B. Schehl

发表

Investigation of the Malting Behavior of Oats for Brewing Purposes

E. Arendt, F. Hübner, B. Schehl, 2009 .

Use of Response Surface Methodology to Investigate the Effectiveness of Commercial Enzymes on Buckwheat Malt for Brewing Purposes

Jorge C. Oliveira, E. Arendt, B. Schehl, 2006 .

Contribution of the fermenting yeast strain to ethyl carbamate generation in stone fruit spirits

J. Heinisch, T. Senn, D. Lachenmeier, 2007, Applied Microbiology and Biotechnology.

Protein Changes during Malting of Buckwheat

E. Arendt, B. Schehl, B. P. N. Phiarais, 2008 .

Retrospective trends and current status of ethyl carbamate in German stone-fruit spirits

T. Senn, D. Lachenmeier, T. Kuballa, 2005, Food additives and contaminants.

MALTING OF SORGHUM AND BUCKWHEAT FOR BREWING PURPOSES—A GLUTEN-FREE ALTERNATIVE TO BARLEY?

E. Arendt, A. Mauch, B. Schehl, 2009 .

Influence of germination time and temperature on the properties of rye malt and rye malt based worts

J. Delcour, C. Courtin, K. Gebruers, 2010 .

Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation

M. Gastl, E. Arendt, E. Zannini, 2010 .

Effect of the stone content on the quality of plum and cherry spirits produced from mash fermentations with commercial and laboratory yeast strains.

J. Heinisch, T. Senn, D. Lachenmeier, 2005, Journal of agricultural and food chemistry.

Development of a genetically defined diploid yeast strain for the application in spirit production

B. Schehl, 2005 .

A laboratory yeast strain suitable for spirit production

J. Heinisch, T. Senn, C. Müller, 2004, Yeast.

Fundamental study on protein changes taking place during malting of oats

E. Arendt, B. Schehl, C. Klose, 2009 .