Web Access Research Portal

Researcher: Evans, DE (Dr Evan Evans)

Fields of Research

Crop and pasture biochemistry and physiology
Crop and pasture improvement (incl. selection and breeding)
Microbial ecology
Plant physiology
Crop and pasture post harvest technologies (incl. transportation and storage)
Crop and pasture protection (incl. pests, diseases and weeds)
Analytical biochemistry
Microbiology
Post harvest horticultural technologies (incl. transportation and storage)
Plant biology
Fish pests and diseases
Microbial genetics

Research Objectives

Barley
Alcoholic beverages
Other plant production and plant primary products
Plant product traceability and quality assurance (excl. forest products)
Expanding knowledge in the biological sciences
Hops
Wheat
Aquaculture tuna

Career Best Publications

Application of immunological methods to differentiate between foam-positive and haze active proteins originating from malt; Journal of the American Society of Brewing Chemists
Assessing the Impact of the Level of Diastatic Power Enzymes and Their Thermostability on the Hydrolysis of Starch During Wort Production to Predict Malt Fermentability; Journal American Society of Brewing Chemists
Impact of Different Wort Boiling Temperatures on the Beer Foam Stabilizing Properties of Lipid Transfer Protein 1; Journal of Agricultural and Food Chemistry
The impact of the thermostability of α-amylase, β-amylase and limit dextrinase on potential wort fermentability; Journal of the American Society of Brewing Chemists
The Interaction Between Malt Protein Quality and Brewing Conditions and Their Impact on Beer Colloidal Stability; Master Brewers Association of the Americas. Technical Quarterly

