Reproducibility of Fruit Spirit Distillation Processes by Daniel Heller, Daniel Einfalt

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Impact of particle size reduction on high gravity enzymatic hydrolysis of steam-exploded wheat straw by Luis Hoppert, Daniel Einfalt

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Introducing a Simple Method to Investigate Relative Volatilities of Flavour Compounds in Fruit Brandies by Manami Yagishita, Ralf Kölling, Daniel Einfalt

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Fruit Spirit Production from Coffee Cherries—Process Analysis and Sensory Evaluation by Daniel Einfalt, Klaus Meissner, Lena Kurz, Kiatkamjon Intani, Joachim Müller

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Absorbance Spectroscopy of Heads, Hearts and Tails Fractions in Fruit Spirits by Jens Bohn, Simon Roj, Luis Hoppert, Daniel Heller, Daniel Einfalt

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Different response of bacteria, archaea and fungi to process parameters in nine full‐scale anaerobic digesters by Susanne G. Langer, Christina Gabris, Daniel Einfalt, Bernd Wemheuer, Marian Kazda, Frank R. Bengelsdorf

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Bioconversion of lignocellulosic ‘waste’ to high‐value food proteins: Recombinant production of bovine and human αS1‐casein based on wheat straw lignocellulose by Yan Wang, Dennis Kubiczek, Felix Horlamus, Heinz F. Raber, Till Hennecke, Daniel Einfalt, Marius Henkel, Rudolf Hausmann, Andreas Wittgens, Frank Rosenau

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Production of Coffee Cherry Spirits from <i>Coffea arabica</i> Varieties by Patrik Blumenthal, Marc C. Steger, Andrès Quintanilla Bellucci, Valerie Segatz, Jörg Rieke-Zapp, Katharina Sommerfeld, Steffen Schwarz, Daniel Einfalt, Dirk W. Lachenmeier

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