D. Evan Evans

Assessing the Impact of the Level of Diastatic Power Enzymes and Their Thermostability on the Hydrolysis of Starch during Wort Production to Predict Malt Fermentability

D. Evan Evans, Helen M. Collins, J. Eglinton et al. · Journal of the American Society of Brewing Chemists · 2005 · 131 citations · Full text

Diastatic Power Enzymes, Engineering, Food Analysis +23

Don't Be Fobbed Off: The Substance of Beer Foam—A Review

D. Evan Evans, Marian C. Sheehan · Journal of the American Society of Brewing Chemists · 2002 · 130 citations

Food Chemistry, Biomanufacturing, Health Sciences +6

The Impact of Malt Derived Proteins on Beer Foam Quality. Part I. The Effect of Germination and Kilning on the Level of Protein Z4, Protein Z7 and LTP1

D. Evan Evans, J. Hejgaard · Journal of the Institute of Brewing · 1999 · 112 citations · Full text

Engineering, Food Analysis, Protein Z7 +22

Comparative Enzyme Kinetics of Two Allelic Forms of Barley (Hordeum vulgare L.) Beta -amylase

Yushu Ma, Doug Stewart, J. Eglinton et al. · Journal of Cereal Science · 2000 · 37 citations

Biosynthesis, Engineering, Biochemistry +10

Development of an automatable method for the measurement of endo-1,4-β-xylanase activity in barley malt and initial investigation into the relationship between endo-1,4-β-xylanase activity and wort viscosity

David Mangan, Claudio Cornaggia, Agnija Liadova et al. · Journal of Cereal Science · 2018 · 14 citations

Food Chemistry, Automatable Method, Barley Malt +8