Research Publications

'Cloudy, but fine' .. or just plain stale?
'Cloudy, but fine' ... or just plain stale?
In vitro and in vivo efficacy of anthelmintic compounds against blood fluke (Cardicola forsteri); Aquaculture
A comprehensive revaluation of small-scale congress mash protocol parameters for determining extract and fermentability; Journal of the American Society of Brewing Chemists
A More Cost- and Labour-Efficient Assay for the Combined Measurement of the Diastatic Power Enzymes β-Amylase, α-Amylase, and Limit Dextrinase¹; American Society of Brewing Chemists. Journal
A single amino acid substitution that determines the IEF band pattern of barley ß-amylase; Journal of Cereal Science
A Superior Prediction of Malt Attenuation; The European Brewery Convention Congress
Amino acid substitutions of the limit dextrinase gene in barley are associated with the enzyme thermostability; Molecular Breeding
An experimental study of the effects of hydrocarbons on Antarctic benthic microbial communities; 10th Australian Barley Technical Symposium
Application of immunological methods to differentiate between foam-positive and haze active proteins originating from malt; Journal of the American Society of Brewing Chemists
Assessing barley malt associated microbial diversity using next generation sequencing; 32nd Institute of Brewing and Distilling Asia Pacific Convention
Assessing barley malt associated microbial diversity using next generation sequencing; 2011 Australian Society for Microbiology Annual Meeting
Assessing the Impact of the Level of Diastatic Power Enzymes and Their Thermostability on the Hydrolysis of Starch During Wort Production to Predict Malt Fermentability; Journal American Society of Brewing Chemists
Assessment of barley malt fungal communities using pyrosequencing and their industrial implications; 2012 Australian Society for Microbiology Annual Meeting
Assuring microbial safety and quality of Australian malt and barley; 12th Australian Barley Technical Symposium
Assuring microbial safety and quality of Australian malt and barley; 29th Institute of Brewing and Distilling Asia Pacific Convention
Assuring the Microbial Safety and Quality of Australian Malt and Barley; 12th Australian Barley Technical Symposium
Assuring the Microbial Safety and Quality of Australian Malt and Barley (Mandeep Kaur)
Barley Malt Modification, Its Control by Understanding the Biochemistry and Genetics of Proteases and Thioredoxin
Beer foam: achieving a suitable head; Handbook of Alcoholic Beverages: Beer, A Quality Perspective
Beer foam: not just froth and bubble; 26th Convention, The Institute of Brewing, Asia Pacific Section
Better prediction of the beer filtration efficiency of malt; 26th Convention, The Institute of Brewing, Asia Pacific Section
Breakfast Beers
Brewing: Science and Practice - DE Briggs, CA Boulton, PA Brookes and R Stevens, Woodhead Publishing, Cambridge UK / CRC Press, Boca Raton, Florida, USA, 2004 881pp ISBN0-8493-2547-1
Changes in malt quality during production in two commercial malt houses; Journal of the Institute of Brewing
Characterization of microbial diversity in barley and malt using terminal restriction fragment length polymorphism (T-RFLP); 13th Australian Barley Technical Symposium
Comparison of diastatic power enzyme release and persistence during modified institute of brewing 65°C and congress programmed mashes; Journal of the American Society of Brewing Chemists
Comparison of Foam Quality and the Influence of Hop á-Acids and Proteins Using Five Foam Analysis Methods; Journal American Society of Brewing Chemists
Comparison of the impact on the performance of small-scale mashing with different proportions of unmalted barley, Ondea Pro®, malt and rice; Journal of the Institute of Brewing
Comparison of the Rudin and NIBEM methods for measuring foam stability with a manual pour method to identify beer characteristics that deliver consumers stable beer foam; American Society of Brewing Chemists. Journal
Comparitive enzyme kinetics of two allelic forms of barley (Hordeum vulgare L.) β-amylase; Journal of Cereal Science
Control of microbes on barley grains using peroxyacetic acid and electrolysed water as antimicrobial agents; Food Microbiology
Development and assessment of a small-scale wort filtration test for the prediction of beer filtration efficiency; Journal of the Institute of Brewing
Development and validation of a rapid wort and beer filterability test; European Brewing Convention Congress
Development of an automatable method for the measurement of endo-1,4-β-xylanase activity in barley malt and initial investigation into the relationship between endo-1,4-β-xylanase activity and wort viscosity; Journal of Cereal Science
Does the presence of lipid transfer protein 1 (LTP1) in whole malt extracts influence yeast fermentation performance? ; The Institute of Brewing, Asia Pacific Section
Don't be fobbed off, the substance of beer foam, a review (invited); Journal American Society of Brewing Chemists
Further development of the SWIFT filterability test; 10th Australian Barley Technical Symposium
Grass to glass nets fellowship
Hobart's Beer Doctor polishes our top brews
How the method of beer dispense influences the served CO2 content and the sensory profile of beer; American Society of Brewing Chemists. Journal
Impact of Different Wort Boiling Temperatures on the Beer Foam Stabilizing Properties of Lipid Transfer Protein 1; Journal of Agricultural and Food Chemistry
Impact of mashing conditions on extract, its fermentability, and the levels of wort free amino nitrogen (FAN), β-glucan, and lipids; American Society of Brewing Chemists. Journal
Improved Prediction of Malt Fermentability by Measurement of the Diastatic Power Enzymes, β-Amylase, α-Amylase, and Limit Dextrinase: II. Impact of Barley Genetics, Growing Environment and Gibberellin on Levels of α-Amylase and Limit Dextinase in Malt; Journal American Society of Brewing Chemists
Improved Prediction of Malt Fermentability by Measurement of the Diastatic Power Enzymes, β-Amylase, α-Amylase, and Limit Dextrinase: I. Survery of the Levels of Diastatic Power Enzymes in Commercial Malts; American Society of Brewing Chemists. Journal
Improving beer haze stability by investigating the interaction between malt protein quality and brewing conditions; 30th European Brewing Convention Congress 2005
Improving the cost efficiency of quality assurance screening for microbial safety and quality of malting barley; Annual Meeting of the 2007 American Society of Brewing Chemists
Improving the Cost Efficiency of Quality Assurance Screening for Mycotoxins in Malting Barley; American Society of Brewing Chemists. Journal
Improving the predictability and consistency of malt fermentability performance; Institute of Brewing and Distilling, Asia Pacific Section Conference
