Martin Zarnkow

TL;DR: Gobekli Tepe is one of the most important archaeological discoveries of modern times, pushing back the origins of monumentality beyond the emergence of agriculture as discussed by the authors, and it has been considered to be a significant archaeological site.

TL;DR: The main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for health food market.

TL;DR: One of the investigated yeast strains fermented all the wort sugars and produced a respectable fruity flavour and a beer of average ethanol content with a high volatile flavour compound concentration, which could possibly be used for pre‐fermentation as a bio‐flavouring agent for beers that have been post‐fermented by Saccharomyces strains.

TL;DR: In this article, a top fermented beer was brewed from 100% buckwheat malt and sensory and analytical characterisation was carried out, which indicated that the buck-wheat beer compared quite closely to a typical wheat beer with regard to pH, FAN, fermentability and total alcohol.

TL;DR: The performance of non-Saccharomyces strains and the commercial AFB strain were comparable during fermentation and production of fermentation by-products, indicating their suitability in AFB brewing.