Beatus D. Schehl

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

Dirk W. Lachenmeier, Beatus D. Schehl, Thomas Kuballa et al. · Food Additives & Contaminants · 2005 · 102 citations

Pharmacy, Food Science, Toxicology +12

Fundamental study on protein changes taking place during malting of oats

Christina Klose, Beatus D. Schehl, Elke K. Arendt · Journal of Cereal Science · 2008 · 88 citations

Agriculture, Biochemistry, Nutritional Sciences +14

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

Blaise P. Nic Phiarais, Alexander Mauch, Beatus D. Schehl et al. · Journal of the Institute of Brewing · 2010 · 84 citations · Full text

Agriculture, Food Science, Food Analysis +14

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

Beatus D. Schehl, Thomas Senn, Dirk W. Lachenmeier et al. · Applied Microbiology and Biotechnology · 2007 · 66 citations

Agriculture, Biotechnology, Microbiology +14

Effect of the Stone Content on the Quality of Plum and Cherry Spirits Produced from Mash Fermentations with Commercial and Laboratory Yeast Strains

Beatus D. Schehl, Dirk W. Lachenmeier, Thomas Senn et al. · Journal of Agricultural and Food Chemistry · 2005 · 43 citations

Agriculture, Food Science, Microbiology +17