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Items where Author is "Yousif, AM"
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Yousif, AM 
ORCID: 0000-0002-1751-7888 and Evans, DE ORCID: 0000-0001-8765-9227 2020
, 'Changes in malt quality during production in two commercial malt houses'
, Journal of the Institute of Brewing
, pp. 1-20
, doi: https://doi.org/10.1002/jib.609.
ORCID: 0000-0002-1751-7888 and Evans, DE ORCID: 0000-0001-8765-9227 2020
, 'Changes in malt quality during production in two commercial malt houses'
, Journal of the Institute of Brewing
, pp. 1-20
, doi: https://doi.org/10.1002/jib.609.
Yousif, AM and Evans, DE ORCID: 0000-0001-8765-9227 2018
, 'The impact of barley nitrogen fertilization rate on barley brewing using a commercial enzyme (Ondea Pro)'
, Journal of the Institute of Brewing, vol. 124, no. 2
, pp. 132-142
, doi: https://doi.org/10.1002/jib.478.
ORCID: 0000-0001-8765-9227 2018
, 'The impact of barley nitrogen fertilization rate on barley brewing using a commercial enzyme (Ondea Pro)'
, Journal of the Institute of Brewing, vol. 124, no. 2
, pp. 132-142
, doi: https://doi.org/10.1002/jib.478.
Yousif, AM ORCID: 0000-0002-1751-7888 and Evans, E ORCID: 0000-0001-8765-9227 2018
, 'The impact of barley nitrogen fertilization rate on barley brewing using a commercial enzyme (Ondea Pro)'
, Journal of the Institute of Brewing, vol. 124, no. 2
, pp. 132-142
, doi: https://doi.org/10.1002/jib.478.
ORCID: 0000-0002-1751-7888 and Evans, E ORCID: 0000-0001-8765-9227 2018
, 'The impact of barley nitrogen fertilization rate on barley brewing using a commercial enzyme (Ondea Pro)'
, Journal of the Institute of Brewing, vol. 124, no. 2
, pp. 132-142
, doi: https://doi.org/10.1002/jib.478.
Yousif, AM ORCID: 0000-0002-1751-7888, Snowball, R, D'Antuono, MF, Dhammu, Harmohinder S and Sharma, Darshan L 2020
, 'Water droplet surface tension method - An innovation in quantifying saponin content in quinoa seed'
, Food Chemistry
, pp. 1-6
, doi: https://doi.org/10.1016/j.foodchem.2020.128483.
ORCID: 0000-0002-1751-7888, Snowball, R, D'Antuono, MF, Dhammu, Harmohinder S and Sharma, Darshan L 2020
, 'Water droplet surface tension method - An innovation in quantifying saponin content in quinoa seed'
, Food Chemistry
, pp. 1-6
, doi: https://doi.org/10.1016/j.foodchem.2020.128483.
Yousif, AM ORCID: 0000-0002-1751-7888, Snowball, R, D'Antuono, MF, Dhammu, Harmohinder S and Sharma, Darshan L 2020
, 'Water droplet surface tension method - An innovation in quantifying saponin content in quinoa seed'
, Food Chemistry, vol. 343
, pp. 1-6
, doi: https://doi.org/10.1016/j.foodchem.2020.128483.
ORCID: 0000-0002-1751-7888, Snowball, R, D'Antuono, MF, Dhammu, Harmohinder S and Sharma, Darshan L 2020
, 'Water droplet surface tension method - An innovation in quantifying saponin content in quinoa seed'
, Food Chemistry, vol. 343
, pp. 1-6
, doi: https://doi.org/10.1016/j.foodchem.2020.128483.