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Forschungsfelder

• Charakterisierung und Beeinflussung der Stabilitätseigenschaften von Milchsäurebakterien
• Entwicklung definierter Fermentationsprozesse zur Herstellung von Kulturen und Mikroorganismenpräparaten mit reproduzierbaren Eigenschaften
• Entwicklung fermentierter (nicht-alkoholischer) Getränke und flüssiger oder getrockneter Starterkulturen
• Prozessoptimierung zur Herstellung funktionaler Hefen in Hochzelldichte
• Feststofffermentationsverfahren für pflanzliche Rohstoffe zur Aufwertung des Nährstoffprofils
• Einsatzmöglichkeiten ionisierter Luft in Fermentationsprozessen und zur Desinfektion
   

Geförderte Forschungsprojekte

• Sauer fermentierte alkoholfreie Getränke (2019-2021)
• High-Gravity Fed-Batch (2018-2021)
• ProRapeSeed (2017-2019)
• Ionisierte Luft (III) (2017-2019)
• Mikromail (2016-2018)
• Obergärige Hefen (2016-2018)
• Alkoholentfernung (2016-2018)
• Salmonsens (2015-2018)
   

Gremienarbeit

• DECHEMA Gesellschaft für Chemische Technik und Biotechnologie e.V.  
• Fachgemeinschaft Biotechnologie
• Innovationszentrum Technologien für Gesundheit und Ernährung (IGE)
• Berlin-Brandenburgische Gesellschaft für Getreideforschung e.V. (BBGfG)
• Biotechnologieverbund Berlin-Brandenburg (bbb) e.V.
• Technisch-Wissenschaftlicher Ausschuss (TWA) der VLB
• American Society of Brewing Chemistry - ASBC (subcommittee member)
• Brewing Science Group der European Brewery Convention (EBC)
• PYF Working Group

Akkreditiert nach DIN EN ISO/IEC 17025:2018 für die in der Anlage zur Akkreditierungsurkunde genannten Prüfverfahren.

---> mehr Informationen...

• Lafontaine, S; Caffrey, A; Dailey, J; Varnum, S; Hale, A; Eichler, B; Dennenlöhr, J; Schubert, C; Knoke, L; Lerno, L; Dagan, L; Schönberger, C; Rettberg, N; Heymann, H; Ebeler; S E (2021) Evaluation of variety, maturity, and farm on the concentrations of monoterpene diglycosides and hop volatile/nonvolatile composition in five Humulus lupulus cultivars. Journal of Agricultural and Food Chemistry; 69(15); 4356-4370. (https://pubs.acs.org/doi/10.1021/acs.jafc.0c07146)
   
• Lafontaine, S; Senn, K; Knoke, L; Schubert, C; Dennenlöhr, J; Maxminer, J; Cantu, A; Rettberg, N; Heymann, H (2020) Evaluating the chemical components and flavor characteristics responsible for triggering the perception of “beer flavor” in non-alcoholic beer. Foods; 9(12); 1914. (https://www.mdpi.com/2304-8158/9/12/1914)
   
• Dennenlöhr, J; Thörner, S; Rettberg N (2020) Analysis of hop-derived thiols in beer using on-fiber derivatization in combination with HS-SPME and GC-MS/MS. Journal of Agricultural and Food Chemistry; 68(50); 15036-15047. (https://pubs.acs.org/doi/10.1021/acs.jafc.0c06305)
   
• Dennenlöhr, J; Thörner, S; Maxminer, J; Rettberg, N (2020) Analysis of selected staling aldehydes in wort and beer by GC-EI-MS/MS using HS-SPME with on-fiber derivatization. Journal of the American Society of Brewing Chemists; 78(4); 284-298. (https://www.tandfonline.com/doi/full/10.1080/03610470.2020.1795478)
   
• Lafontaine, S; Senn, K; Dennenlöhr, J; Schubert, C; Knoke, L; Maxminer, J; Cantu, A; Rettberg, N; Heymann, H (2020). Characterizing volatile and nonvolatile factors influencing flavor and American consumer preference toward nonalcoholic beer. ACS omega; 5(36); 23308-23321. (https://pubs.acs.org/doi/10.1021/acsomega.0c03168)
   
• Rettberg, N (2020). Chapter 2: Instrumental analysis of hop aroma in beer: The challenges of transforming a research application into a QC tool. In Shellhammer, T H and Lafontaine, S R (eds.) Hop Flavor and Aroma: Proceedings of the 2nd International Brewers Symposium. American Association of Brewing Chemists and Master Brewers Association of the Americas, St. Paul, US.
   
• Rettberg, N; Schubert, C; Dennenlöhr, J; Thörner, S; Knoke, L; Maxminer, J (2020) Instability of hop-derived 2-methylbutyl isobutyrate during aging of commercial pasteurized and unpasteurized ales. Journal of the American Society of Brewing Chemists; 78(3); 175-184. (https://www.tandfonline.com/doi/full/10.1080/03610470.2020.1738742)
   
• Dennenlöhr, J; Thörner, S; Manowski, A; Rettberg, N (2020) Analysis of selected hop aroma compounds in commercial lager and craft beers using HS-SPME-GC-MS/MS. Journal of the American Society of Brewing Chemists; 78(1); 16-31. (https://www.tandfonline.com/doi/full/10.1080/03610470.2019.1668223)
   
• Rettberg, N; Biendl, M; Garbe, L-A (2018) Hop aroma and hoppy beer flavor: Chemical backgrounds and analytical tools—A review. Journal of the American Society of Brewing Chemists; 76(1); 1-20. (https://www.tandfonline.com/doi/full/10.1080/03610470.2017.1402574)
   
• Zech, J; Manowski, A; Malchow, S; Rettberg, N; Garbe, L-A (2015) Determination of bisphenols, bisphenol A diglycidyl ether (BADGE), BADGE chlorohydrins and hydrates from canned beer by high-performance liquid chromatography tandem mass spectrometry. BrewingScience – Monatsschrift für Brauwissenschaft; 68(9/10); 102-109. (https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2015&edition=0009%2F0010&article=87011)
   
• Rettberg, N; Thörner, S; Labus, A; Garbe, L-A (2014) Aroma active monocarboxylic acids – Origin and analytical characterization in fresh and aged hops. BrewingScience – Monatsschrift für Brauwissenschaft; 67(3/4); 33-47. (https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2014&edition=0003%2F0004&article=84487)
   
• Rettberg, N; Thörner, S; Garbe, L-A (2014) Die Lipide des Hopfens. Brauwelt 10; 269-273. (https://www.brauwelt.com/de/themen/rohstoffe/584815-die-lipide-des-hopfens?mark=lipide+hopfens)
   
• Rettberg, N; Thörner, S; Garbe, L-A (2013) Starting hop lipidomics - Isolation and characterization of non-polar, neutral and polar hop lipids. BrewingScience – Monatsschrift für Brauwissenschaft; 66(11/12); 176-184. (https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2013&edition=0011%2F0012&article=83835) 
   
