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The role of cult and feasting in the emergence of Neolithic communities. New evidence from Göbekli Tepe, south-eastern Turkey

Antiquity, 2012-09, Vol.86 (333), p.674

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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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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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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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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Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record

PloS one, 2020-05, Vol.15 (5), p.e0231696-e0231696

2020

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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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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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Multi-Response Optimization of the Malting Process of an Italian Landrace of Rye ( Secale cereale L.) Using Response Surface Methodology and Desirability Function Coupled with Genetic Algorithm

Foods, 2022-11, Vol.11 (22), p.3561

2022

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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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FT-ICR-MS reveals the molecular imprints of the brewing process

Frontiers in nutrition (Lausanne), 2023-09, Vol.10, p.1243503-1243503

2023

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Effect of Drying Temperature and Time on Alpha-Amylase, Beta-Amylase, Limit Dextrinase Activities and Dimethyl Sulphide Level of Teff (Eragrostis tef) Malt

Food and bioprocess technology, 2013-12, Vol.6 (12), p.3462-3472

2013

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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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Assessment of Tannin Tolerant Non- Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts

Journal of fungi (Basel), 2023-01, Vol.9 (2), p.165

2023

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Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

Journal of food science and technology, 2014-11, Vol.51 (11), p.2881-2895

2014

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Principles of engagement on research and other collaborations between the brewing sector and research entities: the FACT Principles

British journal of nutrition, 2023-10, Vol.130 (8), p.1429-1436

2023

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Principles of engagement on research and other collaborations between the brewing sector and research entities: the FACT Principles - CORRIGENDUM

British journal of nutrition, 2023-11, Vol.130 (10), p.1840-1840

2023

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Malting process optimization of an Italian common wheat landrace (Triticum aestivum L.) through response surface methodology and desirability approach

Food science & technology, 2023-01, Vol.173, p.114242, Article 114242

2023

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Wet vacuum impregnation assisted in malting; its implication on steeping degree, germination energy and malt properties

International journal of food science & technology, 2023-08, Vol.58 (8), p.4186-4195

2023

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Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges

Food and bioprocess technology, 2022-10, Vol.15 (10), p.2294-2312

2022

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Beer Turbidity Part 1: A Review of Factors and Solutions

Journal of the American Society of Brewing Chemists, 2021-04, Vol.79 (2), p.99-114

2021

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Investigation of Non-Saccharomyces Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles

Journal of the American Society of Brewing Chemists, 2022-10, Vol.80 (4), p.341-355

2022

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Hidden in its color: A molecular-level analysis of the beer’s Maillard reaction network

Food chemistry, 2021-11, Vol.361, p.130112-130112, Article 130112

2021

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Investigations into metabolic properties and selected nutritional metabolic byproducts of different non-Saccharomyces yeast strains when producing nonalcoholic beer

FEMS yeast research, 2022-11, Vol.22 (1)

2022

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A new hypothesis for the origin of the lager yeast Saccharomyces pastorianus

FEMS yeast research, 2023-01, Vol.23

2023

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The role of cult and feasting in the emergence of Neolithic communities. New evidence from Göbekli Tepe, south-eastern Turkey

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

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

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

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

Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record

Archeochemistry reveals the first steps into modern industrial brewing

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

Multi-Response Optimization of the Malting Process of an Italian Landrace of Rye ( Secale cereale L.) Using Response Surface Methodology and Desirability Function Coupled with Genetic Algorithm

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

FT-ICR-MS reveals the molecular imprints of the brewing process

Effect of Drying Temperature and Time on Alpha-Amylase, Beta-Amylase, Limit Dextrinase Activities and Dimethyl Sulphide Level of Teff (Eragrostis tef) Malt

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

Assessment of Tannin Tolerant Non- Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

Principles of engagement on research and other collaborations between the brewing sector and research entities: the FACT Principles

Principles of engagement on research and other collaborations between the brewing sector and research entities: the FACT Principles - CORRIGENDUM

Malting process optimization of an Italian common wheat landrace (Triticum aestivum L.) through response surface methodology and desirability approach

Wet vacuum impregnation assisted in malting; its implication on steeping degree, germination energy and malt properties

Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges

Beer Turbidity Part 1: A Review of Factors and Solutions

Investigation of Non-Saccharomyces Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles

Hidden in its color: A molecular-level analysis of the beer’s Maillard reaction network

Investigations into metabolic properties and selected nutritional metabolic byproducts of different non-Saccharomyces yeast strains when producing nonalcoholic beer

A new hypothesis for the origin of the lager yeast Saccharomyces pastorianus

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