Zarnkow, M., Geier, T., Lindemann, B., Burberg, F., Back, W., Arendt, E., Kreisz, S.
The use of response surface methodology to optimise malting conditions of quinoa (Chenopodium quinoa L.) as a raw material for gluten-free foods and beverages
BrewingScience
2007
60
9/10
118-127

Gastl, M., Hanke, S., Back, W.
Analytical investigations to evaluate bitter sensation using a taste sensing system
Brewing Science
2007
48-54

Gastl (Schütz), M., Hartmann, K., Herrmann, M., Keßler, M., Kreisz, S., Krottenthaler, M., Mezger, R., Schneeberger, M., Thiele, F., Zarnkow, M., Back, W.
Analytical monitoring methods for optimisation technological processes
Brauwelt International
2007

Mitzscherling, M., Becker, T., Delgado, A., Back, W., Krottenthaler, M., Kühbeck, F.
Online Monitoring of Gravity, FAN and \textgreek{b}-Glucan during Mashing
Journal of the Institute of Brewing
2007
113
3
293-301

Kühbeck, F., Müller, M., Back, W., Kurz, T., Krottenthaler, M.
Effect of hot trub and particle addition on fermentation performance of Saccharomyces cerevisiae
Enzyme and Microbial Technology
2007
41
6-7
711-720

Herrmann, M., Gastl, M., Thiele, F., Back, W.
Malt Volatile Compounds (Part I)
Brewing Science
2007
60
July/August
110-117