MBAA TQ vol. 44, no. 1, 2007, pp. 8-14
Milling Energy of Malting Barley in Relationship to Endosperm Hardness: A Review
Jayantha Gamlath. School of Science & Engineering, University of Ballarat, Victoria 3353, Australia.
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MBAA TQ vol. 44, no. 1, 2007, pp. 15-18
Beer as Liquid Bread
Charles W. Bamforth. Department of Food Science and Technology, University of California, Davis, CA.
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MBAA TQ vol. 44, no. 1, 2007, pp. 19-22
Dehumidification in Brewing: Controlling Moisture with Liquid Desiccants
Brian M. Demers. Niagara Blower Company, Buffalo, NY.
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MBAA TQ vol. 44, no. 1, 2007, pp. 23-28
The Study of Haze Formation in Freshly Packaged and Stored Beers
Deborah K. Parker, Ph.D. Brewing Research International, Lyttel Hall, Nutfield, Surrey RH1 4HY, UK.
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MBAA TQ vol. 44, no. 1, 2007, pp. 29-31
The Dangers of the SASPL Test in Chillproofing Evaluation
Kenneth A. Berg, Larissa L. Ding, and Robert E. Patterson. PQ Corporation, 280 Cedar Grove Road, Conshohocken, PA 19428.
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MBAA TQ vol. 44, no. 1, 2007, pp. 32-39
Some Links Between Total Nitrogen, beta-Glucan, and Steeliness in Relation to Barley and Malt Quality
R. C. Agu. The Scotch Whisky Research Institute, Research Park, North Riccarton, Edinburgh, Scotland.
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MBAA TQ vol. 44, no. 1, 2007, pp. 40-46
PYF Malt: Practical Brewery Observations of Fermentability
Keith Armstrong and Dr. Dirk Bendiak. Molson Brewery, Toronto, ON, Canada.
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MBAA TQ vol. 44, no. 1, 2007, pp. 47-51
Guidelines for Authors of TQ Papers

MBAA TQ vol. 44, no. 2, 2007, pp. 84-92
Reduction of Malting Loss Using Lactobacilli
Beatus D. Schehl (1,3), M. Almudena Soriano (2), Elke K. Arendt (1), and Helge M. Ulmer (1). 1. Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland. 2. Department of Analytical Chemistry and Food Technology, University of Castilla-La Mancha, Ciudad Real, Spain. 3. Bio Transfer Unit, National University of Ireland, University College Cork, Cork, Ireland.
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MBAA TQ vol. 44, no. 2, 2007, pp. 93-97
Novel On-line Sensor for Measuring Dissolved CO(2) Using Attenuated Total Reflectance Technology
F. M. Cash (1), G. P. Broski (1), and P. J. Slier (2). 1. Thermo Fisher Scientific, Minneapolis, MN. 2. Thermo Fisher Scientific, Jacksonville, FL.
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MBAA TQ vol. 44, no. 2, 2007, pp. 98-103
Enzymic Modification of Millet Varieties (Sossat and Pennisetum maiwa) with Similar Nitrogen Contents During Malting
L. O. Eneje (1), F. J. C. Odibo (2), R. C. Agu (3), G. H. Palmer (4), and A. H. Ugwu (5). 1. Department of Applied Microbiology and Brewing, Enugu State University of Science and Technology, Enugu, Nigeria. 2. Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Nigeria. 3. The Scotch Whisky Research Institute, Research Park Avenue, Riccarton, Edinburgh, Scotland. 4. ICBD, Heriot-Watt University, Riccarton, Edinburgh, Scotland. 5. Department of Industrial Mathematics, Enugu State University of Science and Technology, Enugu, Nigeria.
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MBAA TQ vol. 44, no. 2, 2007, pp. 104-107
Oxygen-Enhanced Fermentation
Peter Takacs (1) and James J. Hackbarth (2). 1. Spoetzl Brewery, Inc., Shiner, TX. 2. Gambrinus Company, San Antonio, TX.
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MBAA TQ vol. 44, no. 2, 2007, pp. 108-115
Low-Carbohydrate Beer Production: Issues with Sticky Yeast Beds
Eric J. Samp (1), Larry Silberman (2), and Leah Dennison (1). 1. Coors Brewing Company, MS BC600, Golden, CO 80401. 2. Gusmer Enterprises, Inc., 81 M St., Fresno, CA 93721.
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MBAA TQ vol. 44, no. 2, 2007, pp. 116-120
Extract Development in Malting Sorghum
Dr. A. C. Ogbonna. Department of Food Science & Technology, University of Uyo, P.M.B. 1017, Uyo, Nigeria.
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MBAA TQ vol. 44, no. 2, 2007, pp. 121-126
Practical Experiences with Mash Filtration on Thin-Bed Filters from Brews Made with Several Kinds of Raw Materials
Robrecht Braekeleirs (1), Jeroen Vandenbussche (1), and Frédérique Harmegnies (2). 1. Meura s.a., 1 Rond-Point J.-B. Meura, 7600 Péruwelz, Belgium. 2. Meura Technologies, 1 Voie Minckelers, 1348 Louvain-la-Neuve, Belgium.
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Erratum for Vol. 44, Number 1, 2007

MBAA TQ vol. 44, no. 3, 2007, pp. 160-163
Realistic Haze Specifications for Beer
Dylan T. Clark and Charles W. Bamforth. Department of Food Science and Technology, University of California, Davis, CA 95616-8598.