• Rettberg, N; Thörner, S; Garbe, L-A (2013) Hopfenölanalytik – ein Überblick. Brauwelt; 18-19; 546-549. (https://www.brauwelt.com/de/themen/rohstoffe/585857-hopfenoelanalytik-%E2%80%93-ein-ueberblick?mark=Hopfen%C3%B6lanalytik)
   
• Hofmann, R; Weber, S; Rettberg, N; Thörner, S; Garbe, L-A; Folz, R (2013) Optimization of the hHop kilning process to improve energy efficiency and recover hop oils. BrewingScience – Monatsschrift für Brauwissenschaft; 66(3/4); 23-30. (https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2013&edition=0003%2F0004&article=82657)
   
• Rettberg, N; Thörner, S; and Garbe, L-A (2012) Bugging hop analysis – on the isomerization and oxidation of terpene alcohols during steam distillation. BrewingScience – Monatsschrift für Brauwissenschaft; 65 (7/8); 112-117. (https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2012&edition=0007%2F0008&article=81426)
   
• Rettberg, N and Garbe, L-A (2012) Der olfaktorische Code - Wie nehmen wir flüchtige Aromastoffe wahr? Getränkeindustrie; 10; 32-35. (https://fzarchiv.sachon.de/Zeitschriftenarchiv/Getraenke-Fachzeitschriften/Getraenkeindustrie/2012/10_12/GI_10-12_32-35_Der_olfaktorische_Code.pdf#all_thumb)
   
• Garbe, L-A; Neumann, K; Rettberg, N (2012) Cuán peligroso es la liberación de bisfenol de latasparaun consumidor de cerveza. Brauwelt en ESPANOL; 16; 108-110.
   
• Garbe, L-A and Rettberg, N (2011) The power of stable isotope dilution assays in brewing. BrewingScience – Monatsschrift für Brauwissenschaft; 64(11/12); 140-150. (https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2011&edition=0011%2F0012&article=80140)
   
• Garbe, L-A; Neumann, K; Rettberg, N (2011) Stellt die Freisetzung von Bisphenol A aus Bierdosen eine Gefahr für Biertrinker dar? Brauwelt; 19-20; 610-612. (https://www.brauwelt.com/de/themen/diverses/588531-stellt-freisetzung-bisphenol-a-aus-bierdosen-eine-gefahr-biertrinker-dar?mark=stellt+freisetzung+bisphenol+bierdosen+gefahr+biertrinker+dar%3F)
   
• Garbe, L-A; Neumann, K; Rettberg, N (2011) Bisphenol A – A problem for consumers of canned beer? BrewingScience – Monatsschrift für Brauwissenschaft; 63(9/10); 122-127. (https://www.brauwelt.com/de/themen/diverses/588531-stellt-freisetzung-bisphenol-a-aus-bierdosen-eine-gefahr-biertrinker-dar?mark=stellt+freisetzung+bisphenol+bierdosen+gefahr+biertrinker+dar%3F)

• Knoke, L; Rettberg, N; Hildebrandt, J; Maxminer, J; Thörner, S (2019) Exploring the diversity of hop-derived bitter acids in beer using data-independent acquisition (DIA). [Vortrag]; Annual Meeting of the American Society of Brewing Chemists 2019; New Orleans (US); 24.-26.06.2019
   
• Schubert, C; Dennenlöhr, J; Thörner, S; Maxminer, J; Rettberg, N (2019) The contribution of staling aldehydes to the flavor (in)stability of hoppy ales. [Poster]; Annual Meeting of the American Society of Brewing Chemists 2019; New Orleans (US); 24.-26.06.2019
   
• Knoke, L; Rettberg, N; Hildebrandt, J; Maxminer, J; Thörner, S (2019) Exploring hop derived contributors to beer bitterness using data-independent acquisition (DIA). [Vortrag]; 37th Congress of the European Brewery Convention; Antwerpen (BE); 02.-06.06.2019 
   
• Thörner, S; Dennenlöhr, J; Rettberg, N (2019) Critical assessment of calibration strategies for effective beer flavor analysis by solid-phase microextraction (SPME). [Vortrag]; 37th Congress of the European Brewery Convention; Antwerpen (BE); 02.-06.06.2019
   
• Schubert, C; Dennenlöhr, J; Thörner, S; Maxminer, J; Rettberg, N (2019) The contribution of staling aldehydes to the flavor (in)stability of hoppy ales. [Poster]; 37th Congress of the European Brewery Convention; Antwerpen (BE); 02.-06.06.2019
   
• Knoke, L; Thörner, S; Rettberg, N (2018) Untargeted metabolomics: Applications in beer quality control and brewing research. [Vortrag]; Young Scientists Symposium on Malting, Brewing and Distilling; Bitburg/Trier (DE); 12.-14.09.2018
   
• Dennenlöhr, J; Thörner, S; Rettberg, N (2018) Rapid and solvent-less analysis of thiols in brewing samples. [Poster]; Young Scientists Symposium on Malting, Brewing and Distilling; Bitburg/Trier (DE); 12.-14.09.2018
   
• Schubert, C; Thörner, S; Rettberg, N (2018) Flavor stability of top fermented hoppy beers. [Poster]; Young Scientists Symposium on Malting, Brewing and Distilling; Bitburg/Trier (DE); 12.-14.09.2018
   
• Rettberg, N; Dennenlöhr, J; Thörner, S (2018) One fits all – An automated, GC-MS/MS based assay for quantitative analysis of thiols in hops and hoppy beer. [Vortrag]; EBC Symposium “Recent Advances in Hop Science”; Nürnberg & Spalt (DE); 09.-11.09.2018
   
• Knoke, L; Schiebenhöfer, H; Thörner, S; Rettberg, N (2018) Profiling of brewing samples by UPLC-ESI-Q-ToF-MS. [Poster]; Brewing Summit 2018; San Diego (US); 12.-15.08.2018
   
• Rettberg, N; Dennenlöhr, J; Thörner, S (2018) Rapid and solvent-less analysis of thiols in brewing samples. [Vortrag]; Brewing Summit 2018; San Diego (US); 12.-15.08.2018
   
• Rettberg, N (2018) Lipide im Brauprozess. [Vortrag] 51. Technologisches Seminar Weihenstephan; Freising (DE), 20.-22.02.2018 und 26.-28.02.2018
   
• Rettberg, N (2018) Online, at-line, offline – Herausforderungen in der Bierbitterstoffanalytik. [Vortrag] 105. Brau- und machschinentechnische Arbeitstagung, Dortmund (DE), 05.-06.03.2018
   
• Rettberg, N (2017) Product diversity from a laboratory's perspective – Nobody said it was easy. [Vortrag]; 5th Brewing Conference Bangkok; Bangkok (TH); 11.-13.06.2017
   
