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Gastl, M., Hanke, S., Back, W.
Drinkability—Balance and harmony of components as well as an incentive for continuing to drink
Brauwelt International
2008

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Zarnkow, M., Almaguer, C., Burberg, F., Back, W., Arendt, E. K., Kreisz, S., Gastl, M.
The Use of Response Surface Methodology to Optimise Malting Conditions of Tef (Eragrostis tef (Zucc.) Trotter) as a Raw Material for Gluten-free Foods and Beverages
Brewing Science
2008
68
94-104

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Krahl, M., Hagel, C., Zarnkow, M., Back, W., Kreisz, S.
Changes of the content of water-soluble bioactive compounds during the malting process of spelt wheat
Brewing Science
2008
61
170-174

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Hussein, W. B., Hecker, F., Mitzscherling, M., Becker, T.
Modelling And Simulation Of Bakery Production Lines For Process Analysis And Optimization
Proceeding FOODSIM2008
2008
45-49

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Schirmer, M.;Jekle, M.;Hussein, M. A.;Becker, T.
IBO – Intelligenter Backofen
Der Lebensmittelbrief – Ernährung aktuell
2008
19
373-375

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Hussein, M. A.;Esterl, S.;Pörtner, R.;Wiegandt, K.;Becker, T.
On the lattice Boltzmann method simulation of a two-phase flow bioreactor for artificially grown cartilage cells
Journal of Biomechanics
2008
41
16
3455-3461

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Hussein, M. A.;Esterl, S.;Pörtner, R.;Wiegandt, K.;Becker, T.
Impulse and mass transport in a cartilage bioreactor using the lattice Boltzmann method
International Journal of Computational Fluid Dynamics
2008
22
5
341-350

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Krahl, M.;Back, W.;Zarnkow, M.;Kreisz, S.
Determination of Optimised Malting Conditions for the Enrichment of Rutin, Vitexin and Orientin in Common Buckwheat (Fagopyrum esculentum Moench)
Journal of the Institute of Brewing
2008
114
4
294-299