Characterization of flavour compounds in fresh and aged beer by purge and trap-gas chromato-graphy-mass spectrometry. B. Vanderhaegen and G. Derdelinckx. BrewingScience - Monatsschrift für Brauwissenschaft, 59 (November/December 2005), pp. 1-9. view abstract | view article

A comparison of the EBC 9.8 method with a common applied HPLC analysis for Determining. J. Titze, V. Ilberg, F. Jacob and H. Parlar. BrewingScience - Monatsschrift für Brauwissenschaft, 59 (November/December 2005), pp. 18-24. view abstract | view article

Negative role of oxidised polyphenols and reductones in beer. J. Savel. BrewingScience - Monatsschrift für Brauwissenschaft, 59 (January/February 2006), pp. 30-37. view abstract | view article

Sieving Test for Malt - Determination of Accuracy, Repeatability and Reproducibility. - Submitted on behalf of the Analysis Committee of the European Brewery Convention. M. Schmitt and S. Home. BrewingScience - Monatsschrift für Brauwissenschaft, 59 (January/February 2006), pp. 38-40. view abstract | view article

Influence Of Yeast Propagation In High-Gravity Wort On Subsequent Fermentation Performance. Ch. Tenge, M. Nagel, U. Wellhoener and F. Jacob. BrewingScience - Monatsschrift für Brauwissenschaft, 59 (January/February 2006), pp. 41-44. view abstract | view article

Engineering investigations of the recreating kinetics of flavour-components during the boiling of wort. Hertel, M., Tippmann, J., Sommer, K., Glas, K.. BrewingScience - Monatsschrift für Brauwissenschaft, 59 (January/February 2006), pp. 45-55. view abstract | view article