@misc{13670,
  abstract     = {{The aging of biodiesel proceeds via multiple pathways, with oligomerization playing a central role. In this study, we investigated an epoxide-dependent oligomerization pathway, which had previously only been postulated. Using methyl oleate (C18:1) as a model monounsaturated fatty acid and acetic acid as a representative, reactive nucleophile and known biodiesel aging product with a suitable boiling point, oligomeric products were identified by size-exclusion chromatography (SEC) coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (ESI-QTOF-MS). The concentration of 20 wt% was chosen to ensure a measurable kinetic effect while maintaining stable reaction conditions. Furthermore, the role of methyl oleate during biodiesel aging was addressed. Time-resolved analysis confirmed the proposed sequential order of reactions. It was pointed out that elimination reactions may occur. The data support the formation of epoxides, despite the isobaric overlap with ketones, and show that hydroxyl intermediates undergo esterification and etherification. Moreover, experiments with pure C18:1 demonstrated that acetic acid–derived oligomers are generated. Under Rancimat conditions, addition of 20 wt% acetic acid resulted in an approximately 1.1 – 2.6 increase in product yield. Kinetic analysis revealed structure-dependent formation and decay behavior of the aging products, with slightly faster epoxidation and shifted product distributions toward higher oligomeric species in the presence of acetic acid. Reactive intermediates were consumed more rapidly than oligomeric species and all decay processes followed apparent second-order kinetics. These findings provide direct experimental evidence for the involvement of epoxide-dependent pathways in biodiesel aging.}},
  author       = {{Türck, Julian and Funke, Carsten and Schmitt, Fabian and Schneider, Jan and Danneel, Hans-Jürgen and Türck, Ralf and Ruck, Wolfgang and Krahl, Jürgen}},
  booktitle    = {{Fuel}},
  issn         = {{1873-7153}},
  publisher    = {{Elsevier BV}},
  title        = {{{Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate}}},
  doi          = {{10.1016/j.fuel.2026.139339}},
  volume       = {{424}},
  year         = {{2026}},
}

@misc{13671,
  abstract     = {{The aging of biodiesel proceeds via multiple pathways, with oligomerization playing a central role. In this study, we investigated an epoxide-dependent oligomerization pathway, which had previously only been postulated. Using methyl oleate (C18:1) as a model monounsaturated fatty acid and acetic acid as a representative, reactive nucleophile and known biodiesel aging product with a suitable boiling point, oligomeric products were identified by size-exclusion chromatography (SEC) coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (ESI-QTOF-MS). The concentration of 20 wt% was chosen to ensure a measurable kinetic effect while maintaining stable reaction conditions. Furthermore, the role of methyl oleate during biodiesel aging was addressed. Time-resolved analysis confirmed the proposed sequential order of reactions. It was pointed out that elimination reactions may occur. The data support the formation of epoxides, despite the isobaric overlap with ketones, and show that hydroxyl intermediates undergo esterification and etherification. Moreover, experiments with pure C18:1 demonstrated that acetic acid–derived oligomers are generated. Under Rancimat conditions, addition of 20 wt% acetic acid resulted in an approximately 1.1 – 2.6 increase in product yield. Kinetic analysis revealed structure-dependent formation and decay behavior of the aging products, with slightly faster epoxidation and shifted product distributions toward higher oligomeric species in the presence of acetic acid. Reactive intermediates were consumed more rapidly than oligomeric species and all decay processes followed apparent second-order kinetics. These findings provide direct experimental evidence for the involvement of epoxide-dependent pathways in biodiesel aging.}},
  author       = {{Türck, Julian and Funke, Carsten and Schmitt, Fabian and Schneider, Jan and Danneel, Hans-Jürgen and Türck, Ralf and Ruck, Wolfgang and Krahl, Jürgen}},
  booktitle    = {{Fuel : the science and technology of fuel and energy }},
  issn         = {{1873-7153}},
  keywords     = {{Biodiesel aging, Epoxide-dependent oligomerization, Acetic acid, Identification of aging products, Kinetics of aging products}},
  publisher    = {{Elsevier}},
  title        = {{{Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate}}},
  doi          = {{10.1016/j.fuel.2026.139339}},
  volume       = {{424}},
  year         = {{2026}},
}

@book{12494,
  abstract     = {{In einer Welt, in der Sprache immer mehr im Mittelpunkt gesellschaftlicher Debatten steht, bietet dieses Buch eine fundierte, kritische und persönliche Reflexion über das Phänomen des Genderns. Der Autor, zunächst überzeugt von der „gendersensiblen“ Sprache und ihren inklusiven Absichten, beschreibt seinen Wandel von einem unbedarften Mitmacher zu einem reflektierten Skeptiker.
Kritisches Nachdenken und intensives Recherchieren beleuchtet bisher kaum beachtete Argumente und Folgen des Genderns entlang gesellschaftlicher Konfliktlinien. Was als Zeichen für Gerechtigkeit und Inklusivität gilt, enthüllt zunehmend auch Schattenseiten: Zwang, Spaltung und eine Moralität, die nur wenig Raum für abweichende Ansichten lässt. Ist das Gendern wirklich der Weg zu einer gerechteren Sprache? Oder liegt in der Vielfalt der deutschen Sprache ein viel größeres Potenzial für Inklusivität, das behutsam und respektvoll entfaltet werden sollte?
Für die vielen Menschen, die sich unwohl fühlen, ob sie gendern oder nicht, und nach Argumenten für ihre Entscheidung suchen, bietet dieses Buch eine wertvolle Orientierung. Es ist eine Einladung zum Nachdenken, zum Abwägen und zum bewussten Umgang mit der Sprache, die wir prägen und die uns alle prägt.}},
  author       = {{Schneider, Jan and Kohl, Dirk }},
  isbn         = {{978-3-907347-38-6}},
  keywords     = {{Gendern, Sprache, Virtue Signalling, Sprachwandel, Genderdebatte}},
  pages        = {{210}},
  publisher    = {{Weltbuch}},
  title        = {{{Das missbrauchte Geschlecht - Gendern, geht das auch sensibel? }}},
  year         = {{2025}},
}

@misc{12876,
  abstract     = {{Carrot juice is valued for its high vitamin and antioxidant content, necessitating gentle thermal processing
to preserve these nutrients. Its slightly acidic pH value requires a two-step heating process, warranting
optimization to enhance product quality and resource efficiency. This study investigated the impact of
varying the first heating step between 100 and 130 °C on chemical, sensory, and microbiological parameters.
While other chemical parameters remained stable, lactic acid content increased significantly from 55 to 1405
mg/L over downtimes, highlighting the influence of external factors that could not be influenced within the
investigations. Lower heating temperatures compromised microbiological stability, with spore-forming
bacteria (5 colony forming units per 20 mL) detected at just a 10 °C reduction. Sensory quality showed
minimal change, with descriptive analysis identifying only 3 respectively 4 significantly different attributes
out of 19 across the factors experimental parameter setting and technical repetition. The quality of raw
materials had a more pronounced impact on sensory outcomes than the heating temperature. This study
concludes that adjusting the first heating temperature has limited benefits for sensory quality but risks
microbiological safety. Emphasis should therefore be placed on ensuring high-quality raw materials and
consistent raw juice properties to maintain product quality.}},
  author       = {{Weishaupt, Imke and Katsch, Linda and Sokolowsky, Martina and Schneider, Jan}},
  booktitle    = {{Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft}},
  issn         = {{1866-5195 }},
  keywords     = {{fractionated sterilization, carrot juice, descriptive analysis, microbiological stability}},
  number       = {{3/4}},
  pages        = {{17--26}},
  publisher    = {{Fachverlag Hans Carl GmbH}},
  title        = {{{Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties}}},
  doi          = {{10.23763/BrSc25-04weishaupt}},
  volume       = {{78}},
  year         = {{2025}},
}

@misc{13083,
  abstract     = {{Die Lebensmittelindustrie ist in der heutigen Zeit mit vielen Herausforderungen konfrontiert. Aufgrund des Klimawandels sowie durch politische Verhältnisse zunehmend volatilere Weltmärkte sind Ressourcen zunehmend knapper und Qualitätseigenschaften schwankender. Gleichzeitig wächst der Bedarf nach gesunden, sicheren Lebensmittel von hoher Qualität stetig. Die größte Herausforderung besteht darin, nachhaltig produzierte Lebensmittel zu fairen Preisen anzubieten, die dennoch hohe ethische und ökologische Standards erfüllen. Gleichzeitig gilt es, den gestiegenen Anforderungen an Individualisierung und Transparenz gerecht zu werden und die enorme Lebensmittelverschwendung wirksam zu bekämpfen. Unter dem Motto „where food meets IT“ praktizieren die profilbildenden Forschungsinstitute „Institut für industrielle Informationstechnik (inIT)“ und „Institut für Life Science Technologies (ILT.NRW)“ der Technischen Hochschule Ostwestfalen-Lippe den interdisziplinären Schulterschluss, um die Digitalisierung der Lebensmittelindustrie voranzutreiben und zukunftsfähige, innovative Antworten auf die oben genannten Herausforderungen zu geben.
Das Managementprojekt der smartFoodTechnologyOWL Partnerschaft hat sich in der Aufbau-phase als Kernelement der operativen Ebene etabliert und wesentlich zum Erfolg des Vorhabens beigetragen. In der Intensivierungsphase sollte das Managementprojekt weiterhin dazu dienen, übergeordnete strategische Ziele zu verfolgen, das operative Geschäft zu lenken und administrativ zu unterstützen. Im Vordergrund standen dabei insbesondere die Ausweitung der Kommunikation und Marketingaktivitäten, der Science-2-Business-Angebote sowie die Um-setzung der Verstetigung. Das übergeordnete Ziel war die langfristige Verstetigung der Partner-schaft mit Ihren Organen und Aktivitäten.}},
  author       = {{Schneider, Jan and Jantz, Nele}},
  publisher    = {{Technische Informationsbibliothek}},
  title        = {{{Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL}}},
  doi          = {{https://doi.org/10.34657/19115}},
  year         = {{2025}},
}

