Concepedia

C. D. Booer

CD

6

Publications

213

Citations

6

H-Index

1978

Active since

Affiliations

Campden BRI (United Kingdom)(Current)

University of Reading

C. D. Booer is an author at Campden BRI (United Kingdom) specializing in food chemistry, food fermentation, and health sciences.

Top concepts

Publications per year

1978–2011

6

Publications

6

Behaviour of Malted Cereals and Pseudo-Cereals for Gluten-Free Beer Production

B. Meo, Gary J. Freeman, Ombretta Marconi et al. · Journal of the Institute of Brewing · 2011 · 90 citations · Full text

, , +11

Effect of Modification of the Kilning Regimen on Levels of Free Ferulic Acid and Antioxidant Activity in Malt

Elizabeth L. Inns, Lesley A. Buggey, C. D. Booer et al. · Journal of Agricultural and Food Chemistry · 2011 · 41 citations

, , +13

Effect of Heat Treatment on the Antioxidant Activity, Color, and Free Phenolic Acid Profile of Malt

Elizabeth L. Inns, Lesley A. Buggey, C. D. Booer et al. · Journal of Agricultural and Food Chemistry · 2007 · 33 citations

SYNTHESIS OF DIMETHYL SULPHIDE DURING FERMENTATION BY A ROUTE NOT INVOLVING THE HEAT-LABILE DMS PRECURSOR OF MALT

C. D. Booer, R. J. H. Wilson · Journal of the Institute of Brewing · 1979 · 20 citations · Full text

, , +12

CONTROL OF THE DIMETHYL SULPHIDE CONTENT OF BEER BY REGULATION OF THE COPPER BOIL

R. J. H. Wilson, C. D. Booer · Journal of the Institute of Brewing · 1979 · 15 citations · Full text

, , +10

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