• Rettberg, N (2017) Bridging significant gaps? Application of a metabolomics platform in beer quality control. [Vortrag]; Annual Meeting of the American Society of Brewing Chemists 2017; Fort Myers (US); 05.-08.06.2017
   
• Hildebrandt, J; Thörner, S; Rettberg, N (2017) Dilute and Shoot -Comprehensive LC-Q-ToF-MS analysis of beer bitter acids. [Poster]; Annual Meeting of the American Society of Brewing Chemists 2017; Fort Myers (US); 05.-08.06.2017
   
• Schubert, C; Thörner, S; Rettberg, N (2017) HS-SPME-FID driven beer profiling targeting aroma active monocarboxylic acids. [Poster]; Annual Meeting of the American Society of Brewing Chemists 2017; Fort Myers (US); 05.-08.06.2017
   
• Koserske, J; Thörner, S; Rettberg, N (2017) Rapid quantification of major hop aroma compounds in beer by static headspace GC-MS. [Poster]; Annual Meeting of the American Society of Brewing Chemists 2017; Fort Myers (US); 05.-08.06.2017
   
• Rettberg, N (2016) Analyzing hoppy beer flavor – The winding road of a research tool merging into brewery quality control. [Vortrag]; World Brewing Congress 2016; Denver (US); 13.-17.08.2016
   
• Maxminer, J; Koserske, J; Thörner, S; Rettberg, N (2016) Chasing staling aldehydes – A unique application of HS-SPME-GC-MS/MS in brewing. [Vortrag]; World Brewing Congress 2016; Denver (US); 13.-17.08.2016
   
• Koserske, J; Thörner, S; Rettberg, N (2016) Chasing volatiles - Gas chromatography tandem mass spectrometry (GC-MS/MS) in beer flavor analysis. [Poster]; 5th Young Scientist Symposium; Chico (US); 21.-23.04.2016
   
• Rettberg, N (2016) Idee – Entwicklung - Bestseller? Stolpersteine in der Analytik und Deklaration neuartiger Bier- und Getränkekreationen. [Vortrag]; 103. Brau- und machschinentechnische Arbeitstagung; Soest (DE); 07.-09.03.2016
   
• Rettberg, N; Thörner, S; Koserske, J (2015) Aroma of late and dry hopped beers - Myths, facts or something in between. [Vortrag]; 4th European MicroBrew Symposium; Nürnberg (DE); 09.11.2015
   
• Rettberg, N (2015) Die unendliche Geschichte der Geschmacksstabilität – Einflussfaktoren und analytische Werkzeuge. [Vortrag]; 11. Russisches Symposium für die Brau- und Getränkeindustrie; Moskau (RU); 06.-08.10.2015
   
• Rettberg, N (2015) Weichmacher in Lebensmitteln und Getränken: Quellen, Auftreten und Analytik. [Vortrag]; 11. Russisches Symposium für die Brau- und Getränkeindustrie; Moskau (RU); 06.-08.10.2015
   
• Rettberg, N (2015) Hopfenaroma in Bier - Was Brauer wissen müssen, sollten und könnten. [Vortrag]; 6. Russisches MicroBrew Seminar; Moskau (RU); 06.-08.10.2015
   
• Rettberg, N; Thörner, S; Koserske, J (2015) Analytische und sensorische Charakterisierung der Stabilität hopfenaromatischer Biere. [2015]; 102. VLB-Oktobertagung; Berlin (DE); 05.-06.10.2015
   
• Rettberg, N (2015) Flavor stability Browsing new chapters of this never-ending story. [Vortrag]; 6. Iberoamerikanisches VLB Symposium; Itupeva (BR); 21.-23.09.2015
   
• Rettberg, N; Thörner, S (2015) Permeation of volatile organic compounds into packaged beer – Tools for practice oriented simulation and analysis. [Vortrag]; Annual Meeting of the American Society of Brewing Chemists 2015; La Quinta (US); 14.-17.06.2015
   
• Rettberg, N; Thörner, S (2015) On the wine cork taint 2,4,6-Trichloroanisole (TCA) and its relevance for brewers. [Poster]; 35th Congress of the European Brewery Convention; Porto (PT); 24.-28.05.2015
   
• Rettberg, N (2015) Gaschromatographie Tandem-Massenspektrometrie - Auf Spurensuche in Bier und Getränken. [Vortrag]; 103. Brau- und maschinentechnische Arbeitstagung; Dresden (DE); 16.-18.03.2015
   
• Rettberg, N (2014) Metabolomics - A holistic approach to analyze beer flavour. [Vortrag]; 3rd International China Brewing Conference; Peking (CN); 10.-12.10.2014
   
• Rettberg, N (2014) Analytische Charakterisierung der Hopfenlipide und Diskussion ihres Beitrags zum Gushingphänomen. [Vortrag]; 43. Internationales Braugerstenseminar; Berlin (DE); 30.09.2014
   
• Rettberg, N (2014) From the Cone to the Glass - Technological and Analytical Challenges of Hoppy Beer flavour. [Vortrag]; 6. Iberoamerikanisches VLB Symposium; Madrid (ES); 17.-19.09.2014
   
• Rettberg, N; Thörner, S; Garbe, L-A (2014) Retooling hop oil analysis - Enantioselective gas chromatography – mass spectrometry empowers the investigation of flavour and bioactive compounds. [Poster]; Brewing Summit 2014; Chicago (US); 04.-07.06.2014
   
• Rettberg, N; Püschel, M; Garbe, L-A (2014) Practical considerations of lipid analysis in brewing – A case study. [Vortrag]; Brewing Summit 2014; Chicago (US); 04.-07.06.2014
   
• Garbe, L-A; Rettberg, N; Püschel, M; Mengdehl, M (2014) The occurrence of trihydroxy fatty acids in beer – myths, facts, recent findings and future trends. [Poster]; Brewing Summit 2014; Chicago (US); 04.-07.06.2014
   
• Rettberg, N; Thörner, S; Labus, A; Garbe, L-A (2014) Identification and quantification of short chain monocarboxylic acids from aging hops by a stable isotope dilution assay (SIDA). [Poster]; 11th Trends in Brewing; Ghent (BE); 13.-17.04.2014
   
• Rettberg, N; Kolbowski, L; Garbe, L-A (2014) Analysis of alkanals, 2-alkenals and 2,4-alkadienals from alcohol free beer by offline-SPE GC-NCI-SIM-MS of their O-(2,3,4,5,6-pentafluorobenzyl) oximes. [Poster]; 11th Trends in Brewing; Ghent (BE); 13.-17.04.2014
   
• Rettberg, N und Garbe, L-A (2014) Permeation flüchtiger organischer Stoffe durch Getränkeverpackungen – Praxisnahe Simulation und Analytik. [Vortrag]; 101. Brau- und machschinentechnische Arbeitstagung; Donaueschingen (DE); 10.-12.03.2014
   
