Barley grain proteomics

Robert D. Willows; Paul Worden; Mehdi Mirzaei

doi:10.1016/B978-0-12-804007-2.00005-9

Barley grain proteomics

Robert D. Willows, Paul Worden, Mehdi Mirzaei

Faculty of Science and Engineering

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

8 Citations (Scopus)

Abstract

Barley grain has been used as a source of food and malt production to make fermented beverages like beer and whisky for thousands of years. In this review we will discuss/focus on the proteome of barley, malt and beer and how the detailed knowledge of the complexity of the barley proteome has advanced over the last 20-30 years.

Original language	English
Title of host publication	Proteomics in food science
Subtitle of host publication	from farm to fork
Editors	Michelle L. Cosgrove
Place of Publication	London; San Diego; Cambridge; Oxford
Publisher	Academic Press
Chapter	5
Pages	75-88
Number of pages	14
ISBN (Electronic)	9780128040577
ISBN (Print)	9780128040072
DOIs	https://doi.org/10.1016/B978-0-12-804007-2.00005-9
Publication status	Published - 2017

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10.1016/B978-0-12-804007-2.00005-9

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title = "Barley grain proteomics",

abstract = "Barley grain has been used as a source of food and malt production to make fermented beverages like beer and whisky for thousands of years. In this review we will discuss/focus on the proteome of barley, malt and beer and how the detailed knowledge of the complexity of the barley proteome has advanced over the last 20-30 years.",

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AU - Mirzaei, Mehdi

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BT - Proteomics in food science

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CY - London; San Diego; Cambridge; Oxford

ER -

Barley grain proteomics

Abstract

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