toxicity of partially hydrolyzed gluten (PHG) in fermented products such as beer is unknown due to the significant analytical challenges in...
ORGANISM(S): Wheat 
2019-11-20 | PXD013679 | panorama
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