Fritz Jacob

机构：Weihenstephan-Triesdorf University of Applied Sciences, Technical University of Munich

发表论文 73 篇 · 总被引 2100 次 · h-index 24

代表论文

• Investigating the function of Pre-Pottery Neolithic stone troughs from Göbekli Tepe – An integrated approach (2020 · Journal of Archaeological Science Reports · 被引 48)
• Hidden in its color: A molecular-level analysis of the beer’s Maillard reaction network (2021 · Food Chemistry · 被引 37)
• Investigation of Non-Saccharomyces Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles (2022 · Journal of the American Society of Brewing Chemists · 被引 30)
• Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges (2022 · Food and Bioprocess Technology · 被引 24)
• Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone (2022 · Foods · 被引 24)
• Beer Turbidity Part 1: A Review of Factors and Solutions (2020 · Journal of the American Society of Brewing Chemists · 被引 21)