Mertens, T.; Kunz, T.; Rouck, G. De; Gibson, B. and Aerts, G.: Effects of Mash Chelator Addition on Transition Metal Content and Oxidative Stability of Brewer ’ s Wort, 76 (2023), no. June, pp. 58–72.

Pinto, M.B.C.; Schmidt, F.L.; Rappsilber, J.; Gibson, B. and Wietstock, P.C.: Addition of Hop (Humulus Lupulus L.) Bitter Acids Yields Modification of Malt Protein Aggregate Profiles during Wort Boiling, Journal of Agricultural and Food Chemistry, 71 (2023), no. 14, pp. 5700–5711.

Linnakoski, R., Veteli, P., Cortina-Escribano, M., Eerikäinen, R., Magalhães, F. Järvenpää, E., Heikkilä, L., Hutzler, M.,  Jyske, T., Gibson, B. (2023).^. Brewing potential of strains of the boreal yeast Mrakia gelida. Frontiers in Microbiology.https://www.frontiersin.org/articles/10.3389/fmicb.2023.1108961/abstract.

Mozzachiodi, S., Bai, F.-Y., […], Gibson, B., […], Yurkov, A., Liti, G., Boynton, P. (2022). Yeasts from temperate forests. Yeast, 39: 4-24. https://doi.org/10.1002/yea.3699.

Mozzachiodi, S., Krogerus, K., Gibson, B., Nicolas, A., Liti, G. (2022). Unlocking the genetic potential of sterile industrial polyploid yeasts by return-to-growth. Nature Communications 13 (1).

He, Y., Yin, H., Dong, J., Yu, J., Zhang, L., Yan, P., Wan, X., Hou, X., Zhao, Y., Chen, R., Gibson, B., Krogerus, K. (2022). Reduced sensitivity of lager brewing yeast to premature yeast flocculation via adaptive evolution. Food Microbiology. 106: 104032.

Nikulin, J., Aisala, H., Gibson, B. (2022). Non-alcoholic beer production via cold-contact fermentation with Torulasporadelbrueckii. Journal ofthe Institute ofBrewing, 128: 28-35.

Gibson, B., Zhao, J., Freitas Schwan, R. (2022) Editorial: Interspecies interactions in fermented food systems and their impact on process efficiency and product quality. Frontiers in Microbiologyhttps://www.frontiersin.org/articles/10.3389/fmicb.2022.902116/full.

Yvonne Methner, Frederico Magalhães, Luis Raihofer, Martin Zarnkow, Fritz Jacob, Mathias Hutzler. Metabolic Properties of the Yeast Strain Saccharomycopsisfibuligera with emphasis on sugar uptake and its performance during fermentation of brewer’s wort., Frontiers in Microbiology. https://doi.org/10.3389/fmicb.2022.1011155

Mertens, T., Kunz, T., Gibson, B. (2022). Transition metals in brewing and their role in wort and beer oxidative stability: a review. Journal of the Institute of Brewing, 128: 77-95. DOI 10.1002/jib.699.

Krogerus, K., Rettberg, N., Gibson, B. (2022). Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids. European Food Research and Technology. In press.

Krogerus, K., Eerikäinen, R., Aisala, H., Gibson, B. (2022). Repurposing brewery contaminant yeast as production strains for low-alcohol beer fermentation. Yeast. doi.org/10.1002/yea.3674.

Svedlund, N., Evering, S., Gibson, B., Krogerus, K. (2022). Fruits of their labour: Biotransformation reactions of yeasts during brewing and other fermentations. Applied Microbiology and Biotechnology 7 (19).

Wietstock, P.C., Winter, F., Michalek, D., Biendl, M., Gibson, B. (2022). A method for the determination of hop diastatic power – Part II. BrewingScience 75: 37-43.

Methner, Y.; Magalhães, F.; Raihofer, L.; Zarnkow, M.; Jacob, F. and Hutzler, M.: Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer, Frontiers in Microbiology, 13 (2022), no. October.

Gerőcs, A., Nagy, T., Nemes-Barnás, K., Májer, J., Szőke, B., Kővágó, R., Magalhães, F., Gibson, B., Szekeres, A., Posta, K., Olasz, F. (2022). Characterization of Saccharomyces strains isolated from “Kéknyelű” grape must and their potential for wine fermentation. Fermentation, 8: 416.  https://doi.org/10.3390/fermentation8080416.

Kalb, V., Seewald, T., Hofmann, T., & Granvogl, M. (2021). Investigations into the Ability to Reduce Cinnamic Acid as Undesired Precursor of Toxicologically Relevant Styrene in Wort by Different Barley to Wheat Ratios (Grain Bill) during Mashing. Journal of Agricultural and Food Chemistry, 69(32), 9443-9450.

Kalb, V., Seewald, T., Hofmann, T., & Granvogl, M. (2021). The malting parameters: steeping, germination, withering, and kilning temperature and aeration rate as possibilities for styrene mitigation in wheat beer. European Food Research and Technology, 1-16.

Kalb, V., Seewald, T., Hofmann, T., & Granvogl, M. (2021). Investigations into the Ability to Reduce Cinnamic Acid as Undesired Precursor of Toxicologically Relevant Styrene in Wort by Different Barley to Wheat Ratios (Grain Bill) during Mashing. Journal of Agricultural and Food Chemistry, 69(32), 9443-9450.

Mertens, T., Kunz, T., Wietstock, P. C., & Methner, F. J. (2021). Complexation of transition metals by chelators added during mashing and impact on beer stability. Journal of the Institute of Brewing.

Feilner R., Höller S., Kunz T, Scheuren H. (2021). Blending of hard seltzer and other flavour intensive beverages inline vs. batch – with a focus to the flavor losses. BrewingScience 75: 134.

Herdt, D., Teumer, T., Balan, S. N., Kamarulzman, N. A., Kunz, T., Kühnemuth, S., Methner, F., & Rädle, M. (2021). Malt roasting quality control by mid-infrared spectroscopy. Journal of Brewing and Distilling, 10(1), 1-16

Wietstock, P.C., Lützenberger, T., Biendl, M., Gibson, B. (2021). A method for the determination of hop diastatic power. BrewingScience, July / August 2021 (Vol. 74), 92-99.

Krogerus, K.,Eerikäinen, R., Aisala, H., Gibson, B. (2021). Repurposing brewery contaminant yeast as production strains for low-alcohol beer fermentation. Yeast. doi.org/10.1002/yea.3674.

Krogerus, K., Fletcher, E., Gibson, B., Preiss, R. (2021). Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching. Applied Microbiology and Biotechnology. doi.org/10.1007/s00253-021-11626-y.

Krogerus, K., Magalhães, F., Castillo, S., Peddinti, G., Vidgren, V., de Chiara, M., Yue, J.-X., Liti, G., Gibson, B. (2021). Lager yeast design through meiotic segregation of a Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid. Front. Fungal Biol. doi.org/10.3389/ffunb.2021.733655.

Hutzler, M., Michel, M., Kunz, O., Kuusisto, T., Magalhães, F., Krogerus, K., Gibson, B. (2021). Unique brewing-relevant properties of the non-domesticated yeast Saccharomyces jurei isolated from ash (Fraxinus excelsior). Frontiers in Microbiology 12: 645271. doi: 10.3389/fmicb.2021.645271.

Catallo, M., Lattici, F., Randazzo, C.L., Caggia, C., Krogerus, K., Magalhães, F., Gibson, B., Solieri, S. (2021). Hybridization of Saccharomyces cerevisiae sourdough strains with cryotolerant Saccharomyces bayanus NBRC1948 as a strategy to increase diversity of strains available for lager beer fermentation. Microorganisms, 9: 514.

T. Mertens. T. Kunz, F.-J. Methner, Assessment of Chelators in Wort and Beer Model Solutions, BrewingScience May/June 2020 (Vol. 73)

Lars Erlbeck, Dirk Wössner, Thomas Kunz, Frank-Jürgen Methner, Matthias Rädle, Comparison of Two Different Designs of a Scraped Surface Crystallizer for Desalination Effect and Hydraulic and Thermodynamic Numbers, MDPI

Alexander Erler, Daniel Riebe, Toralf Beitz, Hans‐Gerd Löhmannsröben, Daniela Grothusheitkamp, Thomas Kunz, Frank‐Jürgen Methner, Characterization of volatile metabolites formed by molds on barley by mass and ion mobility spectrometry, Wiley Online Library

T. Mertens, T. Kunz and F.-J. Methner, Assessment of Chelators in Wort and Beer Model Solutions, BrewingScience 

Valerian Kalb, Torsten Seewald, Thomas Hofmann, and Michael Granvogl, Studies on the Impact of Malting and Mashing on the Free, Soluble Ester-Bound, and Insoluble Ester-Bound Forms of Desired and Undesired Phenolic Acids Aiming at Styrene Mitigation during Wheat Beer Brewing, J. Agric. Food Chem. 2020

Valerian Kalb, Torsten Seewald, Thomas Hofmann, and Michael Granvogl, The Role of Endogenous Enzymes during Malting of Barley and Wheat Varieties in the Mitigation of Styrene in Wheat Beer, J. Agric. Food Chem. 2020

Torsten Seewald, Fabian Ketzler, and Frank-Jürgen Methner, Sensory Investigations Concerning the Hop Aroma Profile of Beers Produced with the New German Aroma Hop Varieties, In Shellhammer, Thomas H et al. Hop Flavor and Aroma : Proceedings of the 2nd International Brewers Symposium. St. Paul, Minn.: American Society of Brewing Chemists u.a., 2020, chapter 10

Torsten Seewald, Max Biermann, Frank-Jürgen Methner. P 135, Impact of malting regarding the release of desired and undesired phenolic acids during the production of wheat beer, September 18 – October 8, 2020, WBC Connect 2020.

Torsten Seewald, Jan Brueck, Carl Schulze-Hoeing and Philip Wietstock. L.18 (Section Brewhouse Operations) Screening and optimization of a novel desorption/absorption apparatus for transferring hop volatiles into beer, September 18 – October 8, 2020, WBC Connect 2020

L. Erlbeck, D. Wössner, K. Schlachter, T. Kunz, F.-J. Methner, M. Rädle, Investigation of a novel scraped surface crystallizer with included icepressing section as new purification technology, Separation and Purification Technology 228 (2019) 115748

L. Erlbeck, Prof. Matthias Rädle, Thomas Kunz, Prof. Frank-Jürgen Methner, Eiskalte Wasseraufbereitung, BrauWelt, Nr. 17-18 (2019)

T. Teumer, M. Rädle, F.-J. Methner, Possibility of monitoring beer haze with static light scattering, a theoretical background, BrewingScience, July/August 2019 

F. F. Jacob, M. Hutzler, M. Michel and F.-J. Methner, Boosting yeast propagation via yeast extract supplementation, BrewingScience September/October 2019

F. F. Jacob, M. Michel, M. Zarnkow, M. Hutzler and F.-J. Methner, The copmlexity of yeast extracts and ist consequences on the utility in brewing: A review, BrewingScience March/April 2019

Wietstock, P., Kunz, T., Methner, F.-J. Hops and taste stability – selective hop additions for beer preservation (Part 1), BRAUWELT International 2/2019

Wietstock, P., Kunz, T., Methner, F.-J. Hops and taste stability – selective hop additions for beer preservation (Part 2) BRAUWELT International 4/2019

Alexander Erler, Daniel Riebe, Toralf Beitz, Hans-Gerd Löhmannröben, Daniela Grothusheitkamp, Thomas Kunz, Frank-Jürgen Methner, Characterization of volatile metabolites formed by molds on barley by mass and ion mobility spectrometry, Mass Spectrometry, 24 December 2019

Frank-Jürgen Methner, Thomas Kunz, Ole Schneidereit, Jörg Zacharias, Roland Scholz, Reduced iron entry during kieselguhr filtration via treated functional viscose-fibers to improve oxidative and colloidal beer stability, European Brewery Convention 2019

Thomas Kunz, Max Panglisch, Frank-Jürgen Methner, Beech wood sawdust and gallotannin combination as a sustainable filter aid, European Brewery Convention 2019 

Max Panglisch, Thomas Kunz, Frank-Jürgen Methner, Beech Wood Sawdust as a Sustainable Filter Aid For Pre-Coat Filtration, European Brewery Convention 2019

L. Erlbeck, D. Wossner, T. Kunz, M. Radle, F.-J. Methner, Investigation of freeze crystallization and ice pressing in a semi-batch process for the development of a novel single-step desalination plant, Desalination 448 (2018) 76–86

L. Erlbeck, D. Wössner, T. Kunz, M. Rädle and F.-J. Methner, Investigating Freeze Crystallization as Promising Next-generation Water Purification Technology for the Brewing Industry, Brewing Science, July / August 2018 (Vol. 71)

