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Items: 4

1.

Screening for new brewing yeasts in the non-Saccharomyces sector with Torulaspora delbrueckii as model.

Michel M, Kopecká J, Meier-Dörnberg T, Zarnkow M, Jacob F, Hutzler M.

Yeast. 2016 Apr;33(4):129-44. doi: 10.1002/yea.3146. Epub 2016 Jan 21.

2.

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review.

Gebremariam MM, Zarnkow M, Becker T.

J Food Sci Technol. 2014 Nov;51(11):2881-95. doi: 10.1007/s13197-012-0745-5. Epub 2012 Jun 2. Review.

3.

The influence of serial repitching of Saccharomyces pastorianus on its karyotype and protein profile during the fermentation of gluten-free buckwheat and quinoa wort.

Deželak M, Gebremariam MM, Cadež N, Zupan J, Raspor P, Zarnkow M, Becker T, Košir IJ.

Int J Food Microbiol. 2014 Aug 18;185:93-102. doi: 10.1016/j.ijfoodmicro.2014.05.023. Epub 2014 Jun 3.

PMID:
24935690
4.

Influence of malting conditions on sorghum (Sorghum bicolor (L.) Moench) as a raw material for fermented beverages.

Hassani A, Zarnkow M, Becker T.

Food Sci Technol Int. 2014 Sep;20(6):453-63. doi: 10.1177/1082013213490710. Epub 2013 Jun 10.

PMID:
23751551

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