Publication & Citation Trends
Most Cited Works
Publications
68 total
Investigating the function of Pre-Pottery Neolithic stone troughs from Göbekli Tepe – An integrated approach PDF
Cited by 48
OpenAlex
Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer PDF
Cited by 55
OpenAlex
Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer PDF
Cited by 119
OpenAlex
Saccharomyces cerevisiae variety diastaticus friend or foe?—spoilage potential and brewing ability of different Saccharomyces cerevisiae variety diastaticus yeast isolates by genetic, phenotypic and physiological characterization PDF
Cited by 54
OpenAlex
Statistical evaluation of beer spoilage bacteria by real-time PCR analyses from 2010 to 2016 PDF
Cited by 38
OpenAlex
The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing PDF
Cited by 49
OpenAlex
Review: Pure non‐<i>Saccharomyces</i>starter cultures for beer fermentation with a focus on secondary metabolites and practical applications PDF
Cited by 119
OpenAlex
Research Topics
Fermentation and Sensory Analysis
(38)
Food composition and properties
(14)
Horticultural and Viticultural Research
(13)
Probiotics and Fermented Foods
(11)
Phytochemicals and Antioxidant Activities
(7)
Frequent Co-Authors
Affiliations
Weihenstephan-Triesdorf University of Applied Sciences
Technical University of Munich