L. Erlbeck, R. Nessel, F. Illner, W. Müller, T. Kunz, H. Schuchmann, M. Rädle, F.-J. Methner, Commercial feasibility of a new freeze crystallization plant for small-scale potable water production, Desalination and Water Treatment, 105 (2018) 23–34 February, doi:10.5004/dwt.2018.21998

M. Baldus, S. Tsushima, D. Xi, S. Majetschak, F.- J. Methner, Response Surface and Kinetic Modeling of Dimethyl Sulfide Oxidation – On the Origin of Dimethyl Sulfoxide in Malt, Journal of he American Society of Brewing Chemists (2018)

M. Baldus, R. Klie, M. Biermann, P. Kreuschner, M. Hutzler, F.-J. Methner, On the Behaviour of Dimethyl Sulfoxide in the Brewing Process and its Role as Dimethyl Sulfide Precursor in Beer

Tuur Mertens, Thomas Kunz, Frank-Jürgen Methner,  Evaluation of Metal Chelators in Wort- and Beer-Simulating Buffer Solutions, Brewing Summit San Diego 2018, A-067

Thomas Kunz, Francisco Pereira, Sebastian Orlowski, Frank-Jürgen Methner, Application and evaluation of a new color independent enzymatic method for α- and β- Glucan determination in colored wort and beer, Brewing Summit San Diego 2018, A-068

Hopf, D., Wietstock, P., Coelhan, M., Methner, F.-J. Modification and evaluation of an alternative conductance value method for hop analysis, Young Scientists Symposium 2018, Trier, Germany

Keil, F., Wietstock, P., Methner, F.-J. Elucidation of Factors involved in the Formation of Humulinones in Hops during Hop Processing, Young Scientists Symposium 2018, Trier, Germany

Alexander Erler, Toralf Beitz , Hans-Gerd Löhmannsröben , Thomas Kunz, Daniela Grothusheitkamp, Franz-Jürgen Methner, GC-soft X-radiation based APCI-MS for headspace investigation of volatile organic compounds produced by mold fungi, , Brewing Summit San Diego 2018, A-070

Thomas Kunz, Ole Schneidereit, Jörg Zacharias, Roland Scholz, Frank-Jürgen Methner, Pre-treated functional viscose-fibers to improve oxidative and colloidal beer stability via reduced iron entry during kieselguhr filtration, , Brewing Summit San Diego 2018, M-036 

Thomas Kunz, Sebastian Orlowski, Giovanni Cervantes, Frank-Jürgen Methner, Special malt dependent selective hop dosage regime to reduce iron content and improve oxidative beer stability, , Brewing Summit San Diego 2018, M-037

Thomas Kunz, Daniel Schmitt, Frank-Jürgen Methner, Optimization, Standardization and Evaluation of the Tristimulus L*a*b*-System for Color Determination in Beer and Wort Samples, Brewing Summit San Diego 2018, A-069

Lars Erlbeck, Thomas Kunz, Matthias Rädle, Frank-Jürgen Methner, Water Purification using Freeze Crystallization as a Promising Next-Generation Technology, Brewing Summit San Diego 2018, A-106

Sebastian Orlowski, Francisco Pereira, Thomas Kunz, Frank-Jürgen Methner, β- Glucan determination in colored beers by a new color independent enzymatical method, Young Scientists Symposium, September 12-14, 2018

Elena Funk, Thomas Kunz, Ole Schneidereit, Jörg Zacharias, Roland Scholz, Frank-Jürgen Methner, Application of functional viscose fibres to reduce iron entry during kieselguhr filtration to improve oxidative and colloidal beer, Young Scientists Symposium, September 12-14, 2018, Bitburg/Trier, Germany

Felix Zirnsack, Thomas Kunz, Christian Müller, Frank-Jürgen Methner, Influences of spitz-/chit malt and barley on beer quality and oxidative stability, Young Scientists Symposium

Giovanni A. Cervantes N., Thomas Kunz^, Frank-Jürgen Methner, Adapted hop regimes to reduce negative impacts on oxidative beer stability caused by special malts, Young Scientists Symposium, September 12-14, 2018, Bitburg/Trier, Germany 

Christian Müller, Philip Wietstock, Frank-Jürgen Methner, Influences of barley, malt, special malt, coloring agents (RMB) and hop management on oxidative beer stability an aging components, , Brewing Summit San Diego 2018

Tuur Mertens, Thomas Kunz, Frank-Jürgen Methner, Metal ions in brewing: Their role in beer staling and current remedies, Institute of Brewing & Distilling 12-14. September 2018

Max Panglisch, Thomas Kunz, Frank-Jürgen Methner, Beech wood sawdust as a sustainable filter aid for pre-coat filtration, YSS Trier 2018

Felix Zirnsack, Thomas Kunz, Frank-Jürgen Methner, Influences of spitz-/chit malt and barley on beer quality and oxidative stability, Institute of Brewing & Distilling

Forschungsprojekt (AiF 18269 N): Minimierung der Entstehung von Dimethylsulfoxid sowie dessen Reduktion zu freiem Dimethylsulfid in innovativen Ansätzen der Bierproduktion

Baldus, M.; Klie, R.; De, X.; Methner, F.-J. Effect of L-Cysteine and Transition Metal Ions on Dimethyl Sulfide Oxidation. J. Agric. Food Chem. , 2017, 65 (10), pp. 2180–2188. DOI: 10.1021/acs.jafc.6b05472

Wietstock, P. C.; Baldus, M.; Öhlschläger, M.; Methner, F.-J. (2017) Hop constituents suppress the formation of 3-methylbutanal and 2-furfural in wort-like model solutions. Journal of the American Society of Brewing Chemists 75 (1), 41-51. DOI: 10.1094/ASBCJ-2017-2001-01

Robert Schalk, Daniel Geoerg, Jens Staubach, Matthias Raedle, Frank-Juergen Methner, Thomas Beuermann, Evaluation of a newly developed mid-infrared sensor for real-time monitoring, Journal of Dioscience and Bioengineering, IN PRESS

Braun F., Schalk R., Heintz A., Feike P., Firmowski S., Beuermann T., Methner F.-J., Kränzlin, B., Gretz N., Rädle M. NADH-fluorescence scattering correction for absolute concentration determination in a liquid tissue phanton using a novel multispectral magnetic-resonance-imaging-compatible needle probe, Meas. Sci. Technol. 28 (2017) ISSN: 0957-0233

Tim Meier-Dörnberg, Mathias Hutzler, Maximilian Michel, Frank-Jürgen Methner, Fritz Jacob, The Importance of Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing, Fermentation 2017, 3, 41 ISSN 2311-5637

Maximilian Michel, Tim Meier-Dörnberg, Fritz Jacob, Frank-Jürgen Methner, R. Steven Wagner, Mathias Hutzler, Review: Pure non-Saccharomyces starter vultures für beer fermentation with a focus on secondary metabolites and practical applications; J. Inst. Brew. 569-587, ISSN 0046-9750

L. Erlbeck, P. Schreiner, K. Schlachter, P. Dörnhofer, F. Fasel, F.-J. Methner, M. Rädle, Adjustment of thermal behavior by changing the shape of PCM inclusions in concrete blocks, Energy Conversion and Management 158 (2018), ISSN: 0196-8904

L. Erlbeck, M. Rädle, R. Nessel, F. Illner, W. Müller, K. Kudolph, T. Kunz, F.-J. Methner, Investigation of the depletion of irons through freeze desalination, Desalination vol. 407 93-102 ISSN: 0011-9164

L. Erlbeck, M. Rädle, R. Nessel, F. Illner, W.Müller, K. Rudolp, T. Kunz, F.-J. Methner, Investigation of the depletion of ions through freeze desalination, Desalination 407 (2017) 93–102

Wietstock, P., Kunz, T., Methner, F.-J. Hopfen und Geschmacksstabilität – gezielte Hopfengaben zur Haltbarmachung von Bier (Teil 1) BRAUWELT 29, 2017, S. 830-833.

Wietstock, P., Kunz, T., Methner, F.-J. Hopfen und Geschmacksstabilität – gezielte Hopfengaben zur Haltbarmachung von Bier (Teil 2) BRAUWELT 32-33, 2017, S. 920-924.

Konferenzbeiträge 2017

Lars Erlbeck, Matthias, Rädle, Thomas Kunz, Reimund Nessel, Wolfgang Müller, Frank Illner, Frank-Jürgen Methner, Verfahren zur Meerwasserentschalzung über die Eisphase, Innovationstages Mittelstand 2017 des Bundeswirtschaftsministeriums(Konferenz-Poster)

Lars Erlbeck, Matthias Rädle, Thomas Kunz, Frank-Jürgen Methner, Investigation of a new crystallizer with included post-treatment for ion depletion of spring water for the brewery industry, European Brewery Convention 2017 (Konferenz-Poster)

Jesse Ross-Jones, Tobias Teumer, Fernando Garcia, Matias J. Krause, Matthias Rädle, Frank-Jürgen Methner, Hermann Nirschl, Particle Size Characterization of Precipitated Non-Spherical Protein Particles, European Brewing Convention 2017 (Konferenz-Poster)

Lars Erlbeck, Matthias Rädle, Raimund Nessel, Wolfgang Müller, Thomas Kunz, Frank-Jürgen Methner, Entwicklung eines Verfahrens zur Aufreinigung von Brauwasser über die Kristallphase, ProcessNet Jahrestreffen der Fachgruppe LVT (Konferenz-Poster)

Matthias Baldus, Philip Wietstock, Daniel Hass and Frank-Jürgen Methner, Chemical-analytical characterization of the prooxidative behaviour of malt-derived antioxidants, Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Lab of Brewing Science, European Brewing Convention 2017 (Konferenz-Vortrag)

Philip C. Wietstock, Thomas Kunz, Frank-Jürgen Methner, Relevance of Oxygen for the Formation of Strecker Aldehydes During Beer Production and Storage, European Brewing Convention 2017 (Konferenz-Poster)

Frank-Jürgen Methner, Thomas Kunz, Alexander Erler, Dennis Klier, Hans-Joachim Cappius, Antje Fröhling, Andrea Karrasch, Peter Thoren, Bert Ungethüm, Development of a mycotoxin screening sensor system usable in industrial grain sorting ”OptiScreen”, European Brewing Convention 2017 (Konferenz-Poster)

Thomas Kunz, Francisco Pereira, Frank-Jürgen Methner, A new color independent enzymatical method for α-and β-Glucan determinationin beverages, European Brewing Convention 2017 (Konferenz-Poster)

Thomas Kunz, Clemens Kanzler, Hans Fröhlich, Martina Gastl, Frank-Jürgen Methner, Selective steering of roasting processes to reduce prooxidative effects of roasted malt products, European Brewing Convention 2017 (Konferenz-Poster)

Wietstock, P. C.; Kunz, T.; Methner, F.-J. (2016) Influence of hopping technology on oxidative stability and staling-related carbonyls in pale lager beer. BrewingScience 69 (11/12), 73-84.

Matthias Baldus, Frank-Jürgen Methner: Significance of DMSO in the brewing process, Brauwelt International, vol. 34, 2016, (3), S168-170; Fachverlag Hans Carl GmBH, ISSN: 0934-9340

Katrin J. Schwarz, Lisa I. Boitz, Frank-Jürgen Methner: Influence of mashing parameters on release of precursors of phenolic wheat beer aroma, Brauwelt International, vol. 33, 2015, (5), S. 298 -303, Fachverlag Hans carl GmbH, ISSN: 0934-9340

Philip C. Wietstock, Fabian Götz, Frank-Jürgen Methner, Hans Scheuren: Improved utilisation of aroma hops, Brauwelt International, (2), 2016, S.80-814, Fachverlag Hans Carl GmbH, ISSN 0934-9340 

J. Koob, F. Jacob, F.-J. Methner, M. Hutzler: Lactobacillus sp. Brewery isolate: A new threat to the brewing industry, Brewing Science, vol. 69, 2016, S. 42-49, Fachverlag Hans Carl GmbH, ISSN: 1613-2041

Scheuren H.; Schuster F.;Koukol R.;Sommer K.;Methner F.-J.;Dillenburger M.: Determination of a kinetic factor influencing the vaporescence of flavour components from wort Journal of The Institute of Brewing & Distilling, The Institute of Brewing & Distilling, 2016 (2016), Nr. Vol 122  no 2, S.310-317, ISSN: 2050-0416

Wietstock Philip C.; Kunz Thomas;Methner Frank-Jürgen: Relevance of Oxygen for the Formation of Strecker Aldehydes druing Beer Production and Storage, J. Agric. Food Chem., American Chemical Society, 2016 (2016), Nr. 64, S.8035-8044 ISSN: 1520-5118

Wietstock Philip C.; Glattfelder Richard;Garbe Leif-Alexander;Methner Frank-Jürgen: Characterization of the Migration of Hop Volatiles into Different Crown Cork Liner Polymers and Can Coatings, J. Agric. Food Chem., American Chemical Society, 2016 (2016), Nr. 64, S.2737-2745, ISSN: 1520-5118

Wietstock P.C.; Kunz T.;Perreira F.;Methner Frank-Jürgen: Metal Chelation Behavior of Hop Acids in Buffered Model Systems, BrewingScience, Fachverlag Hans Carl GmbH, 2016 (2016), Nr. 69, S.56-63 ISSN: 1613-2041

Braun Frank; Robert Schalk;Brunner Jochen;Eckhardt Hanns Simon;Theuer Michael;Veith Ute;Henning Steffen;Ferstl Wolfgang;Methner Frank-Jürgen;Beuermann Thomas;Gretz Norbert;Rädle Matthias: Non invasive process probe for inline Raman monitoring through optical inspection glasses, 2016, DOI: 10.1515/teme-2016-0011

Dillenburger Michael; Feilner Roland;Methner Frank-Jürgen;Scheuren Hans: Discussion of wort homogeneity, 2016, DOI: 10.1094/ASBCJ-2016-1223-01

Iskakova Janyl; Smanalivea Jamila;Kulmyrzaev Asylbek;Fischer Peter;Methner Frank-Jürgen: Comparison of Rheological and Colorimetric Measurements to Determine alpha-amylase Activity for Malt Used, Taylor and Francis Inc, 2016, DOI: dx.doi.org/10.1080/10942912.