@misc{13084,
  abstract     = {{Thermal preservation is widely used for the stabilization of fruit and vegetable juices. However, this method can potentially impair product quality and it is necessary to categorize and quantify these changes in order to optimize the treatment process. Here, carrot juice was treated with different time temperature combinations selected to achieve equivalent microbiological lethality. Different temperatures were selected - low temperature long time (LTLT) with 90 and 95 °C and high temperature short time (HTST) with 120 and 125 °C. The thermally treated juice exhibited significant differences in physical, chemical and sensory parameters in contrast to untreated juice. HTST treatment had less of a negative effect on the juice. A significant deterioration in odor, appearance and taste was observed after the LTLT treatment compared to an untreated reference juice. The juice exhibited elevated acid taste, a shift in olfactory profile from white to red vegetables and diminished homogeneity. Significant changes in sugar composition, pH, carotenoids and color were also observed during this treatment. The juice that had been treated with LTLT exhibited a higher amount of monosaccharides, a lower pH value, a reduced quantity of carotenoids and a perceptible difference in color in comparison to the untreated and fresh juice. Therefore, it can be concluded that varying temperatures show different effects on juice quality, despite the same microbiological lethal effect. This must be taken into account when designing the pasteurization process.}},
  author       = {{Katsch, Linda and Weishaupt, Imke and Sokolowsky, Martina and Gibson, Brian R. and Schneider, Jan}},
  booktitle    = {{European Food Research and Technology}},
  issn         = {{1438-2385}},
  keywords     = {{Carrot juice, Sterilization, Carotenoids, Descriptive analysis, PCA, HTST}},
  number       = {{251}},
  pages        = {{3649--3668}},
  publisher    = {{Springer}},
  title        = {{{Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice}}},
  doi          = {{https://doi.org/10.1007/s00217-025-04860-5}},
  year         = {{2025}},
}

@misc{13094,
  author       = {{Katsch, Linda and Steinmetzler, Arthur and Sokolowsky, Martina and Schneider, Jan}},
  location     = {{Halle (Saale)}},
  title        = {{{Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests}}},
  doi          = {{10.1002/lemi.202559165}},
  year         = {{2025}},
}

@misc{13271,
  abstract     = {{Pasteurization is the prevalent method for stabilizing cloudy apple juice and prolonging its shelf life, but can also impair quality. Therefore, it is necessary to investigate and quantify the chemical, physical and sensory effects of this treatment. In this study, cloudy apple juice was treated at different time-temperature combinations with equivalent microbial lethality with 161.6 PU. These can be categorized as low temperature/long time (LTLT with 70°C and 80°C) or high temperature/short time (HTST with 90°C, 100°C and 105°C) treatments. The results were compared to those of untreated juice. HTST treatment had significantly less impact on the juice compared to LTLT treatment. LTLT-treated juices were characterized by different sensory attributes, such as raisin and caramel odor and bitter taste. In contrast, the untreated and HTST-treated juices exhibited odors like pear and lemon. There were also significant differences in turbidity, sugar composition, viscosity and a heightened 5-(hydroxymethyl)furfural (HMF) content with LTLT treatment. In summary, HTST-treated juices are more similar to the untreated juices and are rated higher in terms of quality characteristics. The lowest pasteurization temperature of 70°C results in the greatest deterioration of juice quality. It can be concluded that different pasteurization conditions showed different effects on juice quality, despite having the same microbiological lethality of 161.6 PU. Results can be considered when designing pasteurization processes.}},
  author       = {{Katsch, Linda and Sokolowsky, Martina and Gibson, Brian and Schneider, Jan}},
  booktitle    = {{Applied Food Research}},
  issn         = {{2772-5022}},
  keywords     = {{Cloudy apple juice, HTST, juice pasteurization, sensory analysis, process optimization, equivalent microbial lethality}},
  number       = {{2}},
  publisher    = {{Elsevier}},
  title        = {{{Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice}}},
  doi          = {{10.1016/j.afres.2025.101471}},
  volume       = {{5}},
  year         = {{2025}},
}

@misc{13296,
  author       = {{Weishaupt, Imke and Begemann, Jens and Struck, Susanne and Matthäus, Bertrand  and Schneider, Jan}},
  location     = {{Berlin}},
  title        = {{{Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung}}},
  year         = {{2025}},
}

@misc{13329,
  author       = {{Kemper, Lisa and Wörner, Julius and Schneider, Jan and Pein-Hackelbusch, Miriam}},
  location     = {{Lissabon, Portugal}},
  title        = {{{Diacetyl detection by electronic nose in beer-imitating matrices}}},
  year         = {{2025}},
}

@misc{11495,
  abstract     = {{To evaluate the suitability of an analytical instrument, essential figures of merit such as the limit of detection (LOD) and the limit of quantification (LOQ) can be employed. However, as the definitions k nown in the literature are mostly applicable to one signal per sample, estimating the LOD for substances with instruments yielding multidimensional results like electronic noses (eNoses) is still challenging. In this paper, we will compare and present different approaches to estimate the LOD for eNoses by employing commonly used multivariate data analysis and regression techniques, including principal component analysis (PCA), principal component regression (PCR), as well as partial least squares regression (PLSR). These methods could subsequently be used to assess the suitability of eNoses to help control and steer processes where volatiles are key process parameters. As a use case, we determined the LODs for key compounds involved in beer maturation, namely acetaldehyde, diacetyl, dimethyl sulfide, ethyl acetate, isobutanol, and 2-phenylethanol, and discussed the suitability of our eNose for that dertermination process. The results of the methods performed demonstrated differences of up to a factor of eight. For diacetyl, the LOD and the LOQ were sufficiently low to suggest potential for monitoring via eNose. }},
  author       = {{Kruse, Julia and Wörner, Julius and Schneider, Jan and Dörksen, Helene and Pein-Hackelbusch, Miriam}},
  booktitle    = {{Sensors}},
  issn         = {{1424-8220 }},
  keywords     = {{multidimensional sensor arrays, MOS sensors, beer fermentation, process control, gas analysis, metal oxide semiconductors, intentional data analysis, chemometrics, PLSR, PCA, first-order calibration}},
  number       = {{11}},
  publisher    = {{MDPI}},
  title        = {{{Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses }}},
  doi          = {{10.3390/s24113520}},
  volume       = {{24}},
  year         = {{2024}},
}

@misc{11537,
  author       = {{Katsch, Linda and Trilling-Haasler, Marc and Fahmi, Amir and Pein-Hackelbusch, Miriam and Schneider, Jan}},
  location     = {{Lille}},
  title        = {{{Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles}}},
  year         = {{2024}},
}

@misc{11605,
  abstract     = {{The recovery of beer from surplus yeast is to date an economical business case only for large breweries. In this work, a here novel process with rotating ceramic microfiltration membranes is used. This allows a very high lift force to be achieved while still maintaining a small transmembrane pressure to reduce the formation of a fouling layer. The results show that long running times (between cleanings) are possible, limited only by the change in the rheological properties of the suspension due to thickening. From a so-called "Inflexion Point" (IF), the filtration behavior changes abruptly. The aim of the work was therefore to use machine learning aided modeling to predict the IF from experimental data in order to optimize the process and to achieve the most economical conditions. The economic efficiency depends on the space-time yields. The results show that a significant improvement in economic efficiency could be possible with the help of modeling and this special kind of filtration technology. However, the economic efficiency depends finally on the conditions in each individual brewery.}},
  author       = {{Trilling-Haasler, Marc and Tebbe, Jörn and Lange-Hegermann, Markus and Schneider, Jan}},
  keywords     = {{surplus yeast, membrane filtration, microfiltration}},
  location     = {{Lille}},
  title        = {{{Yeast filtration with rotating membrane filtration –  a new approach for an economical recovery of beer form surplus yeast }}},
  year         = {{2024}},
}

@misc{11607,
  abstract     = {{Pasteurization of bottles and cans is an important technique for biological stabilization of beer as well as mixed beer drinks, malt beer and non-alcoholic beers. Despite recuperation, the heat requirement is very high and can be significantly reduced by lowering the maximum temperature in the pasteurizer. The current practice of calculating the lethal heat effect is based on the so-called beer formula using a globalized z-value for the temperature dependence of the inactivation. The premise experiments here is that for products containing sugar, such as malt beer, yeast cells pose the greatest danger. Therefore, the D values at various temperatures and the z values of three of the Krombacher Brewery's own yeasts (bottom-fermenting and top-fermenting) were determined in the laboratory using the capillary method. In a challenge test in the brewery, bottles with different products were inoculated with these yeasts and samples were taken from the industrial pasteurizer every two minutes and examined for viable cell counts. Accordingly, using specific D/z values, precise pasteurization can be achieved, the treatment temperature can be reduced to 55° C and 20-25% of energy can be saved.}},
  author       = {{Nolte, Jannik and Hense, Ludger  and Weishaupt, Imke and Schneider, Jan}},
  keywords     = {{pasteurization, D value, z-value, heat energy savings, large scale trials, biological stability, yeast}},
  location     = {{Lille}},
  title        = {{{How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization}}},
  year         = {{2024}},
}

@misc{11608,
  abstract     = {{The handling of beer-yeast suspensions (BYS) occurs in several brewery processes , as in  pitching, propagation or beer recovery. Highly concentrated BYS do not behave like a shear thinning fluid but like a dilatant fluid. Above a solid content >18% shear stress, as generated turbulences or wall friction increases the dynamic viscosity of the fluid. It is precisely here that influencing factors that have received little attention as the effect of different cell sizes to date can make themselves felt. Even if there is only one yeast strain used in a brewery different cell sizes can occur when there are different osmotic pressures, induced by sugar and alcohol concentration. In this work, the cell size distributions of a Saccharomyces strain were artificially varied and measured. Rheological studies were then carried out on these BYS. Results show that increasing mean cell diameters (sauter diameter) lead to a change in the rheological behavior. It is assumed that cell sizes are also relevant to processing in practice, especially where high concentrations are achieved. Especially for handling these highly concentrated BYS with high shear pumps or agitators it is therefore important to know the relationship between the mean cell diameter and the either shear thinning or shear thickening rheological behavior, because even with the same yeast concentration both rheological behaviors can occur.}},
  author       = {{Trilling-Haasler, Marc and Jürgensmeier, Simon-Elias and Schneider, Jan}},
  keywords     = {{yeast, rheology, cell size, osmotic pressure, filtration}},
  location     = {{Lille}},
  title        = {{{Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions}}},
  year         = {{2024}},
}

@misc{11860,
  author       = {{Katsch, Linda and Sokolowsky, Martina and Schneider, Jan}},
  location     = {{Freising}},
  title        = {{{Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft}}},
  year         = {{2024}},
}

@misc{11978,
  author       = {{Gossen, Arthur and Katsch, Linda and Meyer, Mandy Isabel and Zimmer, Manuel and Bator, Martyna and Darvishi, Masoumeh and Holst, Christoph-Alexander and Lohweg, Volker and Schneider, Jan}},
  location     = {{Lemgo}},
  title        = {{{FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken}}},
  year         = {{2024}},
}

@misc{11981,
  author       = {{Katsch, Linda and Gossen, Arthur and Bator, Martyna and Schneider, Jan}},
  location     = {{Bruges}},
  title        = {{{Shelf life prediction of beverage bases with multivariate accelerated shelf life testing}}},
  year         = {{2024}},
}

@misc{11994,
  author       = {{Gossen, Arthur and Katsch, Linda and Zimmer, Manuel and Bator, Martyna and Lohweg, Volker and Schneider, Jan}},
  location     = {{Köln}},
  title        = {{{FoodLifeTimeTracking: Use of multimodal information fusion for the realisation of a monitoring device and a life cycle simulator for the investigation and quantification of quality-determining parameters and the shelf life of food and its ingredients}}},
  year         = {{2024}},
}

