Usage of Ultrasound and Classification Methods for Continuous Detection of Dairy Fouling
Chemie Ingenieur Technik
2013
85
10
1589-1596
Physikalisches Imaging zur Struktur- und Texturerkennung bei der Fleischverarbeitung, Physical imaging for structure and texture recognition in meat processing
Fleischwirtschaft
2013
93
2
82-85
Sensitization to Beer Ingredients in Chinese Individuals with Beer Allergy: A Clinical Study of 20 Cases
International Archives of Allergy and Immunology
2013
163
2
135-141
Beer and beer compounds: physiological effects on skin health
Journal of the European Academy of Dermatology and Venereology
2013
28
2
142-150
Kinetic Modeling of Hop Acids during Wort Boiling
International Journal of Bioscience, Biochemistry and Bioinformatics
2013
47--52
Identification of Lactobacillus curvatus TMW 1.624 dextransucrase and comparative characterization with Lactobacillus reuteri TMW 1.106 and Lactobacillus animalis TMW 1.971 dextransucrases
Food microbiology
2013
34
1
52--61
Influence of the range of molecular weight distribution of beer components on the intensity of palate fullness
European Food Research and Technology
2013
236
1
65--75
Determination of the influence of starch sources and mashing procedures on the range of the molecular weight distribution of beer using field-flow fractionation
Journal of the Institute of Brewing
2013
108
n/a-n/a
Different Influences on Lautering Performance and Wort Quality Attributes when Brewing with 100% Unmalted Barley
Brewing Science
2013
5/6
66
55-64
Determination of fouling presence and absence using a combined method of ultrasonic measurements and classification methods
Engineering in Life Sciences
2013
13
292-301