Michel Maximilian; Meier-Dörnberg Tim;Jacob Fritz;Methner Frank-Jürgen;Wagner R. Steven;Hutzler Mathias: Review: Pure non-Saccharomyces starter cultures for beer fermentation with a focus on secondary metabolites and practical applications, 2016, DOI: 10.1002/jib.381

Scheuren H.; Baldus M.;Methner Frank-Jürgen;Dillenburger M.: Evaporation behaviour of DMS in an aqueous solution at infinite dilution – a review, 2016, DOI: 10.1002/jib.301

Scheuren Hans; Schuster Frank;Koukol Robert;Sommer Karl;Methner Frank-Jürgen;Dillenburger Michael: Determination of a kinetic factor influencing the vaporescence of flavour components from wort, 2016, DOI: 10.1002/jib.326

C. Hoefer, B. Bauer, T. Zimmer, F.-J. Methner, D. Rehmann, Wood finished fruit spirits: time dependent colour development and product colour preferences amongst professionals, (Poster) Conference: Seventh European Conference on Sensory and Consumer Research EuroSense 2016, DOI: 10.13140/RG.2.2.30272.33286

C. Hoefer, B. Bauer, T. Zimmer, F.-J. Methner, D. Rehmann, Wood finished fruit spirits: time dependent colour development and product colour preferences amongst professionals, (Conference Paper) Conference: Seventh European Conference on Sensory and Consumer Research EuroSense 2016, At Dijon

M. Baldus, X. De, S. Majetschak, F.-J. Methner, Impact of malt derived pro- and antioxidants on the formation of dimethyl sulfoxide, (Conference Paper) World Brewing Congress, At Denver, Colorado, USA, 2016.

L. Erlbeck, M. Rädle, T. Kunz, F.-J. Methner, Depletion of water as a source for beer brewery through freeze crystallization, ( Poster) Denver, Colorado, USA, , Ordinal: 78, Conference: World Brewing Congress 2016, DOI: 10.13140/RG.2.2.22461.67044, August 2016

C. Höfer, D. Rehmann, F.-J. Methner, Maturation of Spirits in wooden casks: Influence of surface to volume ratio on the spirits colour development, (Conference Paper) 4th International ISEKI_Food Conference, 06.-08. July 2016, Vienna Bridging Training and Research for Industry and the Wider Community, At Vienna, Austria

T. Teumer. P. Dörnhofer, D. Geörg, D. Lerche, F.-J. Methner, M. Rädle, In-line coagulation monitoring using spectrally resolved back scattering sensors in beer, (Poster) PARTEC, Affiliation: Lebensmittelverfahrenstechnik, DOI: 10.13140/RG.2.1.2241.0648, April 2016

L. Erlbeck, M. Rädle, K. Rudoplh, T. Kunz, F.-J. Methner, R. Nessel, W. Müller, Aufreinigung von Brauwasser über die Gefrierkristallisation, (Presentation) Erlangen, Germany, Conference: ProcessNet Jahrestreffen der Fachgruppe LVT, DOI: 10.13140/RG.2.1.1103.0165, März 2016

Öhlschläger, M.; Wietstock, P. C., Baldus, M.; Methner, F.-J. Impact of Hop Constituents on the Formation of Staling Aldehydes in Wort-Like Model Solutions (Poster), 12^th International Trends in Brewing, Gent, Belgium, 2016.

Glattfelder, R.; Wietstock, P. C.; Garbe, L.-A.; Methner, F.-J. Comparison of Hop Volatile Scalping into Can Linings and Crown Liner Polymers (Poster), 12^th International Trends in Brewing, Gent, Belgium, 2016.

McIlmoyle, D.; Wietstock, P. C., Methner, F.-J. Effects of Process Parameters During Dry Hopping on Hop Oil Transfer Rates and Hop Aroma in Beer (Poster), 12^th International Trends in Brewing, Gent, Belgium, 2016.

Wietstock, P. C.; Glattfelder, R.; Garbe, L.-A.; Methner, F.-J. Scalping of Hop Volatiles from Beer into Crown Cork Liner Polymers (Lecture), 12^th International Trends in Brewing, Gent, Belgium, 2016.

T. Kunz, A. Erler, D. Klier, H.-J. Cappius, A. Fröhling, A. Karrasch, P. Thoren, B. Ungethüm, F.-J. Methner, OptiScreen – Basic investigations for a mycotoxin screening sensor system usable in industrial grain sorting (Poster), World Brewing Congress, Denver, Colorado, USA, 2016.

T. Kunz, A. Meshcheriakova, F.-J. Methner, Pectin and gallotannin/pectin combination as alternative fining agents to reduce maturation time and improve filtration performance (Poster), World Brewing Congress, Denver, Colorado, USA, 2016.

M. Baldus, X. De, S. Majetschak, F.-J. Methner, Impact of malt derived pro- and antioxidants on the formation of dimethyl sulfoxide, (Conference Paper) World Brewing Congress, At Denver, Colorado, USA, 2016.

Wietstock, P. C.; Glattfelder, R.; Garbe, L.-A.; Methner, F.-J. Scalping of Hop Volatiles from Beer into Crown Cork Liner Polymers and Can Coatings (Poster), World Brewing Congress, Denver, USA, 2016.

Forschungsprojekt (AiF 17439 N): Variationen des Hopfenmanagements zur gezielten Ausfällung oxidationsfördernder Metallionen im Verlauf des Brauprozesses

Hans Scheuren, Karl Sommer, Frank-Jürgen Methner, Michael Dillenburger, Validation of a Film Evaporator as a Wort Boiling System, Journal of the ASBC, vol. 74, 2015, (4), S. 339-342, American Society of Brewing Chemists, DOI: http://dx.doi.org/10.1094/ASBCJ-2015-0922-01

Daniel Geörg, Robert Schalk, Frank-Jürgen Methner and Thomas Beuermann, MIR-ATR sensor for process monitoring, Measurement Science and Technology, vol. 26, no 6 , 2015, IOP Publishing Ltd, http://dx.doi.org/10.1088/0957-0233/26/6/065501

Feilner, R., Werner, F., Rehmann, D., Methner, F.-J. and Scheuren, H. (2015), Q = m c ΔT – Grundlage zur Steuerung des Stoffaustauschs von auf Verdunstung basierenden Prozessen. Chemie Ingenieur Technik, 87: 583–589. doi: 10.1002/cite.201400129, Vol. 87, Issue 7, 1014, Article first published online: 23 JUN 2015.  

T. Kunz, N. O. Brandt, T. Seewald, F.-J. Methner. Carbohydrates Addition during Brewing - Effects on Oxidative Processes and Formation of Specific Ageing Compounds. BrewingScience - Monatsschrift für Brauwissenschaft, 68 (July/August 2015), pp. 78-92.  

Hans Scheuren, Matthias Baldus, Frank-Jürgen Methner, and Michael Dillenburger. Precalculation of Discontinuous Evaporation of Dimethyl Sulfide from Wort (Water) and from Beer (Water–Ethanol). MBAA TQ vol. 52, no. 3, 2015, pp. 120-123.

P. C. Wietstock, F. Götz, R. Klie, F.-J. Methner and H. Scheuren. Feasibility Study using a Novel Desorption/Absorption Process for Transferring Hop Volatiles to Beer. BrewingScience-Monatsschrift für Brauwissenschaft, 68 (January/February 2015), pp. 1-7.

C. Müller, T. Kunz, F.-J. Methner. The Cleaning Effect on Brewing Barley Using Vibrations during Wet Steeping . BrewingScience – Monatsschrift für Brauwissenschaft, 68 (January/February 2015), pp. 29-37. 

Müller, C., and Methner, F. (2015), An accelerated malting procedure – influences on malt quality and cost savings by reduced energy consumption and malting losses. J. Inst. Brew., 121, 181–192. doi: 10.1002/jib.225.  

Scheuren, Hans; Dillenburger, Michael; Methner, Frank-Jürgen: New proposal for the quantification of homogeneity of a wort boiling process. In: Journal of the Institute of Brewing, The Institute of Brewing and Distilling, Vol. 121, Issue 1 (2015), S. 204-206, ISSN: 2050-0416.

P. C. Wietstock, T. Kunz, H. Waterkamp, and F.-J. Methner: Uptake and Release of Ca, Cu, Fe, Mg, and Zn During Beer Production. In: J. Am. Soc. Brew. Chem. 73(2):179-184, 2015. http://dx.doi.org/10.1094/ASBCJ-2015-0402-01.

P. C. Wietstock, T. Kunz, F.-J. Methner: Further studies about the effect of the hop dosage on the beer flavour stability. (Poster) 35th European Brewing Convention in Porto, 23-28 May, 015.

P. C. Wietstock, R. Klie, F. Götz, F.-J. Methner, H. Scheuren: A novel desorption/absorption process for transferring hop aroma into beer. (Lecture) 35th European Brewing Convention in Porto, 23-28 May, 2015.

Kunz, Thomas; Gierth, Hannes; Rudolph, Kerstin; Methner, Frank-Jürgen: Pectin: A natural plant-derived alternative fining agent for the brewing process. The Master Brewers Association of the Americas, 2015.

Pereira, Francisco; Kunz Thomas; Marinoff, Mario; Methner, Frank-Jürgen: Increasing bitter substance yield by recycling hot trub and yeast washing solution. The Master Brewers Association of the Americas, 2015.

Rudolph, Kerstin; Hahner, Patrick; Kunz, Thomas; Methner, Frank-Jürgen: Depletion of ions through freezing concentration for water desalination. The Master Brewers Association of the Americas, 2015.

Baldus, Matthias; Methner, Frank-Jürgen: Kinetic Investigation on the sulfite mediated reduction of DMSO- Impact on DMS formation during beer storage. (Lecture) 35th European Brewing Convention in Porto, 23-28 May, 2015.

Baldus, Matthias; Satoka Tsushima; Fabian Dierke; Moritz Schneider; Methner Frank-Jürgen: Abundance and relevance of dimethyl sulfoxide in brewing. (Poster) 35th European Brewing Convention in Porto, 23-28 May, 2015.

Baldus, Matthias; Methner, Frank-Jürgen: Formation of dimethyl sulfide during beer storage via bisulfite reduction of dimethyl sulfoxide. (Lecture) The Master Brewers Association of the Americas, 2015.

Kunz, Thomas; Gierth, Hannes; Rudolph, Kerstin; Methner, Frank-Jürgen: The usage of pectin as an alternative plant derived fining agent for the brewing process. (Poster) 35th European Brewing Convention in Porto, 23-28 May, 2015.

Pereira, Francisco; Kunz, Thomas; Marinoff, Mario; Methner, Frank-Jürgen: Improved bitter substance yield by recovery from hot trub and yeast washing solution. (Poster) 35th European Brewing Convention in Porto, 23-28 May, 2015.

