Martin Krottenthaler

Influence of Lauter Turbidity and Hot Trub on Wort Composition, Fermentation, and Beer Quality

F. Kühbeck, M. Schütz, F. Thiele et al. · Journal of the American Society of Brewing Chemists · 2006 · 48 citations

Hot Trub Dosage, Hot Trub, Beer Quality +2

Effect of hot trub and particle addition on fermentation performance of Saccharomyces cerevisiae

F. Kühbeck, Michael Müller, Werner Back et al. · Enzyme and Microbial Technology · 2007 · 38 citations

Engineering, Food Fermentation, Biochemistry +10

Effects of Mashing Parameters on Mash β-Glucan, FAN and Soluble Extract Levels

F. Kühbeck, T. Dickel, Martin Krottenthaler et al. · Journal of the Institute of Brewing · 2005 · 35 citations · Full text

Soluble Extract Levels, Food Analysis, Glycobiology +18

A New Validation of Relevant Substances for the Evaluation of Beer Aging Depending on the Employed Boiling System

Markus Herrmann, Björn Christof Klotzbücher, Michael Wurzbacher et al. · Journal of the Institute of Brewing · 2010 · 33 citations · Full text

Food Chemistry, Shelf Life, Beer Aging +7

An overview of separation methods in starch analysis: The importance of size exclusion chromatography and field flow fractionation

Heinrich Rübsam, Martin Krottenthaler, Martina Gastl et al. · Starch - Stärke · 2012 · 31 citations

Engineering, Food Chemistry, Separation Methods +18