Protein changes during malting and brewing with focus on haze and foam formation: a review.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 2, p. 191, doi. 10.1007/s00217-010-1412-6
- By:
- Publication type:
- Article
Works by Gastl, Martina
Results: 59
1
2
Evaluation of different yeast strains on the quality of beer produced from malted proso millet ( Panicum miliaceum L.).
- Published in:
- European Food Research & Technology, 2010, v. 231, n. 2, p. 287, doi. 10.1007/s00217-010-1268-9
- By:
- Publication type:
- Article
3
Forced into aging: Analytical prediction of the flavor-stability of lager beer. A review.
- Published in:
- 2019
- By:
- Publication type:
- journal article
4
Influence of drought stress and growth temperature during kernel development on physical and chemical starch characteristics of malting barley.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 2, p. 290, doi. 10.1002/cche.10793
- By:
- Publication type:
- Article
5
Fusarium Species on Barley Malt: Is Visual Assessment an Appropriate Tool for Detection?
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 4, p. 659, doi. 10.1094/CCHEM-08-16-0212-R
- By:
- Publication type:
- Article
6
Influence of Malting on the Protein Composition of Triticale (x Triticosecale Wittmack) 'Trigold'.
- Published in:
- Cereal Chemistry, 2016, v. 93, n. 1, p. 10, doi. 10.1094/CCHEM-12-14-0251-R
- By:
- Publication type:
- Article
7
Influence of Malting on the Protein Composition of Spelt (:Triticum spelta L.) 'Frankenkorn'.
- Published in:
- Cereal Chemistry, 2016, v. 93, n. 1, p. 1, doi. 10.1094/CCHEM-12-14-0250-R
- By:
- Publication type:
- Article
8
Potential utilisation methods for brewer's spent grain: a review.
- Published in:
- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvae022
- By:
- Publication type:
- Article
9
Turbidity potentials of single long-chain fatty acids and gelatinised starch in synthetic lautering wort.
- Published in:
- International Journal of Food Science & Technology, 2015, v. 50, n. 4, p. 906, doi. 10.1111/ijfs.12732
- By:
- Publication type:
- Article
10
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.
- Published in:
- Foods, 2022, v. 11, n. 22, p. 3561, doi. 10.3390/foods11223561
- By:
- Publication type:
- Article
11
Screening of Mycotoxigenic Fungi in Barley and Barley Malt (Hordeum vulgare L.) Using Real-Time PCR—A Comparison between Molecular Diagnostic and Culture Technique.
- Published in:
- Foods, 2022, v. 11, n. 8, p. 1149, doi. 10.3390/foods11081149
- By:
- Publication type:
- Article
12
A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes.
- Published in:
- Foods, 2021, v. 10, n. 11, p. 2668, doi. 10.3390/foods10112668
- By:
- Publication type:
- Article
13
A Comprehensive Evaluation of Flavor Instability of Beer (Part 1): Influence of Release of Bound State Aldehydes.
- Published in:
- Foods, 2021, v. 10, n. 10, p. 2432, doi. 10.3390/foods10102432
- By:
- Publication type:
- Article
14
The Influence of Proteolytic Malt Modification on the Aging Potential of Final Wort.
- Published in:
- Foods, 2021, v. 10, n. 10, p. 2320, doi. 10.3390/foods10102320
- By:
- Publication type:
- Article
15
Gelatinization or Pasting? The Impact of Different Temperature Levels on the Saccharification Efficiency of Barley Malt Starch.
- Published in:
- Foods, 2021, v. 10, n. 8, p. 1733, doi. 10.3390/foods10081733
- By:
- Publication type:
- Article
16
Transfer of Ethanol and Aroma Compounds by Varying Specific Process Parameters in the Thermal Dealcoholisation of Beer.
- Published in:
- Foods, 2021, v. 10, n. 7, p. 1602, doi. 10.3390/foods10071602
- By:
- Publication type:
- Article
17
Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops' Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes.
