- "Phenotypic Variation for Diastric Power, beta-Amylase Activity, and beta-Amylase Thermostability vs. Allelic Variation at the Bmy1 locus in a Sample of North American Barley Germplasm"
Filichkin TP, Vinje MA, Budde AD, Corey AE, Duke SH, et al., Crop Science 50(3): 826-834 May-Jun 2010. This research shows the importance of having complete allele sequences and knowledge of functional polymorphisms in target genes before using marker-assisted selection.
- "Utilization of Different Bmy1 Intron III Alleles for Predicting beta-Amylase Activity and Thermostability in Wild and Cultivated Barley"
Vinje MA, Duke SH, Henson CA, Plant Molecular Biology Reporter 28(3): 491-501 Sept 2010. Significantly different activities were found in genotypes with any of these three alleles when calculated on a FW basis yet only in those with the Bmy1.c allele when calculated on a protein basis.
- "A comparison of barley malt osmolyte concentrations and standard malt quality measurements as indicators of barley malt amylolytic enzyme activities"
Duke SH, Henson CA, Journal of the American Society of Brewing Chemists 67 (4): 206-216 2009. This study was conducted to test the hypothesis that barley malt osmolyle concentration (OC) would correlate better with malt alpha-amylase, beta-amylase, and limit dextrinase activities than do the standard malt quality measurements (malt extract, diastatic power [DP], alpha-amylase activity as measured by the ASBC method, soluble/total protein [S/F], and beta-glucan concentration).
- "A Comparison of Barley Malt Amylolytic Enzyme Activities as Indicators of Malt Sugar Concentrations"
Duke SH, Henson CA, Journal of the American Society of Brewing Chemists 67 (2): 99-111 2009. This study was conducted to test the hypothesis that barley malt alpha-amylase activity correlates better with malt sugar concentrations than the activities of beta-amylase or limit dextrinase. Keywords: Alpha-Amylase; Beta-Amylase; Diastatic Power; Limit Dextrinase; Germinating Cereal-Grains; Fructan Exohydrolase; Starch.
- "A comparison of barley malt quality measurements and malt sugar concentrations"
Duke SH, Henson CA, Journal of the American Society of Brewing Chemists 66 (3): 151-161 2008. This study was conducted to test two hypotheses: 1) that malt osmolyte concentration (OC) values would be better correlated with malt sugar concentrations than malt extract (ME) values and 2) that malt a-amylase activity (alpha-AA) would be better correlated with malt sugar concentrations than diastatic power (DP). Overall, malt OC correlated better with malt sugar concentrations than ME, DIP, or alpha-AA, indicating that OC best predicts starch hydrolysis during malting and a subsequent short mashing period.
- "A comparison of standard and nonstandard measures of malt quality"
Henson CA, Duke SH, Journal of the American Society of Brewing Chemists 66 (1): 11-19 2008. The malt quality traits that distinguished the two lowest performing of the six elite malting barleys from the other malts were alpha-glucosidase, limit dextrinase, and alpha-amylase activities, which were lower in these two malts, plus the thermostabilities of alpha-amylase, beta-amylase, and limit dextrinase and wort osmolyte concentrations, which were higher in these two malts.