Bertram Sacher

Flavor of lactic acid fermented malt based beverages: Current status and perspectives

Sorelle Nsogning Dongmo, Susanne Procopio, Bertram Sacher et al. · Trends in Food Science & Technology · 2016 · 100 citations

Food Chemistry, Food Fermentation, Flavoromics +8

Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains

Sorelle Nsogning Dongmo, Bertram Sacher, Hubert Kollmannsberger et al. · Food Chemistry · 2017 · 69 citations

Food Fermentation, Lactic Acid Bacteria, Food Microbiology +9

Critical review of the methods of β-glucan analysis and its significance in the beer filtration process

M. Kupetz, Susanne Procopio, Bertram Sacher et al. · European Food Research and Technology · 2015 · 32 citations

Food Chemistry, Beer Filtration Process, Engineering +14

High-throughput β-glucan analyses and their relationship with beer filterability

M. Kupetz, J. Aumer, Diedrich Harms et al. · European Food Research and Technology · 2016 · 22 citations

Food Chemistry, Engineering, Biochemistry +7

Impact of flavouring substances on the aggregation behaviour of dissolved barley β-glucans in a model beer

M. Kupetz, Bertram Sacher, Thomas Becker · Carbohydrate Polymers · 2016 · 14 citations

Food Chemistry, Dissolved Barley β-Glucans, Food Analysis +6