- Published in:
- Foods, 2021, v. 10, n. 6, p. 1397, doi. 10.3390/foods10061397
- By:
- Publication type:
- Article
18
Scale-up of Dry Hopping Trials: Importance of Scale for Aroma and Taste Perceptions.
- Published in:
- Chemie Ingenieur Technik (CIT), 2016, v. 88, n. 12, p. 1955, doi. 10.1002/cite.201600040
- By:
- Publication type:
- Article
19
Relationship Between Physical Characteristics of Cereal Polysaccharides and Soft Tribology—The Importance of Grain Source and Malting Modification.
- Published in:
- Food Science & Nutrition, 2025, v. 13, n. 1, p. 1, doi. 10.1002/fsn3.4699
- By:
- Publication type:
- Article
20
Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material.
- Published in:
- Journal of the Science of Food & Agriculture, 2012, v. 92, n. 4, p. 803, doi. 10.1002/jsfa.4651
- By:
- Publication type:
- Article
21
A short history of beer brewing: Alcoholic fermentation and yeast technology over time.
- Published in:
- EMBO Reports, 2022, v. 23, n. 12, p. 1, doi. 10.15252/embr.202256355
- By:
- Publication type:
- Article
22
Identification of promising lactic acid bacteria for the fermentation of lupine‐ and faba bean‐based substrates to produce refreshing protein‐rich beverages—A strain screening.
- Published in:
- Food Frontiers, 2024, v. 5, n. 5, p. 2094, doi. 10.1002/fft2.452
- By:
- Publication type:
- Article
23
Critical evaluation of viscometrically determined pasting temperatures in barley malt.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 472, doi. 10.1002/jib.456
- By:
- Publication type:
- Article
24
Humulus lupulus - a story that begs to be told. A review.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 4, p. 289, doi. 10.1002/jib.160
- By:
- Publication type:
- Article
25
Common wheat ( Triticum aestivum L.) and its use as a brewing cereal - a review.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 1, p. 1, doi. 10.1002/jib.107
- By:
- Publication type:
- Article
26
Determination of the influence of starch sources and mashing procedures on the range of the molecular weight distribution of beer using field-flow fractionation.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 139, doi. 10.1002/jib.69
- By:
- Publication type:
- Article
27
Impact of Different Hop Compounds on the Overfoaming Volume of Beer Caused by Primary Gushing.
- Published in:
- Journal of the Institute of Brewing, 2010, v. 116, n. 4, p. 459, doi. 10.1002/j.2050-0416.2010.tb00797.x
- By:
- Publication type:
- Article
28
Turbidity and Haze Formation in Beer -- Insights and Overview.
- Published in:
- Journal of the Institute of Brewing, 2010, v. 116, n. 4, p. 360, doi. 10.1002/j.2050-0416.2010.tb00787.x
- By:
- Publication type:
- Article
29
Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation.
- Published in:
- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 265, doi. 10.1002/j.2050-0416.2010.tb00430.x
- By:
- Publication type:
- Article
30
Optimisation of the Mashing Procedure for 100% Malted Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten-free Beverages and Beers.
- Published in:
- Journal of the Institute of Brewing, 2010, v. 116, n. 2, p. 141, doi. 10.1002/j.2050-0416.2010.tb00410.x
- By:
- Publication type:
- Article
31
Incipient Biofouling Detection via Fiber Optical Sensing and Image Analysis in Reverse Osmosis Processes.
- Published in:
- Membranes, 2023, v. 13, n. 6, p. 553, doi. 10.3390/membranes13060553
- By:
- Publication type:
- Article
32
Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling.
- Published in:
- Journal of the Institute of Brewing, 2021, v. 127, n. 4, p. 358, doi. 10.1002/jib.668
- By:
- Publication type:
- Article
33
Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method.
