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Publications by Martina Gastl

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Comprehensive Reviews in Food Science and Food Safety

English

Critical Evaluation of Viscometrically Determined Pasting Temperatures in Barley Malt

Journal of the Institute of Brewing

English

Related publications

Craft Beer Brewing in Japan

food preservation science

English

The Off-Flavors in Beer and Their Control During the Brewing Process

Journal of Japan Association on Odor Environment

English

Degradation of Starch by Amylases in Beer Brewing.

Journal of the Japanese Society of Starch Science

English

Engineering Application of MBR Process to the Treatment of Beer Brewing Wastewater

Modern Applied Science

English

Mycotoxins and Beer. Impact of Beer Production Process on Mycotoxin Contamination. A Review

Food Research International

English

Changes of Proteins in Barley and Effect of Nitrogenous Substances Upon the Quality of Beer.

English

Redox Potential and Biological Durability of Beer.

English

Pasteur's New Process for the Manufacture of Beer

Multidisciplinary

English

Systematic Design of Flavor Quality of a Light Beer "Kirin Beer Light".

Journal of the agricultural chemical society of Japan

English