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                    U.S. DEPARTMENT OF AGRICULTURE
 Cereal Crops Research: Madison, WI
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ARS Home Midwest Area Madison, Wisconsin Cereal Crops Research People & Locations







Charles  Karpelenia
                        Cereal Crops Research

                        




                        
                        Biological Science Technician
                        Phone: (608) 262-6588
                        
                        
                        Fax: (608) 890-0302(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
                            **Publications**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)BARLEY SEED OSMOLYTE CONCENTRATION AS AN INDICATOR OF PREHARVEST SPROUTING

- (Peer Reviewed Journal)Henson, C.A., Duke, S.H., Schwarz, P., Horsley, R., Karpelenia, C.B. 2007. Barley seed osmolyte concentration as an indicator of preharvest sprouting. Journal of American Society of Brewing Chemists. 65(3):125-128.OSMOLYTE CONCENTRATION AS AN INDICATOR OF MALT QUALITY

- (Abstract Only)Henson, C.A., Duke, S.H., Karpelenia, C.B. 2005. Osmolyte concentration as an indicator of malt quality. American Society of Brewing Chemists Newsletter. 65(2):25.BARLEY SEED OSMOLYTE CONCENTRATION AS AN INDICATOR OF PREHARVEST SPROUTING

- (Abstract Only)Henson, C.A., Duke, S.H., Schwarz, P., Horsley, R., Karpelenia, C.B. 2005. Barley seed osmolyte concentration as an indicator of preharvest sprouting [abstract]. North American Barley Research Workshop Proceedings. Paper No. 6.OSMOLYTE CONCENTRATION AS AN INDICATOR OF MALT QUALITY

- (Abstract Only)Henson, C.A., Duke, S., Karpelenia, C.B. 2005. Osmolyte concentration as an indicator of malt quality [abstract]. North American Barley Research Workshop Proceedings. Paper No. 7.THE IMPACT OF THERMOSTABLE ALPHA-GLUCOSIDASE ON THE PRODUCTION OF FERMENTABLE SUGARS DURING MASHING

- (Peer Reviewed Journal)MUSLIN, E.H., KARPELENIA, C.B., HENSON, C.A. THE IMPACT OF THERMOSTABLE ALPHA-GLUCOSIDASE ON THE PRODUCTION OF FERMENTABLE SUGARS DURING MASHING. JOURNAL OF AMERICAN SOCIETY OF BREWING CHEMISTS. 2003. 61(3):142-145.ASSESSMENT OF VARIATION BETWEEN COMMERCIAL MALTS USING STANDARD AND NONSTANDARD MEASUREMENTS OF MALT QUALITY

- (Abstract Only)HENSON, C.A., KARPELENIA, C.B., DUKE, S.H. ASSESSMENT OF VARIATION BETWEEN COMMERCIAL MALTS USING STANDARD AND NONSTANDARD MEASUREMENTS OF MALT QUALITY. BREWERS DIGEST. 2003. V. Abs. #.THE EFFECT OF ADDITIONS OF THERMOSTABLE ALPHA-GLUCOSIDASE ON THE PRODUCTIONOF FERMENTABLE SUGARS DURING MASHING

- (Abstract Only)


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