Mathias Hutzler

technical university of munich

H指数:23

被引数:1,963

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Microfungi, Mycotoxins and Heavy Metals in the Mass Rearing of Tenebrio molitor L. Larvae

黄粉虫幼虫大规模繁殖中的微生物、霉菌毒素和重金属

Insects

IF2.9

2026-09-010

Investigations on the Ingress of Process Water During the Pasteurization of Beverage Containers

饮料容器巴氏杀菌过程中工艺水侵入的研究

JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

IF1.8

2025-11-010

PRE

Genetic pre-adaptations in Saccharomyces cerevisiae Andean chicha isolates facilitate industrial brewery application

Saccharomyces cerevisiae安第斯奇查分离株中的遗传预适应促进工业酿酒应用

Food Microbiology

IF4.6

2025-05-140

Brewing potential of strains of the boreal wild yeast Mrakia gelida

北方野生酵母Mrakia gelida菌株的酿造潜力

FRONTIERS IN MICROBIOLOGY

IF4.5

2023-02-096

OAAI

A short history of beer brewing: Alcoholic fermentation and yeast technology over time

EMBO REPORTS

IF6.2

2022-11-2110

Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera-A novel option for low-alcohol beer

酿酒酵母的啤酒发酵性能和糖吸收-低醇啤酒的新选择

FRONTIERS IN MICROBIOLOGY

IF4.5

2022-10-058

OAAI

Archeochemistry reveals the first steps into modern industrial brewing (vol 12, 9251, 2022)

SCIENTIFIC REPORTS

IF3.9

2022-08-310

OAAI

Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges

大麦麦芽的等温糖化: 对麦芽汁成分和酶温度范围的新见解

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2022-07-269

Archeochemistry reveals the first steps into modern industrial brewing

SCIENTIFIC REPORTS

IF3.9

2022-06-035

OAAI

Constant temperature mashing at 72 °C for the production of beers with a reduced alcohol content in micro brewing systems

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2022-03-155

Unique Brewing-Relevant Properties of a Strain of Saccharomyces jurei Isolated From Ash (Fraxinus excelsior)

FRONTIERS IN MICROBIOLOGY

IF4.5

2021-03-3120

OAAI

Brewing Characteristics of the Maltotriose-Positive Yeast Zygotorulaspora florentina Isolated from Oak

BEVERAGES

IF2.7

2020-09-248

OAAI

Revisiting the Taxonomic Synonyms and Populations ofSaccharomyces cerevisiae-Phylogeny, Phenotypes, Ecology and Domestication

MICROORGANISMS

IF4.2

2020-06-1537

OAAI

Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer

Cyberlindnera酵母的筛选和应用，以生产果味，不含酒精的啤酒

FERMENTATION-BASEL

IF3.3

2019-12-1738

OAAI

Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

FERMENTATION-BASEL

IF3.3

2019-12-1233

OAAI

Interspecific hybridization facilitates niche adaptation in beer yeast

NATURE ECOLOGY & EVOLUTION

IF14.5

2019-10-2180

PREAI

On the suitability of alternative cereals, pseudocereals and pulses in the production of alcohol-reduced beers by non-conventional yeasts

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2019-09-2716

PREAI

Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production

酿造过程中的废酵母: 用于酵母提取物生产的生物多样性起始材料

FERMENTATION-BASEL

IF3.3

2019-06-2444

OAAI

Genotypic and phenotypic diversity of Lactobacillus rossiae isolated from beer

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

2019-02-2010

PREAI

Yeast extract production using spent yeast from beer manufacture: influence of industrially applicable disruption methods on selected substance groups with biotechnological relevance

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2019-01-2457

PREAI

Mathias Hutzler

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