• Garbe, L-A; Rettberg, N (2013) Bier in PET-Flaschen - Migration und Permeation als Feinde der Produktqualität und Lebensmittelsicherheit? [Vortrag]; 9. Russisches Symposium für die Brau- und Getränkeindustrie; Moskau (RU); 25.-28.11.2013
   
• Garbe, L-A; Rettberg, N (2013) Lebensmittelsensorik und Metabolitanalytik – Der Beginn einer wunderbaren Freundschaft. [Vortrag]; 100. VLB-Oktobertagung; Berlin (DE); 28.-29.9.2013
   
• Rettberg, N; Kolbowski, L; Garbe, L-A (2013) Alterungscarbonyle in alkoholfreiem Bier - Analytik ihrer O-(2,3,4,5,6-pentafluorobenzyl)oxime mittels offline-SPE GC-NCI-SIM-MS. [Vortrag]; 42. Deutscher Lebensmittelchemikertag; Braunschweig (DE); 16.-18.09.2013
   
• Rettberg, N; Garbe, L-A (2013) Hop Lipids – A comprehensive overview with regard to beer foam, (off)flavor, and gushing. [Vortrag]; 34th International Congress of the European Brewery Convention (EBC); Luxembourg (LU); 26.-30.05.2013
   
• Rettberg, N; Garbe, L-A (2012) Stable isotope dilution technique and mass spectrometry - application and advantages in hop oil analysis. [Vortrag]; 3rd International Young Scientists Symposium for the Brewing, Distilling and Malting Sectors; Nottingham (UK); 23.-25.10.2012

• Köhler, S; Schmacht, M; Troubounis, A; Ludszuweit, M; Rettberg, N; Senz, M (2021) Tradition as a stepping stone for a microbial defined water kefir fermentation process – insights in cell growth, bioflavoring and sensory perception. Frontiers in Microbiology; 12:732019. (https://www.frontiersin.org/articles/10.3389/fmicb.2021.732019/full)
   
• Schmitt, D,; Hageböck, M.,; Fuchs, J.; Frenzel, J.,; Geier, M.,; Rettberg, N.,; Senz, M. (2020) Hard Seltzer: wenige Rohstoffe – komplexes Produkt. Brauwelt; 160(45); 1197-1200. (https://www.brauwelt.com/de/themen/gaerung-lagerung/642247-hard-seltzer-wenige-roh%C2%ADstoffe-%E2%80%93-komplexes-produkt)
   
• Ludszuweit, M; Schmacht, M; Keil, C; Haase, H; Senz, M (2020) Impact of media heat treatment on cell morphology and stability of L. acidophilus, L. johnsonii and L. delbrueckii subsp. delbrueckii during fermentation and processing. Fermentation; 6(4); 94. (https://www.mdpi.com/2311-5637/6/4/94/htm)
   
• Köhler, S; Schmacht, M; Malchow, S; Wolff, L; Senz, M (2020) Preparation of freeze dried and vacuum dried yeast starter cultures: evaluation of relevant viability detection analyses. BrewingScience – Monatsschrift für Brauwissenschaft; 73 (3/4), 41-50. (https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2020&edition=0003%2F0004&article=92741)
   
• Senz, M; Keil, C; Schmacht, M; Palinski, S; Cämmerer, B; Hageböck. M (2019) Influence of media heat sterilization process on growth performance of representative strains of the genus Lactobacillus. Fermentation; 5(1); 20. (https://www.mdpi.com/2311-5637/5/1/20)
   
• Malchow, S; Borowski, J; Senz, M (2019) Combining modern process technology and traditional sour fermented beverages. Brauerei Forum International; 5; 7-10.
   
• Senz, M; Kiewlicz, K; Malchow, S (2019) Getränke zwischen Tradition und Moderne: Nutzung der Bioprozesstechnik in der Herstellung von Wasserkefir. GIT Labor Fachzeitschrift; 4; 34-36. (https://analyticalscience.wiley.com/do/10.1002/gitfach.18059/full/)
   
• Goodarzi Boroojeni, F; Kozlowski, K; Jankowski, J; Senz, M; Wiśniewska, M; Boros, D; Drażbo, A; Zentek, J (2018) Fermentation and enzymatic treatment of pea for turkey nutrition. Animal Feed Science and Technology; 237; 78-88. (https://www.sciencedirect.com/science/article/abs/pii/S0377840117311975)
   
• Goodarzi Boroojeni, F; Senz, M; Kozłowski, K; Rose, D; Männer, K; Zentek, J (2017) The effects of fermentation and enzymatic treatment of pea on nutrient digestibility and growth performance of broilers. Animal; 11(10); 1698-1707. (https://www.sciencedirect.com/science/article/pii/S1751731117000787)
   
• Hageböck, M; Cöllü, I; Dounia, S; Schmacht, M; Senz, M (2017) Comparison of different methods for the determination of yeast cell concentration. Brauerei Forum International; 5; 10-13.
   
• Schmacht, M; Lorenz, E; Senz, M (2017) Microbial production of glutathione. World Journal of Microbiology and Biotechnology; 33(6); 106. (https://link.springer.com/article/10.1007/s11274-017-2277-7)
   
• Schmacht, M; Lorenz, E; Senz, M (2017) Medium optimization based on yeast’s elemental composition for glutathione production in Saccharomyces cerevisiae. Journal of Bioscience and Bioengineering; 123(5); 555-561. (https://www.sciencedirect.com/science/article/abs/pii/S1389172316306612)
   
• Lorenz, E; Runge, D; Marbá-Ardèbol, A-M; Schmacht, M; Stahl, U; Senz, M (2017) Systematic development of a two-stage fed-batch process for lipid accumulation in Rhodotorula glutinis. Journal of Biotechnology; 246; 4-15. (https://www.sciencedirect.com/science/article/abs/pii/S0168165617300731)
   
• Lorenz, E; Schmacht, M; Senz, M (2016) Evaluation of cysteine ethyl ester as efficient inducer for glutathione overproduction in Saccharomyces spp. Enzyme and Microbial Technology; 93-94; 122-131. (https://www.sciencedirect.com/science/article/abs/pii/S014102291630148X)
   
• Ziegler, A; Schock-Kusch, D; Kapoustina, V; Braun, F., Dounia, S; Stahl, U; Rädle, M (2016) Einfluss des Nährmediums auf die Bewegungscharakteristik von Bacillus amyloliquefaciens. Chemie Ingenieur Technik; 88(6); 809-817. (https://onlinelibrary.wiley.com/doi/abs/10.1002/cite.201500090)
   
• Hageböck, M; Senz, M; Reimann, S; Ende, B; Diniz, P (2015) Anwendungen der Rasterelektronenmikroskopie an der VLB Berlin. Brauerei Forum; 12; 10-12.
   
• Schmacht, M; Lorenz, E; Stahl, U; Senz, M (2015) Neue Fermentationsstrategien zur Glutathionproduktion mit Saccharomyces spp. Brauerei Forum; 8; 12-13.
   
