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Comparison of various industrially applicable disruption methods to produce yeast extract using spent yeast from top-fermenting beer production: influence on amino acid and protein content
Comparison of various industrially applicable disruption methods to produce yeast extract using spent yeast from top-fermenting beer production: influence on amino acid and protein content
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Comparison of various industrially applicable disruption methods to produce yeast extract using spent yeast from top-fermenting beer production: influence on amino acid and protein content

Jacob, Friedrich Felix ; Hutzler, Mathias ; Methner, Frank-Jürgen

European food research & technology, 2019-01, Vol.245 (1), p.95-109 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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2
Relevance of Oxygen for the Formation of Strecker Aldehydes during Beer Production and Storage
Relevance of Oxygen for the Formation of Strecker Aldehydes during Beer Production and Storage
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Relevance of Oxygen for the Formation of Strecker Aldehydes during Beer Production and Storage

Wietstock, Philip C ; Kunz, Thomas ; Methner, Frank-Jürgen

Journal of agricultural and food chemistry, 2016-10, Vol.64 (42), p.8035-8044 [Periódico revisado por pares]

United States: American Chemical Society

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3
Yeast extract production using spent yeast from beer manufacture: influence of industrially applicable disruption methods on selected substance groups with biotechnological relevance
Yeast extract production using spent yeast from beer manufacture: influence of industrially applicable disruption methods on selected substance groups with biotechnological relevance
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Yeast extract production using spent yeast from beer manufacture: influence of industrially applicable disruption methods on selected substance groups with biotechnological relevance

Jacob, Friedrich Felix ; Striegel, Lisa ; Rychlik, Michael ; Hutzler, Mathias ; Methner, Frank-Jürgen

European food research & technology, 2019-06, Vol.245 (6), p.1169-1182 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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4
Review: Pure non-Saccharomyces starter cultures for beer fermentation with a focus on secondary metabolites and practical applications
Review: Pure non-Saccharomyces starter cultures for beer fermentation with a focus on secondary metabolites and practical applications
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Review: Pure non-Saccharomyces starter cultures for beer fermentation with a focus on secondary metabolites and practical applications

Michel, Maximilian ; Meier-Dörnberg, Tim ; Jacob, Fritz ; Methner, Frank-Jürgen ; Wagner, R. Steven ; Hutzler, Mathias

Journal of the Institute of Brewing, 2016-10, Vol.122 (4), p.569-587 [Periódico revisado por pares]

London: Blackwell Publishing Ltd

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5
Kinetic studies of 5-(hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants
Kinetic studies of 5-(hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants
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Kinetic studies of 5-(hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants

Katsch, Linda ; Methner, Frank-Jürgen ; Schneider, Jan

International journal of food engineering, 2021-09, Vol.17 (9), p.703-713 [Periódico revisado por pares]

De Gruyter

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6
Effect of l‑Cysteine and Transition Metal Ions on Dimethyl Sulfide Oxidation
Effect of l‑Cysteine and Transition Metal Ions on Dimethyl Sulfide Oxidation
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Effect of l‑Cysteine and Transition Metal Ions on Dimethyl Sulfide Oxidation

Baldus, Matthias ; Klie, Rüdiger ; De, Xi ; Methner, Frank-Jürgen

Journal of agricultural and food chemistry, 2017-03, Vol.65 (10), p.2180-2188 [Periódico revisado por pares]

United States: American Chemical Society

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7
Characterization of the Migration of Hop Volatiles into Different Crown Cork Liner Polymers and Can Coatings
Characterization of the Migration of Hop Volatiles into Different Crown Cork Liner Polymers and Can Coatings
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Characterization of the Migration of Hop Volatiles into Different Crown Cork Liner Polymers and Can Coatings

Wietstock, Philip C ; Glattfelder, Richard ; Garbe, Leif-Alexander ; Methner, Frank-Jürgen

Journal of agricultural and food chemistry, 2016-04, Vol.64 (13), p.2737-2745 [Periódico revisado por pares]

United States: American Chemical Society

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8
Complexation of transition metals by chelators added during mashing and impact on beer stability
Complexation of transition metals by chelators added during mashing and impact on beer stability
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Complexation of transition metals by chelators added during mashing and impact on beer stability

Mertens, Tuur ; Kunz, Thomas ; Wietstock, Philip C. ; Methner, Frank‐Jürgen

Journal of the Institute of Brewing, 2021, Vol.127 (4), p.345-357 [Periódico revisado por pares]

London: Wiley Subscription Services, Inc

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9
Effect of Malt-Derived Potential Antioxidants on Dimethyl Sulfide Oxidation
Effect of Malt-Derived Potential Antioxidants on Dimethyl Sulfide Oxidation
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Effect of Malt-Derived Potential Antioxidants on Dimethyl Sulfide Oxidation

Baldus, Matthias ; Majetschak, Sarah ; Hass, Daniel ; Klein, Raphael ; Kunz, Thomas ; Kunicka, Marta Saba ; Methner, Frank-Jürgen

Journal of agricultural and food chemistry, 2018-10, Vol.66 (40), p.10522-10531 [Periódico revisado por pares]

United States: American Chemical Society

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10
Effect of antioxidants on dimethyl sulphoxide reduction and impact on dimethyl sulphide formation during beer storage
Effect of antioxidants on dimethyl sulphoxide reduction and impact on dimethyl sulphide formation during beer storage
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Effect of antioxidants on dimethyl sulphoxide reduction and impact on dimethyl sulphide formation during beer storage

Baldus, Matthias ; Methner, Frank‐Jürgen

Journal of the Institute of Brewing, 2019, Vol.125 (1), p.69-74 [Periódico revisado por pares]

London: Wiley Subscription Services, Inc

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