Kunz, Thomas; Frenzel, Jakob; Wietstock, Philip C.; Methner, Frank-Jürgen: Possibilities to improve the antioxidative capacity of beer by optimized hopping regimes. In: Journal of the Institute of Brewing, Vol. 120, Issue 4 (2014), S. 415-425, ISSN: 2050-0416

Scheuren, Hans; Dillenburger, Michael; Tippmann, Johannes; Feilner, Roland; Methner, Frank-Jürgen; Sommer, Karl: Stripping DMS in the brewhouse. Part 1: Thermodynamic fundamentals, operational procedures and evaporative methods. In: Brauwelt International, Fachverlag Hans Carl GmbH, Vol. 32, Nr. 4, 2014, S. 217-219, ISSN 0934-9340 

Scheuren, Hans; Tippmann, Johannes; Methner, Frank-Jürgen; Sommer, Karl: Decomposition kinetics of dimethyl sulphide. In: Journal of the Institute of Brewing, Vol. 120, Issue 4 (2014), S. 474-476, ISSN: 2050-0416

Scheuren, Hans; Dillenburger, Michael; Tippmann, Johannes; Methner, Frank-Jürgen; Sommer, Karl: The Volatility of Dimethyl Sulfide in Water in Infinite Dilution Measured by Rayleigh Distillation and Dohnal Method. In: BrewingScience, Fachverlag Hans Carl GmbH, Vol. 67, Nr. 9/10 (2014), S. 116-119, ISSN1613-2041

Scheuren, Hans; Methner, Frank-Jürgen; Dillenburger, Michael; Tippmann, Johannes; Sommer, Karl: Optimisation of Wort Boiling by Process Reformulation and Design. In: BrewingScience, Fachverlag Hans Carl GmbH, Vol. 67, Nr. 9/10 (2014), S. 128-131, ISSN1613-2041

Müller, Christian; Kleinwächter, Maik; Selmar, Dirk; Methner, Frank-Jürgen: The Influence of the Withering Temperature on the Resulting Proteolytic and Cytolytic Modification of Pale Malt. In BrewingScience, Fachverlag Hans Carl GmbH, Vol. 67, Nr. 7/8 (2014), S. 88-95, ISSN 1613-2041

Scheuren, Hans; Methner, Frank-Jürgen; Sommer, Karl; Dillenburger, Michael: Thermodynamic Validation of Wort Boiling Systems. In BrewingScience, Fachverlag Hans Carl GmbH, Vol. 67, Nr. 7/8 (201), S. 96-100, ISSN 1613-2041

Wietstock, Philip C.; Götz, Fabian; Methner, Frank-Jürgen; Scheuren, Hans: Verbesserte Aromahopfennutzung – Machbarkeitsprüfung. In: Brauwelt, Fachverlag Hans Carl, Nr. 46 (2014), S. 1390-1392, ISSN 1439-5185

Baldus, Matthias; Methner, Frank-Jürgen; Die Bedeutung von DMSO im Brauprozess – Theoretischer Hintergrund. In: Brauwelt, Fachverlag Hans Carl, Nr. 36 (2014), S. 1082-1084, ISSN 1439-5185

Scheuren, Hans; Dillenburger, Michael; Tippmann, Johannes; Methner, Frank-Jürgen; Sommer, Karl: Optimierungsmöglichkeiten der Würzebereitung – Teil 5 – Formulierung einer apparativen Verbesserung. In: Brauwelt, Fachverlag Hans Carl, Nr. 36 (2014), S. 1076-1078, ISSN 1439-5185

Scheuren, Hans; Dillenburger, Michael; Tippmann, Johannes; Methner, Frank-Jürgen; Sommer, Karl: Optimierungsmöglichkeiten der Würzebereitung – Teil 4 – Optimierung bestehender Verfahren. In: Brauwelt, Fachverlag Hans Carl, Nr. 34/35 (2014), S. 1049-1050, ISSN 1439-5185

Scheuren, Hans; Dillenburger, Michael; Tippmann, Johannes; Methner, Frank-Jürgen; Sommer, Karl: Optimierungsmöglichkeiten der Würzebereitung – Teil 3 – Berechnung bestehender Verfahren. In: Brauwelt, Fachverlag Hans Carl, Nr. 33 (2014), S. 995-996, ISSN 1439-5185

Scheuren, Hans; Dillenburger, Michael; Tippmann, Johannes; Methner, Frank-Jürgen; Sommer, Karl: Optimierungsmöglichkeiten der Würzebereitung – Teil 2 – Betrachtung bestehender Verfahren. In: Brauwelt, Fachverlag Hans Carl, Nr. 30/31 (2014), S. 910-911, ISSN 1439-5185

Karabin, Marcel; Rýparová, Alena; Jelinek, Lukáš; Kunz, Thomas; Wietstock, Philip; Methner, Frank-Jürgen; Dostálek, Pavel: Relationship of iso-α-acid content and endogenous antioxidative potential during storage of lager beer. In: Journal of the Institute of Brewing, Volume 120, Issue 3, 2014, S. 212-219, ISSN: 2050-0416

Scheuren, Hans; Dillenburger, Michael; Tippmann, Johannes; Methner, Frank-Jürgen; Sommer, Karl: The volatility of Dimethyl Sulfide Measured by Flash Distillation. In: BrewingScience, Fachverlag Hans Carl GmbH, Vol. 67, Nr. 5/6 (2014), S. 69-71, ISSN1613-2041

Scheuren, Hans; Dillenburger, Michael; Tippmann, Johannes; Feilner, Roland;Methner, Frank-Jürgen; Sommer, Karl: Die Austreibung von DMS im Sudhaus – Teil 3: Validierung und Anwendung. In: Brauwelt, Fachverlag Hans Carl, Nr. 14  (2014), S. 400-403, ISSN 1439-5185

Scheuren, Hans; Dillenburger, Michael; Tippmann, Johannes; Feilner, Roland;Methner, Frank-Jürgen; Sommer, Karl: Die Austreibung von DMS im Sudhaus – Teil 2: Parametrierung, Berechnung und Beispiele. In: Brauwelt, Fachverlag Hans Carl, Nr. 12/13  (2014), S. 363-366, ISSN 1439-5185

Scheuren, Hans; Dillenburger, Michael; Tippmann, Johannes; Feilner, Roland;Methner, Frank-Jürgen; Sommer, Karl: Die Austreibung von DMS im Sudhaus – Teil 1: Verfahrenstechnische Grundlagen, Prozessführung und Verdampfungsform. In: Brauwelt, Fachverlag Hans Carl, Nr. 11  (2014), S. 313-316, ISSN 1439-5185

Feilner, Roland; Methner, Frank-Jürgen; Rehmann, Dirk; Baldus, Matthias; Scheuren, Hans: Wort Stripping: Thermodynamic aspects of evaporative processes – Part 2. In: BRAUWELT International, Fachverlag Hans Carl GmbH, Vol. 32, Nr. 2, 2014, S. 97-100, ISSN 0934-9340

Feilner, Roland; Rehmann, Dirk; Lempart, Helmut; Scheuren, Hans, Kunz, Thomas; Methner, Frank-Jürgen: Aromaverluste bei der Vakuum-Saft-Entgasung - Sind die Bedenken unbegründet? Eine thermodynamische und praktische Quantifizierung. In: Flüssiges Obst, 05‑2014, S. 207-212, ISSN 0015-4539

Müller, Christian; Kleinwächter, Maik; Selmar, Dirk; Methner, Frank-Jürgen: The Influence of Elevated Germination Temperatures on the Resulting Malt Quality and Malting Losses. In: BrewingScience, Fachverlag Hans Carl GmbH, Vol. 67, Nr. 3/4 (2014), S. 18-25, ISSN1613-2041

Müller, Christian; Brandt, Niklas Ole; Kadatz, Daniel; Lion, Cedric; Methner, Frank-Jürgen: Variation of the Steeping Regime for Optimising the Cytolytic Modification using an Accelerated Malting Procedure. In: BrewingScience, Fachverlag Hans Carl GmbH, Vol. 67, Nr. 3/4 (2014), S. 26-32, ISSN1613-2041

Feilner, Roland; Methner, Frank-Jürgen; Rehmann, Dirk; Baldus, Matthias; Scheuren, Hans: Wort Stripping: Thermodynamic aspects of evaporative processes – Part 1. In: BRAUWELT International, Fachverlag Hans Carl GmbH, Vol. 32, Nr. 1, 2014, S. 45-48, ISSN 0934-9340  

Kleinwächter, Maik; Müller, Christian; Methner, Frank-Jürgen; Selmar, Dirk: Biochemical heterogeneity of malt is caused by both biological variation and differences in processing: I. Individual grain analyses of biochemical parameters in differently steeped barley (Hordeum vulgare L.) malts. Food Chemistry (2014), Elsevier Ltd, Vol. 147, S. 25-33, ISSN 0308-8146

Pereira, Francisco; Kunz, Thomas; Marinoff, Mario; Methner, Frank-Jürgen: Improved bitter substance yield by recovery from hot break and yeast washing solution. (Poster), Young Scientists Symposium in Gent, 28-30 October, 2014

Depenau, Kord; Wietstock, Philip; Kunz, Thomas; Methner, Frank-Jürgen: Innovative hopping to improve the oxidative beer stability. (Poster), Young Scientists Symposium in Gent, 28-30 October, 2014

Wietstock, Philip; Jacobsen, Cindy; Methner, Frank-Jürgen: The effect of amino acids, oxygen concentration, and iron concentration on the formation of staling aldehydes in buffered Model solutions. (Poster), Young Scientists Symposium in Gent, 28-30 October, 2014

Schneidereit, Jan-Ole; Kunz, Thomas; Methner, Frank-Jürgen: Gallotannins – a tool to reduce the gushing potential and to improve oxidative and colloidal beer stability. (Vortrag), Young Scientists Symposium in Gent, 28-30 October, 2014

Wietstock, Philip C.; Götz, Fabian; Methner, Frank-Jürgen; Scheuren, Hans: Verbesserte Aromahopfennutzung – Machbarkeitsprüfung. In: Brauwelt, Fachverlag Hans Carl, Nr. 46 (2014), S. 1390-1392, ISSN 1439-5185

Baldus, Matthias; Methner, Frank-Jürgen; Die Bedeutung von DMSO im Brauprozess – Theoretischer Hintergrund. In: Brauwelt, Fachverlag Hans Carl, Nr. 36 (2014), S. 1082-1084, ISSN 1439-5185

Methner, Frank-Jürgen: Research Findings On Haze Formation From Transition Metals And Some Tips For Addressing This Problem. (Vortrag), MBAA Brewing Summit 2014, 3-7 June 2014

Methner, Frank-Jürgen: Practical aspects to minimize the risk of oxidation and haze formation during beer production. (Vortrag), MBAA Brewing Summit 2014, 3-7 June 2014

Seewald, Torsten; Kunz, Thomas; Karrasch, Stefanie; Methner, Frank-Jürgen: Influence of filtration aids on the colloidal and oxidative stability of beer (Poster), 11^th Trends in Brewing, Gent, 13-17 April 2014

Kunz, Thomas; Strähmel, Arno; Cortes, Natalia; Stoffregen, Till; Kroh, Lothar; Methner, Frank-Jürgen: Effects of special malt and colouring agents on the oxidative beer stability and
specific aging components (Vortrag), 11^th Trends in Brewing, Gent, 13-17 April 2014.

Reinhardt, Christof; Kunz, Thomas; Methner, Frank-Jürgen: The Usage of Gallotannings as Chance to improve the colloidal and oxidative Beer Stability (Poster), 11^th Trends in Brewing, Gent, 13-17 April 2014

Baldus, Matthias; Kunz, Thomas; Methner, Frank-Jürgen: Dimethyl sulfoxide - Analysis and relevance regarding DMS off-flavour generation in beer (Poster), 11^th Trends in Brewing, Gent, 13-17 April 2014

Kunz, Thomas; Schneidereit, Jan Ole; Methner, Frank-Jürgen: Gallotannins as a Prevention of Gushing in Beer and carbonated Beverages (Poster), 11^th Trends in Brewing, Gent, 13-17 April 2014

Kunz, Thomas; Gierth, Hannes; Rudolph, Kerstin; Methner, Frank-Jürgen: Pectin - A natural, plant derived alternative fining agent for the brewing process (Poster), 11^th Trends in Brewing, Gent, 13-17 April 2014

Müller, Christian; Kunz, Thomas; Stoffregen, Till; Methner, Frank-Jürgen: The Influence of Sonication During Wet Steeping On The Resulting Malt Homogeneity and Malt Quality (Poster), 11^th Trends in Brewing, Gent, 13-17 April 2014

Götz, Fabian; Wietstock, Philip; Methner, Frank-Jürgen: Low-Pressure Carrier Gas Distillation – A New Method for Inserting Hop Aroma into Beer (Poster), 11^th Trends in Brewing, Gent, 13-17 April 2014

Frenzel, Jakob; Sharp, Daniel; Wietstock, Philip; Methner, Frank-Jürgen; Shellhammer, Thomas: Contribution of water soluble substances to dry hop aroma (Poster), 11^th Trends in Brewing, Gent, 13-17 April 2014

Kunz, Thomas; Wietstock, Philip; Methner, Frank-Jürgen: Metal Chelation Behavior of Hop Acids in Buffered Model Solutions (Poster), 11^th International Trends in Brewing, Gent (Belgien), 13 – 17 April 2014.

