| Humulus lupulus – a story that begs to be told. A review C Almaguer, C Schönberger, M Gastl, EK Arendt, T Becker Journal of the Institute of Brewing 120 (4), 289-314, 2014 | 425 | 2014 |
| Comparative Study of the Contribution of Hop (Humulus Lupulus L.) Hard Resins Extracted from Different Hop Varieties to Beer Quality Parameters C Almaguer, M Gastl, EK Arendt, T Becker Journal of the American Society of Brewing Chemists 73 (2), 115-123, 2015 | 24 | 2015 |
| Contributions of hop hard resins to beer quality C Almaguer, M Gastl, EK Arendt, T Becker BrewingScience 65 (7-8), 118-129, 2012 | 21 | 2012 |
| The use of response surface methodology to optimise malting conditions of tef (Eragrostis tef (Zucc.) Trotter) as a raw material for gluten-free foods and beverages M Zarnkow, C Almaguer, F Burberg, W Back, EK Arendt, S Kreisz, M Gastl Brewing Science, 94-104, 2008 | 21 | 2008 |
| Characterization of the aroma profile of quinoa (Chenopodium quinoa Willd.) and assessment of the impact of malting on the odor‐active volatile composition C Almaguer, H Kollmannsberger, M Gastl, T Becker Journal of the Science of Food and Agriculture 103 (5), 2283-2294, 2023 | 9 | 2023 |
| Comparative study of the impact of malting on the aroma profiles of barley (Hordeum vulgare L.) and rye (Secale cereale L.) C Almaguer, H Kollmannsberger, M Gastl, T Becker Food Chemistry 427, 136694, 2023 | 6 | 2023 |
| Daily assessment of malting‐induced changes in the volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.) C Almaguer, H Kollmannsberger, M Gastl, T Becker Journal of Food Science 88 (9), 3773-3785, 2023 | 4 | 2023 |
| A study of the functionality of hop epsilon-resins as a novel brewing product C Almaguer, M Gastl, M Dresel, T Hofmann, T Becker World Brewing Congress, 2012 | 3 | 2012 |
| The brewing potential of hop hard resins C Almaguer, M Gastl, T Becker EBC Hop Symposium 2010, 2010 | 3 | 2010 |
| Ultrastructure studies of the lupulin glands of different hop (Humulus lupulus L.) varieties observed by scanning electron microscope C Almaguer, F Thiele, C Schönberger, EK Arendt BrewingScience 68 (11/12), 153-160, 2015 | 2 | 2015 |
| Charakterisierung antimikrobiell wirksamer Verbindungen in der Hopfen-Hartharzfraktion C Almaguer, M Gastl, T Becker 45. Technologisches Seminar, 2012 | 1 | 2012 |
| Comparison of the quality parameters of hop hard resins C Almaguer, M Gastl, M Dresel, T Hofmann, T Becker Poster EBC Congress, Glasgow, Scotland, 2011 | 1 | 2011 |
| Influence of the malting conditions on the modification and variation in the physicochemical properties and volatile composition of barley (Hordeum vulgare L.), rye (Secale … C Almaguer, H Kollmannsberger, M Gastl, T Becker Food Research International, 114965, 2024 | | 2024 |
| Malt contributions to beverage flavor C Almaguer, M Gastl, H Kollmannsberger, T Becker World Brewing Congress, 2016 | | 2016 |
| Einflussmöglichkeit auf das Aromaspektrum des Malzes durch Variation der Mälzungsparameter C Almaguer, M Gastl, T Becker 49. Technologisches Seminar, 2016 | | 2016 |
| A whiff of beer, a hint of malt C Almaguer, M Gastl, H Kollmannsberger, T Becker 12th Trends in Brewing, 2016 | | 2016 |
| Effect on the flavor profile of fermented malt based beverages using different yeast strains and lactic acid bacteria species C Almaguer, M Gastl, T Becker Belgian Brewing Conference-Chair J, 2015 | | 2015 |
| From raw materials to malts: Influence of the malting parameters on malt aroma development C Almaguer, M Gastl, T Becker ASBC Annual Meeting, La Quinta, 2015 | | 2015 |
| Comparison of the analytical aroma profile in barley malt, rye malt, and quinoa malt C Almaguer, M Gastl, H Kollmannsberger, T Becker Belgian Brewing Conference-Chair J, 2015 | | 2015 |
| Eignet sich die epsilon-Hartharzfraktion zum Brauen–neues Brauprodukt? C Almaguer, M Gastl, M Dresel, T Hofmann, T Becker 46. Technologisches Seminar, 2013 | | 2013 |
