1.A novel enzymatic method discriminating wheat pre-harvest sprouting from Late Maturity alpha-amylase. Mangan, D., Draga, A., Ivory, R., Cornaggia, C., Blundell, M., Howitt, C., McCleary, B. V. & Ral, J. P. (2022). Journal of Cereal Science, 105, 103480.
2.Diastatic power and maltose value: a method for the measurement of amylolytic enzymes in malt. Charmier, L. M., McLoughlin, C. & McCleary, B. V. (2021). Journal of the Institute of Brewing, In Press.
3.Measurement of available carbohydrates in cereal and cereal products, dairy products, vegetables, fruit and related food products and animal feeds: First Action 2020.07. McCleary, B. V. & McLoughlin, C. (2021). Journal of AOAC International, qsab019.
4.Measurement of available carbohydrates, digestible, and resistant starch in food ingredients and products. McCleary, B. V., McLoughlin, C., Charmier, L. M. J. & McGeough, P. (2019). Cereal Chemistry, 97(1), 114-137.
5.Prediction of potential malt extract and beer filterability using conventional and novel malt assays. Cornaggia, C., Evans, D. E., Draga, A., Mangan, D. & McCleary, B. V. (2019). Journal of Institute of Brewing, 125(3), 294-309.
6.Measurement of Starch: Critical evaluation of current methodology. McCleary, B. V., Charmier, L. M. J. & McKie, V. A. (2018). Starch‐Stärke, 71(1-2), 1800146.
7.Measurement of α-Amylase in Cereal, Food and Fermentation Products. McCleary, B. V. & Sturgeon, R. (2002). Cereal Foods World, 47, 299-310.
8.Measurement of α-amylase activity in white wheat flour, milled malt, and microbial enzyme preparations, using the ceralpha assay: Collaborative study. McCleary, B. V., McNally, M., Monaghan, D. & Mugford, D. C. (2002). Journal of AOAC International, 85(5), 1096-1102.
9.Analysis of feed enzymes. McCleary, B. V. (2001). “Enzymes in Farm Animal Nutrition”, (M. Bedford and G. Partridge, Eds.), CAB International, pp. 85-107.
10.A new procedure for the measurement of fungal and bacterial α-amylase. Sheehan, H. & McCleary, B. V. (1988). Biotechnology Techniques, 2(4), 289-292.
11.Measurement of cereal α-Amylase: A new assay procedure. McCleary, B. V. & Sheehan, H. (1987). Journal of Cereal Science, 6(3), 237-251.
12.Characterisation of physicochemical parameters and antibacterial properties of New Caledonian honeys. Bucekova, M., Godocikova, J., Gueyte, R., Chambrey, C. & Majtan, J. (2023). Plos one, 18(10), e0293730.
13.Quantifying techno-functional properties of ingredients from multiple crops using machine learning. Lie-Piang, A., Hageman, J., Vreenegoor, I., van der Kolk, K., de Leeuw, S., van der Padt, A. & Boom, R. (2023). Current Research in Food Science, 7, 100601.
14.Comparative analysis of malt quality and starch characteristics of three South Korean barley cultivars. Park, J., Chung, H. J., Park, H. Y., Park, H. J. & Oh, S. K. (2023). Food Science and Biotechnology, 1-11.
15.Barley yield and malt quality affected by fall and spring planting under rainfed conditions. Saygili, I. (2023). PeerJ, 11, e15802.
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