Pereira, Francisco; Kunz, Thomas; Marinoff, Mario; Methner, Frank-Jürgen: Improved bitter substance yield by recovery from hot break and yeast washing solution (Poster), 11^th Trends in Brewing, Gent, 13-17 April 2014

Brandt, Niklas; Ruff, Constanze; Kunz, Thomas; Methner, Frank-Jürgen: pH-Impact on Oxidative Beer Stability and Formation of Specific Ageing Compound (Poster), 11^th International Trends in Brewing, Gent, 13-17 April 2014

Wietstock, Philip C.; Kunz, Thomas; Methner, Frank-Jürgen: The Fate of Metal Ions during Beer Production (Poster), 11^th International Trends in Brewing, Gent, 13-17 April 2014

Forschungsprojekt (AiF 16463 N): Untersuchungen zur Bildung unerwünschter Trübungspartikel in Bier und deren Verzögerung durch technologische Maßnahmen

Forschungsprojekt (AiF 16754 BG): Optimierung der Fermentation von Bierwürze in den Phasen der Gärung und Reifung durch adaptive Strömungsgestaltung

Baldus, Matthias; Kunz, Thomas; Methner, Frank-Jürgen: The Analysis of Dimethyl Sulfoxide in Malt, Wort and Beer using Headspace Gas Chromatography combined with Pulsed Flame Photometric Detection (HS‑GC‑PFPD) - Methodology and Applications. In BrewingScience, Fachverlag Hans Carl GmbH, Vol. 66, Nr. 9/10 (2013), S. 154-161, ISSN 1613-2041

Schmelzle, Annette; Lindemann, Bernd; Methner, Frank-Jürgen: Sensory descriptive analysis and consumer acceptance of non.alcoholic beer. In: BrewingScience, Fachverlag Hans Carl GmbH, vol. 66, Nr 9/10 (2013), S. 144-153, ISSN 1613-2041

Geörg, Daniel; Gornicki, Matthias; Egly, Dominik; Methner, Frank-Jürgen; Beuermann, Thomas. Photometrischer MIR-ATR-Sensor für die Prozessanalyse. In Proceedings 11. Dresdner Sensor Symposium 2013, Ama Service GmbH, S. 439-443, , ISBN 978-3-9813484-5-3, DOI: 10.5162/11dss2013/L11 oder http://www.ama-science.org/home/details/1784

Wietstock Philip C.; Kunz, Thomas; Methner, Frank-Jürgen: Direct oxidation of amino acids – An unrevealed pathway leading to the formation of staling aldehydes in bottled beer? (Vortrag). In MBAA TQ, The Master Brewers Association of the Americas, vol. 50, no 3, 2013, S. 124, ISSN 0743-9407

Methner, Frank-Jürgen; Kunz, Thomas; Marinoff, Mario: Factors influencing the losses of bitter substances and possibilities to increase the yield during brewing (Vortrag), In MBAA TQ, The Master Brewers Association of the Americas, vol. 50, no 3, 2013, S, 124, ISSN 0743-9407

Müller, Christian; Methner, Frank-Jürgen: Accelerated alting using elevated steeping and germination temperatures with a focus on a malt quality and homogeneity (Vortrag). In MBAA TQ, The Master Brewers Association of the Americas, vol. 50, no 3, 2013, S, 126, ISSN 0743-9407

Kunz, Thomas; Stoffregen, Till; Cruz Palma, Cecilia; Xu, Chaochao; Methner, Frank-Jürgen: Influence of special malt and coloring agents on the oxidative beer stability and aging components (Vortrag). In MBAA TQ, The Master Brewers Association of the Americas, vol. 50, no 3, 2013, S, 126, ISSN 0743-9407

Brandt, Niklas Ole; Kunz, Thomas; Methner, Frank-Jürgen: Brewing with Fermentable and Non-fermentable Carbohydrates Addition – Impact on Oxidative Reactions and Formation of Specific Aging Compounds (Poster). MBAA Conference, October 23-26, 2013, Austin (USA, Texas). In MBAA TQ, The Master Brewers Association of the Americas, vol. 50, no 4, 2013, S, 144, ISSN 0743-9407

Schiwek, Victoria; Kunz, Thomas; Müller, Christian; Methner, Frank-Jürgen: Beverage antioxidative IndeX (BAX) – An innovative Method for Evaluation and Improvement of the Beer Flavor Stability (Poster). MBAA Conference, October 23-26, 2013, Austin (USA, Texas). In MBAA TQ, The Master Brewers Association of the Americas, vol. 50, no 4, 2013, S, 145, ISSN 0743-9407

Ruff, Constanze; Kunz, Thomas; Methner, Frank-Jürgen: Inhibition of oxidative Aging Compounds in Beer using active Packaging Materia vs. SO2 Addition (Poster). MBAA Conference, October 23-26, 2013, Austin (USA, Texas). ). In MBAA TQ, The Master Brewers Association of the Americas, vol. 50, no 4, 2013, S, 146-147, ISSN 0743-9407

Schneidereit, Jan Ole; Kunz, Thomas; Methner, Frank-Jürgen: Application of Gallotannins to prevent Gushing in Beer and carbonated Beverages (Poster). MBAA Conference, October 23-26, 2013, Austin (USA, Texas). In MBAA TQ, The Master Brewers Association of the Americas, vol. 50, no 4, 2013, S, 147, ISSN 0743-9407

Kunz, Thomas; Dingel, Gunnar; Rudolf, Kerstin; Methner, Frank-Jürgen: Evaluation of pectin application as a stabilizing and fining agent for the brewing process (Poster). MBAA Conference, October 23-26, 2013, Austin (USA, Texas). ). In MBAA TQ, The Master Brewers Association of the Americas, vol. 50, no 4, 2013, S, 145-146, ISSN 0743-9407

Reinhardt, Christof; Kunz, Thomas; Methner, Frank-Jürgen: Gallotannins – A useful Tool to improve colloidal and oxidative Beer Stability (Poster). MBAA Conference, October 23-26, 2013, Austin (USA, Texas). In MBAA TQ, The Master Brewers Association of the Americas, vol. 50, no 4, 2013, S, 147-148, ISSN 0743-9407

Rudolph, Kerstin; Kunz, Thomas; Methner, Frank-Jürgen: “EAP determination” – an advantageous tool to evaluate the oxidative flavour stability of beverages in order to optimize the production process (Poster), Kooperationsforum Funktionelle Inhaltsstoffe, 22.10.2013, Universität Bayreuth.

Schmelzle, Annette; Lindemann, Bernd; Methner, Frank-Jürgen: Relationships between the Chemical-Physical Composition and the Sensory Evaluation of Bavarian Wheat Beer. In BrewingScience, Fachverlag Hans Carl GmbH, Vol. 66, Nr. 7/8 (2013), S. 85-92, ISSN 1613-2041

Wietstock, Philip C.; Methner, Frank-Jürgen: Formation of Aldehydes by Direct Oxidative Degradation of Amino Acids via Hydroxyl and Ethoxy Radical Attack in Buffered Model Solutions. In: BrewingScience, Fachverlag Hans Carl GmbH, Vol. 66, Nr. 7/8 (2013), S. 104-113, ISSN 1613-2041  

Müller, Christian; Kleinwächter, Maik; Selmar, Dirk; Methner, Frank-Jürgen: The Influence of Elevated Steeping Temperatures on the Resulting Malt Homogeneity and Malt Quality. In BrewingScience, Fachverlag Hans Carl GmbH, Vol. 66, Nr. 7/8 (2013), S. 114-122, ISSN 1613-2041

Feilner, Roland; Zacharias, J; Runge, T; Weinzierl, M; Kunz, Thomas; Methner, Frank-Jürgen; Rehmann, Dirk: Flexibilität in der Thermischen Produktbehandlung – Grundlegende Zusammenhänge und innovative Lösungen. In Getränkeindustrie, Verlag W. Sachon GmbH & Co, 67. Jahrgang/9/2013, S. 64-71, ISSN 0016-9323

Feilner, Roland; Baldus, Matthias; Kunz, Thomas; Methner, Frank-Jürgen: Wort Stripping: Based on Thermal Desorption, Supports the Classic Boiling Process with a More Efficient Evaporation and without Using Additional Thermal Energy. In MBAA TQ, The Master Brewers Association of the Americas, vol. 50, no 1, 2013, S, 15.20, ISSN 0743-9407

Kunz, Thomas; Strähmel, Arno; Cortès, Natalia; Kroh, Lothar W.; Methner, Frank-Jürgen: Influence of Intermediate Maillard Reaction Products with Enediol Structure on the Oxidative Stability of Beverages. In Journal of the ASBC, American Society of Brewing Chemists, vol 71 (2013), Nr. 3, S. 114-123, ISSN 0361-0470

Kunz, Thomas; Seewald, Torsten; Brandt, Niklas; Methner, Frank-Jürgen: Reducing Properties of Fermentable and Nonfermentable Carbohydrates in Beverages and Brewing Process. In Journal of the ASBC, American Society of Brewing Chemists, Vol 71 (2013), Nr. 3, S. 124-130, ISSN 0361-0470

Feilner, Roland; Methner, Frank-Jürgen; Rehmann, Dirk; Baldus, Matthias; Scheuren, Hans: Würzestripping: Thermodynamische Betrachtungen des Ausdampfverfahrens (Teil II). In: Brauwelt, Fachverlag Hans Carl, Nr. 27-28 (2013), S.806-810, ISSN 1439-5185

Feilner, Roland; Methner, Frank-Jürgen; Rehmann, Dirk; Baldus, Matthias; Scheuren, Hans: Würzestripping: Thermodynamische Betrachtungen des Ausdampfverfahrens (Teil I). In: Brauwelt, Fachverlag Hans Carl, Nr. 24 (2013), S.716-719, ISSN 1439-5185

Ruff, Constanze; Kunz, Thomas; Methner, Frank-Jürgen: Different influences on generation of aging compounds and the improvement of the oxidative beer flavoiur stability using active packing material versus SO2-addition (Poster), 7. Conference über Ionenanalyse (CIA 2013), Technische Universität Berlin, 18.-20.09.2013

Schiwek, Victoria; Kunz, Thomas; Müller, Christian; Methner, Frank-Jürgen: Beverage Antioxidative IndeX (BAX) – A beneficial index number for prognosis of the oxidative beer stability in dependence to the pH, Maillard intermediates, Iron- and SO2-content (Poster), 7. Conference über Ionenanalyse (CIA 2013), Technische Universität Berlin, 18.-20.09.2013

Baldus, Matthias: Development of aldehyds affecting the taste during storage of beer factors influencing the mechanisms of their development. Mechanisms of dicarbonyls development during wort and beer production (Vortrag), Barley, Malt &Beer Union Conference, Moskau, Sept. 10-12, 2013

Kunz, Thomas: Optimized hop management to improve the oxidative stability of wort and beer (Vortrag), Barley, Malt &Beer Union Conference, Moskau, Sept. 10-12, 2013

Müller, Christian: Beverage Ani-oxidative Index (BAX) - a beneficial index number for prognosis of the oxidative flovor stability (Vortrag), Barley, Malt &Beer Union Conference, Moskau, Sept. 10-12, 2013

Seewald, Torsten: Impact of fermentable and non-fermentable carbohydrates of the sweetness, improvement of palate fullness and SO2-content in beer (Vortrag), Barley, Malt &Beer Union Conference, Moskau, Sept. 10-12, 2013

Kunz, Thomas: Influence of special malt and coloring agents on the oxidative beer stability (Vortrag), Barley, Malt &Beer Union Conference, Moskau, Sept. 10-12, 2013

Baldus, Matthias: Sulfur-related compounds and their redox properties in beer production (Vortrag), Barley, Malt &Beer Union Conference, Moskau, Sept. 10-12, 2013

Seewald, Torsten: Filling of PET bottles and factors influencing quality (Vortrag), Barley, Malt &Beer Union Conference, Moskau, Sept. 10-12, 2013

Schmelzle, Annette; Lindemann, Bernd; Methner, Frank-Jürgen: Sensory Descriptive Analysis and Investigation of Consumer Acceptance of Bavarian Wheat Beer. In: BrewingScience, Fachverlag Hans Carl GmbH, vol. 66, Nr 5/6 (2013), S. 46-54, ISSN 1613-2041

Feilner, Roland; Rehmann, Dirk; Methner, Frank-Jürgen; Baldus, Matthias; Kunz, Thomas; Scheuren, Hans: Wort Stripping – Thermodynamic Considerations on the Evaporation of Aroma Substances in Continuous Desorption Processes. In: BrewingScience, Fachverlag Hans Carl GmbH, vol. 66, Nr. 5/6 (2013), S. 65-74 ISSN 1613-2041

