Author pages are created from data sourced from our academic publisher partnerships and public sources.
Share This Author
Humulus lupulus – a story that begs to be told. A review
- Cynthia Almaguer, Cynthia Almaguer, C. Schönberger, M. Gastl, E. Arendt, T. Becker
- 1 October 2014
The hop cones of the female plant of the common hop species Humulus lupulus L. are grown almost exclusively for the brewing industry. Only the cones of the female plants are able to secrete the fine… Expand
Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material.
- E. Steiner, A. Auer, T. Becker, M. Gastl
- Chemistry, Medicine
- Journal of the science of food and agriculture
- 15 March 2012
BACKGROUND Brewing with 100% barley using the Ondea® Pro exogenous brewing enzyme product was compared to brewing with 100% barley. The use of barley, rather than malt, in the brewing process and the… Expand
Common wheat (Triticum aestivum L.) and its use as a brewing cereal – a review
Wheat (Triticum aestivum L.) has a long tradition as a raw material for the production of malt and beer. Nevertheless, it has been studied to a much lesser extent than barley, which is the number one… Expand
Turbidity and Haze Formation in Beer — Insights and Overview
Beer is a complex mixture of over 450 constituents. In addition, it contains macromolecules such as proteins, nucleic acids, polysaccharides and lipids. Proteins influence the entire brewing process… Expand
Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation
A top fermented beer was brewed from 100% buckwheat malt and sensory and analytical characterisation was carried out. Difficulties with lautering and filtration were encountered during the brewing… Expand
Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality.
- J. Wannenmacher, M. Gastl, T. Becker
- Medicine, Chemistry
- Comprehensive reviews in food science and food…
- 1 July 2018
For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built of 1 phenolic group as well as monomeric… Expand
Protein changes during malting and brewing with focus on haze and foam formation: a review
Beer is a complex mixture of over 450 constituents and, in addition, it contains macromolecules such as proteins, nucleic acids, polysaccharides, and lipids. In beer, several different protein… Expand
Fate of Fusarium Toxins during the Malting Process.
- Katharina Habler, Katharina M. Hofer, +5 authors M. Rychlik
- Biology, Medicine
- Journal of agricultural and food chemistry
- 2 February 2016
Little is known about the fate of Fusarium mycotoxins during the barley malting process. To determine the fungal DNA and mycotoxin concentrations during malting, we used barley grain harvested from… Expand
Fate of enniatins and beauvericin during the malting and brewing process determined by stable isotope dilution assays
The fate of enniatins A, A1, B, B1 and beauvericin during the malting and brewing process was investigated. Three batches of barley grains were used as starting material, one was naturally… Expand
Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods.
- Georg Krebs, M. Müller, T. Becker, M. Gastl
- Chemistry, Medicine
- Food research international
- 1 February 2019
Due to changing consumer habits, non-alcoholic beer is the fastest-growing market within the beverage industry. Different processing technologies for limiting the alcohol content of beer yield in… Expand