@misc{11996,
  author       = {{Katsch, Linda and Trilling-Haasler, Marc and Pein-Hackelbusch, Miriam and Schneider, Jan}},
  location     = {{Köln}},
  title        = {{{PETauthent – Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods}}},
  year         = {{2024}},
}

@misc{12013,
  author       = {{Trilling-Haasler, Marc and Katsch, Linda and Fahmi, Amir and Pein-Hackelbusch, Miriam and Schneider, Jan}},
  location     = {{Lemgo}},
  title        = {{{Der rPET Gehalt in Flaschen - eine Frage des Glaubens? }}},
  year         = {{2024}},
}

@misc{12020,
  author       = {{Schwarzer, Knut and Schneider, Jan and Müller, Ulrich}},
  keywords     = {{Getränke, Pasteurisation, Nachhaltigkeit, KZE, Tunnelpasteur, LDzBase}},
  location     = {{Lemgo}},
  title        = {{{Getränkepasteurisation neu gedacht – Sicherheit, Qualität, Nachhaltigkeit}}},
  year         = {{2024}},
}

@misc{12138,
  author       = {{Gossen, Arthur and Katsch, Linda and Schneider, Jan}},
  location     = {{Brügge}},
  title        = {{{Assessment of turbidity in beverage emulsions using computer vision}}},
  year         = {{2024}},
}

@misc{11546,
  author       = {{Trilling-Haasler, Marc and Katsch, Linda and Schneider, Jan}},
  location     = {{Kaiserslautern}},
  title        = {{{PETauthent}}},
  year         = {{2023}},
}

@misc{10245,
  author       = {{Wefing, Patrick and Schneider, Jan}},
  booktitle    = {{Brauwelt international : journal for the brewing and beverage industry }},
  issn         = {{0934-9340}},
  pages        = {{224--227}},
  publisher    = {{Hans Carl Verlag}},
  title        = {{{FAN measurement during mashing}}},
  volume       = {{IV}},
  year         = {{2023}},
}

@misc{10787,
  abstract     = {{Cyber-physical production systems have emerged with the rise of Industry 4.0 in different industrial fields. Especially the food sector, where inhomogeneous input products like beer/yeast suspensions with different qualities and properties have yet slowed down automation, has potential for this evolution. This contribution presents optimization methods for a dynamical cross-flow filtration plant which is driven by an advanced control concept in combination with data driven product monitoring via inline near infrared spectroscopy (NIR) in order to improve energy savings and filtration performance. Using a hierarchical control and optimization structure, the non stationary batch process is steered towards a high production rate with low energy consumption for a variety of different input products.}},
  author       = {{Tebbe, Jörn and Pawlik, Thomas and Trilling-Haasler, Marc and Löbner, Jannis and Lange-Hegermann, Markus and Schneider, Jan}},
  booktitle    = {{2023 IEEE 21st International Conference on Industrial Informatics (INDIN)}},
  editor       = {{Jasperneite, Jürgen and Wisniewski, Lukasz and Fung Man, Kim}},
  isbn         = {{978-1-6654-9314-7 }},
  issn         = {{1935-4576}},
  keywords     = {{Spectroscopy, Production systems, Filtration, Velocity control, Optimization methods, Cyber-physical systems, Nonhomogeneous media}},
  location     = {{Lemgo}},
  pages        = {{1--7}},
  publisher    = {{IEEE}},
  title        = {{{Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system}}},
  doi          = {{10.1109/INDIN51400.2023.10217913}},
  year         = {{2023}},
}

@misc{9697,
  abstract     = {{Continuous processes offer more environmentally friendlier beer production compared to the batch production. However, the continuous production of mashing has not become state-of-the-art in the brewing industry. The controllability and flexibility of this process still has hurdles for practical implementation, but which are necessary to react to changing raw materials. Once overcome, a continuous mashing can be efficiently adapted to the raw materials. Both mean residence time and temperature were investigated as key parameters to influence the extract and fermentable sugar content of the wort. The continuous mashing process was implemented as continuous stirred tank reactor (CSTR) cascade consisting of mashing in (20°C), protein rest (50°C), β-amylase rest (62-64°C), saccharification rest (72°C) and mashing out (78°C). Two different temperature settings for the β-amylase rest were investigated with particular emphasis on fermentable sugars. Analysis of Variance (ANOVA) and a post-hoc analysis showed that the mean residence time and temperature settings were suitable control parameters for the fermentable sugars. In the experimental conditions, the most pronounced effect was with the β-amylase rest. These results broaden the understanding of heterogenous CSTR mashing systems about assembly and selection of process parameters}},
  author       = {{Wefing, Patrick and Trilling, Marc and Gossen, Arthur and Neubauer, Peter and Schneider, Jan}},
  booktitle    = {{Journal of The Institute of Brewing}},
  keywords     = {{ontinuous mashing, continuous stirred tank reactor, mean residence time, fermentable sugar}},
  number       = {{1}},
  pages        = {{1--23}},
  publisher    = {{Wiley}},
  title        = {{{A continuous mashing plant controlled by mean residence time}}},
  doi          = {{10.58430/jib.v129i1.7}},
  volume       = {{129}},
  year         = {{2023}},
}

@misc{11545,
  author       = {{Katsch, Linda and Trilling-Haasler, Marc and Schneider, Jan}},
  location     = {{Lemgo}},
  title        = {{{Recyclate Transparency}}},
  year         = {{2022}},
}

@misc{7917,
  author       = {{Gossen, Arthur and Schwarzer, Knut and Weishaupt, Imke and Sürmeli, Baris Gün and Schneider, Jan}},
  booktitle    = {{Smarte Lösungen für eine nachhaltige Lebensmittelproduktion}},
  location     = {{Köln}},
  title        = {{{Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy}}},
  year         = {{2022}},
}

@misc{8404,
  author       = {{Wefing, Patrick and Conradi, Florian and Rämisch, Johannes  and Neubauer, Peter and Schneider, Jan}},
  location     = {{Berlin }},
  title        = {{{Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance }}},
  year         = {{2022}},
}

@misc{8424,
  author       = {{Katsch, Linda and Conradi, Florian and Wefing, Patrick and Schneider, Jan}},
  booktitle    = {{38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain }},
  isbn         = {{978-1-7138-7038-8 }},
  location     = {{Madrid}},
  publisher    = {{Curran Associates, Inc.}},
  title        = {{{Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy}}},
  year         = {{2022}},
}

@misc{8425,
  author       = {{Katsch, Linda and Schneider, Jan}},
  booktitle    = {{Brauwelt international : special journal covering the brewing and beverage industries}},
  issn         = {{0934-9340}},
  number       = {{3}},
  pages        = {{182--185}},
  publisher    = {{Fachverlag Hans Carl GmbH}},
  title        = {{{Potential for gentler pasteurization}}},
  year         = {{2022}},
}

@misc{8446,
  author       = {{Gossen, Arthur and Schwarzer, Knut and Sürmeli, Baris Gün and Weishaupt, Imke and Schneider, Jan}},
  location     = {{Madrid}},
  title        = {{{Smart Pasteurization Pilot Plant - a new approach with inline sensors towards a precise and gentle flash pasteurization}}},
  year         = {{2022}},
}

@misc{8447,
  author       = {{Schwarzer, Knut and Müller, Ulrich and Schneider, Jan}},
  keywords     = {{Pasteurization, minimal processing}},
  location     = {{Madrid}},
  title        = {{{Rethink Beer Pasteurization – Safety, Sustainability and Quality}}},
  year         = {{2022}},
}

@misc{8450,
  author       = {{Schwarzer, Knut and Weishaupt, Imke and Gossen, Arthur and Sürmeli, Baris Gün and Schneider, Jan}},
  location     = {{Frankfurt}},
  title        = {{{Smart Pasteurization - Eine neuartige, autonome Regelung für eine Kurzzeiterhitzung}}},
  year         = {{2022}},
}

@misc{9195,
  author       = {{Trilling, Marc and Katsch, Linda and Schneider, Jan}},
  location     = {{Lemgo}},
  title        = {{{Recyclat Transparency}}},
  year         = {{2022}},
}

@misc{9196,
  author       = {{Trilling, Marc and Katsch, Linda and Schneider, Jan}},
  location     = {{Bregenz}},
  title        = {{{Recyclat Transparency}}},
  year         = {{2022}},
}

@article{7090,
  abstract     = {{The conventional method for the determination of the lethal heat load during pasteurisation (expressed in so-called pasteurisation units (PU)) by measuring temperature and flow rate provides known inaccuracies and requires safety margins in terms of a planned over-pasteurisation to the detriment of the product quality. Based on the hypothesis that chemical conversions correlate with applied heat input, despite the differences in reaction kinetics between chemical conversion and microbiological inactivation, inline near infrared spectroscopy (NIRS) was investigated to identify and quantify applied PU. Acid hydrolytic sucrose degradation was confirmed a favourable marker reaction. In a first step by still using offline analytics (HPLC) and a calculation the feasibility and plausibility in principle could be proved. Compared with conventional PU deviation of only 0.3% were found when using the chemical marker reaction. However, the inline application using NIRS showed too high variations. The too low accuracy of the NIRS model for the sucrose measurement was identified of being the cause for failing the overall goal. Improvements in the inline determination seem to be promising.}},
  author       = {{Weishaupt, Imke and Neubauer, Peter and Schneider, Jan}},
  issn         = {{1613-2041}},
  journal      = {{Brewing science}},
  keywords     = {{near infrared spectroscopy, apple juice, pasteurisation, acid hydrolytic sucrose degradation, inline measure-ment of heat input, pasteurisation units}},
  number       = {{1/2}},
  pages        = {{1--8}},
  publisher    = {{Carl}},
  title        = {{{Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker}}},
  doi          = {{10.23763/BrSc21-20weishaupt}},
  volume       = {{75}},
  year         = {{2022}},
}

@misc{7443,
  author       = {{Wefing, Patrick and Schneider, Jan}},
  booktitle    = {{Brauwelt}},
  issn         = {{1866-5195 }},
  number       = {{22}},
  pages        = {{304--308}},
  publisher    = {{Fachverlag Hans Carl GmbH}},
  title        = {{{FAN-Messung während des Maischens}}},
  volume       = {{12-13}},
  year         = {{2022}},
}

@misc{7444,
  author       = {{Wefing, Patrick and Conradi, Florian and Rämisch, Johannes and Neubauer, Peter and Schneider, Jan}},
  booktitle    = {{38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain}},
  isbn         = {{978-1-7138-7038-8}},
  location     = {{Madrid}},
  publisher    = {{Curran Associates, Inc.}},
  title        = {{{Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance }}},
  year         = {{2022}},
}

