Fermentation profile of Saccharomyces cerevisiae and Candida tropicalis as starter cultures on barley malt medium
Wazé Aimée Mireille Alloue-Boraud, Kouadio Florent N’Guessan, N’Dédé Théodore Djeni, Serge Hiligsmann, Koffi Marcellin Djè, Franck Delvigne
J Food Sci Technol. 2015 Aug; 52(8): 5236–5242. Published online 2014 Aug 31. doi: 10.1007/s13197-014-1526-0
Investigation of Barley, Malt and Beer for Vitamins B and C
Arthur Harden, Sylvester Solomon Zilva
Biochem J. 1924; 18(5): 1129–1132. doi: 10.1042/bj0181129

The Microbiology of Malting and Brewing
Nicholas A. Bokulich, Charles W. Bamforth
Microbiol Mol Biol Rev. 2013 Jun; 77(2): 157–172. doi: 10.1128/MMBR.00060-12

Analysis of β-glucan molar mass from barley malt and brewer's spent grain with asymmetric flow field-flow fractionation (AF4) and their association to proteins.
Zielke C, Teixeira C, Ding H, Cui S, Nyman M, Nilsson L.
Carbohydr Polym. 2017 Feb 10;157:541-549. doi: 10.1016/j.carbpol.2016.10.045.

Barley malt increases hindgut and portal butyric acid, modulates gene expression of gut tight junction proteins and Toll-like receptors in rats fed high-fat diets, but high advanced glycation end-products partially attenuate the effects.
Zhong Y, Teixeira C, Marungruang N, Sae-Lim W, Tareke E, Andersson R, Fåk F, Nyman M.
Food Funct. 2015 Sep;6(9):3165-76. doi: 10.1039/c5fo00150a.

Genetic Diversity of Individual Phenolic Acids in Barley and Their Correlation with Barley Malt Quality.
Cai S, Han Z, Huang Y, Chen ZH, Zhang G, Dai F.
J Agric Food Chem. 2015 Aug 12;63(31):7051-7. doi: 10.1021/acs.jafc.5b02960.

Further insights into the role of melanoidins on the antioxidant potential of barley malt.
Carvalho DO, Correia E, Lopes L, Guido LF.
Food Chem. 2014 Oct 1;160:127-33. doi: 10.1016/j.foodchem.2014.03.074.

Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material.
Steiner E, Auer A, Becker T, Gastl M.
J Sci Food Agric. 2012 Mar 15;92(4):803-13. doi: 10.1002/jsfa.4651.