Improving thermostability and substrate binding affinity of barley α-amylase by protein engineering; 8th International Barley Genetics Symposium
Investigation of premature yeast flocculation (PYF) using TRFLP and clone libraries to develop a practical and reliable screening solution for PYF malt; The American Society of Brewing Chemists Convention
Investigation of the impact of malt haze active proteins to improve brewing efficiency and beer quality
Investigation of the Impact of Proline Specific Endoproteinase on Malt Haze-Active and Foam-Active Proteins; Australian Barley Technical Symposium
Keeping 'Sleepy' Yeast Awake Until 'Bedtime'
Lautering: malt factors and their use in barley breeding; 10th Australian Barley Technical Symposium
Making Better Quality Beer and More Of It !
Malt at fault for sleepy yeast; Foods Australia
Malt screening for premature yeast flocculation (PYF) based on qPCR detection of the microbial genera associated with or causal of PYF; 77th American Society of Brewing Chemists Convention
Market Optimization and Targeting of the Fermentability of Australian Malting Barleys
Microbial community structure changes during the malting of Australian barley; 73rd American Society of Brewing Chemists Convention
Microbial T-RFLP screening as a solution for premature yeast flocculation (PYF) assurance for malt; 32nd European Brewery Convention
Microbial TRFLP screening as a solution for premature yeast flocculation (PYF) assurance for malt; 14th Australian Barley Technical Symposium
Modification of an IEC Mash Bath to Optimize the Recovery of Brewers Extract; 10th Australian Barley Technical Symposium
More than just froth and bubble! A look at the top of a pint
Mutations of barley ß-amylase that improve substrate -binding affinity and thermostability; Molecular Genetics and Genomics: An International Journal
Not Just Froth & Bubble
Potential to modify wort fermentability by the thermostability of the α-amylase, β-amylase and limit dextrinase diastatic power enzymes; A Joint Meeting for the 11th Australian Barley Technical Symposium and the 53rd Australian Cereal Chemistry Conference
Predicting Fermentability from DP Enzyme Levels; 13th Australian Barley Technical Symposium
Premature yeast flocculation (PYF) investigated by molecular microbiology – a search for the solution; 31st Institute of Brewing and Distilling Asia Pacific Convention
Refining the prediction of potential malt fermentability by including an assessment of limit dextrinase thermostability and additional measures of malt modification, using two different methods for multivariate model development; Journal of the Institute of Brewing
Relationship between matrix foaming potential beer, composition, and foam stability; American Society of Brewing Chemists. Journal
Removal of the four C-terminal glycine rich repeats enhances the thermostability of barley β-amylase; Biochemistry
Studies on beer foam proteins in a commercial brewing process; The Institute of Brewing, Asia Pacific Section
Tapping into barley malt associated microbial diversity using next generation sequencing; 15th Australian Barley Technical Symposium
The barley and malt factors underlying lautering performance: identification and use in barley breeding programs; The Institute of Brewing, Asia Pacific Section
The barley and malt factors underlying lautering performance: identification and use in barley breeding programs; European Brewing Convention Congress
The effects of hop-α-acids and proline-specific endoprotease (PSEP) treatments on the foam quality of beer; Journal of the Institute of Brewing
The effects of Proline-Specific Endoprotease (PEP) treatments on foam quality in beer made from various malt varieties; World Brewing Congress
The genetic basis of improved beer haze stability; International Barley Genetics Symposium
The identification of a barely haze active protein that influence beer haze stability: The genetic basis of a barley malt haze active protein; Journal of Cereal Science
The identification of a barley haze active protein that influences beer haze stability: Cloning and characterisation of the barley SE protein as a barley trypsin inhibitor of the chloroform/methanol type; Journal of Cereal Science
The impact of barley nitrogen fertilization rate on barley brewing using a commercial enzyme (Ondea Pro); Journal of the Institute of Brewing
The impact of malt blending on lautering efficiency, extract yield, and wort fermentability; American Society of Brewing Chemists. Journal
The impact of the thermostability of α-amylase, β-amylase and limit dextrinase on potential wort fermentability; Journal of the American Society of Brewing Chemists
The influence of malt quality on malt brewing and barley quality on barley brewing with Ondea Pro, compared by small-scale analysis; Journal of the American Society of Brewing Chemists
The influence of protein composition on beer haze and foam stability; 10th Australian Barley Technical Symposium
The influence of the barley trypsin inhibitor CMe (BTI-CMe) on the potential colloidal stability of beer; A Joint Meeting for the 11th Australian Barley Technical Symposium and the 53rd Australian Cereal Chemistry Conference
The Interaction Between Malt Protein Quality and Brewing Conditions and Their Impact on Beer Colloidal Stability; Master Brewers Association of the Americas. Technical Quarterly
The linking of microbial community analysis of barley and malt using terminal restriction fragment length ploymorphism (T-RFLP) with malt quality; World Brewing Congress
The Other Side with Dr Evan Evans, University of Tasmania
The progressive changes in malt quality during malt production, barley to kilned malt, in commercial malt houses; Journal of the Institute of Brewing
The Properties and Genetics of Barley Malt Starch Degrading Enzymes; Genetics and Improvement of Barley Malt Quality
The relationship between malt performance, α-amylase, diastatic power and fermentability; The Institute of Brewing, Asia Pacific Section
The Selection of a Dried Yeast Strain for Use in the Apparent Attenuation Limit Malt Analysis (AAL) Procedure; Journal of the Institute of Brewing
To DP or not to DP, that is the question; 29th Convention, The Institute of Brewing and Distilling, Asia Pacific Section
To DP or not to DP, that is the question?; The Brewer and Distiller International
Touch of glass
Tracking the paddock's influence on a good beer
TRFLP analysis reveals that fungi rather than bacteria are associated with premature yeast flocculation in brewing; Journal of Industrial Microbiology and Biotechnology
Understanding and market targeting the fermentability of Australian malt
Wort separation using a small scale lauter tun apparatus; A Joint Meeting for the 11th Australian Barley Technical Symposium and the 53rd Australian Cereal Chemistry Conference

