S. Wunderlich

Part II. The Use of Malt Produced with 70% Less Malting Loss for Beer Production: Impact on Processability and Final Quality

T. Becker, E. Arendt, A. Mauch, 2011 .

Natural abiotic formation of furans in soil.

J. Williams, H. Schöler, S. Wunderlich, 2010, Environmental science & technology.

Brewing with 100% Oat Malt

E. Arendt, A. Mauch, S. Wunderlich, 2011 .

Roasting of malt and xanthohumol enrichment in beer

S. Wunderlich, W. Back, M. Wurzbacher, 2013, European Food Research and Technology.

Overview of Manufacturing Beer: Ingredients, Processes, and Quality Criteria

S. Wunderlich, W. Back, 2009 .

Enrichment of xanthohumol in the brewing process.

S. Wunderlich, W. Back, A. Zürcher, 2005, Molecular nutrition & food research.