- Published in:
- Journal of the Institute of Brewing, 2021, v. 127, n. 3, p. 262, doi. 10.1002/jib.663
- By:
- Publication type:
- Article
34
The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume‐based beverages—A review.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 5, p. 4018, doi. 10.1111/1541-4337.13002
- By:
- Publication type:
- Article
35
Aroma and color development during the production of specialty malts: A review.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 5, p. 4816, doi. 10.1111/1541-4337.12806
- By:
- Publication type:
- Article
36
Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 4, p. 953, doi. 10.1111/1541-4337.12352
- By:
- Publication type:
- Article
37
Characterization of polymeric substance classes in cereal-based beverages using asymmetrical flow field-flow fractionation with a multi-detection system.
- Published in:
- Analytical & Bioanalytical Chemistry, 2017, v. 409, n. 24, p. 5723, doi. 10.1007/s00216-017-0512-6
- By:
- Publication type:
- Article
38
Influence of dextrins and β-glucans on palate fullness and mouthfeel of beer.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 2, p. 495, doi. 10.1007/s00217-023-04394-8
- By:
- Publication type:
- Article
39
Evolution of Alternaria toxins during the brewing process and the usability of optical sorting methods to reduce mycotoxin concentrations in beer.
- Published in:
- European Food Research & Technology, 2023, v. 249, n. 6, p. 1613, doi. 10.1007/s00217-023-04241-w
- By:
- Publication type:
- Article
40
A special issue of European Food Research and Technology: The chemistry behind malt and beer production—from raw material to product quality.
- Published in:
- European Food Research & Technology, 2023, v. 249, n. 1, p. 1, doi. 10.1007/s00217-022-04162-0
- By:
- Publication type:
- Article
41
Changes in bioavailability of zinc during malting process and wort production.
- Published in:
- European Food Research & Technology, 2023, v. 249, n. 1, p. 157, doi. 10.1007/s00217-022-04141-5
- By:
- Publication type:
- Article
42
Analytical determination of antioxidant capacity of hop-derived compounds in beer using specific rapid assays (ORAC, FRAP) and ESR-spectroscopy.
- Published in:
- European Food Research & Technology, 2023, v. 249, n. 1, p. 81, doi. 10.1007/s00217-022-04135-3
- By:
- Publication type:
- Article
43
Influence of malt modification and the corresponding macromolecular profile on palate fullness in cereal-based beverages.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 6, p. 1219, doi. 10.1007/s00217-020-03482-3
- By:
- Publication type:
- Article
44
Flavor stability assessment of lager beer: what we can learn by comparing established methods.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 5, p. 1105, doi. 10.1007/s00217-020-03477-0
- By:
- Publication type:
- Article
45
Inhomogeneity in the lauter tun: a chromatographic view.
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 3, p. 521, doi. 10.1007/s00217-018-03226-4
- By:
- Publication type:
- Article
46
Reduction of toxicologically relevant styrene in wheat beer using specially produced wheat and barley malts.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 10, p. 1711, doi. 10.1007/s00217-017-2875-5
- By:
- Publication type:
- Article
47
Variation of sunstruck flavor-related substances in malted barley, triticale and spelt.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 1, p. 11, doi. 10.1007/s00217-015-2513-z
- By:
- Publication type:
- Article
48
Common wheat ( Triticum aestivum L.): evaluating microstructural changes during the malting process by using confocal laser scanning microscopy and scanning electron microscopy.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 2, p. 239, doi. 10.1007/s00217-015-2450-x
- By:
- Publication type:
- Article
49
Influence of the range of molecular weight distribution of beer components on the intensity of palate fullness.
- Published in:
- European Food Research & Technology, 2013, v. 236, n. 1, p. 65, doi. 10.1007/s00217-012-1861-1
- By:
- Publication type:
- Article
50
Influence of the malting parameters on the haze formation of beer after filtration.
- Published in:
- European Food Research & Technology, 2011, v. 233, n. 4, p. 587, doi. 10.1007/s00217-011-1547-0
- By:
- Publication type:
- Article