• Schmacht, M; Lorenz, E; Stahl, U; Senz, M (2015) New fermentation strategy for glutathione production in Saccharomyces spp. Brauerei Forum International; 5; 16-17.
   
• Lorenz, E; Schmacht, M; Stahl, U; Senz, M (2015) Enhanced incorporation yield of cysteine for glutathione overproduction by fed-batch fermentation of Saccharomyces cerevisiae. Journal of Biotechnology; 216; 131-139. (https://www.sciencedirect.com/science/article/abs/pii/S0168165615301644)
   
• Hageböck, M; Stahl, U; Bader, J (2014) Stability of creatine derivatives during simulated digestion in an in vitro model. Food & Function; 5(2); 359-363. (https://pubs.rsc.org/en/content/articlelanding/2014/fo/c3fo60453e#!divAbstract)
   
• Senz, M; van Lengerich, B; Bader, J; Stahl, U (2014) Control of cell morphology of probiotic Lactobacillus acidophilus for enhanced cell stability during industrial processing. International Journal of Food Microbiology; 192; 34-42. (https://www.sciencedirect.com/science/article/abs/pii/S0168160514004784)
   
• Albin, A; Dounia, S; Schütt, D; Garbe, L-A; Stahl, U; Bader, J (2014) Validierung von Sterilisationsprozessen. Brauwelt; 45; 1366-1370. (https://www.brauwelt.com/de/themen/reinigung-desinfektion/583967-validierung-sterilisationsprozessen?mark=validierung+sterilisationsprozessen)
   
• Popović, M K; Senz, M; Bader, J; Skelac, L; Schilf, W; Bajpai, R (2014) Positive effect of reduced aeration rate on secretion of alpha-amylase and neutral proteases during pressurized fermentation of thermophilic Bacillus caldolyticus. New Biotechnology; 31(2); 141-149. (https://www.sciencedirect.com/science/article/abs/pii/S1871678413001362)
   
• Schütt, D; Hageböck, M; Bader, J; Stahl U; Garbe, L-A (2013) Verhalten und Analytik von Anthocyanen im simulierten in-vitro Verdauungsmodell. Deutsche Lebensmittelrundschau, Sonderthema: Analytik pflanzlicher Lebensmittel; 109(1); 40-47.
   
• Riedel, S L; Brigham, C J; Budde, C F; Bader, J; Rha, C K; Stahl, U; Sinskey, A J (2013) Recovery of poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) from Ralstonia eutropha cultures with non-halogenated solvents. Biotechnology and Bioengineering; 110(2); 461-470. (https://www.onlinelibrary.wiley.com/doi/abs/10.1002/bit.24713)
   
• Senz, M; van Lengerich, B; Stahl, U; Bader, J (2012) Control of cell morphology of Lactobacillus acidophilus for enhanced cell stability during freeze-drying and storage. New Biotechnology; 29; 208. (https://www.sciencedirect.com/science/article/abs/pii/S1871678412007376?via%3Dihub)
   
• Senz, M (2012) Innovative Prozessansätze zur Herstellung von Bakterienpräparationen: Prozess­technische Stabilisierung des probiotischen Milchsäurebakteriums Lactobacillus acidophilus. Südwestdeutscher Verlag für Hochschulschriften, ISBN: 9783838133744.
   
• Bader, J; Skelac, L; Wewetzer, S; Senz, M; Popović, M; Bajpai, R (2012) Effect of CO2 partial pressure on the production of thermostable α-amylase and neutral protease by Bacillus caldolyticus. Applied Biochemistry and Microbiology; 48; 182-187. (https://link.springer.com/article/10.1134/S0003683812020032)
   
• Riedel, S L; Bader, J; Brigham, C J; Budde, C F; Yusof, Z A M; Rha, C K; Sinskey, A J (2012) Production of poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) by Ralstonia eutropha in high cell density palm oil fermentations. Biotechnology and Bioengineering; 109(1); 74-83. (https://onlinelibrary.wiley.com/doi/abs/10.1002/bit.23283)
   
• Bader, J; Popović, M K; Stahl, U (2012) Processing, consumption and effects of probiotic microorganisms. In Doelle, H W; Rokem, S; Berovic, M (eds.) Encyclopedia of Biotechnology. Developed under the Auspices of the UNESCO, Eolss Publishers, Oxford, UK.
   
• Baki, I; Stahl, U; Bader, J (2011) Co-Kultivierungen in der Getränkeherstellung. Brauwelt; 36; 1098-1101.(https://www.brauwelt.com/de/themen/qualitaetssicherung/588105-co-kultivierungen-in-getraenkeherstellung?mark=co-kultivierungen+getr%C3%A4nkeherstellung)
   
• Schütt, D; Hageböck, M; Bader, J; Mast-Gerlach, E; Stahl, U; Garbe, L-A (2011) Microbial metabolism of secondary plant metabolites by a simulated digestion model. Current Opinion in Biotechnology; 22(Suppl. 1); S97. (https://www.sciencedirect.com/science/article/abs/pii/S0958166911003922)
   
• Baki, I; Schütt, D; Bader, J; Mast-Gerlach, E; Garbe, L-A; Stahl, U (2011) Functional, fermented beverages based on malted cereals and fruit components. Current Opinion in Biotechnology; 22(Suppl. 1); S98. (https://www.sciencedirect.com/science/article/abs/pii/S0958166911003934)
   
• Bader, J; Mast-Gerlach, E; Popović, M K; Bajpai, R; Stahl, U (2010) Relevance of microbial coculture fermentations in biotechnology. Journal of Applied Microbiology; 109(2); 371-387. (https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2672.2009.04659.x)
   
• Popovic, M K; Senz, M; Bader, J (2009) Effect of an elevated carbon dioxide partial pressure on the production of thermostable alpha-amylase and protease from Bacillus caldolyticus. New Biotechnology; 25(Suppl. 1); S193. (https://www.sciencedirect.com/science/article/abs/pii/S1871678409002179)

• Senz, M (2021) Studies for in the assessment of yeast viability in liquid and dry preparations. [Vortrag]; 2nd VLB International Brewing Web Conference; virtuelle Veranstaltung; 16.-18.11.2021
   
• Senz, M. (2021) Von Kombucha zu Hard Seltzer – Entwicklungen in der Getränkeindustrie und deren Bedeutung für die Forschung an der VLB. [Vortrag] VLB-Jahrestagung 2021: VLB-Forschungskolloquium 2021, virtuelle Veranstaltung; 25.-28.10.2021.
   
• Ludszuweit, M. (2021) Co-Kultivierung funktionaler Fermentationsgetränke. [Vortrag]; VLB-Jahrestagung 2021: VLB-Forschungskolloquium 2021, virtuelle Veranstaltung; 25.-28.10.2021.
   