@article{5425,
  abstract     = {{The feasibility of inline classification and characterization of seven fruit juice varieties was investigated by the application of near-infrared spectroscopy (NIRS) combined with chemometrics. The findings are intended to be used to optimize the flash pasteurization of liquid foods. More precise information of the kind of product in real time had to be achieved to enable a more product-specific process. Using the method of partial least squares discriminant analysis, the fruit juice varieties were classified, showing a classification rate of 100% regarding an internal and 69% regarding an external test sets. A characterization by the extract content, pH value, turbidity, and viscosity was made by fitting a partial least squares regression model. The percentage prediction error of the pH value was <3% for internal and external test sets, and for the Brix value prediction errors were about 4% (internal) and 20% (external). The parameters viscosity and turbidity were found to be unsuitable. Despite this, the strategy applied to gain more product-specific information in real time showed to be feasible. By linking the results to a database containing potentially harmful microorganisms for various types of fruit juices, a more product-specific calculation of the necessary heat input can be performed. To demonstrate the practical relevance, a comparison between conventional and product-adapted process control was performed using two fruit varieties as examples in case of Alicyclobacillus acidoterrestris. Thus, with more accurate product information, achieved through the use of NIRS with chemometrics, a more precise calculation of the heat input can be achieved.}},
  author       = {{Weishaupt, Imke and Neubauer, Peter and Schneider, Jan}},
  issn         = {{2048-7177}},
  journal      = {{Food Science & Nutrition}},
  keywords     = {{flash pasteurization, fruit juice characterization and classification, inline near-infrared spectroscopy, multivariate data analysis}},
  number       = {{3}},
  pages        = {{800--812}},
  publisher    = {{Wiley}},
  title        = {{{Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization}}},
  doi          = {{ https://doi.org/10.1002/fsn3.2709}},
  volume       = {{10}},
  year         = {{2022}},
}

@article{6689,
  abstract     = {{Free amino nitrogen (FAN) concentrations in beer mash can be determined with machine learning algorithms
from near-infrared (NIR) spectra. NIR spectroscopy is an alternative to a classical chemical analysis and
allows for the application of inline process quality control. This study investigates the capabilities of
different machine learning techniques such as Ordinary Least Squares (OLS) regression, Decision Tree
Regressor (DTR), Bayesian Ridge Regression (BRR), Ridge Regression (RR), K-nearest neighbours (KNN)
regression as well as Support Vector Regression (SVR) to predict the FAN content in beer mash from NIR
spectra. Various pre-processing strategies such as principal component analysis (PCA) and data
standardization were used to process NIR data that were used to train the machine learning algorithms.
Algorithm training was conducted with NIR data obtained from 16 beer mashes with varying FAN
concentrations. The trained models were then validated with 4 beer mashes that were not used for model
training. Machine learning algorithms based on linear regression showed the highest prediction accuracy on
unpre-processed data. BRR reached a root mean square error of calibration (RMSEC) of 2.58 mg/L (R2 = 0.96)
and a prediction accuracy (RMSEP) of 2.81 mg/L (R2 = 0.96). The FAN concentration range of the investigated
samples was between approx. 180 and 220 mg/L. Machine learning based NIR spectra analysis is an alternative
to classical chemical FAN level determination methods and can also be used as inline sensor system.}},
  author       = {{Wefing, Patrick and Conradi, Florian and Rämisch, Johannes and Neubauer, Peter and Schneider, Jan}},
  issn         = {{0723-1520}},
  journal      = {{Brewing science }},
  keywords     = {{mashing, NIR, machine learning, FAN}},
  number       = {{9/10}},
  pages        = {{107 -- 121}},
  publisher    = {{Carl}},
  title        = {{{Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms}}},
  doi          = {{https://doi.org/10.23763/BrSc21-10wefing}},
  volume       = {{74}},
  year         = {{2021}},
}

@article{6839,
  abstract     = {{Pasteurization is a crucial processing method in the food industry to ensure the safety of consumables. A major part of contemporary pasteurization processes involves using flash pasteurizer systems, where liquids are pumped through a pipe system to heat them for a predefined time. Accurately monitoring the amount of heat treatment applied to a product is challenging. This monitoring helps ensure that the correct heat impact (expressed in pasteurization units) is applied, which is commonly calculated as a product of time and temperature, taking achievability of the inactivation of the microorganisms into account. The state-of-the-art method involves a calculation of the applied pasteurization units using a one-point temperature measurement and the holding time for this temperature. Concerns about accuracy lead to high safety margins, reducing the quality of the pasteurized product. In this study, the applied pasteurization level was estimated using regression models trained with NIR spectroscopy data collected while pasteurizing fruit juices of different types and brands. Several conventional regression models were trained in combination with different preprocessing methods, including a novel prediction outlier detection method. Generalized juice models trained with the concatenated data of all types of juices demonstrated cross-validated scores of RMSECV ∼2.78 ± 0.09 and r<jats:sup>2</jats:sup> 0.96 ± 0.01, while separate juice models displayed averaged cross-validated scores of RMSECV ∼1.56 ± 0.04 and r<jats:sup>2</jats:sup> 0.98 ± 0.01. Thus, the model accuracy ±10–30 % is well within the standard safety margins. }},
  author       = {{Sürmeli, Baris Gün and Weishaupt, Imke and Schwarzer, Knut and Moriz, Natalia and Schneider, Jan}},
  issn         = {{1751-6552}},
  journal      = {{Journal of Near Infrared Spectroscopy}},
  keywords     = {{Beverage pasteurization, heat impact control, prediction outlier elimination}},
  number       = {{6}},
  pages        = {{339--351}},
  publisher    = {{Sage Publishing}},
  title        = {{{Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy}}},
  doi          = {{10.1177/09670335211057233}},
  volume       = {{29}},
  year         = {{2021}},
}

@inbook{6934,
  author       = {{Schneider, Jan}},
  booktitle    = {{50 Jahre Technische Hochschule Ostwestfalen-Lippe}},
  editor       = {{Hofmann, Martin Ludwig and Lemme, Kathrin and Löffl, Josef and Nautz, Jürgen}},
  isbn         = {{978-3-88778-622-9}},
  keywords     = {{Lebensmitteltechnologie, Lebensmittel-Ethik, Nachhaltigkeit, Institut für Lebenmitteltechnologie}},
  pages        = {{101--115}},
  publisher    = {{Spurbuchverlag}},
  title        = {{{Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung}}},
  year         = {{2021}},
}

@inbook{7095,
  author       = {{Schattenberg, Britta and Stake, Kirsten and Schneider, Jan}},
  booktitle    = {{Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022}},
  isbn         = {{978-3-95468-810-4}},
  publisher    = {{Behr´s Verlag}},
  title        = {{{Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken}}},
  year         = {{2021}},
}

@misc{5504,
  author       = {{Katsch, Linda and Schneider, Jan}},
  booktitle    = {{Brauwelt}},
  issn         = {{1439-5177}},
  number       = {{14}},
  pages        = {{340--343}},
  publisher    = {{Fachverlag Hans Carl GmbH}},
  title        = {{{Potential für eine schonendere Pasteurisation}}},
  year         = {{2021}},
}

@inproceedings{6171,
  author       = {{Schneider, Jan and Dammann_, Anna and Schwarzer, Knut and Müller, Ulrich}},
  location     = {{Siegen}},
  title        = {{{Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen}}},
  year         = {{2021}},
}

@misc{5423,
  abstract     = {{Preservation of juices is essential to obtain microbial safe products. There are various established methods as pasteurization. Heretofore, only the kinetic figures of microbial inactivation were considered but not those of reaction impairing the chemical quality. For a gentler processing, knowledge of the kinetics of relevant chemical conversion reactions is necessary. 5-(Hydroxymethyl)-furfural (HMF) formation and the color change of juices are important attributes. The non-isothermal Rhim method was used to determine the activation energy and pre-exponential factor for HMF formation in different juices and an isothermal method for the reaction order. Values for the activation energy from 133 to 303 kJ/mol were obtained with a zeroth reaction order. A correlation between HMF and the color change could be found. Based on the kinetic figures, lines with equal effects for the chemical changes and for the lethal effect on microorganisms were calculated. Time-temperature settings for the gentlest treatment could be found.}},
  author       = {{Katsch, Linda and Methner, Frank-Jürgen and Schneider, Jan}},
  booktitle    = {{International Journal of Food Engineering }},
  issn         = {{1556-3758}},
  keywords     = {{absorption at 420 nm, HMF, kinetic figures, line of equal effect, pasteurization.}},
  number       = {{9}},
  pages        = {{703--713}},
  publisher    = {{Walter de Gruyter GmbH}},
  title        = {{{Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants }}},
  doi          = {{https://doi.org/10.1515/ijfe-2020-0324}},
  volume       = {{17}},
  year         = {{2021}},
}

@misc{5418,
  abstract     = {{Pasteurization especially high-temperature short time (HTST) heating is a widely used preservation method which inactivates microorganisms and enzymes, but also degrades compounds as L-ascorbic acid. For a gentle dimensioning of a pasteurization plant the knowledge of the kinetic figures is important. Activation energy, reaction order and pre-exponential factor of the L-ascorbic acid degradation in a model solution, apple, orange and black currant juice were determined. Lines of equal effects, which indicate different time-temperature combinations for the degradation, could be derived and compared with the lethal effect on microorganisms. The activation energies were located in the area of 25 to 44 kJ/mol for all samples except of orange juice (74 kJ/mol) in the range of 40-90 ?C with a zeroth reaction order. Based on these values, the lines of equal effects showed a lesser degradation at higher temperatures and shorter holding times even in the typical setting range of pasteurization plants.}},
  author       = {{Katsch, Linda and Methner, F.-J. and Schneider, Jan}},
  booktitle    = {{BrewingScience}},
  issn         = {{1613-2041}},
  number       = {{7/8}},
  pages        = {{85 -- 94}},
  publisher    = {{Fachverlag Hans Carl GmbH}},
  title        = {{{Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants}}},
  doi          = {{https://doi.org/10.23763/BrSc20-13katsch}},
  volume       = {{73}},
  year         = {{2020}},
}

@article{5419,
  abstract     = {{Continuous mashing provides advantages compared to conventional batch-wise mashing in terms of space time yield. The majority of fermentable sugars are generated during the so-called “β-amylase rest” (62–64 ◦C). These low molecular sugars are fermented later in the brewing process by yeasts and therefore determine the beer attenuation degree. Biological malt variations complicate the application of a continuous system in industrial scale particularly concerning targeted quality parameters. The aim is the prediction of sugar formation from process parameters for a real time control system. Therefore, a semi-empirical model for sugar formation in a continuous stirred tank reactor (CSTR) system was developed under incorporation of the residence time distri- bution (RTD). The here presented model, which focuses on the “β-amylase rest”, is able to predict fermentable sugar concentrations in the continuous “β-amylase rest” with sufficient accuracy, in contrast to models that only use the flow rate and the reactor volume to determine the reaction time. However, the precision and trueness depend on the quality of the empirical data acquired previously in laboratory experiments for the selected temperature and raw material quality.}},
  author       = {{Wefing, Patrick and Conradi, Florian and Trilling-Haasler, Marc and Neubauer, Peter and Schneider, Jan}},
  journal      = {{Biochemical Engineering Journal }},
  keywords     = {{Continuous mashing, Residence time distribution, Beer, Enzyme bioreactor, Maltose rest}},
  title        = {{{Approach for modelling the extract formation in continuous conducted "beta-amylase rest" as part of the production of beer mash with targeted sugar content}}},
  doi          = {{10.1016/j.bej.2020.107765}},
  volume       = {{164}},
  year         = {{2020}},
}

