Chill-haze - Identification and Determination of Haze-active Constituents by HPLC and Mass. - Part I: The role of polyphenols and the astonishing impact of hop components on chill haze formation. Loch-Ahring, S., Decker, F., Robbert, S. and Andersson, J. T.. BrewingScience - Monatsschrift für Brauwissenschaft, 61 (March/April 2008), pp. 32-48. view abstract | view article

Study on the Applicability of Isomaltulose (Palatinose) in Beer and Beer Specialties, and its remarkable Results. Pahl, R., Methner, F.-J. , Schneider, J., Kowalczyk, J., Hausmanns, S., Radowski, A.. BrewingScience - Monatsschrift für Brauwissenschaft, 61 (March/April 2008), pp. 49-55. view abstract | view article

Protein Changes during Malting of Barley using Novel Lab-on-a-Chip Technology in Comparison to two-dimensional Gel Electrophoresis. Klose, Ch., Schehl, B. D., Arendt, E. K.. BrewingScience - Monatsschrift für Brauwissenschaft, 61 (March/April 2008), pp. 56-65. view abstract | view article

Evaluation of a new Optical Sensor for Measuring dissolved Oxygen by Comparison with Standard Analytical Methods. Titze, J., Walter, H., Jacob, F., Friess, A., Parlar, H.. BrewingScience - Monatsschrift für Brauwissenschaft, 61 (March/April 2008), pp. 66-80. view abstract | view article