• Senz, M (2021) Current developments in the field of sour fermented beverages. [Vortrag]; 2nd VLB symposium on acidic fermented non-alcoholic beverages (SAFB); virtuelle Veranstaltung; 25.-27.05.2021
   
• Somani, A, Köhler, S (2021) Understanding yeast extract and its application for the development of fermented beverages. [Vortrag] 2nd VLB symposium on acidic fermented non-alcoholic beverages (SAFB); virtuelle Veranstaltung; 25.-27.05.2021
   
• Schaller, I, Schmacht, M (2021) Bioreactors for the knowledge-based development of complex beverage fermentations. [Vortrag]; 2nd VLB symposium on acidic fermented non-alcoholic beverages (SAFB); virtuelle Veranstaltung; 25.-27.05.2021
   
• Senz, M (2021) Acidic Fermented Beverages as a Driver for Innovation and Functionality? [Vortrag] BevTech 2021: ISBT's 68th Annual Meeting; Virtuelle Veranstaltung; 27.-29.04.2021.
   
• Schmacht, M; Hamelmann, C; Hans, S; Cruz Bournazou, M N; Neubauer, P; Senz, M (2021) The batch brewing process represented by a mechanistic model. [Poster]; 6th BioProScale Symposium 2021; Berlin (DE); 29.-31.03.2021.
   
• Köhler, S; Wolff, L; Schmacht, M; Malchow, S; Senz, M (2021) Comparison of different analytical methods for the assessment of viability during the production and storage of yeast preparations. [Poster]; 6th BioProScale Symposium 2021; Berlin (DE); 29.-31.03.2021.
   
• Senz, M. (2021) Einfluss von Maillard-Reaktionsprodukten auf die Eigenschaften von Milchsäurebakterien. [Vortrag]; VLB Forschungskolloquium; virtuelle Veranstaltung; 27.01.2021.
   
• Köhler, S; Schmacht, M; Malchow, S; Senz, M (2020) Challenges in the assessment of yeast viability during the preparation of dried starter cultures. [Vortrag]; 1st VH Online Yeast Conference; virtuelle Veranstaltung; 15.09.2020
   
• Senz, M. (2020) Acidic fermented beverages: Playground for functionality and innovation. [Vortrag]; 1st International Brewing Web Conference (IBWC); virtuelle Veranstaltung; 1.-3.12.2020.
   
• Malchow, S (2019) Sour fermented alcohol free beverages – Setting new standards. [Vortrag]; 106. VLB Oktobertagung; Berlin (DE); 14.-15.10.2019.
   
• Schmacht, M (2019) Efficiently enhancing productivity – new approaches for High Gravity Brewing. [Vortrag]; 106. VLB Oktobertagung; Berlin (DE); 14.-15.10.2019.
   
• Senz, M (2019) Nützliche Mikrobiologie: Aktuelles zur F&E sauer fermentierter Getränke. [Vortrag]; 1. Symposium fermentierte alkoholfreie Getränke; Berlin (DE); 27.-28.05.2019.
   
• Schmacht, M; Hamelmann, C; Hans, S; Cruz Bournazou, M N; Neubauer, P; Senz, M (2019) A mechanistic model for batch brewing fermentations. [Poster]; Emerging Applications of Microbes; Leuven (BE); 03.-04.06.2019.
   
• Schmacht, M (2019) Potentiale der Durchflusszytometrie in der Brauanalytik. [Vortrag]; Optische Überwachungstechnologien in Brauereiprozessen; Berlin (DE); 27.03.2019.
   
• Senz, M. (2018) Acidic fermented beverages: Trends, functionality, production. [Vortrag]; 6th European MicroBrew Symposium; Nürnberg (DE); 12.11.2018.
   
• Schmacht, M; Degen, A; Dounia, S; Hageböck, M; Senz, M (2018) Usage of various process analytical technologies (PAT) for evaluation of Lactobacillus acidophilus fermentation. [Poster]; 5th BioProScale Symposium 2018; Berlin (DE); 20.-22.03.2018.
   
• Senz, M (2018) Sauer fermentierte Getränke –zwischen Hype und Funktionalität. [Vortrag]; 105. VLB Oktobertagung; Berlin (DE); 09.10.2018.
   
• Senz, M (2018) Funktionalität und Charisma für Getränke. [Vortrag]; Design Conference Brandenburg 2018; Potsdam (DE); 29.06.2018.
   
• Schmacht, M; Malchow, S; Woest, H; Hageböck, M; Senz, M (2018) Current research for the production of Kombucha starter cultures. [Poster]; 31st VHYC Yeast Conference; Leuven (BE), 16.-17.04.2018.
   
• Senz, M (2017) Application of flow cytometry in beverage industry and yeast fermentation. [Vortrag]; International Brewery Day 2017; Berlin/Potsdam (DE); 29.11.-01.12.2017.
   
• Senz, M (2017) Fermentation im Fokus: Schnittmengen des Fachgebietes Bioprozesstechnik und Angewandte Mikrobiologie und der Spirituosenherstellung. [Vortrag]; 15. IfGB-Forum; Dresden-Radebeul (DE); 27.09.2017.
   
• Senz, M; Palinski, S; Dounia, S; Schmacht, M; Hageböck, M (2017) Impact of culture conditions on the stability properties of Lactobacillus acidophilus during further processing. [Poster] International Symposium on Microbial Research and Biotechnology for Biomass Utilization, The 4th Satellite Seminar; Berlin (DE); 04.09.2017.
   
• Hannemann, F; Albin, A; Bader, J; Prowe, S; Senz, M; Dounia, S; Moeller, R (2017) Study of analysis methods to monitor sporulation during fermentation of Bacillus subtilis to produce endospores. [Poster]; 19th International Conference on Bacilli & Gram-Positive Bacteria – Abstract book; Berlin (DE); 11.-15.06.2017.
   
• Cöllü, I; Thiele, F; Uhde, C; Senz, M; Pahl, R (2017) Characterization and Modification of Industrial Ale Yeast strains. [Poster]; 33rd International Specialised Symposium on Yeast; Cork (IE); 26.-29.06.2017.
   
• Cöllü, I; Thiele, F; Uhde, C; Senz, M; Pahl, R (2017) Modification and Differentiation of Ale Yeast. [Poster]; 36th EBC Congress; Ljubljana (SI); 14.-18.05.2017.
   
• Dounia, S; Angersbach, A; Senz, M (2017) Prozesskontrolle mittels elektrooptischer Messung von Bacillus-Kulturen im Bioreaktor. [Poster]; BioProcessingDays; Recklinghausen (DE); 20.-22.02.2017.
   
• Senz, M; Lorenz, E; Schmacht, M (2016) Production of glutathione enriched yeast: Opportunities for process optimization. [Vortrag]; 29th International VH Yeast Conference; Marienfeld (DE); 19.-20.04.2016.
   
• Schmacht, M; Lorenz, E; Runge, D; Hageböck, M; Senz, M (2016) Application of flow cytometry for bioprocess development of yeast fermentation. [Poster]; 29th International VH Yeast Conference; Marienfeld (DE); 19.-20.04.2016.
   