@article{5424,
  abstract     = {{Near infrared spectroscopy in combination with a transflection probe was investigated as inline measurement in a continuous flash pasteurizer system with a sugar-water model solution. Robustness and reproducibility of fluctuations of recorded spectra as well as trueness of the chemometric analysis were compared under different process parameter settings. Variable parameters were the flow rate (from laminar flow at 30 L/h to turbulent flow at 90 L/h), temperature (20 to 100 degrees C) and the path length of the transflection probe (2 and 4 mm) while the pressure was kept constant at 2.5 bar. Temperature and path length were identified as the most affecting parameters, in case of homogenous test medium. In case of particle containing systems, the flow rate could have an impact as well. However, the application of a PLS model, which includes a broad temperature range, and the correction of prediction results by applying a polynomial regression function for prediction errors, was able to compensate these effects. Also, a path length of 2 mm leads to a higher accuracy. The applied strategy shows that by the identification of relevant process parameters and settings as well as the establishment of a compensation strategy, near infrared spectroscopy is a powerful process analytical tool for continuous flash pasteurization systems.}},
  author       = {{Weishaupt, Imke and Zimmer, Manuel and Neubauer, Peter and Schneider, Jan}},
  isbn         = {{0022-1147}},
  issn         = {{1750-3841}},
  journal      = {{Journal of Food Science}},
  keywords     = {{flash pasteurization, inline near infrared spectroscopy, multivariate data analysis, process condition influences, sugar-water-solution model beverage}},
  number       = {{7}},
  pages        = {{2020 -- 2031}},
  title        = {{{Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer}}},
  doi          = {{10.1111/1750-3841.15307}},
  volume       = {{85}},
  year         = {{2020}},
}

@inproceedings{5426,
  author       = {{Zimmer, Manuel and Schneider, Jan}},
  location     = {{Lemgo}},
  title        = {{{Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems}}},
  year         = {{2020}},
}

@article{5428,
  author       = {{Schneider, Jan and Beckhoff-Bumke, S. and Ali, W.}},
  journal      = {{elektroniknet.de}},
  title        = {{{Digitalisierung - Bierbrauen 4.0}}},
  year         = {{2020}},
}

@article{5429,
  author       = {{Wefing, Patrick and Conradi, Florian and Trilling-Haasler, Marc and Schuster, Rudolf and Gossen, Arthur and Schneider, Jan}},
  journal      = {{Brauwelt}},
  number       = {{15 - 16}},
  pages        = {{413 -- 416}},
  publisher    = {{Carl Hanser Verlag}},
  title        = {{{Maischen 4.0 – kontinuierliche Maischanlage}}},
  year         = {{2020}},
}

@article{1721,
  abstract     = {{In this contribution, the effect of the presence of a presumed inert gas like N2 in the feed gas on the biological methanation of hydrogen and carbon dioxide with Methanothermobacter marburgensis was investigated. N2 can be found as a component besides CO2 in possible feed gases like mine gas, weak gas, or steel mill gas. To determine whether there is an effect on the biological methanation of CO2 and H2 from renewable sources or not, the process was investigated using feed gases containing CO2, H2, and N2 in different ratios, depending on the CO2 content. A possible effect can be a lowered conversion rate of CO2 and H2 to CH4. Feed gases containing up to 47N2 were investigated. The conversion of hydrogen and carbon dioxide was possible with a conversion rate of up to 91 but was limited by the amount of H2 when feeding a stoichiometric ratio of 4:1 and not by adding N2 to the feed gas.</jats:p>}},
  author       = {{Hoffarth, Marc Philippe and Broeker, Timo and Schneider, Jan}},
  issn         = {{2311-5637}},
  journal      = {{Fermentation}},
  keywords     = {{biological methanation, CSTR, Methanothermobacter marburgensis, methane, carbon dioxide, dinitrogen, hydrogen, power-to-gas}},
  number       = {{3}},
  publisher    = {{MDPI }},
  title        = {{{Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis}}},
  doi          = {{10.3390/fermentation5030056}},
  volume       = {{5}},
  year         = {{2019}},
}

@inproceedings{5443,
  author       = {{Zhang, Fan and Pinkal, K. and Conradi, Florian and Wefing, Patrick and Schneider, Jan and Niggemann, Oliver}},
  location     = {{Melbourne, Australia}},
  title        = {{{Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space}}},
  year         = {{2019}},
}

@inproceedings{5444,
  author       = {{Conradi, Florian and Wefing, Patrick and Schneider, Jan}},
  location     = {{Antwerpen}},
  title        = {{{Near infrared spectroscopy and mashing – a promising approach for real time inline quality control?}}},
  year         = {{2019}},
}

@inproceedings{5445,
  author       = {{Wefing, Patrick and Conradi, Florian and Schneider, Jan}},
  location     = {{Antwerpen}},
  title        = {{{Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies}}},
  year         = {{2019}},
}

@article{5446,
  author       = {{Wittland, Sebastian and Stake, Kirsten and Schattenberg, Britta and Rohrbeck, Hanna and Hermenau, Ute and Schneider, Jan}},
  issn         = {{1617-4518}},
  journal      = {{Ernährung im Fokus}},
  number       = {{4}},
  pages        = {{262--267}},
  publisher    = {{Bundesanstalt für Landwirtschaft und Ernährung (BLE) }},
  title        = {{{Neuartige Zucker - Kalorienreduktion in Lebensmitteln}}},
  year         = {{2019}},
}

@inproceedings{5457,
  author       = {{Schneider, Jan and Wefing, Patrick and Conradi, Florian}},
  location     = {{Rust}},
  title        = {{{ Industry 4.0 and Continuous Mashing. - Design of a „closed loop controlled mashing“ pilot plant }}},
  year         = {{2019}},
}

@inproceedings{5459,
  author       = {{Wefing, Patrick and Conradi, Florian and Schneider, Jan}},
  location     = {{Braunschweig}},
  title        = {{{Industrie 4.0 in der Lebensmittelindustrie – Entwicklung einer „Closed Loop Controlled“ Maischeanlage}}},
  year         = {{2019}},
}

@article{5464,
  author       = {{Zimmer, Manuel and Schneider, Jan}},
  journal      = {{Croatian Journal of Food Science and Technology}},
  publisher    = {{Faculty of Food Technology Osijek}},
  title        = {{{Near-infrared diffuse reflectance spectroscopy for discriminating fruit and vegetable products preserved in glass containers}}},
  year         = {{2019}},
}

@inproceedings{5465,
  author       = {{Schneider, Jan and Weishaupt, Imke and Schwarzer, Knut and Katsch, Linda}},
  location     = {{München}},
  title        = {{{Cyberphysisches System zur thermischen Entkeimung von Getränken}}},
  year         = {{2019}},
}

@inproceedings{5466,
  author       = {{Zimmer, Manuel and Conradi, Florian and Wefing, Patrick and Schneider, Jan}},
  location     = {{Antwerpen}},
  title        = {{{Non-invasive on-line monitoring of the secondary bottle fermentation process using near infrared spectroscopy}}},
  year         = {{2019}},
}

@inproceedings{5467,
  author       = {{Huchtmann, Julian and Rossmann, Sören and Kindsvater, Verena and Eckel, Viktor P. and Jakob, Frank and Schneider, Jan}},
  location     = {{Antwerpen}},
  title        = {{{Microbial exopolysaccharides as an alternative for declarable thickeners}}},
  year         = {{2019}},
}

@inproceedings{5468,
  author       = {{Zimmer, Manuel and Schneider, Jan}},
  location     = {{Sevilla}},
  title        = {{{Non-invasive diffuse reflectance near-infrared spectroscopy for on-line monitoring and characterisation of food and beverages in sealed glass containers}}},
  year         = {{2019}},
}

@inproceedings{5469,
  author       = {{Weishaupt, Imke and Zimmer, Manuel and Schneider, Jan}},
  location     = {{Sevilla}},
  title        = {{{Gentle Flash Pasteurization of Fruit Juices through Product Identification and Characterization using Near-Infrared Spectroscopy as Inline Analytical Method}}},
  year         = {{2019}},
}

@misc{5470,
  author       = {{Katsch, Linda and Schneider, Jan}},
  location     = {{Dresden}},
  number       = {{S1}},
  pages        = {{127}},
  title        = {{{Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe}}},
  doi          = {{ https://doi.org/10.1002/lemi.201951127}},
  volume       = {{73}},
  year         = {{2019}},
}

@inproceedings{5471,
  author       = {{Conradi, Florian and Wefing, Patrick and Zhang, Fan and Schneider, Jan}},
  location     = {{Dresden}},
  number       = {{S1}},
  pages        = {{S103--S103}},
  publisher    = {{WILEY‐VCH}},
  title        = {{{Echtzeitqualitätssicherung enzymkatalysierter technologischer Prozesse am Beispiel des Maischens im Rahmen der Bierherstellung}}},
  doi          = {{10.1002/lemi.201951103}},
  volume       = {{73}},
  year         = {{2019}},
}

@inproceedings{5472,
  author       = {{Broeker, Timo and Hoffrath, M. and Schneider, Jan}},
  location     = {{Berlin}},
  title        = {{{Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure}}},
  year         = {{2019}},
}

@inproceedings{5473,
  author       = {{Sürmeli, Baris Gün and Weishaupt, Imke and Schwarzer, Knut and Schneider, Jan}},
  title        = {{{Beverage Classification Using Linear Discriminant Analysis with Covariance Matrix Shrinkage}}},
  year         = {{2019}},
}

@inproceedings{5474,
  author       = {{Schneider, Jan and Regtmeier, J. and Conradi, Florian and Wefing, Patrick}},
  location     = {{Bielefeld}},
  title        = {{{Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik}}},
  year         = {{2019}},
}

@inproceedings{5475,
  author       = {{Schneider, Jan and Conradi, Florian and Wefing, Patrick and Weishaupt, Imke and Zimmer, Manuel and Schwarzer, Knut}},
  location     = {{Lemgo}},
  title        = {{{Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?}}},
  year         = {{2019}},
}

