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

por Kok, Frans J., Zarnkow, Martin, Sierksma, Aafje
Publicado 2023

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

por Kok, Frans J., Zarnkow, Martin, Sierksma, Aafje
Publicado 2023

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

por Hutzler, Mathias, Morrissey, John P, Laus, Andreas, Meussdoerffer, Franz, Zarnkow, Martin
Publicado 2023

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

por Methner, Yvonne, Magalhães, Frederico, Raihofer, Luis, Zarnkow, Martin, Jacob, Fritz, Hutzler, Mathias
Publicado 2022

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 Genet...

por Calvi, Antonio, Preiti, Giovanni, Poiana, Marco, Marconi, Ombretta, Gastl, Martina, Zarnkow, Martin
Publicado 2022

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

por Pieczonka, Stefan A., Zarnkow, Martin, Ampenberger, Friedrich, Gastl, Martina, Rychlik, Michael, Schmitt-Kopplin, Philippe
Publicado 2023

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

por Methner, Yvonne, Weber, Nadine, Kunz, Oliver, Zarnkow, Martin, Rychlik, Michael, Hutzler, Mathias, Jacob, Fritz
Publicado 2022

Archeochemistry reveals the first steps into modern industrial brewing

por Pieczonka, Stefan A., Zarnkow, Martin, Diederich, Philippe, Hutzler, Mathias, Weber, Nadine, Jacob, Fritz, Rychlik, Michael, Schmitt-Kopplin, Philippe
Publicado 2022

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

por Pieczonka, Stefan A., Zarnkow, Martin, Diederich, Philippe, Hutzler, Mathias, Weber, Nadine, Jacob, Fritz, Rychlik, Michael, Schmitt-Kopplin, Philippe
Publicado 2022

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-...

por Methner, Yvonne, Dancker, Philipp, Maier, Robin, Latorre, Mailen, Hutzler, Mathias, Zarnkow, Martin, Steinhaus, Martin, Libkind, Diego, Frank, Stephanie, Jacob, Fritz
Publicado 2022

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

por Kodchasee, Pratthana, Pharin, Nattanicha, Suwannarach, Nakarin, Unban, Kridsada, Saenjum, Chalermpong, Kanpiengjai, Apinun, Sakar, Dipayan, Shetty, Kalidas, Zarnkow, Martin, Khanongnucha, Chartchai
Publicado 2023

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

por Heiss, Andreas G., Azorín, Marian Berihuete, Antolín, Ferran, Kubiak-Martens, Lucy, Marinova, Elena, Arendt, Elke K., Biliaderis, Costas G., Kretschmer, Hermann, Lazaridou, Athina, Stika, Hans-Peter, Zarnkow, Martin, Baba, Masahiro, Bleicher, Niels, Ciałowicz, Krzysztof M., Chłodnicki, Marek, Matuschik, Irenäus, Schlichtherle, Helmut, Valamoti, Soultana Maria
Publicado 2020