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Der physiologische Zustand und der Sauerstoffbedarf von Bierhefen unter brautechnologischen Bedingungen
Die Hefe Saccharomyces cerevisiae bestimmt bei der Bierbereitung signifikant die Produktivitat des Garprozesses und die Qualitat des fertigen Produktes. Eine effiziente Hefevermehrung und die zugigeExpand
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Exploring syntactic structures in first-language education: effects on literacy-related achievements
A quasi-experimental study with 256 German sixth-grade students examined the effects of exploring syntactic structures on literacy-related achievements. The core feature of the instruction was thatExpand
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Use of Exogenous Enzymes and Process Management to Improve the Shelf Life of Traditional Opaque Beer
The quality factor for the consumer that traditional opaque beer is drinkable is the continuous fermentation and appearance of foam. The use of commercial enzymes at pitching time for continuousExpand
Advantages in process optimization and consistency in beer quality – Alternative brewing raw materials become more attractive in new brewing recipes Schönenberg,
Meeting customer demand for quality beer in a global environment of fluctuating raw material prices and quality, combined with increasing costs pressure in breweries, require a stronger strategicExpand