Model studies to understand the effects of amylase additions and ph adjustment on the rheological behaviour of simulated brewery mashesGOODE, Declan L; ULMER, Helge M; ARENDT, Elke K et al.Journal of the Institute of Brewing. 2005, Vol 111, Num 2, pp 153-164, issn 0046-9750, 12 p.Article

Effects of high pressure on survival and metabolic activity of Lactobacillus plantarum TMW1.460ULMER, Helge M; GÄNZLE, Michael G; VOGEL, Rudi F et al.Applied and environmental microbiology (Print). 2000, Vol 66, Num 9, pp 3966-3973, issn 0099-2240Article

Application of the rapid visco analyser as a rheological tool for the characterisation of mash viscosity as affected by the level of barley adjunctGOODE, Declan L; WILTSCHKO, Eric A; ULMER, Helge M et al.Journal of the Institute of Brewing. 2005, Vol 111, Num 2, pp 165-175, issn 0046-9750, 11 p.Article

The influence of lactic acid bacteria on the quality of maltLOWE, Deirdre P; ARENDT, Elke K; SORIANO, Almudena M et al.Journal of the Institute of Brewing. 2005, Vol 111, Num 1, pp 42-50, issn 0046-9750, 9 p.Article

Application of biological acidification to improve the quality and processability of wort produced from 50% raw BarleyLOWE, Deirdre P; ULMER, Helge M; VAN SINDEREN, Douwe et al.Journal of the Institute of Brewing. 2004, Vol 110, Num 2, pp 133-140, issn 0046-9750, 8 p.Article

Control of food spoiling bacteria in cooked meat products with nisin, lacticin 3147, and a lacticin 3147-producing starter cultureSORIANO, Almudena; ULMER, Helge M; SCANNELL, Amalia G. M et al.European food research & technology (Print). 2004, Vol 219, Num 1, pp 6-13, issn 1438-2377, 8 p.Article

Biological acidification of a mash containing 20% barley using Lactobacillus amylovorus FST 1.1: Its effects on wort and beer qualityLOWE, Deirdre P; ULMER, Helge M; BARTA, Reinhold C et al.Journal of the American Society of Brewing Chemists. 2005, Vol 63, Num 3, pp 96-106, issn 0361-0470, 11 p.Article