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List of works by Martina Gastl

Analytical Characterization of the Hydrolysis of Barley Malt Macromolecules During Enzymatic Degradation Over Time Using AF4/MALS/RI.

scientific article

Characterization of polymeric substance classes in cereal-based beverages using asymmetrical flow field-flow fractionation with a multi-detection system

scientific article published on 22 July 2017

Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods

scientific article published on 23 August 2018

Chemometric modeling of palate fullness in lager beers

scientific article published on 01 October 2020

Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material ⬇️

scientific article published on 03 October 2011

Fate of Fusarium Toxins during Brewing

scientific article published on 9 December 2016

Fate of Fusarium Toxins during the Malting Process.

scientific article published on 27 January 2016

Fate of enniatins and beauvericin during the malting and brewing process determined by stable isotope dilution assays

Forced into aging: Analytical prediction of the flavor-stability of lager beer. A review

scientific article published on 10 May 2018

Formation of 3-deoxyglucosone in the malting process

scientific article published on 28 March 2019

Fusarium Species on Barley Malt: Is Visual Assessment an Appropriate Tool for Detection?

Humulus lupulus- a story that begs to be told. A review

article

Influence of Fusarium avenaceum infections on barley malt: Monitoring changes in the albumin fraction of barley during the malting process

scientific article published on 27 December 2018

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

scientific article published on 15 June 2018

Prediction of Fruity-Citrus Intensity of Beers Dry Hopped with Mandarina Bavaria Based on the Content of Selected Volatile Compounds

scientific article published on 07 February 2020

Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP

scientific article published on 09 September 2019

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