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MBAA TQ vol. 44, no. 3, 2007, pp. 164-169
Adsorption of Beer Components During Membrane Microfiltration of Beer
Keith Thomas (1), Claire Gibson (1), Peter Riddell (2), and Andrew Kelly (2). 1. Brewlab, University of Sunderland, SR1 3SD, UK. 2. Parker domnick hunter limited, Co Durham, UK.
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MBAA TQ vol. 44, no. 3, 2007, pp. 170-175
Characteristics of Starch in Argentinean Malting Barley
Olivia V. López (1), María A. Lázzari (2), and María S. Rodríguez (1). 1. Department of Chemistry, Universidad Nacional del Sur, Avda Alem 1253, 8000 Bahía Blanca, Argentina. 2. LAHBIS, Department of Agronomy, Universidad Nacional del Sur, San Andrés 700, 8000 Bahía Blanca, Argentina.
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MBAA TQ vol. 44, no. 3, 2007, pp. 176-178
Possible Effects of Fouling on the Quality of the Resulting Wort
Dr.-Ing. M. Hertel, Dipl.-Ing. J. Tippmann, and Prof. Dr.-Ing. K. Sommer. TU München-Weihenstephan, Lehrstuhl für Maschinen- und Apparatekunde, Am Forum 2, 85350 Freising, Germany.
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MBAA TQ vol. 44, no. 3, 2007, pp. 179-182
Analytical Properties of Vitamin-Enriched Beer
Emese Jeney-Nagymate and P. Fodor. Corvinus University of Budapest, Faculty of Food Science, Department of Applied Chemistry, 1118 Budapest, Villányi út 29-41, Hungary.
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MBAA TQ vol. 44, no. 3, 2007, pp. 183-189
Insights on Producing and Copacking Special Products in a Brewery Environment
R. J. Klimovitz. Technical Director, Master Brewers Association of the Americas, 9094 165th St., Chippewa Falls, WI 54729.
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MBAA TQ vol. 44, no. 3, 2007, pp. 190-197
Permeation of Volatile Organic Compounds Through Plastic Bottles and Closures in the Beverage Industry
Martin Orzinski (1), Alexander Wuertz (2), Leif-A. Garbe (1,2), and Jan Schneider (3). 1. Research Institute for Engineering and Packaging in the Beverage Industry, VLB Berlin, Seestrasse 13, D-13353 Berlin, Germany. 2. Technical University of Berlin, Strasse des 17.Juni 135, D-10623 Berlin, Germany. 3. University of Applied Science Lippe and Höxter, Liebigstrasse 87, D-32657 Lemgo, Germany.
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MBAA TQ vol. 44, no. 4, 2007, pp. 252-255
Influence of Variety and Malting Period on alpha- and beta-Amylases in Different Nigerian Maize Cultivars
O. A. Awoyinka (1) and O. O. Adebawo (2). 1. Biochemistry Unit, Basic & Applied Sciences Department, Babcock University, Ilisan Remo, Nigeria. 2. Biochemistry Department, Olabisi Onabanjo University, Ago Iwoye, Nigeria.
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MBAA TQ vol. 44, no. 4, 2007, pp. 256-263
Influence of Mashing Conditions on Fermentation Characteristics of All-Malt Wort Used to Produce Beer or Whisky
Graham G. Stewart (1), Takeshi Yonesawa (2), and Stephan A. Martin (1). 1. The International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, United Kingdom. 2. Yamazaki Distillery, Suntory Ltd., Osaka, Japan.
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MBAA TQ vol. 44, no. 4, 2007, pp. 264-272
Beginnings of Microbiology and Biochemistry: The Contribution of Yeast Research
James A. Barnett. School of Biological Sciences, University of East Anglia, Norwich NR4 7TJ, UK.
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MBAA TQ vol. 44, no. 4, 2007, pp. 273-277
Use of Fluorogenic Proteinase Assays to Examine Protein Mobilization in Barley Varieties and Across Populations
Mark R. Schmitt and Allen D. Budde. USDA Agricultural Research Service, 502 Walnut St., Madison, WI 53726.
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MBAA TQ vol. 44, no. 4, 2007, pp. 278-280
Quality Control of Barrier-Enhanced Plastic Bottles
Roland Folz and Roland Pahl. Research Institute for Engineering and Packaging, Research and Teaching Institute for Brewing in Berlin (VLB), Seestr. 13, 13353 Berlin, Germany.
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MBAA TQ vol. 44, no. 4, 2007, pp. 281-285
Investigation of Process and Design Changes in Horizontal Tank Outlet Pipes During Main Fermentation
Kristina Boee (1) and Dr.-Ing. Christoph Tenge (2). 1. Tuchenhagen Brewing Systems GmbH, Am Industriepark 2-10, 21514 Büchen, Germany. 2. Technical University of Munich at Weihenstephan, Alte Akademie 3, 85354 Freising-Weihenstephan, Germany.
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MBAA TQ vol. 44, no. 4, 2007, pp. 286-295
Assessment of the Physiological Status of Yeast During High- and Low-Gravity Wort Fermentations Determined by Flow Cytometry
Paul H. Chlup, Tao Wang, Eung Gwan Lee, and Graham G. Stewart. The International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS, Scotland.
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MBAA TQ vol. 44, no. 4, 2007, pp. 322-323
Indexes to the Technical Quarterly Volume 44 (2007)
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