Methner, Frank-Jürgen; Kunz, Thomas; Wietstock, Philip C.; Marinoff, Mario; Gaulke, Matthias: Bitter substance yield during the brewing process – Influencing factors and possibilities of recovery (Vortrag), 34^th EBC Congress in Luxembourg 26^th – 29^th May, 2013

Wietstock, Philip C.; Kunz, Thomas; Ruff, Constanze; Methner, Frank-Jürgen: Amino acid oxidation – an unrevealed pathway leading to the formation of staling aldehydes in bottled beer? (Vortrag), 34^th EBC Congress in Luxembourg 26^th – 29^th May, 2013

Brandt, Niklas Ole; Kunz, Thomas; Methner, Frank-Jürgen: Fermentable and non-fermentable carbohydrates addition during brewing – effects on palate fullness, oxidative processes and formation of specific aging compounds (Vortrag), 34^th EBC Congress in Luxembourg 26^th – 29^th May, 2013

Kunz, Thomas; Dingel, Gunnar; Rudolph, Kerstin; Methner, Frank-Jürgen: Applicability of pectins as a stabilising and fining agent for the brewing process (Poster), 34^th EBC Congress in Luxembourg 26^th – 29^th May, 2013

Seewald, Torsten; Reinhardt, Christof, Kunz, Thomas; Methner, Frank-Jürgen: Addition of fermentable and non fermentable carbohydrates – impact on yeast metabolism, sweetness, palate fullness and SO2-content in (Poster), 34^th EBC Congress in Luxembourg 26^th – 29^th May, 2013

Müller, Christian; Kunz, Thomas; Methner, Frank-Jürgen: Beverage Antioxidative indeX (BAX) – A beneficial index number for prognosis of the oxidative flavour stability (Poster), 34^th EBC Congress in Luxembourg 26^th – 29^th May, 2013

Ruff, Constanze; Kunz, Thomas; Methner, Frank-Jürgen: Different influences on generation of aging compounds and the improvement of the oxidative beer flavour stability using active packing material vs. SO2-addition (Poster), 34^th EBC Congress in Luxembourg 26^th – 29^th May, 2013

Burmeister, A., Calean, A., Kunz, T., Methner, F.J.,  Winterhalter, P., Fleischmann, P.: Changes of metal concentration in beer production and their Influence on the mechanism for haze formation (Poster) 34rd EBC-Congress 2013, 26-30 May, Luxemburg 

Schwarz, Katrin  J.; Boitz, L. I.; Methner,Frank-Jürgen: Einfluss der Maischbedingungen auf die Freisetzung der Präkursoren des phenolischen Weizenbieraromas. BRAUWELT 24/2013

Kunz, Thomas; Müller, Christian; Methner, Frank-Jürgen: EAP Determination and Beverage Antioxidative IndeX (BAX) Advantageous Tools for Evaluation of the Oxidative Flavour Stability of Beer and Beverages (Part I). In: BrewingScience, Fachverlag Hans Carl GmbH, vol. 66, Nr 1/2 (2013), S. 12-22, ISSN 1613-2041

Forschungsprojekt (AiF 16301 N): Optimierung technologischer Parameter zur Minimierung der Bildung von 4-Vinylbenzol (Styrol) beim Brauprozess unter Erhaltung des typischen Aromas von Weizenbier

Beuermann, Thomas; Egly, Dominik; Geoerg, Daniel; Klug, Kerris Isolde; Storhas, Winfried; Methner, Frank-Jürgen: On-line carbon balance of yeast fermentations using miniaturized optical sensors. In: Journal of Bioscience and Bioengineering, Elsevier, Vol. 113 (2012), Nr. 3, S. 399-405, ISSN 1389-1723

Geiger, Friedrich; Velten, Kai; Methner, Frank-Jürgen: 3D CFD simulation of bottle emptying processes. In: Journal of Food Engineering, Elsevier Ltd., vol. 109 (2012), Nr. 3, S. 609-618, ISSN 0260-8774

Kunz, Thomas; Reinhardt, Christof; Eon-Jeong, Lee; Dörr, Tillmann; Radowski, Anette; Methner, Frank-Jürgen: Impact of Fermentable and Non Fermentable Carbohydrates on the Sweetness, Improvement of Palate Fullness and SO₂-Content in Beer. In: Brewing Science, Fachverlag Hans Carl GmbH, Vol. 65 (2012), Nr. 6, S. 140-149, ISSN 1613-2041

Kunz, Thomas; Müller, Christian; Mato-Gonzales, David; Methner, Frank-Jürgen: The influence of unmalted barley on the oxidative stability of wort and beer. In: The Institute of Brewing & Distilling, Wiley, Vol. 118 (2012), Nr. 1, S. 32-39, ISSN 0046-9750

Kunz, Thomas; Chesnokova, Alexandra; Wietstock, Philip; Lutsky, Vladislav; Methner, Frank-Jürgen: Acylphloroglucinol Glucoside from Hops: Isolation, Identification and Haze-activity. In: BrewingScience, Fachverlag Hans Carl GmbH, Vol. 65 (2012), Nr. 4, S. 65-71, ISSN 1613-2041

Kunz, Thomas; Schubert, Kristian; Kaspar, Jörg; Methner, Frank-Jürgen: Impact of filtration and filter aids on the iron content and haze formation. In: Journal of the ASBC, American Society of Brewing Chemists, 70 (2012), Nr. 3 +, S. 49-50, ISSN 0361-0470 Kunz, Thomas; Seewald, Torsten; Brandt, Niklas; Reinhardt, Christof; Methner, Frank-Jürgen: Impact of fermentable and non-fermentable sugars on oxidative processes during brewing, SO₂, formation, palate fullness, and flavor stability. In: MBAA TQ, The Master Brewers Association of the Americas, vol. 49 (2012), Nr. 2, S. 49-50, ISSN 0743-9407

Kunz, Thomas; Cruz Palma, Cecilia; Methner, Frank-Jürgen: Effectiveness of a new automatic cell viability counter in comparison to established methods. In: Journal of the ASBC, American Society of Brewing Chemists, 70 (2012), Nr. 3 +, S. 62-62, ISSN 0361-0470

Maul, Ronald; Müller, Christian; Rieß, Stephanie; Koch, Matthias; Methner, Frank-Jürgen; Nehls, Irene: Germination induces the glucosylation of the Fusarium mycotoxin deoxynivalenol in various grains. In: Food chemistriy, Elsevier Ltd, Vol. 131 (2012), Nr. 13, S. 274-279, ISSN 0308-8146

Meister Claus; Velten, Kai; Methner Frank-Jürgen: Modelling and simulation of bottle rinsing. In: International Journal of Food Science & Technology, Wiley, 47 (2012), Nr. 7, S. 1468-1478, ISSN 1365-2621

Methner, Frank-Jürgen; Kunz, Thomas; Müller, Christian: Beverage antioxidative index (BAX)- An advantageous tool for the evaluation of beer flavor stability. In: Journal of the ASBC, American Society of Brewing Chemists, 70 (2012), Nr. 3, S. 34-34,  ISSN 0361-0470

Methner, Frank-Jürgen; Schwarz, Katrin: Formation of styrene in wheat beer dependent on fermentation management and the release of cinnamic acid during mashing. In: Journal of the ASBC, American Siciety of Brewing Chemists, 70 (2012), Nr. 3 +, S. 85-85, ISSN 0361-0470

Schiwek, Victoria; Kunz, Thomas; Ruff, Constanze; Methner, Frank-Jürgen: Improvement on the oxidative beer flavor stability using active packaging material- Advantages or disadvantages in comparison to SO2-addition. In: Journal of the ASBC, American Society of Brewing Chemists, 70 (2012), Nr. 3 +, S. 69-69, ISSN 0361-0470

Schmelzle, Annette; Methner, Frank-Jürgen: Vielfalt der Produktkategorie : Sensorische Beschreibung und Akzeptanz von Malztrunk. In: BRAU Industrie, W. Sachon, 97. (2012), Nr. 11, S. 90-94, ISSN 0341-7115

Schwarz, Katrin; Stübner, René; Methner, Frank-Jürgen: Zusammenhang zwischen der Bildung von Styrol und den Aromastoffen 4-Vinylguajakol und 4-Vinylphenol durch obergärige Weizenbierhefen. In: Lebensmittelchemie, Wiley, vol. 66 (2012), Nr. 1-2012, S. 4-5, ISSN 0937-1478

Schwarz, Katrin Juliane; Boitz, Lisa Inken; Methner, Frank-Jürgen: Enzymatic formation of styrene during wheat beer fermentation ist dependent on pitching rate and cinnamic acid content. In: The Institute of Brewing & Distilling, Wiley, Vol. 118 (2012), Nr. 3, S. 280-284, ISSN 0046-9750

Schwarz, Katrin Juliane; Boitz, Lisa Inken; Methner, Frank-Jürgen: Release of Phenolic Acids and Amino Acids During Mashing Dependent on Temperature, pH, Time, and Raw Materials. In: Journal of the ASBC, American Society of Brewing Chemists, Inc, 70 (2012), Nr. 4, S. 290-295, ISSN 0361-0470

Schwarz, Katrin Juliane; Stübner, René;Methner, Frank-Jürgen: Formation of styrene dependent on fermentation management during wheat beer production. In: Food chemistry, Elsevier Ltd., vol. 134 (2012), Nr. 4, S. 2121-2125, ISSN 0308-8146

Wietstock, Philip; Müller, Christian; Kleinwaechter, Maik; Selmar, Dirk; Methner, Frank-Jürgen: Gamma-Aminobutyric acid (GABA)- A practical indicator for the detection of heterogeneities during malting. In: Journal of the ASBC, American Society of Brewing Chemists, 70 (2012), Nr. 3 +, S. 55-55. ISSN 0361-0470

Wietstock, Philip; Shellhammer, Thomas: SBU - A new and rapid method for determining bitterness in beer. In: Journal of ASBC, American Society of Brewing Chemists, 70 (2012), Nr. 3 +, S. 41-41, ISSN 0361-0470

Kunz, Thomas; Müller, Christian; Methner, Frank-Jürgen: Beverage Antioxidative IndeX (BAX) – An advantageous tool for the evaluation of the beer flavour stability (Poster), 3^rd International Young Scientists Symposium Nottingham 23^rd – 25^th October, 2012           

Frenzel, Jakob; Kunz, Thomas; Wietstock, Philip; Methner, Frank-Jürgen: Functional Principle of the incremental hop dosage regime to improve the oxidative Wort and beer stability (Vortrag), 3^rd International Young Scientists Symposium Nottingham 23^rd – 25^th October, 2012

Götz, Fabian; Müller, Christian; Kleinwächter, Maik; Selmar, Dirk; Methner, Frank-Jürgen: Can y-Aminobutyric Acid (GABA) be used as a reliable indicator for the detection of heterogeneities during malting (Vortrag), 3^rd International Young Scientists Symposium Nottingham 23^rd – 25^th October 2012

Feilner, Roland; Matthias Baldus; Kunz, Thomas; Methner, Frank-Jürgen: Evaluation and improvement of the evaporation of unwanted aroma compounds after wort boiling by a thermal desorption process(Vortrag), 3^rd International Young Scientists Symposium Nottingham 23^rd – 25^th October 2012

Kunz, Thomas; Reinhardt, Christof; Methner, Frank-Jürgen: The impact of non-fermentable sugars on the improvement of osmotic pressure, palate fullness and SO₂-content in beer (Vortrag), 3^rd International Young Scientists Symposium Nottingham 23^rd – 25^th October 2012

Seewald, Torsten; Kunz, Thomas; Methner, Frank-Jürgen: Optimised method to ascertain the reduction potential of fermentable and non-fermentable sugars in beverages and in brewing process (Poster), 3^rd International Young Scientists Symposium Nottingham 23^rd – 25^th October 2012

Brandt, Niklas; Kunz, Thomas; Methner, Frank-Jürgen: Impact of fermentable and non-fermentable sugars in oxidative processes during brewing (Poster), 3^rd International Young Scientists Symposium Nottingham 23^rd – 25^th October 2012

Ruff, Constanze; Kunz, Thomas; Methner, Frank-Jürgen: Increase of the oxidative beer flavour stability by using active packaging material compared to SO₂-addition (Poster), 3^rd International Young Scientists Symposium Nottingham 23^rd – 25^th October 2012

Dingel, Gunnar; Kunz, Thomas; Methner, Frank-Jürgen: Application of pectins as a fining agent in the brewing process (Poster), 3^rd International Young Scientists Symposium Nottingham 23^rd – 25^th October 2012

Rudolph, Kerstin; Kunz, Thomas; Methner, Frank-Jürgen: Effectiveness of pectin in the colloidal stabilization and fining of beer (Poster), 3^rd International Young Scientists Symposium Nottingham 23^rd – 25^th October 2012         

