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Charlie Bamforth

Food Science and Technology

Collaborators

Name and email Department Nature of collaboration
Nick Bokulich

nbokulich@gmail.com

http://microbialfoods.org/profile-nicholas-bokulich-microbiologist/
Postdoctoral Scholar, Northern Arizona University The microbiology of beer and brewing  

Bokulich NA and Bamforth, C.W. 2013. The microbiology of malting and brewing. Microbiol. Mol. Biol. Rev. 77:157-172.

Bokulich, NA, C. W. Bamforth and D. A. Mills. 2012. A review of molecular methods for microbial community profiling of beer and wine. J. Am. Soc. Brew. Chem. 70:150-162.

Bokulich, NA, C. Bamforth, and D.A. Mills. 2012. Brewhouse-resident microbiota responsible for fermentation of American coolship ale. PLoS One. 7(4): e35507.
Gail Bornhorst

gbornhorst@ucdavis.edu

http://foodscience.ucdavis.edu/people/faculty/bornhorst.html
Professor Departments of Department of Biological and Agricultural Engineering and Food Science and Technology, UC Davis The impact of a model digestive system on β-glucan derived oligosaccharides

Kanyer et al (in preparation)
Kyria Boundy-Mills

klbmills@ucdavis.edu

http://phaffcollection.ucdavis.edu/
Curator, Phaff Yeast Culture Collection, UC Davis Yeast diversification

Alternative anti-foaming agents
Jim Brown

jimbrown@ucdavis.edu

https://extension.ucdavis.edu/areas-study/brewing
UC Davis Extension Director of Agriculture Brewery fermentations and microbiology

Extension classes
Ignazio Cabras

ignazio.cabras@york.ac.uk

https://www.northumbria.ac.uk/about-us/our-staff/c/ignazio-cabras/
Chair in Entrepreneurship and Regional Economic Development, Newcastle Business School, Northumbria University (UK) Beeronomics  

Cabras I. and Bamforth C. (2016): ‘From reviving tradition to fostering innovation and changing marketing: The evolution of micro-brewing in UK and US 1980-2012‘. Business History, 58(5): 625-646

Bamforth C. and Cabras I. (2016): ‘Interesting Times: Changes for Brewing'; in Cabras I., Higgins D. and Preece D. (Eds): Beer, Brewing and Pubs: a Global Perspective. New York: Palgrave Macmillan.  ISBN: 978-1-137-466181
Isabel Alicia del Blanco

iadelblanco@ucdavis.edu
Project Scientist in the Department of Plant Sciences – Dubcovsky Lab, UC Davis Cereal breeding
Jorge Dubcovsky

jdubcovsky@ucdavis.edu

http://dubcovskylab.ucdavis.edu/
Professor, Department of Plant Sciences, UC Davis The development of malting barley varieties for California  

http://dubcovskylab.ucdavis.edu/sites/default/files/upload_files/Tahoe.pdf
Sue Ebeler

seebeler@ucdavis.edu

http://wineserver.ucdavis.edu/people/faculty.html?id=7
Professor, Department of Viticulture and Enology and Associate Dean, Undergraduate Academic Programs, College of Agricultural and Environmental Sciences, UC Davis The assay of flavor-active substances in beer  

Miracle, R.E. Ebeler, S.E. and Bamforth, C.W. (2005). The measurement of sulfur-containing aroma compounds in samples from production-scale brewery operations. J Am Soc Brew Chem, 63, 129-134
Hildegarde Heymann

hheymann@ucdavis.edu

http://wineserver.ucdavis.edu/people/faculty.html?id=9
Distinguished Professor. Department of Viticulture and Enology, UC Davis Sensory aspects of brewing  

Wright, C.A., Bruhn, C.M., Heymann, H. and Bamforth, C.W. (2008) Beer Consumers’ Perceptions of the Health Aspects of Alcoholic Beverages. J Food Sci, 73, H12-H17  

Wright, C.A., Bruhn, C.M., Heymann, H. and Bamforth, C.W. (2008) Beer and Wine Consumers’ Perceptions of the Nutritional Value of Alcoholic and Non-alcoholic Beverages. J Food Sci, 73, H8-H11  

Heymann H, Goldberg, JR, Wallin CE and Bamforth CW (2010) A “beer” made from a bland alcohol base. J Am Soc Brew Chem, 68, 75-76  

Donaldson, B.A., Bamforth, C.W. & Heymann, H. (2012) Sensory Descriptive Analysis and Free-Choice Profiling of Thirteen Hop Varieties as Whole Cones and After Dry Hopping of Beer. J Am Soc Brew Chem, 70, 176-181
Makoto Kanauchi

kanauchi@myu.ac.jp

https://www.researchgate.net/profile/Makoto_Kanauchi/publications
Associate Professor, Department of Food Management, Miyagi University, Japan (A)    Cell walls of barley  
Kanauchi, M. & Bamforth, C.W. (2001a) Growth of Trichoderma viride on crude cell wall preparations from barley. J. Agric. Food Chem., 49, 883-887  

Kanauchi, M. & Bamforth, C.W. (2001b) The release of -glucan from the cell walls of the starchy endosperm of barley, Cereal Chem., 78, 121-124  
Bamforth, C.W. & Kanauchi, M. (2001) A simple model for the cell wall of the starchy endosperm in barley, J. Inst. Brew., 107, 235-240  

Kanauchi, M. & Bamforth, C.W. (2002) Enzymic digestion of walls purified from the starchy endosperm of barley, J. Inst. Brew. 108, 73-77  

Kanauchi, M. & Bamforth, C.W. (2003) Use of Xylose dehydrogenase from Trichoderma viride in an enzymic method for the measurement of pentosan in barley, J Inst Brew, 109, 203- 207  

Kanauchi, M. and Bamforth, C.W. (2008) The relevance of different enzymes for the hydrolysis of β-glucans in malting and mashing. J. Inst. Brew, 114, 224–229.    