@inproceedings{5476,
  author       = {{Schneider, Jan and Zimmer, Manuel and Weishaupt, Imke and Schattenberg, Britta and Conradi, Florian and Schwarzer, Knut}},
  location     = {{Bielefeld}},
  title        = {{{Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? }}},
  year         = {{2019}},
}

@article{5435,
  abstract     = {{Towards renewable energy systems, the coupling of multiple sectors is important and incorporates novel technologies where currently no models exist that correctly represent all transient effects. Therefore, we present a method that incorporates Hardware-in-the-Loop simulations where virtual components as models are coupled to real and experimental facilities in real time. By including experimental components, a higher validity can be obtained and the practical applicability of renewable energy scenario can be discussed more profoundly. In this paper, the considered energy system consists of an experimental biocatalytic methanation reactor, a real photovoltaic park, a regenerative fuel cell and short-term storage units to supply a residential district. A representative control sequence of the methanator is obtained by modeling the scenario as an optimal control problem. A first HIL simulation highlights that modifications of the instrumentation are required for a grid injection of the generated methane. The scientific approach can be applied to any energy system where some of the considered components are available as experimental or real facilities. Non-exisiting components are simply replaced by models. The presented approach helps to determine which parts or process parameters are crucial for the planed operation before the overall energy system is realized on a larger scale. (C) 2019 Elsevier Ltd. All rights reserved.}},
  author       = {{Griese, Martin and Hoffrath, Marc Philippe and Broeker, Timo and Schulte, Thomas and Schneider, Jan}},
  issn         = {{1873-6785}},
  journal      = {{Energy : the international journal}},
  keywords     = {{Biological methanation, Energy management, HIL simulation, Optimization, Scalable models}},
  location     = {{Guimaraes, PORTUGAL}},
  pages        = {{77 -- 90}},
  publisher    = {{Elsevier}},
  title        = {{{Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor}}},
  doi          = {{10.1016/j.energy.2019.05.092}},
  volume       = {{181}},
  year         = {{2019}},
}

@article{5436,
  author       = {{Schneider, Jan and Broeker, Timo and Hoffrath, M.}},
  journal      = {{IfGB-Forum Spirituosen und Brennerei }},
  title        = {{{Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure}}},
  year         = {{2019}},
}

@inproceedings{5437,
  author       = {{Schwarzer, Knut and Katsch, Linda and Weishaupt, Imke and Schneider, Jan}},
  location     = {{München}},
  title        = {{{Cyberphysisches System zur thermischen Entkeimung von Getränken}}},
  year         = {{2019}},
}

@inproceedings{5630,
  author       = {{Conradi, F. P.  and Wefing, Patrick and Pinkal, K. and Zhang, Fan and Niggemann, Oliver and Schneider, Jan}},
  location     = {{Gent}},
  title        = {{{Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe}}},
  year         = {{2018}},
}

@inproceedings{5631,
  author       = {{Wefing, Patrick and Conradi, F. P.  and Fuchs, Lara and Schoppmeier, J. W.  and Pinkal, K. and Niggemann, Oliver and Schneider, Jan}},
  location     = {{Gent}},
  title        = {{{Laboratory plant for a closed loop-controlled continuous (CLCC) mashing}}},
  year         = {{2018}},
}

@article{5632,
  author       = {{Broeker, Timo and Schneider, Jan}},
  journal      = {{Brauwelt }},
  number       = {{19}},
  pages        = {{530 --532}},
  publisher    = {{Carl Hanser Verlag}},
  title        = {{{Oxidativer Aufschluss von Biertreber}}},
  volume       = {{2018}},
  year         = {{2018}},
}

@inproceedings{5633,
  author       = {{Conradi, F. P.  and Wefing, Patrick and Pinkal, K. and Zhang, Fan and Niggemann, Oliver and Schneider, Jan}},
  location     = {{Berlin}},
  title        = {{{Inline progress measurement of the ß-amylase rest in the mashing process employing a near infrared transflectance probe}}},
  year         = {{2018}},
}

@inproceedings{5635,
  author       = {{Zimmer, Manuel and Schneider, Jan}},
  title        = {{{Near-infrared spectroscopy on food in glass containers - discrimination studies in the context of Industry 4.0}}},
  year         = {{2018}},
}

@article{5637,
  author       = {{Zimmer, Manuel and Schneider, Jan}},
  journal      = {{FoodLab}},
  number       = {{4}},
  title        = {{{Nahinfrarot-Spektroskopie - Schlüsseltechnologie für die Pasteurisation im Zeitalter von Industrie 4.0}}},
  volume       = {{2018}},
  year         = {{2018}},
}

@inproceedings{5638,
  author       = {{Huchtmann, Julian and Rossmann, Sören and Kindsvater, Verena and Eckel, V. and Jakob, F. and Schneider, Jan}},
  location     = {{Bremerhafen}},
  title        = {{{Microbial exopolysaccharides as an alternative for declarable thickeners}}},
  year         = {{2018}},
}

@inproceedings{5639,
  author       = {{Schwarzer, Knut and Dammann_, Anna and Schneider, Jan}},
  location     = {{Bremerhafen}},
  title        = {{{Der Tod in der Aufheizzone - Welchen Anteil haben die Temperierzonen an der Gesamthitzeeinwirkung in einer KZE ? }}},
  year         = {{2018}},
}

@inproceedings{5640,
  author       = {{Schwarzer, Knut and Wilhelm, Patrick and Schneider, Jan and Müller, Ulrich}},
  isbn         = {{978-83-951359-0-3 }},
  location     = {{Wroclaw/Poland}},
  publisher    = {{Uniwersytet Przyrodniczy}},
  title        = {{{The Lemgo D- and z value Database for Food  –  An Instrument for the Dimensioning Pasteurization Process}}},
  year         = {{2018}},
}

@inproceedings{5641,
  author       = {{Müller, Ulrich and Rossmann, Sören and Merck, C. and Schneider, Jan}},
  location     = {{Kigali/ Rwanda}},
  title        = {{{DIRECT HOMOGENIZATION OF BEVERAGE EMULSIONS WITH THE INNOVATIVE COUNTERFLOW INJECTION PROCESS}}},
  year         = {{2018}},
}

@inproceedings{5643,
  author       = {{Zimmer, Manuel and Schneider, Jan}},
  title        = {{{Near-infrared spectroscopy o n food in glass containers - discrimination studies in the context of Industry 4.0}}},
  year         = {{2018}},
}

@inproceedings{5645,
  author       = {{Rossmann, Sören and Schneider, Jan and Müller, Ulrich}},
  location     = {{Wroclaw/Poland}},
  title        = {{{Direct homogenization of beverage emulsions with the innovative counterflow injection (CFI) process}}},
  year         = {{2018}},
}

@inproceedings{5646,
  author       = {{Huchtmann, Julian and Rossmann, Sören and Kindsvater, Verena and Eckel, V. P. L. and Jakob, F. and Schneider, Jan}},
  location     = {{Wroclaw/Poland}},
  title        = {{{Microbial exopolysaccharides as an alternative for declarable thickeners}}},
  year         = {{2018}},
}

@inproceedings{5663,
  author       = {{Schwarzer, Knut and Wilhelm, Patrick and Schneider, Jan and Müller, Ulrich}},
  location     = {{Wroclaw/Poland}},
  title        = {{{The Lemgo D- and z-value database for food – an instrument fort he dimensioning of pasteurization process, poster presentation}}},
  year         = {{2018}},
}

@inproceedings{6155,
  author       = {{Schwarzer, Knut and Wilhelm, Patrick and Schneider, Jan and Müller, Ulrich}},
  booktitle    = {{Proceedings of the 8th International Conference on the Quality and Safety in Food Production Chain}},
  isbn         = {{9788395135903}},
  location     = {{Wroclaw/Poland}},
  publisher    = {{Uniwersytet Przyrodniczy. Wydział Biotechnologii i Nauk o Żywności}},
  title        = {{{The Lemgo D- and z-value database for food – an instrument for the dimensioning of pasteurization process}}},
  year         = {{2018}},
}

@inproceedings{5574,
  author       = {{Rossmann, Sören and Wolff, V. and Müller, Ulrich and Schneider, Jan}},
  location     = {{Bruchsal}},
  title        = {{{Einfluss forcierter Lagerbedingungen auf die physikalische Alterung von Getränkeemulsionen}}},
  year         = {{2017}},
}

@article{5575,
  author       = {{Rossmann, Sören and Wolff, V. and Müller, Ulrich and Schneider, Jan}},
  issn         = {{1866-5195}},
  journal      = {{BrewingScience }},
  number       = {{1-2}},
  pages        = {{31--38}},
  publisher    = {{Carl}},
  title        = {{{Impact of Accelerated Shelf-life Tests on Physical Stability of Beverages Based on Weighted Orange Oil Emulsions}}},
  volume       = {{70}},
  year         = {{2017}},
}

@article{5576,
  author       = {{Broeker, Timo and Hoffarth, Marc and Oppermann, L. and Wolff, V. and Neubauer, Pia Rebecca and Schneider, Jan}},
  journal      = {{BrewingScience}},
  number       = {{3-4}},
  pages        = {{74--84}},
  title        = {{{Oxidation of Brewers Spent Grain for the Release of Fermentable Sugars by Direct Pretreatment in an Electrolysis Reactor}}},
  volume       = {{70}},
  year         = {{2017}},
}

@inproceedings{5578,
  author       = {{Rossmann, Sören and Wolff, V. and Müller, Ulrich and Schneider, Jan}},
  location     = {{ Ljubljan (Slovenia}},
  title        = {{{Comparative study of accelerated shelf-life tests  on physical ageing of beverages containing  weighted flavor emulsions}}},
  year         = {{2017}},
}

@inproceedings{5579,
  author       = {{Schneider, Jan and Hoffarth, Marc and Broeker, Timo}},
  location     = {{Ljubljana (Slovenia)}},
  title        = {{{Wet oxidation of spent grains from breweries for the production of fermentable sugars}}},
  year         = {{2017}},
}

@inproceedings{5580,
  author       = {{Broeker, Timo and Hoffarth, Marc and Heikrodt, Klaus and Schneider, Jan}},
  location     = {{Ljubljana (Slovenia)}},
  title        = {{{Study on the implementation of a biocatalytic power-to-gas reactor in a  brewery}}},
  year         = {{2017}},
}

@inproceedings{5585,
  author       = {{Broeker, Timo and Hoffarth, Marc and Heikrodt, Klaus and Schneider, Jan}},
  location     = {{Barcelona/Katalonia}},
  title        = {{{Study on the implementation of a biocatalytic power-to-gas reactor in a  brewery}}},
  year         = {{2017}},
}

@inproceedings{6183,
  author       = {{Müller, Ulrich and Rossmann, S. and Merck, C. and Schneider, Jan}},
  location     = {{Kigali/ Rwanda}},
  title        = {{{Direct Homogenization of Beverage Emuslions with the innovative Counterflow Injection Process}}},
  year         = {{2017}},
}