Kaspar, Jörg; Kunz, Thomas; Methner, Frank-Jürgen: Der Einfluss von Filtration und Filterhilfsmittel auf den Eisengehalt und die Trübungsbildung in der Brau- und Getränkeindustrie (Poster), Kongress Lebensmitteltechnologie 27. – 29.09.2012 (GDL)

Seewald, Torsten; Kunz, Thomas; Methner, Frank-Jürgen: Anwendung einer optimierten Analysenmethode zur Untersuchung der reduzierenden Eigenschaften von Kohlenhydraten gegenüber Metallionen in niedrigen pH-Bereichen (Poster), Kongress Lebensmitteltechnologie 27. – 29.09.2012 (GDL)

Ruff, Constanze; Kunz, Thomas; Methner, Frank-Jürgen: Verbesserung der oxidativen Bierstabilität durch Verpackungsmaterial mit O₂ -Scavenger Eigenschaften im Vergleich mit SO₂Zugabe (Poster), Kongress Lebensmitteltechnologie 27. – 29.09.2012 (GDL)

Rudolph, Kerstin; Dingel, Gunnar; Methner, Frank-Jürgen: Überprüfung von Pektin als Stabilisierungs- und Klärungsmittel bei der Getränkeherstellung (Poster), Kongress Lebensmitteltechnologie 27. – 29.09.2012 (GDL)

Cruz Palma, Cecilia; Kunz, Thomas; Grothusheitkamp, Daniela; Methner, Frank-Jürgen: A new detection system to count and analyse yeast cells in comparison to established methods (Poster), Kongress Lebensmitteltechnologie 27. – 29.09.2012 (GDL)

Methner, Frank-Jürgen; Kunz, Thomas; Schubert, Christian; Kaspar, Jörg: The influence of the filtration procedure and use of different filter aids on the colloidal stability of bee, EBC 2012 Symposium "From Chiller to Filler", Copenhagen, Dänemark

Schmelzle, Annette; Lindemann, Bernd; Methner, Frank-Jürgen: Sensory descriptive analysis and investigation of consumer acceptance of wheat beer (Vortrag), 10^th International Trends in Brewing, 1^st-5^th April 2012, Gent

Feilner, Roland; Methner, Frank-Jürgen; Kunz, Thomas; Baldus, Matthias; Bockisch, Christian: Evaporation vs. Boiling (Vortrag), 10^th International Trends in Brewing, 1^st-5^th April 2012, Gent

Müller, Christian; Kunz, Thomas; Methner, Frank-Jürgen: Beverage Antioxidative IndeX (BAX) – An Advantageous Tool for the Evaluation of the Beer Flavour Stability Using ESR Spectroscopy (Poster), 10^th International Trends in Brewing, 1^st-5^th April 2012, Gent

Müller, Christian; Kleinwächter, Maik; Götz, Fabian; Selmar, Dirk; Methner, Frank-Jürgen: y-Aminobutyric acid (GABA) – A practical indicator for the detection of heterogeneities during malting (Poster), 10^th International Trends in Brewing, 1^st-5^th April 2012, Gent

Methner, Frank-Jürgen; Katrin Schwarz: Formation of Styrene in Wheat Beer Dependent on Fermentation Management and the Release of Cinnamic Acid During Mashing  (Poster), 10^th International Trends in Brewing, 1^st-5^th April 2012, Gent

Kunz, Thomas; Reinhardt, Christof; Seewald, Torsten; Brandt, Niklas; Ruff Constanze; Methner, Frank-Jürgen: Impact of Non-Fermentable Sugars on the Improvement of Palate Fullness, Flavour and SO₂-Content in Beer (Poster), 10^th International Trends in Brewing, 1^st-5^th April 2012, Gent

Kunz, Thomas; Wietstock, Philip; Frenzel, Jakob; Stoffregen, Till; Methner, Frank-Jürgen: Functional Principle of the incremental Hop Dosage Regime to improve the oxidative Wort and Beer Stability (Poster), 10^th International Trends in Brewing, 1^st-5^th April 2012, Gent

Preis, J.; Feilner, Roland; Kunz, Thomas; Methner, Frank-Jürgen: Technological Investigation of a Method to Increase the Yield of Hop Components by Using a Homogeniser for a Better Solution of Hop Products (Poster), 10^th International Trends in Brewing, 1^st-5^th April 2012, Gent

Wietstock, Philip; Shellhammer, Thomas H.: SBU – A New and Rapid method for determining bitterness in Beer (Poster), 10^th International Trends in Brewing, 1^st-5^th April 2012, Gent

Tobies, Sebastian; Böttcher, Kai; Frank-Jürgen; Meironke, Heiko: Investigations of flow profiles in Cylindro-Conical Tanks during Fermentation. A correlation between Vitality and movement of Yeast cells (Poster), 10^th International Trends in Brewing, 1^st-5^th April 2012, Gent

Kunz, Thomas; Cruz Palma, Cecilia; Grothusheitkamp, Daniela; Methner, Frank-Jürgen: Effectivness of different methods to count yeast cells (Poster), 10^th International Trends in Brewing, 1^st-5^th April 2012, Gent

Kunz, Thomas; Schubert, Christian; Kaspar, Jörg; Methner, Frank-Jürgen: Impact of Filtration and Filter Aids on the Iron Content and Haze Formation (Poster), 10^th International Trends in Brewing, 1^st-5^th April 2012, Gent

Geiger, Friedrich; Meister, Claus;Velten, Kai; Evers, Hartmut; Methner, Frank-Jürgen: A CFD Perspective of Bottle Cleaning Processes, 2011, Open Source CFD International Conference 2011, Paris-Chantilly

Meister, Claus; Geiger, Friedrich; Velten, Kai; Evers, Hartmut; Methner, Frank-Jürgen: Simulation of PET bottle rinsing, 2011, Open Source CFD International Conference 2011, Paris-Chantilly

Furukawa Suárez, Andrés; Kunz, Thomas; Cortés Rodríguez, Natalia; MacKinlay, James; Hughes, Paul; Methner, Frank-Jürgen: Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents. In: Food Chemistry, Elsevier Ltd, 125 (2011), Nr. 3, S. 850-859, DOI: 10.1016/j.foodchem.2010.08.070, ISSN 0308-8146

Kunz, Thomas; Strähmel, Arno; Cortés, Natalia; Hense, Wiebke; Schwarz, Katrin; Kroh, Lothar; Methner, Frank-Jürgen: Influence of Specific Maillard Intermediate Products (Reductones/Enediols) on the Oxidative Beer Stability. In: Lebensmittelchemie, VILEY-VCH, Vol. 65, Nr. 3/2011, S. 54-54, ISSN 09371478

Schwarz, Katrin; Stübner, René; Methner, Frank-Jürgen: Correlation Between the Formation of the Aroma Compounds 4- Vinyl Benzene by Top Fermenting Wheat Beer Yeast, In: Proceedings of EBC Glasgow 2011

Wietstock, Philip; Kunz, Thomas; Frenzel, Jakob; Hense, Wiebke; Methner, Frank-Jürgen: Incremental hop dosage regime to improve oxidative stability of bee. In: Proceedings of EBC Glasgow 2011, 20-L20

Müller, Christian; Kunz, Thomas; Gonzáles, David Mato; Methner, Frank-Jürgen: Unmalted barley proportion in the grist to improve the oxidative beer stability. In: Proceedings of EBC Glasgow 2011, 48-L49

Methner, Frank-Jürgen; Schwarz, Katrin: Formation of styrene by top fermenting wheat beer yeast. In: Proceedings of EBC Glasgow 2011, 57-L57

Chesnokova, Alexandra; Kunz, Thomas; Lutsky, Vladislav; Methner, Frank-Jürgen: Acylphloroglucinol Glucoside from Hops: Isolation., Identification and Haze- activity. In: Proceedings of EBC Glasgow 2011

Kunz, Thomas; Diniz, Patrícia; Karrasch, Stefanie; Methner, Frank-Jürgen: Influence of Metallic Ion complexes and pH- Value on the Haze Formation and Oxidative Beer Stability. In: Proceedings of EBC Glasgow 2011

Schiwek, Victoria; Kunz, Thomas; Seewald, Torsten; Lee, Eon-Jeong; Methner, Frank-Jürgen: Optimised Chapon Method to ascertain the Reduction Potential of fermentable and unfermentable Sugars in Beverages and the Brewing Process. In: Proceedings of EBC Glasgow 2011

Methner, Frank-Jürgen; Katrin Schwarz: Formation of styrene and the aroma compounds 4- vinyl guaiacol and 4- vinyl phenol by top-fermenting wheat beer yeast. ASBC Fort Myers, 2011

Kunz, Thomas; Diniz, Patricia; Karrasch, Stefanie; Methner, Frank-Jürgen: pH- dependent impact of metal ion complexes on haze formation and oxidative beer stability, ASBC Fort Myers, 2011

Wietstock, Philip C.; Shellhammer, Thomas H.: Chelating Properties and Hydroxyl-scavenging Activities of Hop alpha- and Iso-alpha-acids. In: Journal of ASBC, American Society of Brewing Chemists, Volume 69, 2011, Nr. 3, S. 133-138, ISSN 0361-0470

Kunz, Thomas; Radowski, Anette; Dörr, Tillmann; Reinhardt, Christof; Methner, Frank-Jürgen: Impact of non- fermentable sugars on the improvement of palate fullness and oxidative stability of beer, ASBC Fort Myers 2011

Kunz, Thomas; Wietstock, Philip C.; Frenzel, Jakob; Methner, Frank-Jürgen: Optimized hop management to improve the oxidative stability of wort and beer, ASBC Fort Myers 2011

Kunz, Thomas; Lee, Eon-Jeong; Christof, Reinhardt; Methner, Frank-Jürgen: Using unfermentable sugars during fermentation to improve the palate-fullness, flavor, and oxidative stability of beer. In: MBAA TQ, The Master Brewers Association of the Americas, vol. 48, 2011, Nr. 3, S. 105-106, ISSN 0743-9407

Kunz, Thomas; Lee, Eon-Jeong; Seewald, Torsten; Schiwek, Victoria; Methner, Frank-Jürgen: Reduction potential of fermentable and unfermentable sugars in beverages and the brewing process. In: MBAA TQ, The Master Brewers Associations of the Americas, vol. 48, 2011, Nr. 3, S. 92-92, ISSN 0743-9407

Methner, Frank-Jürgen; Kunz, Thomas: Improvement of the oxidative and colloidal stability of beer by use of alternative filter aids. In: MBAA TQ, The Master Brewers Association of the Americas, vol. 48, 2011, Nr. 3, S. 93-93, ISSN 0743-9407

Kunz, Thomas; Lee, Eon-Jeong; Schiwek, Victoria; Seewald, Torsten; Methner, Frank-Jürgen; Optimised Chapon Method to ascertain the Reduction Potential of Sugars against Fe3+. In: Lebensmittelchemie, WILEY-VCH, Vol. 65, Nr. 4/2011, S.109-110, ISSN 09371478

Methner, Frank-Juergen: Bierfiltration und Stabilisierung im Rückblick der letzten 25 Jahre. In: Brauwelt Jubiläumsausgabe-150 Jahre, Fachverlag Hans Carl, 2011, Nr. 150 Jahre, S.108-113, ISSN 1439-5185

Schmelzle, Annette; Lindemann, B.; Methner, Frank-Jürgen: Sensory Descriptive Analysis and Investigation of Consumer Acceptance of German Pilsner. In: BrewingScience, Fachverlag Hans Carl GmbH, Vol. 64, Nr. 5/2011, S.95-106, ISSN 1613-2041

Schwarz, Katrin; Methner, Frank-Juergen: Styrene Concentrations during Wheat Beer Production. In: BrewingScience, Hans Carl GmbH, Vol. 64, Nr. 6/2011, S. 156-160, ISSN 1613-2041

Kunz, Thomas; Woest, Heiko; Lee, Eon-Jeong; Müller, Christian; Methner, Frank-Juergen: Improvement of the Oxidative Wort and Beer Stability by Increased Unmalted Barley Proportion. In: BrewingScience, Fachverlag Hans Carl GmbH, Vol. 64, Nr. 4/2011, S. 75-82, ISSN 1613-2041

Kunz, Thomas; Lee, Eon-Jeong; Schiwek, Victoria; Seewald, Torsten; Methner, Frank-Juergen: Glucose - a Reducing Sugar? Reducing Properties of Sugars in Beverages and Food. In: BrewingScience, Fachverlag Hans Carl GmbH, Vol. 64, Nr. 3/2011, S. 61-67, ISSN 1613-2041

Meister, Claus; Geiger, Friedrich; Velten, Kai; Evers, Hartmut; Methner, Frank-Jürgen: CFD-Simulation of fast Bottle Cleaning Processes, 2010, Open Source CFD International Conference 2010, München