Kanauchi, M., Ishikura, W. and Bamforth, C.W. (2011) β-Glucans and pentosans and their degradation products in commercial beers. J Inst Brew, 117, 120-124  

Kanauchi, M. & Bamforth, C.W. (2012) β-Glucoside hydrolyzing enzymes from ale and lager strains of brewing yeast.  J Am Soc Brew Chem, 70, 303-307  

Kanauchi, M., Chijimi, A., Ohnishi-Kameyama, M. & Bamforth, C.W. (2013) An investigation of two xylan-degrading enzymes and a novel xylanase inhibitor in malted barley. J. Inst. Brew., 119, 32-40  

(B)    Beer foam   Bamforth, C.W. & Kanauchi, M (2003) Interactions between polypeptides derived from barley and other beer components in model foam systems. Journal of the Science of Food and Agriculture, 83, 1045- 1050  

(C ) Other malt enzymes  
Kanauchi, M., Milet, J. & Bamforth, C.W. (2009) Oxalate and Oxalate Oxidase in Malt. J Inst Brew, 115, 232-237  

Kanauchi, M. and Bamforth, C.W. (2013) Ascorbate peroxidase in malted barley. J Am Soc Brew Chem, 71, 97-102.  

Kanauchi, M., Simon, K.J. and Bamforth, C.W. (2014) Ascorbic acid oxidase in barley and malt and its possible role during mashing. J Am Soc Brew Chem, 72, 30-35  

(D)   Flavor compounds in yeast  
Bamforth, C.W. & Kanauchi, M. (2003) Use of novel assays to indicate that O-esters and S-esters are produced by the same enzyme in brewing yeast. FEMS Microbiology Letters, 228, 111-113  

Bamforth, C.W. & Kanauchi, M. (2004) Enzymology of Vicinal Diketone Reduction in Brewer's Yeast, J Inst Brew, 110, 83-93
Maria Marco

mmarco@ucdavis.edu

http://www.marcolab.net/
Associate Professor Food Science and Technology, Department of Food Science and Technology, UC Davis Growth of lactic acid bacteria on oligosaccharides derived from β-glucans.  
Kanyer et al, in preparation
David Mills

damills@ucdavis.edu

http://mills.ucdavis.edu/david-mills
Professor and Peter J. Shields Endowed Chair. Department of Food Science & Technology, UC Davis The microbiology of brewing  

Bokulich, NA, C. W. Bamforth and D. A. Mills. 2012. A review of molecular methods for microbial community profiling of beer and wine. J. Am. Soc. Brew. Chem. 70:150-162.  

Bokulich, NA, C. Bamforth, and D.A. Mills. 2012. Brewhouse-resident microbiota responsible for fermentation of American coolship ale. PLoS One. 7(4): e35507.
Alyson Mitchell

aemitchell@ucdavis.edu

http://mitchell.ucdavis.edu
Professor, Department of Food Science and Technology, UC Davis Polyphenols  

Mitchell, A.E., Hong, Y.-J., May, J.C.,  Wright, C.A. and Bamforth, C.W.. (2005) A comparison of Polyvinylpolypyrrolidone (PVPP), Silica Xerogel and a Polyvinylpyrrolidone (PVP)-silica co-product for their ability to remove polyphenols from beer. J. Inst. Brew. 111, 20-25
Bill Ristenpart

wdristenpart@ucdavis.edu

https://faculty.engineering.ucdavis.edu/ristenpart/
Professor, Department of Chemical Engineering, UC Davis Engineering aspects of brewing  

Ristenpart and Bamforth, in preparation
Chris Simmons

cwsimmons@ucdavis.edu

http://simmons.ucdavis.edu/
Assistant Professor, Department of Food Science & Technology, UC Davis Environmental aspects of brewing
Carolyn Slupsky

cslupsky@ucdavis.edu

http://slupskylab.faculty.ucdavis.edu/
Professor Department of Nutrition and Department of Food Science & Technology, UC Davis

Kinsella Endowed Chair in Food, Nutrition, and Health
Application of metabolomics in brewing  

Spevacek, A.R., Benson, K.H., Bamforth, C.W. & Slupsky, C.M. (2016) Beer Metabolomics: Molecular Details of the Brewing Process and the Differential Effects of Late and Dry Hopping on Yeast Purine Metabolism. J. Inst. Brew., 122, 21-28
Ned Spang

esspang@ucdavis.edu

http://foodscience.ucdavis.edu/people/faculty/spang.html
Assistant Professor, Department of Food Science and Technology and Associate Director, Center for Water-Energy Efficiency, UC Davis Environmental aspects of brewing