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Initial proteome analysis of mature barley seeds and malt
Ole Østergaard
, Sabrina Melchior, Peter Roepstorff, Birte Svensson
91
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Keyphrases
Barley Seeds
100%
Proteomic Analysis
100%
Barley Malt
100%
Two-dimensional Gel
66%
α-amylase
66%
Seed Extract
66%
Barley Cultivars
66%
Malt Extract
66%
Malt Quality
66%
Spot Pattern
66%
Malting Barley
33%
Industrial Processes
33%
Brewing
33%
Cultivar Traits
33%
α-amylase Inhibitor
33%
Mass Spectrometry
33%
Specificity Protein 1
33%
Isoelectric Point
33%
Storage Conditions
33%
Protein Post-translational Modification
33%
Cultivar Differences
33%
Hordeum Vulgare
33%
Isozymes
33%
Bioinformatics
33%
Mature Seeds
33%
Barley
33%
Two-dimensional Gel Electrophoresis
33%
Growth Conditions
33%
Agricultural and Biological Sciences
Cultivar
100%
Seeds
100%
Malt
100%
Proteome
100%
Alpha-Amylase
33%
Seed Extracts
33%
Malt Extract
33%
Protein
16%
Isoelectric Point
16%
Storage Conditions
16%
Posttranslational Modification
16%
Bioinformatics
16%
Isozyme
16%
Mass Spectrometry
16%
Brewing
16%
Malting Barley
16%
Two Dimensional Polyacrylamide Gel Electrophoresis
16%
Hordeum vulgare
16%
Food Science
Proteomics
100%
Koji
66%
Two-Dimensional Gel Electrophoresis
33%
Trypsin Inhibitor
33%
Malting
33%
Barley
33%