Research Projects

12th Australian Barley Technical Symposium; Grains Research & Development Corporation (GRDC)
Assessing Malt Microbiological Quality to Guarantee Brewers of the Fermentability of Australian Malt; Grains Research & Development Corporation (GRDC)
Assuring the Microbial Safety and Quality of Australian Malt and Barley; Australian Research Council (ARC)
Assuring the microbial safety and quality of Australian Malt and Barley - ABTS Symposium Attendance; Australian Barley Technical Symposium Inc (ABTS)
Barley Malt Modification, Its Control by Understanding the Biochemistry and Genetics of Proteases and Thioredoxin; Australian Research Council (ARC)
Biochemistry and Genetics of Protein Modification and Fermentability of Malting Barley; Grains Research & Development Corporation (GRDC)
Investigation of the Impact of Malt Haze Active Proteins to Improve Brewing Efficiency and Beer Quality; Australian Research Council (ARC)
Market Optimization and Targeting of the Fermentability of Australian Malting Barleys; Grains Research & Development Corporation (GRDC)
Microbial T-RFLP Screening as a Solution for Premature Yeast Flocculation (PYF) Assurance for Malt and Malting Barley Exports; Grains Research & Development Corporation (GRDC)
The Suitability for Barley Brewing of Australian Barley Varieties; Grains Research & Development Corporation (GRDC)
Understanding and Market Targeting the Fermentability of Australian Malt; Grains Research & Development Corporation (GRDC)
World Brewing Conference; University of Tasmania (UTAS)
Characterisation of superior beta-amylase isoform type in barley to improve diastatic power
Differentiating between beer foam and haze active proteins originating from malt to assure beer quality
Investigating the differences in modification profiles of Australian malting barleys
The effect of barley malt quality on lautering and beer filtration efficiency
The influence of malt quality on the colloidal (haze) stability of beer during storage and transport

Research Candidate Supervision