E. D. Kerr

The paper uses proteomics and metabolomics to analyze sorghum brewing, finding that an abundant α-glucosidase drives fermentability despite lower β-amylase levels.

This study analyzes the post-translational modification landscape of 23 commercial Australian beers using DIA/SWATH-MS, revealing high diversity in PTMs and brewery-specific glyco/proteome profiles.

This paper introduces a micro-scale brewing method that enables high-throughput, replicable mashing for beer brewing, showing consistent proteomic and fermentable profiles across scales.

This study uses proteomics to show that barley seed germination involves loss of stress proteins and mobilization of nutrient stores, with differences in dormant seeds.

This study quantifies changes in barley seed proteomes under fungal infection using SWATH-MS, finding minimal and variable effects on seed proteins.

The paper examines how temperature and time affect protein stability and abundance during beer mashing, showing that structural and sequence features influence protein retention.

The paper uses proteomics to identify metabolic changes in the brains of individuals with alcohol use disorder, revealing a shift toward acetate utilization.