• Senz, M; Lorenz, E; Schmacht, M (2016) Different process strategies for the Glutathione overproduction in Saccharomyces cerevisiae. [Vortrag]; 4th BioProScale Symposium; Berlin (DE); 06.-08.04.2016.
   
• Schmacht, M; Lorenz, E; Senz, M (2016) Alternative bioprocessing strategies for glutathione production in Saccharomyces spp. [Poster]; BioProcessingDays; Recklinghausen (DE); 22.-24.02.2016.
   
• Albin, A; Taftazani, A; Herdt, D; Schlachter, K; Brunner, J; Senz, M; Rädle, M; Bader, J (2016) Lokalisation und Desinfektion von mikrobiologischen Kontaminationen in Rohrleitungssystemen durch ein In-Line Mess- und Reinigungssystem. [Poster]; BioProcessingDays; Recklinghausen (DE); 22.-24.02.2016.
   
• Senz, M; Hageböck, M; Lorenz, E; Schmacht, M (2015) Möglichkeiten der Flowcytometrie in der Forschung und Entwicklung von Hefefermentationen. [Vortrag]; 102. Oktobertagung; Berlin (DE); 6.10.2015.
   
• Schmacht, M; Lorenz, E; Stahl, U; Senz, M (2015) Glutathione overproduction in high cell density continuous cultivation of Saccharomyces spp. [Poster]; 28th International VH Yeast Conference; Berlin (DE); 13.-14.04.2015.
   
• Kozłowski, K; Jankowski, J; Goodarzi Boroojeni, F; Zentek, J; Senz, M (2015) Comparison of standardized ileal amino acid digestibility of three different pea products in growing turkeys. [Vortrag]; 2015 PSA Annual Meeting; Kentucky (US); 27.-30.07.2015.
   
• Kozłowski, K; Jankowski, J; Goodarzi Boroojeni, F; Senz, M; Zentek, J (2015) Standardized ileal amino acid digestibility in pea products fed to growing turkeys. [Vortrag]; 20th European Symposium on Poultry Nutrition; Prag (CZ); 24.-27.08.2015.
   
• Senz, M; Rose, D; Bußler, S; Schlüter, O; Stahl, U (2014) Anwendung von Feststofffermentationsverfahren zur Aufwertung von Körnerleguminosen. [Vortrag]; 7. GDL-Kongress Lebensmitteltechnologie; Rodgau (DE); 16.-18.10.2014.
   
• Weckmüller, A; Bußler, S; Schneeweiß, R; Senz, M; Schlüter, O; Rawel, H; Rohn, S (2014) Charakterisierung von Proteinen und Protease Inhibitoren aus Pisum sativum - Physikalische und chemische Einflussfaktoren bei der Herstellung innovativer Produkte auf der Basis von Leguminosen. [Vortrag]; 7. GDL-Kongress Lebensmitteltechnologie; Rodgau (DE); 16.-18.10.2014.
   
• Lorenz, E; Senz, M; Stahl, U (2014) Process development of glutathione enriched yeast production. [Vortrag]; 4. Gemeinsame Konferenz von DGHM und VAAM; Dresden (DE); 05.-08.10.2014.
   
• Dounia, S; Skelac, L; Ziegler, A; Kron, A; Rädle, M; Stahl, U; Bader, J (2014) Entwicklung eines Querstromfiltrationsmoduls zur Kopplung von Bioreaktoren an eine UHPLC. [Poster]; DECHEMA Infotag Membrantechnik "Neuentwicklungen Cross Flow Filtration - Membranen, Module und Prozesse"; Frankfurt a. M. (DE); 09.04.2014.
   
• Lorenz, E; Runge, D; Schmidt, L; Stahl U; Bader, J (2014) Process Development for Rhodotorula glutinis: From shake flasks to pilot scale. [Poster]; 3rd BioProScale Symposium; Berlin (DE); 02.-04.04.2014.
   
• Dounia, S; Schütze, O; Angersbach, A; Bunin, V; Stahl, U; Bader, J (2014) Monitoring of Bacillus Sporulation via Electo-optical Measuring Method (EloTrace®). [Poster]; 3rd BioProScale Symposium; Berlin (DE); 02.-04.04.2014.
   
• Senz, M (2014) Stabilisierung des Bakteriums Lactobacillus acidophilus in extrudierten Teigmatrizes. [Vortrag]; 43. Wissenschaftliche Informationstagung der Berlin-Brandenburgischen Gesellschaft für Getreideforschung e.V.; Berlin (DE); 17.-18.01.2014.
   
• Senz, M; Rose, D; Stahl, U (2013) Upgrading the Nutritive Value of Pea Flours by Means of Solid State Fermentation: Microbial Reduction of α-Galactosides. [Poster]; Kooperationsforum Funktionelle Inhaltsstoffe 2013; Bayreuth (DE); 15.10.2013.
   
• Hageböck, M; Stahl, U; Bader, J (2013) Bioaccessibility of creatine derivates during simulated digestion. [Poster]; Funktionelle Inhaltsstoffe: Food, Kosmetik, Pharma; Bayreuth (DE); 22.10.2013.
   
• Senz, M (2013) Feststofffermentation von Erbsensubstrat zur Reduktion von alpha-Galactosiden. [Vortrag]; 19. Internationale Wissenschaftliche Tagung Potenziale Pflanzlicher Proteine; Nuthetal (DE); 15.-16.04.2013.
   
• Dounia, S; Angersbach, A; Bunin, V; Bader, J; Stahl, U (2012) Online Monitoring using EloTrace Measurements for Optimization of Bacterial Fermentations. [Poster]; 2nd BioProScale Symposium; Berlin (DE); 14.-16.03.2012.
   
• Riedel, S L; Koenig, S; Bader, J; Brigham, C J; Rha, C K; Sinskey, A J; Stahl, U (2012) PHA Production with Ralstonia eutropha from (Waste) Fats. [Poster]; ACHEMA 2012 30th World Exhibition Congress; Frankfurt a. M. (DE); 18.-22.06.2012
   
• Ziegler, A; Kron, A; Dounia, S; Sturm, D; Bader, J., Rädle, M; Stahl, U (2011) Der selbstoptimierende Fermenter basierend auf HPLC Technologie. [Poster]; 10. Dresdner Sensor-Symposium; Dresden (DE); 05.-07.12.2011.
   
• Castritius, S; Senz, M; Bader, J; Harms, D; Stahl, U (2011) Determination of morphologic differences of Lactobacillus acidophilus using FTIR-spectroscopy and chemometric model. [Poster]; 1st European Congress of Applied Biotechnology; Berlin (DE), 25.-29.09.2011.
   
• Meincke, S; Albin, A; Hageböck, M; Hoppe, L; Bader, J; Mast-Gerlach, E; Garbe, L-A; Stahl, U (2011) Production and application of spores of Bacillus subtilis with a high and reproducible resistance against environmental conditions. [Poster]; 1st European Congress of Applied Biotechnology; Berlin (DE), 25.-29.09.2011.
   