@inproceedings{5519,
  author       = {{Rossmann, Sören and Merck, C. and Schneider, Jan and Müller, Ulrich and Kohlus, R.}},
  booktitle    = {{ProcessNet-Jahrestagung Lebensmittelverfahrenstechnik (Poster), Erlangen, 03/2016}},
  location     = {{Erlangen}},
  title        = {{{Herstellung von Getränkeemulsionen mit dem innovativen Gegenstrominjektionsverfahren}}},
  year         = {{2016}},
}

@article{5523,
  author       = {{Damman, Anna and Schwarzer, Knut and Schneider, Jan}},
  issn         = {{1619-537X}},
  journal      = {{Brauwelt. En español }},
  pages        = {{116--119}},
  publisher    = {{Fachverlag Hans Carl GmbH}},
  title        = {{{Examen de instalaciones de pasteurizatión}}},
  year         = {{2016}},
}

@article{5524,
  author       = {{Schneider, Jan}},
  issn         = {{2509-8853 }},
  journal      = {{  Getränke + Lebensmittel Herstellung : Inhaltsstoffe + Technik + Logistik : Informationen für die Wirtschaft}},
  publisher    = {{Kuhn}},
  title        = {{{Thema 2016: Morgen ist heute schon gestern. Unbeständigkeit - Segen oder Fluch?}}},
  year         = {{2016}},
}

@inproceedings{5528,
  author       = {{Rossmann, Sören and Merck, C. and Kohlus, R. and Schneider, Jan and Müller, Ulrich}},
  booktitle    = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 21.10.2016}},
  location     = {{Lemgo}},
  title        = {{{Einfluss der Prozessparametrierung auf die Qualität von Getränkeemulsionen beim Gegenstrominjektionsverfahren}}},
  year         = {{2016}},
}

@inproceedings{5530,
  author       = {{Walter, S. and Steffens, M. and Zapp, Jürgen and Schneider, Jan}},
  booktitle    = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016}},
  location     = {{Lemgo}},
  title        = {{{Stabilität von mit funktionellen Caseinhydrolysaten angereicherten fruchtsafthaltigen Getränken }}},
  year         = {{2016}},
}

@inproceedings{5531,
  author       = {{Rossmann, S. and Kohlus, R. and Müller, Ulrich and Schneider, Jan}},
  booktitle    = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016}},
  location     = {{Lemgo}},
  title        = {{{Einfluss forcierter Lagerbedingungen auf die chemisch-physikalische Stabilität von Getränkeemulsionen}}},
  year         = {{2016}},
}

@inproceedings{5532,
  author       = {{Schwarzer, Knut and Gerke, S. and Wolff, V. and Schneider, Jan}},
  booktitle    = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016}},
  location     = {{Lemgo}},
  title        = {{{Pasteurisation von Obstkonserven - Auswirkung der Gebindeform, der Viskosität und der Stückigkeit des Pasteurisationsgutes auf die tatsächlich applizierten Pasteurisationseinheiten}}},
  year         = {{2016}},
}

@inproceedings{5535,
  author       = {{Zapp, Jürgen and Pfender, S. and Schneider, Jan}},
  booktitle    = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016}},
  location     = {{Lemgo}},
  title        = {{{Stabilität eines Melatonin-haltigen funktionellen Getränkes}}},
  year         = {{2016}},
}

@inproceedings{5544,
  author       = {{Schneider, Jan}},
  booktitle    = {{TWA der VLB Berlin e. V., Berlin, 24.10.2016}},
  location     = {{Berlin}},
  title        = {{{Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung?}}},
  year         = {{2016}},
}

@inproceedings{5545,
  author       = {{Hoffarth, Marc and Broeker, Timo and Wolff, V. and Mengedoth, C. and Heikrodt, Klaus and Schneider, Jan}},
  booktitle    = {{2. Fachforum Biologische Methanisierung, Regensburg, 25.10.2016}},
  location     = {{Regensburg}},
  title        = {{{ 	Synergies between biocatalytic methanation of Power-To-Gas hydrogen with carbon dioxide from alcoholic fermentation}}},
  year         = {{2016}},
}

@inproceedings{5546,
  author       = {{Schneider, Jan}},
  booktitle    = {{Forum Brau Beviale, Nürnberg, 10.11.2016}},
  location     = {{Nürnberg}},
  title        = {{{Hochschule Ostwestfalen-Lippe: vom Bachelor über den Master zur Promotion am Graduiertenzentrum OWL}}},
  year         = {{2016}},
}

@inproceedings{5547,
  author       = {{Schwarzer, Knut and Wilhelm, Patrick and Schneider, Jan and Müller, Ulrich}},
  booktitle    = {{Annual Meeting des American Institute of Chemical Engineers (AIChE), Posterbeitrag, San Francisco, 13.-18.11.2016}},
  isbn         = {{978-0-8169-1097-7}},
  location     = {{San Francisco}},
  publisher    = {{Wiley-VCH GmbH}},
  title        = {{{The Lemgo D- and z-value database for food – An instrument for the dimensioning of pasteurization process}}},
  year         = {{2016}},
}

@inproceedings{5550,
  author       = {{Rossmann, Sören and Schneider, Jan and Müller, Ulrich and Kohlus, R.}},
  booktitle    = {{Annual Meeting des American Institute of Chemical Engineers (AIChE), Posterbeitrag, San Francisco, 13.-18.11.2016}},
  location     = {{San Francisco}},
  title        = {{{Direct homogenization of beverage emulsions with the innovative counterflow injection process}}},
  year         = {{2016}},
}

@inproceedings{5551,
  author       = {{Huchtmann, Julian and Aufzug, M. and Schneider, Jan}},
  booktitle    = {{DLG-Forum FoodTec, Frankfurt-Rodgau, 23.11.2016}},
  location     = {{Frankfurt-Rodgau}},
  title        = {{{Entwicklung eines funktionellen Getränks zur Linderung des Hangover „Glory Mornin“}}},
  year         = {{2016}},
}

@inproceedings{5552,
  author       = {{Broeker, Timo and Blöhse, D. and Bittner, J. and Hoffarth, Marc and Ramke, Hans-Günter and Heikrodt, Klaus and Schneider, Jan}},
  booktitle    = {{NRW-Biokraftstofftagung - Haus Düsse - Landwirtschaftskammer NRW, Bad Sassendorf, 24.11.2016}},
  location     = {{Bad Sassendorf}},
  title        = {{{Biokatalytische Methanisierung im Pilotmaßstab }}},
  year         = {{2016}},
}

@inproceedings{5553,
  author       = {{Schneider, Jan}},
  booktitle    = {{Lebensmittel 4.0, Vortrag, Lemgo, 12.12.2016}},
  location     = {{Lemgo}},
  title        = {{{Potenziale von Industrie 4.0 in der Qualitätssteuerung}}},
  year         = {{2016}},
}

@inproceedings{6181,
  author       = {{Rossmann, S. and Schneider, Jan and Müller, Ulrich and Kohlus, R.}},
  location     = {{Lemgo}},
  title        = {{{Einfluss verschiedener Forciermethoden auf die Stabilität und den Trübungsverlust von 20 Getränkeemulsionen}}},
  year         = {{2016}},
}

@article{2386,
  author       = {{Behler, Maximilian and Schulze, Christian and Schneider, Jan}},
  issn         = {{0341-7115 }},
  journal      = {{Brauindustrie}},
  number       = {{11}},
  pages        = {{92 -- 98}},
  publisher    = {{Sachon}},
  title        = {{{Hydrodynamische Effekte}}},
  volume       = {{100}},
  year         = {{2015}},
}

@inproceedings{5555,
  author       = {{Broeker, Timo and Hoffarth, Marc and Schneider, Jan and Heikrodt, Klaus}},
  location     = {{Berlin}},
  title        = {{{ BioCO2nvert - Synergies of P2G und alcoholic CO2 for the efficient production of Methan and Bioethanol}}},
  year         = {{2015}},
}

@inproceedings{5556,
  author       = {{Broeker, Timo and Schneider, Jan and Otto, K.}},
  location     = {{Mertingen}},
  title        = {{{Energetische Verwertung von Trester aus der Fruchtsaftindustrie}}},
  year         = {{2015}},
}

@inproceedings{5557,
  author       = {{Schneider, Jan and Schwarzer, Knut and Dammann_, Anna and Müller, Ulrich}},
  location     = {{Porto (Portugal)}},
  title        = {{{Determination of Pasteurization Units in a flash pasteurizers under consideration of heating and cooling sections and the residence time distribution}}},
  year         = {{2015}},
}

@article{5558,
  author       = {{Schneider, Jan}},
  journal      = {{Getränkeherstellung Deutschland}},
  publisher    = {{Kuhn Fachverlag GmbH & Co. KG}},
  title        = {{{Heute noch unrentabel und morgen schon die große Chance}}},
  year         = {{2015}},
}

@article{5559,
  author       = {{Schwarzer, Knut and Dammann_, Anna and Schneider, Jan}},
  journal      = {{Brauwelt International VI}},
  pages        = {{S. 365--368}},
  publisher    = {{Fachverlag Hans Carl GmbH}},
  title        = {{{Testing Pasteurization Units}}},
  year         = {{2015}},
}

@inproceedings{5560,
  author       = {{Schneider, Jan and Schwarzer, Knut and Dammann_, Anna}},
  location     = {{Bremen}},
  title        = {{{Einsatz eines chemischen Indikators zur exakten Bestimmung der Pasteurisationseinheiten - ein Ersatz für den Count Reduction Test?}}},
  year         = {{2015}},
}

@inproceedings{5561,
  author       = {{Broeker, Timo and Blöhse, D. and Ramke, Hans-Günter and Schneider, Jan}},
  location     = {{Nice (Frankreich)}},
  title        = {{{How to extend a Distillery into a Lignocellulose Biorefinery}}},
  year         = {{2015}},
}

@inproceedings{5563,
  author       = {{Hoffarth, Marc and Broeker, Timo and Wolff, V. and Mengendoth, C. and Heidkrodt, K. and Schneider, Jan}},
  location     = {{Nice (Frankreich)}},
  title        = {{{Synergies between biocatalytic methanation of Power-To-Gas hydrogen with carbon dioxide from alcoholic fermentation}}},
  year         = {{2015}},
}

@inproceedings{5564,
  author       = {{Broeker, Timo and Hoffarth, Marc and Oppermann, L. and Wolff, V and Mengedoth, C. and Schneider, Jan}},
  location     = {{Nice (Frankreich)}},
  title        = {{{Wet Oxidation of Lignocellulosic Biomasses with Electrolytic produced Active Chlorine}}},
  year         = {{2015}},
}

