108306 ⎘
Preparation of malt Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
YEAST WITH ENHANCED ASTAXANTHIN
#2METHOD FOR PRODUCING FLAVORED MALTED CEREALS
#3Method for producing a polyphenolic composition from barley malt
#4BARLEY WITH REDUCED LEVELS OF ALPHA-AMYLASE/TRYPSIN INHIBITORS
#5PHOTON-INDUCED ACCELERATED ENZYMES AND BIOACTIVE COMPOUNDS ACCUMULATION IN BARLEY DURING MALTING
#6COMPOSITION FOR FOODS AND BEVERAGES AND METHOD FOR PRODUCING SAID COMPOSITION
#7Black malt and method for forming black malt
#8Cereal plants with improved cell wall properties
#9Crystal malt and methods for forming crystal malt
#10Method for producing a polyphenolic composition from barley malt
#11Barley with low levels of hordeins
#12Method for Screening Malt for Brewing Red Beer
#13BARLEY FOR PRODUCTION OF FLAVOR-STABLE BEVERAGE
#14Use of cysteine endoprotease for reducing cloudiness in drinks
#15ENERGY SAVING BREWING METHOD
#16Methods and compositions for treating viral diseases
#17Barley with low levels of hordeins
#18MALT EXTRACT
#19BARLEY FOR PRODUCTION OF FLAVOR-STABLE BEVERAGE
#20Barley with low levels of hordeins
#21Energy saving brewing method
#22POST FERMENTING OPTIMIZER (PFO) FOR THE PREPARATION OF BEER
#23BETA-GLUCAN-DEFICIENT GENE IN BARLEY, SYNTHETIC GENE, AND USE OF SAME
#24Barley with reduced lipoxygenase activity and beverage prepared therefrom
#25Barley and malt-derived beverages with low DMS level
#26BARLEY FOR PRODUCTION OF FLAVOR-STABLE BEVERAGE
#27Barley with low levels of hordeins
#28METHOD FOR REDUCING ORAL CAVITY STIMULATING SUBSTANCE OF SPROUTED GRAIN
#29Barley for production of flavor-stable beverage
#30Method of quickly measuring factor causing early flocculation of yeast
#31Method of manufacturing plant finished product
#32Barley for production of flavor-stable beverage