• Dounia, S; Ziegler, A; Stumpf, M; Sturm, D; Bader, J; Rädle, M; Stahl, U (2011) A self optimizing bioreactor based on HPLC-Technology. [Poster]; 1st European Congress of Applied Biotechnology; Berlin (DE), 25.-29.09.2011.
   
• Baki, I; Schütt, D; Bader, J; Mast-Gerlach, E; Garbe, L-A; Rath, F; Stahl, U (2011) Controlled coculture fermentation for the production of a functional fermented beverage based on renewable resources. [Poster]; 1st European Congress of Applied Biotechnology; Berlin (DE), 25.-29.09.2011.
• Riedel, S; Brigham, C; Bader, J; Neal, M; Budde, C; Chachra, D; Rha, C K; Sinskey, A J (2011) High cell density fermentation of recombinant Ralstonia eutropha and recovery of polyhydroxyalkanoates. [Poster]; 1st European Congress of Applied Biotechnology; Berlin (DE), 25.-29.09.2011.
   
• Senz, M; Mast-Gerlach, E; Bader, J; Stahl, U (2011) Influence of the fermentation medium on the stability properties of Lactobacillus preparations during processing. [Poster]; International Scientific Conference on Probiotics and Prebiotics - IPC2011; Kaschau (SK); 14.-16.06.2011.
   
• Hageböck, M; Schütt, D; Bader, J; Mast-Gerlach, E; Garbe, L-A; Stahl, U (2011) A simulated digestion model for metabolization of functional food ingredients. [Poster]; International Scientific Conference on Probiotics and Prebiotics - IPC2011; Kaschau (SK); 14.-16.06.2011.
   
• Hageböck, M; Bader, J; Mast-Gerlach, E; Stahl, U (2011) Metabolization of functional food ingredients in a simulated digestion model. [Poster]; Internationaler Kongress Forum Life Science 2011; Garching (DE); 23.-24.03.2011.
   
• Baki, I; Bader, J; Mast-Gerlach, E; Rath, F; Stahl, U (2011) Development of functional beverages based on natural renewable resources. [Poster]; Internationaler Kongress Forum Life Science 2011; Garching (DE); 23.-24.03.2011.
   
• Baki, I; Bader, J; Mast-Gerlach, E; Rath, F; Stahl, U (2010) Innovative fermented beverages based on malted cereals and the addition of fruits. [Poster]; 16th IFU congress; Istanbul (TR); 02.-05.05.2010.
   
• Senz, M; Mast-Gerlach, E; Bader, J; Stahl, U (2009) Prozesstechnische Stabilisierung von probiotischen Milchsäurebakterien. [Poster]; Auftaktveranstaltung des Innovationszentrums Technologien für Gesundheit und Ernährung IGE der TU Berlin; Berlin (DE); 18.09.2009.

• Vorwerk, H; Schock, D (2020) Zehn Jahre Malzmonitoring des Deutschen Brauer-Bundes. Brauwelt; 49; 1320-1323. (https://www.brauwelt.com/de/themen/rohstoffe/642363-zehn-jahre-malzmonito%C2%ADring-des-deutschen-brauer-bundes?mark=jahre+malzmonitoring+deutschen+brauer-bundes)
   
• Gastl, M; Vorwerk, H; Geißinger, C; Kupetz, M; Becker, T; Stettner, G; König, W (2019) Branchenweite Umstellung. Brauindustrie; 11; 38-42. (https://fzarchiv.sachon.de/Zeitschriftenarchiv/Getraenke-Fachzeitschriften/Brauindustrie/2019/11_19/BI_11-19_38-42_Branchenweite_Umstellung.pdf#all_thumb)
   
• Vorwerk, H; Rath, F (2017) Berliner Programm 3.0. Brauwelt; 18-19; 531-354. (https://www.brauwelt.com/de/themen/rohstoffe/619092-berliner-programm-3-0?mark=berliner+programm+3.0)
   
• Vorwerk, H; Rath, F (2017) Analysis of fermentable sugars in wort – A viable alternative to determine the fermentation properties of malting barley? BrauereiForum International; 9; 12-14
   
• Vorwerk, H (2011) New analysis method for determination of high molecular arabinoxylan content in wort and beer. BrauereiForum International; 10; 12-13

• Vorwerk, H (2019) Aktuelles aus der Malzanalytik – Branchenweite Umstellung auf die Isotherme 65°C Maische. [Vortrag]; 106. VLB Oktobertagung; Berlin (DE); 14.-15.10.2019
   
• Vorwerk, H (2019) Mycotoxins – A Food Safety Issue for Brewing Raw Materials? [Vortrag]; 1st VLB Africa Brewing Conference; Addis Abeba (ET), 22.-23.05.2019
   
• Vorwerk, H (2019) Die Braugerste in Zeiten des Klimawandels – Herausforderungen für Pflanzenzüchtung, Anbau und Verarbeitung. [Vortrag]; 25. Dresdner Brauertag; Dresden (DE); 10.05.2019
   
• Vorwerk, H (2018) Pflanzenschutzmittelrückstände in Braugetreide, Malz und Bier – Aktuelle Erkenntnisse aus Anbau- und Verarbeitungsversuchen. [Vortrag]; 28. Thüringer Landesbraugerstentagung; Stadtroda (DE); 06.10.2018
   
• Vorwerk, H (2018) Gushing: Update on Current Insights from Research and Practice. [Vortrag]; 9th Ibero-American VLB Symposium; Recife (BR), 24.-26.09.2018
   
• Vorwerk, H. (2018) Glyphosate & Co.: Behaviour of Relevant Pesticides During Malting and Brewing. [Vortrag]; RMI Analytics Crop Tour, Frankreich, 04.-06.06.2018
   
• Rath, A (2017) Multi-enzyme analysis and micro malting – New approach for quality evaluation and selection of new malting barley varieties. [Vortrag]; 6th C&E Spring Meeting and 7th European Symposium on Enzymes in Grain Processing; Amsterdam (NL), 19.-21.06.2017
   
• Vorwerk, H (2015) Results of the Joint EBC/EUROMALT Project: A Potential Breakthrough in Gushing Research. [Vortrag]; 6th Ibero-American VLB Symposium; Itupeva (BR); 21.-23.09.2015
   
• Rath, F (2015) Joint EBC/EUROMALT Gushing Project. [Vortrag]; 35th Congress EBC - European Brewery Convention; Porto (PT), 24.-28.05.2015
   
• Rath, F (2014) Malzmonitoring des Deutschen Brauer-Bundes e.V. – eine erfolgreiche Branchenlösung bei der Rückstandsanalyse von Handelsmalzen. [Vortrag]; 50. Mälzereitechnische Arbeitstagung; Planegg (DE); 21.-22.10.2014

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