A continuous mashing plant controlled by mean residence time
P. Wefing, M. Trilling, A. Gossen, P. Neubauer, J. Schneider, Journal of The Institute of Brewing 129 (2023) 1–23.

FAN measurement during mashing
P. Wefing, J. Schneider, Brauwelt Internationalf: Journal for the Brewing and Beverage Industry  IV (2023) 224–227.

FAN-Messung während des Maischens
P. Wefing, J. Schneider, Brauwelt 12–13 (2022) 304–308.

Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance 
P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance , Curran Associates, Inc., 2022.

Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance 
P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance , 2022.

Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy
L. Katsch, F. Conradi, P. Wefing, J. Schneider, Determination and Prediction of the Final Attenuation and Quality Parameters in Beer with Near-Infrared Spectroscopy, Curran Associates, Inc., 2022.

Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms
P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Brewing Science  74 (2021) 107–121.

Closed Loop Systems Engineering
P. Wefing, F. Conradi, S. Beckhoff-Bumbke, Closed Loop Systems Engineering, 2020.

Approach for modelling the extract formation in continuous conducted "beta-amylase rest" as part of the production of beer mash with targeted sugar content
P. Wefing, F. Conradi, M. Trilling-Haasler, P. Neubauer, J. Schneider, Biochemical Engineering Journal  164 (2020).

Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage
P. Wefing, C. Conradi, St.-B. Beckhoff, in: 2020.

Maischen 4.0 – kontinuierliche Maischanlage
P. Wefing, F. Conradi, M. Trilling-Haasler, R. Schuster, A. Gossen, J. Schneider, Brauwelt (2020) 413–416.

Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space
F. Zhang, K. Pinkal, F. Conradi, P. Wefing, J. Schneider, O. Niggemann, in: 2019.

Near infrared spectroscopy and mashing – a promising approach for real time inline quality control?
F. Conradi, P. Wefing, J. Schneider, in: 2019.

Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies
P. Wefing, F. Conradi, J. Schneider, in: 2019.

 Industry 4.0 and Continuous Mashing. - Design of a eclosed loop controlled mashingc pilot plant 
J. Schneider, P. Wefing, F. Conradi, in: 2019.

Industrie 4.0 in der Lebensmittelindustrie – Entwicklung einer eClosed Loop Controlledc Maischeanlage
P. Wefing, F. Conradi, J. Schneider, in: 2019.

Non-invasive on-line monitoring of the secondary bottle fermentation process using near infrared spectroscopy
M. Zimmer, F. Conradi, P. Wefing, J. Schneider, in: 2019.

Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung
F. Conradi, P. Wefing, F. Zhang, J. Schneider, 73 (2019) 3–3.

Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik
J. Schneider, J. Regtmeier, F. Conradi, P. Wefing, in: 2019.

Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?
J. Schneider, F. Conradi, P. Wefing, I. Weishaupt, M. Zimmer, K. Schwarzer, in: 2019.

Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe
F.P. Conradi, P. Wefing, K. Pinkal, F. Zhang, O. Niggemann, J. Schneider, in: 2018.

Laboratory plant for a closed loop-controlled continuous (CLCC) mashing
P. Wefing, F.P. Conradi, L. Fuchs, J.W. Schoppmeier, K. Pinkal, O. Niggemann, J. Schneider, in: 2018.

Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe
F.P. Conradi, P. Wefing, K. Pinkal, F. Zhang, O. Niggemann, J. Schneider, in: 2018.

Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing
P. Wefing, F. Conradi, in: 2018.

Industrie 4.0 und Maischen – Aufbau einer Pilotanlage zum closed loop controlled mashing
P. Wefing, F.P. Conradi, in: 2018.

Innovation in der Brauerei - Konzept einer kontinuierlichen Maischeanalge durch intelligente Vernetzung mit moderner Sensortechnik
F. Conradi, P. Wefing, in: 2017.