| The role of cult and feasting in the emergence of Neolithic communities. New evidence from Göbekli Tepe, south-eastern Turkey O Dietrich, M Heun, J Notroff, K Schmidt, M Zarnkow Antiquity 86 (333), 674-695, 2012 | 424 | 2012 |
| Abriss der bierbrauerei L Narziß, W Back, M Gastl, M Zarnkow John Wiley & Sons, 2017 | 339 | 2017 |
| Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review MM Gebremariam, M Zarnkow, T Becker Journal of food science and technology 51, 2881-2895, 2014 | 316 | 2014 |
| Ausgewählte kapitel der brauereitechnologie I Bohak, T Dickel, O Franz, M Gastl, S Hanke, K Hartmann, M Herrmann, ... Fachverlag Hans Carl, 2016 | 163 | 2016 |
| Screening for new brewing yeasts in the non‐Saccharomyces sector with Torulaspora delbrueckii as model M Michel, J Kopecká, T Meier‐Dörnberg, M Zarnkow, F Jacob, M Hutzler Yeast 33 (4), 129-144, 2016 | 136 | 2016 |
| Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer K Bellut, M Michel, M Zarnkow, M Hutzler, F Jacob, DP De Schutter, ... Fermentation 4 (3), 66, 2018 | 99 | 2018 |
| Processing of bottom‐fermented gluten‐free beer‐like beverages based on buckwheat and quinoa malt with chemical and sensory characterization M Deželak, M Zarnkow, T Becker, IJ Košir Journal of the Institute of Brewing 120 (4), 360-370, 2014 | 94 | 2014 |
| Brewing with 100% oat malt C Klose, A Mauch, S Wunderlich, F Thiele, M Zarnkow, F Jacob, ... Journal of the Institute of Brewing 117 (3), 411-421, 2011 | 75 | 2011 |
| Processing of a top fermented beer brewed from 100% buckwheat malt with sensory and analytical characterisation BPN Phiarais, A Mauch, BD Schehl, M Zarnkow, M Gastl, M Herrmann, ... Journal of the Institute of Brewing 116 (3), 265-274, 2010 | 69 | 2010 |
| Starchy raw materials F Meussdoerffer, M Zarnkow Handbook of brewing: processes, technology, markets, 43-83, 2009 | 63 | 2009 |
| Optimisation of the Mashing Procedure for 100% Malted Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten‐free Beverages and Beers M Zarnkow, M Keßler, W Back, EK Arendt, M Gastl Journal of the Institute of Brewing 116 (2), 141-150, 2010 | 57 | 2010 |
| Influence of malting conditions on sorghum (Sorghum bicolor (L.) Moench) as a raw material for fermented beverages A Hassani, M Zarnkow, T Becker Food Science and Technology International 20 (6), 453-463, 2014 | 45 | 2014 |
| Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record AG Heiss, MB Azorín, F Antolín, L Kubiak-Martens, E Marinova, EK Arendt, ... PloS one 15 (5), e0231696, 2020 | 43 | 2020 |
| Investigation into the Potential of Lachancea fermentati Strain KBI 12.1 for Low Alcohol Beer Brewing K Bellut, M Michel, M Hutzler, M Zarnkow, F Jacob, DP De Schutter, ... Journal of the American Society of Brewing Chemists 77 (3), 157-169, 2019 | 43 | 2019 |
| Arabinoxylan and fructan in the malting and brewing process M Krahl, S Müller, M Zarnkow, W Back, T Becker Quality Assurance and Safety of Crops & Foods 1 (4), 246-255, 2009 | 43 | 2009 |
| The Use of Response Surface Methodology to Optimise Malting Conditions of Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten‐Free Foods M Zarnkow, M Keßler, F Burberg, W Back, EK Arendt, S Kreisz Journal of the Institute of Brewing 113 (3), 280-292, 2007 | 42 | 2007 |
| Gluten free beer from malted cereals and pseudocereals M Zarnkow, M Kessler, F Burberg, S Kreisz, W Back Proc. Brew. Conv. Congr. Prague, Fachverlag Hans Carl, Nürnberg, CD ROM …, 2005 | 42 | 2005 |
| Malting process optimization of spelt (Triticum spelta L.) for the brewing process A Muñoz-Insa, H Selciano, M Zarnkow, T Becker, M Gastl LWT-Food Science and Technology 50 (1), 99-109, 2013 | 40 | 2013 |
| Sour Brewing: Impact of Lactobacillus Amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers LC Peyer, M Zarnkow, F Jacob, DP De Schutter, EK Arendt Journal of the American Society of Brewing Chemists 75 (3), 207-216, 2017 | 38 | 2017 |
| Common wheat (Triticum aestivum L.): evaluating microstructural changes during the malting process by using confocal laser scanning microscopy and scanning … A Faltermaier, M Zarnkow, T Becker, M Gastl, EK Arendt European Food Research and Technology 241, 239-252, 2015 | 37 | 2015 |
