Multi-Response Optimization of the Malting Process of an Italian Landrace of Rye (<i>Secale cereale</i> L.) Using Response Surface Methodology and Desirability Function Coupled wit... by Antonio Calvi, Giovanni Preiti, Marco Poiana, Ombretta Marconi, Martina Gastl, Martin Zarnkow

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Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer by Yvonne Methner, Frederico Magalhães, Frederico Magalhães, Luis Raihofer, Martin Zarnkow, Fritz Jacob, Mathias Hutzler

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Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction by Sorelle NSOGNING DONGMO, Hilaire Macaire WOMENI, Féliçité TCHOUANGUEP MBIAPO, Michel LINDER, Jacques FANNI, Martin ZARNKOW, Thomas BECKER

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Archeochemistry reveals the first steps into modern industrial brewing by Stefan A. Pieczonka, Martin Zarnkow, Philippe Diederich, Mathias Hutzler, Nadine Weber, Fritz Jacob, Michael Rychlik, Philippe Schmitt-Kopplin

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Author Correction: Archeochemistry reveals the first steps into modern industrial brewing by Stefan A. Pieczonka, Martin Zarnkow, Philippe Diederich, Mathias Hutzler, Nadine Weber, Fritz Jacob, Michael Rychlik, Philippe Schmitt-Kopplin

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FT-ICR-MS reveals the molecular imprints of the brewing process by Stefan A. Pieczonka, Stefan A. Pieczonka, Martin Zarnkow, Friedrich Ampenberger, Martina Gastl, Michael Rychlik, Philippe Schmitt-Kopplin, Philippe Schmitt-Kopplin

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Influence of Varying Fermentation Parameters of the Yeast Strain <i>Cyberlindnera saturnus</i> on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on... by Yvonne Methner, Philipp Dancker, Robin Maier, Mailen Latorre, Mathias Hutzler, Martin Zarnkow, Martin Steinhaus, Diego Libkind, Stephanie Frank, Fritz Jacob

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Assessment of Tannin Tolerant Non-<em>Saccharomyces</em> Yeasts Isolated from <em>Miang</em> for Production of Health-Targeted Beverage Using <em>Miang</em> Processing Byproducts by Pratthana Kodchasee, Nattanicha Pharin, Nakarin Suwannarach, Kridsada Unban, Chalermpong Saenjum, Apinun Kanpiengjai, Dipayan Sakar, Kalidas Shetty, Martin Zarnkow, Chartchai Khanongnuch

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Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer by Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P. De Schutter, Luk Daenen, Kieran M. Lynch, Emanuele Zannini, Elke K. Arendt

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Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record. by Andreas G Heiss, Marian Berihuete Azorín, Ferran Antolín, Lucy Kubiak-Martens, Elena Marinova, Elke K Arendt, Costas G Biliaderis, Hermann Kretschmer, Athina Lazaridou, Hans-Peter Stika, Martin Zarnkow, Masahiro Baba, Niels Bleicher, Krzysztof M Ciałowicz, Marek Chłodnicki, Irenäus Matuschik, Helmut Schlichtherle, Soultana Maria Valamoti

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