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Statistical evaluation of beer spoilage bacteria by real‐time PCR analyses from 2010 to 2016

Journal of the Institute of Brewing, 2018-04, Vol.124 (2), p.173-181

2018

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Saccharomyces cerevisiae variety diastaticus friend or foe?-spoilage potential and brewing ability of different Saccharomyces cerevisiae variety diastaticus yeast isolates by genetic, phenotypic and physiological characterization

FEMS yeast research, 2018-06, Vol.18 (4), p.1

2018

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Substances in beer that cause fluorescence: evaluating the qualitative and quantitative determination of these ingredients

European food research & technology, 2019-12, Vol.245 (12), p.2727-2737

2019

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Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

Journal of cereal science, 2012-09, Vol.56 (2), p.239-247

2012

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Correction to: Investigation and identification of foreign turbidity particles in beverages via Raman micro-spectroscopy

European food research & technology, 2021-08, Vol.247 (8), p.2127-2127

2021

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Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

Fermentation (Basel), 2018-09, Vol.4 (3), p.66

2018

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Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer

Frontiers in microbiology, 2022-10, Vol.13, p.1011155-1011155

2022

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Investigation and identification of foreign turbidity particles in beverages via Raman micro-spectroscopy

European food research & technology, 2021-03, Vol.247 (3), p.579-591

2021

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Constant temperature mashing at 72 °C for the production of beers with a reduced alcohol content in micro brewing systems

European food research & technology, 2022-06, Vol.248 (6), p.1457-1468

2022

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On the suitability of alternative cereals, pseudocereals and pulses in the production of alcohol-reduced beers by non-conventional yeasts

European food research & technology, 2019-11, Vol.245 (11), p.2549-2564

2019

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Author Correction: Archeochemistry reveals the first steps into modern industrial brewing

Scientific reports, 2022-08, Vol.12 (1), p.14813-14813, Article 14813

2022

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Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

Fermentation (Basel), 2019, Vol.5 (4), p.101

2019

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Archeochemistry reveals the first steps into modern industrial brewing

Scientific reports, 2022-06, Vol.12 (1), p.9251-9251, Article 9251

2022

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Beer enemy number one: genetic diversity, physiology and biofilm formation of Lactobacillus brevis

Journal of the Institute of Brewing, 2019, Vol.125 (2), p.250-260

2019

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Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate

Food control, 2016-11, Vol.69, p.227-236

2016

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Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on ( E )- β -Damascenone

Foods, 2022-04, Vol.11 (7), p.1038

2022

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The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing

Fermentation (Basel), 2017-09, Vol.3 (3), p.41

2017

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The impact of different hop compounds on the growth of selected beer spoilage bacteria in beer

Journal of the Institute of Brewing, 2020, Vol.126 (4), p.354-361

2020

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Identification and differentiation of haze substances using Raman microspectroscopy

Journal of the Institute of Brewing, 2020, Vol.126 (4), p.362-370

2020

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Optimisation of yeast vitality measurement to better predict fermentation performance

Journal of the Institute of Brewing, 2020, Vol.126 (2), p.161-167

2020

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Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer

Fermentation (Basel), 2019, Vol.5 (4), p.103

2019

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A study on malt modification, used as a tool to reduce levels of beer hordeins

Journal of the Institute of Brewing, 2018-04, Vol.124 (2), p.143-147

2018

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Identification of Microflora in a Biological Brewer’s Wort Acidification Process Run Continuously for 20 Years

Fermentation (Basel), 2018-09, Vol.4 (3), p.51

2018

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proteome analysis of the cadmium and mercury response in Corynebacterium glutamicum

Proteomics (Weinheim), 2008-12, Vol.8 (23-24), p.4976-4986

2008

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Corynebacterium glutamicum as an indicator for environmental cobalt and silver stress--A proteome analysis

Journal of environmental science and health. Part B, Pesticides, food contaminants, and agricultural wastes, 2010-10, Vol.45 (7), p.666-675

2010

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Statistical evaluation of beer spoilage bacteria by real‐time PCR analyses from 2010 to 2016

Saccharomyces cerevisiae variety diastaticus friend or foe?-spoilage potential and brewing ability of different Saccharomyces cerevisiae variety diastaticus yeast isolates by genetic, phenotypic and physiological characterization

Substances in beer that cause fluorescence: evaluating the qualitative and quantitative determination of these ingredients

Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

Correction to: Investigation and identification of foreign turbidity particles in beverages via Raman micro-spectroscopy

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer

Investigation and identification of foreign turbidity particles in beverages via Raman micro-spectroscopy

Constant temperature mashing at 72 °C for the production of beers with a reduced alcohol content in micro brewing systems

On the suitability of alternative cereals, pseudocereals and pulses in the production of alcohol-reduced beers by non-conventional yeasts

Author Correction: Archeochemistry reveals the first steps into modern industrial brewing

Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

Archeochemistry reveals the first steps into modern industrial brewing

Beer enemy number one: genetic diversity, physiology and biofilm formation of Lactobacillus brevis

Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate

Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on ( E )- β -Damascenone

The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing

The impact of different hop compounds on the growth of selected beer spoilage bacteria in beer

Identification and differentiation of haze substances using Raman microspectroscopy

Optimisation of yeast vitality measurement to better predict fermentation performance

Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer

A study on malt modification, used as a tool to reduce levels of beer hordeins

Identification of Microflora in a Biological Brewer’s Wort Acidification Process Run Continuously for 20 Years

proteome analysis of the cadmium and mercury response in Corynebacterium glutamicum

Corynebacterium glutamicum as an indicator for environmental cobalt and silver stress--A proteome analysis

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