Cortes, Natalia; Kunz, Thomas; Furukawa Suárez, Andrés; Methner, Frank-Jürgen: Development and correlation between the organic radical concentration in different malt types and the oxidative beer stability. In: Journal of the American Society of Brewing Chemists 2010, AMER SOC BREWING CHEMISTS INC, 2010, 68 (2010), Nr. 2, S. 107-113, ISSN 0361-0470

Wietstock, Philip; Kunz, Thomas; Shellhammer, Thomas H.; Schön, Thore; Methner, Frank-Jürgen: Behavior of antioxidants derived from hops during wort boiling. In: Journal of the Institute of Brewing 2010, Institute & Guild of Brewing (2010), Nr. 116, 2, S. 157-166, ISSN 0046-9750

Methner, Frank-Jürgen; Wolf, Diana; Schuchert, Ulrike; Evers, Hartmut; Fleischer, Lutz-Günter: Elektrodiaphragmalytisch hergestellt : Der Einsatz von Anolytlösungen als Desinfektionsmittel. In: Getränkeindustrie, W. Sachon, 64. (2010), Nr. 11, S. 22-27, ISSN 0016-9323

Kunz, Thomas; Gonzalés, David Mato; Methner, Frank-Jürgen: The Influence of unmalted barley on the oxidative stability of wort and the final beer. In: ASBC / MBAA 2010. Minnesota: ASBC / MBAA, 2010, S. 15-15, ISBN 978-0-977-051991

Kunz, Thomas; Strähmel, Arno; Cortès, Natalia; Hense, Wiebke; Kroh, Lothar; Methner Frank-Jürgen: Pro- and antioxidative effects of the Maillard reaction products in malt on oxidative beer stability. In: ASBC / MBAA 2010. Minnesota: ASBC, 2010, S. 36-36, ISBN 978-0977051991

Kunz, Thomas; de Sousa Diniz, Patrícia; Methner, Frank-Jürgen: The influence of metallic ion oxidation states and pH-value on haze formation in beer. In: ASBC / MBAA 2010. Minnesota: ASBC, 2010, S. 37-38, ISBN 978-0977051991

Methner, Frank-Jürgen; Kunz, Thomas; Strähmel, Arno; Cortès, Natalia; Hense, Wiebke; Kroh, Lothar: The influence of specific Maillard reaction products in malt on oxidative beer stability - Pro and antioxidative. In: ASBC / MBAA 2010. Minnesota: ASBC, 2010, S. 15-15, ISBN 978-0977051991

Wietstock, Philip; Shellhammer, Thomas: Iron-chelating properties and hydroxyl-scavenging activities of hop acids. In: ASBC / MBAA. Minneso: ASBC, 2010, S. 35-35, ISBN 978-0977051991

Weigert, Claudia: Erhöhung der Zelldichte während der Propagation von Bierhefe - Increase of cell density during propagation of brewer's yeast. OPUS, 2010, DOI urn:nbn:de:kobv:83-opus-25839

Kunz, Thomas; Schiwek, Victoria; Harms, Diedrich; Methner, Frank-Jürgen: Optimized analysis methods for the determination of S02 in beer and malt. In: brauwelt international, Fachverlag Hans Carl GmbH, Nr. 4, 2009, S. 216-220

Wolf, Diana; Schuchert, Ulrike; Evers,  Hartmut; Methner, Frank-Jürgen; Fleischer, Lutz-Günter: Elektrodiaphragmalytisch hergestellt: Der Einsatz von Anolytlösungen als Desinfektionsmittel. In: BRAU Industrie, Verlag W. Sachon, Nr. 12, 2009, S. 10-14

Kunz, Thomas; Methner, Frank-Jürgen: The Influence of Radical Reactions on the Haze Formation in Stabilized Beer. In: Proceedings of EBC Glasgow 2009, 20-L15

Methner, Frank-Jürgen; Kunz, Thomas: Anwendungsmöglichkeiten der ESR-Spektroskopie im Getränke und Rohstoffbereich. In: GDL - Kongress Lebensmitteltechnologie 2009, Dresden, GDL, 2009

Methner, Frank-Jürgen; Kunz, Thomas: AiF-Forschungsprojekt zur Weiterentwicklung der Lag-Time-Bestimmungsmethode mittels ESR-Spektroskopie für Bier und Anwendung zur Untersuchung der wesentlichen Einflüsse auf die oxidative Bierstabilität abgeschlossen. In: Brauerei Forum, Vlb Berlin, Nr. 6, 2009, S. 16

Weigert, Claudia; Steffler, Fabian; Kunz, Thomas; Shellhammer, Thomas H.; Methner, Frank-Jürgen: Application of a Short Intracellular pH Method to Flow Cytometry for Determining Saccharomyces.  In: Applied an Environmental Microbiology, American Society for Microbiology, Nr. 17, 2009, S. 5615-5620

Methner, Frank-Jürgen; Schneid, R.; Nüter, Christopher: Einfluss des Maischsystems "Shakesbeer" auf Heizraten und den Extraktgehalt der resultierenden Würzen. In: Brauwelt, Fachverlag Hans Carl, 2007, Nr. 41-42, S. 1132-1134

Methner, Frank-Jürgen: Contra la corriente. In: Brewing and Beverage Industry Espanol. W. Sachon, 2008,, Nr. 1, S. 22-23

Methner, Frank-Jürgen; Kunzmann, Christoph; Dobrick, Susan; Jackisch, K.-F.; Schütz, H.: Anwendbare Alternative : Der Einsatz von Chlordioxid bei der Füllerhygiene. In: Getränke Industrie, Verlag W. Sachon, 2008, Nr. 6, S. 8-13

Dahncke, Christian; Schneid, Ralf; Methner, Frank-Jürgen: Shakesbeer in der Praxis. In: Brauwelt, Fachverlag Hans Carl, 2008, Nr. 50/08, S. 1540-1542

Methner, Frank-Jürgen; Kunzmann, Christoph; Ahrens, Alfons: Removal of residual quantities of chlorine dioxide and chlorite from water. In: Brauwelt International, Fachverlag Hans Carl, Vol. 26, 2008, Nr. 4/08, S. 230-232

Pahl, Roland; Methner, Frank-Jürgen; Schneider, Jan; Kowalczyk, Jörg; Hausmanns, Stefan; Radowski, Anette: Study on the Applicability of Isomaltulose (Palatinose) in Beer and Beer Specialties, and its remarkable Results. In: BrewingScience, Fachverlag Hans Carl, Yearbook, 2008, Nr. 2008, S. 49-55

Methner, Frank-Jürgen; Nüter, Christopher; Schneid, Rolf: Effect on heat-up rates and extract level of wort.  In: Brauwelt International, Fachverlag Hans Carl, Vol. 26, 2008, Nr. 1 /08, S. 18-20

Methner, Frank-Jürgen; Pahl, Roland; Schneider, Jan; Kowalczyk, Jörg; Hausmanns, Stefan; Radowski, Anette: New study on isomaltulose shows remarkable results. In: Brauwelt International, Fachverlag Hans Carl, Vol 26, 2008, Nr. 3, S. 172-175

Methner, Frank-Jürgen: Quer zum Strom. In: Brauindustrie, Verlag W. Sachon, 2008, Nr. 4, S. 36-37

Methner, Frank-Jürgen: Zukünftige Anforderungen an den Hopfen und die Hopfenprodukte. In: Hopfenanbau 2020, Bonn, Bundesministerium für Ernährung, Landwirtschaft und Verbraucherschutz, 2008, S. 88-89

Methner, Frank-Jürgen: Comparison of different methods to count yeast cells. Masters Brewers Association of the Americas, 2008

Methner, Frank-Jürgen; Kunz, Thomas; Kobayashi, Ken: Investigations on the behavior of organic radicals in barley and malt during the malting and mashing process by electron-spin-resonance (ESR) spectroscopy. Master Brewers Association of the Americas, 2008

Pollock, Gregory; Kunz, Thomas; Methner, Frank-Jürgen: Enhancements to the flavor stability of beer through reaction rate improvements in oxygen-scavenging crown liner coumpounds. Master Brewers Association of the Americas, 2008

Methner, Frank-Jürgen; Schneid, Ralph: Improvement of the mashing process by means of vibration sources in mash kettle. Master Brewers Association of the Americas, 2008

Kunz, Thomas; Karrasch, Stefanie; Methner, Frank-Jürgen: The influence of the Fenton and Haber-Weiss reaction system on the haze formation in stabilized beer. Masters Brewers Association of the Americas, 2008

Schiwek, Viktoria; Methner, Frank-Jürgen; Kunz, Thomas: Optimized analytical methods for the determination of SO2 in beer and malt. Masters Brewers Association of the Americas, 2008

Jahr 2007

Methner, Frank-Jürgen: Hygiene in Filling Lines to Avoid Contaminations of Non-Pasteurised Beer. In: Journal of Beer Sci. & Tech., Beijing Beer Sci & Tech Journal Publisher China, 2007, S. 15-21

Methner, Frank-Jürgen: Application of optimized methods to determine the endogenous antioxidative potential of beer and other beverages. Proceedings of the 31st EBC Congress Venice 2007, Fachverlag Hans Carl, 2007

Methner, Frank-Jürgen: Practical membrane filtration for beer clarification: its influence on taste and collodial stability. Proceedings of the 31st EBC Congress Venice 2007: Fachverlag Hans Carl, 2007

Jahr 2006

Methner, Frank-Jürgen: Neue Aspekte beim Maischesystem „ShakesBeer“. In: Brauwelt, 01.2006, S. 7-8.

Methner, Frank-Jürgen: Erfahrungen aus der Praxis mit Hygienic Design 12. Flaschenkellerseminar, Weihenstephan. Brauwelt, 01.2006, S. 34-35

Methner, Frank-Jürgen; Schön, Thore: Neue Entwicklungen im Bereich der Analytik

Methner, Frank-Jürgen; Kunz, Thomas: A new „EAP determination“ method for beer and other beverages using ESR spectroscopy. In: Brauwelt International, 04/06, 2006, S. 210-211

Methner, Frank-Jürgen; Schön, Thore: Analyses of N-Nitrosodimethylamine (NDMA) in Malt and Beer. In: Brauwelt International, 01/2006

Methner, Frank-Jürgen; Kunz, Thomas: Genauere Prognosen zur oxidativen Bierstabilität mittels ESR-Spektroskopie. In: Brauerei Forum, VLB Berlin, 08/2006

Jahr 2005

Methner, Frank-Jürgen: Erkenntnisse und Entwicklungen, 92. Brau- und maschinentechnische Arbeitstagung der VLB. In: Brau Industrie, Nr. 5, Mai 2005

Methner, Frank-Jürgen: Zur Praxis und mögliche Entwicklungstendenzen  im Hygienic Design. In: Brauerei Forum, VLB Berlin, 5/2005

Methner, Frank-Jürgen: Kunststoff als Getränkeverpackung. In: Getränkeindustrie 3-2005

Methner, Frank-Jürgen: Interdisziplinäre Forschung zur Befruchtung der Brauereitechnologie. In: Brauwelt 14.04.2005

Methner, Frank-Jürgen; Fritsch Helge; Biendl, Martin; Stephan, Andreas: Sensory characteristics of xanthohumol and isoxanthohumol. Proceedings of the 30^th EBC Congress Prague 2005, Fachverlag Hans Carl, 2005

Methner, Frank-Jürgen; Fritsch Helge; Stettner, Georg; Stephan, Andreas; Schieberle, Peter: Total mapping and sensory simulation of beer aroma, Proceedings of the 30^th EBC Congress Prague 2005, Fachverlag Hans Carl, 2005

Methner, Frank-Jürgen; Meinhold, Oliver; Thiele, Thomas: Enhanced filtration performance for sterile filtration of beer with modified membranes reducing the fouling process. Proceedings of the 30^th EBC Congress Prague 2005, Fachverlag Hans Carl, 2005

Methner, Frank-Jürgen: Da braut sich was zusammen. In: Financial Times Deutschland, 19.09.2005

Methner, Frank-Jürgen: Moderne Hefepropagation mittels kontinuierlicher Belüftung. 12. Dresdner Brauertag. In: Brauerei Forum, VLB Berlin, 5/2005

Methner, Frank-Jürgen; Kunz, Thomas: Grundlagen und Möglichkeiten der Elektronenspinresonanz -(ESR-) Spektroskopie (auch Electron Paramagnetic Resonance). Brauerei Forum, VLB Berlin, 7/2005

Methner, Frank-Jürgen: Praxis der Elektronen-Spin-Resonanz (ESR-) Spektroskopie zur Bestimmung der oxidativen Bierstabilität in der Brauerei. In: Brauerei Forum, VLB Berlin, 7/2005