@inproceedings{5565,
  author       = {{Schweizer, K. and Schneider, Jan}},
  location     = {{Berlin}},
  title        = {{{Wie groß ist der Beitrag der Aufheiz- und Abkühlzonen einer KZE für die Abtötung der MO  oder Muss man  die Aufheiz- und Abkühlzonen einer KZE die PE Berechnung einbeziehen? }}},
  year         = {{2015}},
}

@article{5566,
  author       = {{Behler, M. and Schulze, Christian and Schneider, Jan}},
  journal      = {{Brauindustrie 11}},
  pages        = {{S. 92--98}},
  title        = {{{Einsatz von Magnetrührwerken in Hefeanzuchtfermentern und deren Einfluss auf die Vitalität und Viabilität von Saccharomyces-Hefen}}},
  volume       = {{11}},
  year         = {{2015}},
}

@article{2747,
  author       = {{Dammann, Anna and Schwarzer, Knut and Müller, Ulrich and Schneider, Jan}},
  isbn         = {{978-3-418-00847-9}},
  journal      = {{  Brewing science}},
  number       = {{Yearbook}},
  pages        = {{10 -- 17}},
  title        = {{{Evaluation of the Acidic Sucrose Hydrolysis as Time-Temperature Integrator in Flash Pasteurizers}}},
  volume       = {{2014}},
  year         = {{2015}},
}

@article{3398,
  author       = {{Balke, Tobias and Steffens, Marco and Schneider, Jan}},
  issn         = {{0016-9323 }},
  journal      = {{Getränke-Industrie Getränkewelt, Getränkewirtschaft}},
  number       = {{3}},
  pages        = {{22--26}},
  publisher    = {{Sachon}},
  title        = {{{Gemeinsam gegen den Geruch : Papatürk - Beispiel einer kooperativen Produktentwioklung}}},
  volume       = {{69}},
  year         = {{2015}},
}

@article{2402,
  author       = {{Schneider, Jan and Broeker, Timo and Steffens, Marco and Schulze, Christian}},
  journal      = {{Getränkeherstellung Deutschland}},
  number       = {{1}},
  pages        = {{18 -- 19}},
  title        = {{{Getränke aus fermentierter und nicht fermentierter Bierwürze}}},
  year         = {{2014}},
}

@inproceedings{6453,
  author       = {{Schneider, Jan and Schwarzer, Knut and Dammann_, Anna and Müller, Ulrich}},
  location     = {{Ghent (Belgium)}},
  title        = {{{Effect of the residence time distribution in flash pasteurizers on the thermal death of microorganism under consideration of the heating and cooling sections}}},
  year         = {{2014}},
}

@inproceedings{5442,
  author       = {{Broeker, Timo and Hoffarth, M. and Schneider, Jan and Heikrodt, Klaus}},
  booktitle    = {{12. Internationaler Fachkongress für Biokraftstoffe "Fuels of the Future" (Vortrag und Tagungsbandbeitrag), Berlin, 20.01.2014}},
  location     = {{Berlin}},
  title        = {{{BioCo2nvert - Synergies of P2G and alcoholic CO2 for the efficient production of methan and bioethanol}}},
  year         = {{2014}},
}

@inproceedings{5449,
  author       = {{Dammann_, Anna and Schwarzer, Knut and Müller, Ulrich and Schneider, Jan}},
  location     = {{Freising}},
  title        = {{{Simulation zur Flaschen-Vollpasteurisation - Simulation zur Flaschen-Vollpasteurisation}}},
  year         = {{2014}},
}

@inproceedings{5455,
  author       = {{Broeker, Timo and Blöhse, D. and Bittner, J. and Ramke, Hans-Günter and Schneider, Jan}},
  booktitle    = {{10th European Bioethanol and Bioconversion Technology Meeting, Detmold, 08.04.2014}},
  location     = {{Detmold}},
  title        = {{{How to extend a distillery into a lignocellulose biorefinery – Material - & Energy Flow Management of Bioethanol, Biogas & HTC Biochar}}},
  year         = {{2014}},
}

@inproceedings{5458,
  author       = {{Schneider, Jan and Schwarzer, Knut and Dammann, Anna and Müller, Ulrich}},
  booktitle    = {{11th International Trends in Brewing, Ghent (Belgium), April 13th-17th 2014}},
  location     = {{Ghent (Belgium)}},
  title        = {{{Effect of residence time distribution in flash pasteurizers on the thermal death oEffect of the residence time distribution in flash pasteurizers on the thermal death of microorganism under consideration of the heating and cooling sectionsf microorganisms}}},
  year         = {{2014}},
}

@article{5462,
  author       = {{Damman, Anna and Schwarzer, Knut and Müller, Ulrich and Schneider, Jan}},
  issn         = {{1521-3811}},
  journal      = {{Lebensmittelchemie : Zeitschrift d. Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker}},
  number       = {{6}},
  pages        = {{151}},
  publisher    = {{Wiley-VCH}},
  title        = {{{Backverhalten und Sensorik eines Färberdistelblüteneytraktes am Beispiel Rührkuchen}}},
  doi          = {{10.1002/lemi.201490056}},
  volume       = {{68}},
  year         = {{2014}},
}

@article{5479,
  author       = {{Woest, H. and Cöllü, I. and Dammann, Anna and Schwarzer, Knut and Schneider, Jan}},
  issn         = {{0179-2466}},
  journal      = {{Brauerei-Forum : Fachzeitschrift für Brauereien und Mälzereien, Getränkeindustrie und deren Partner }},
  number       = {{8}},
  publisher    = {{Westkreuz-Verl. }},
  title        = {{{Forschungsprojekt zur nachhaltigen und schonenden Getränkepasteurisation abgeschlossen}}},
  year         = {{2014}},
}

@article{5480,
  author       = {{Schneider, Jan}},
  issn         = {{0936-4129 }},
  journal      = {{Getränkeherstellung Deutschland : Informationen für die Wirtschaft }},
  publisher    = {{Kuhn}},
  title        = {{{Kundennähe – Wieviel Nähe darf es denn sein? }}},
  year         = {{2014}},
}

@inproceedings{5485,
  author       = {{Steffens, M. and Schneider, Jan}},
  booktitle    = {{GDL Kongress Lebensmitteltechnologie 2014, Frankfurt-Rodgau, 16.10-18.10.2014}},
  location     = {{Frankfurt-Rodgau}},
  title        = {{{Bindung von Eisen an Caseinphosphopeptide}}},
  year         = {{2014}},
}

@inproceedings{5490,
  author       = {{Broeker, Timo and Blöhse, D. and Bittner, J. and Ramke, Hans-Günter and Schneider, Jan}},
  booktitle    = {{Biokraftstofftagung NRW, Haus Düsse, Landwirtschaftskammer NRW, Bad Sassendorf, 27.11.2014}},
  location     = {{Bad Sassendorf}},
  title        = {{{Erweiterung einer Brennerei zu einer Lignocellulose-Bioraffinerie - Stoff- und Energiestrom Management für Bioethanol, Biogas und HTC-Biokohle}}},
  year         = {{2014}},
}

@article{3399,
  author       = {{Dammann, Anna and Schwarzer, Knut and Neubauer, Peter and Schneider, Jan}},
  issn         = {{0723-1520}},
  journal      = {{BrewingScience}},
  number       = {{7}},
  pages        = {{101--107}},
  publisher    = {{Carl}},
  title        = {{{Effect of Residence Time Distribution in Flash Pasteurizers on the Thermal Death of Microorganisms}}},
  volume       = {{67}},
  year         = {{2014}},
}

@article{3400,
  author       = {{Schneider, Jan and Dammann_, Anna and Schwarzer, Knut}},
  issn         = {{0724-696X }},
  journal      = {{Brauwelt : Wochenzeitschrift für das Getränkewesen }},
  number       = {{27/28}},
  pages        = {{821--824}},
  publisher    = {{Carl}},
  title        = {{{Prüfung von Pasteurisationsanlagen}}},
  year         = {{2014}},
}

@article{5494,
  author       = {{Schneider, Jan}},
  journal      = {{Getränkeherstellung }},
  title        = {{{Brennende Themen mit kühlem Kopf umsetzen}}},
  year         = {{2013}},
}

@inproceedings{5500,
  author       = {{Schneider, Jan and Schwarzer, Knut and Dammann_, Anna and Müller, Ulrich}},
  location     = {{München}},
  title        = {{{Gentle Beverage Pasteurisation}}},
  year         = {{2013}},
}

@inproceedings{5382,
  author       = {{Schneider, Jan and Schwarzer, Knut and Dammann_, Anna and Müller, Ulrich}},
  location     = {{Luxembourg  (Lux)}},
  title        = {{{Time-Temperature Integrator for the Flash Pasteurisation}}},
  year         = {{2013}},
}

@inproceedings{5383,
  author       = {{Schwarzer, Knut and Dammann_, Anna and Müller, Ulrich and Schneider, Jan}},
  location     = {{Luxembourg (Lux)}},
  title        = {{{Critical view on the calculation of pasteurization units in beer}}},
  year         = {{2013}},
}

@book{5387,
  author       = {{Schneider, Jan}},
  publisher    = {{Behrs-Verlag}},
  title        = {{{Biologische Stabilisierung durch Schutzgasanwendung in Packungen}}},
  year         = {{2013}},
}

@misc{3411,
  abstract     = {{Diese Richtlinie gibt eine Handlungsanleitung für Planung, Errichtung, Abnahme und Betrieb von Anlagen zur hygienisch sicheren Verarbeitung und für die aseptische Abfüllung von mikrobiologisch sensiblen Getränken und Milchmischgetränken, ohne den Zusatz von Konservierungsmitteln und Kaltentkeimungsmitteln sowie ohne Maßnahmen zur Keiminaktivierung, z.B. die Heißabfüllung oder Tunnelpasteurisation, nach dem Verschließen des Gebindes. Die Richtlinie gilt für aseptische Abfüllanlagen und deren Peripherie, die kommerzielle sterile Getränke und Milchmischgetränke rekontaminationsfrei in vorentkeimte bzw. in der Anlage keimfrei produzierte Packmittel einfüllen und verschließen. Des Weiteren gilt diese Richtlinie für alle zugeordneten Maschinen und Aggregate sowie das Anlagenumfeld. Aseptische Abfüllanlagen der pharmazeutischen Industrie werden nicht behandelt, da die Begrifflichkeiten und Anforderungen von denen der Nahrungsmittel- und Getränkeindustrie abweichen}},
  author       = {{Schneider, Jan}},
  pages        = {{77}},
  title        = {{{Hygieneanforderungen an die Herstellung und aseptische Abfüllung von Getränken - Grundlagen und Auslegungskriterien}}},
  year         = {{2013}},
}

@inproceedings{6172,
  author       = {{Schneider, Jan and Dammann_, Anna and Schwarzer, Knut and Müller, Ulrich}},
  location     = {{Siegen}},
  title        = {{{The Way to gentle pasteurisation of beer and beverages}}},
  year         = {{2012}},
}

@inproceedings{6174,
  author       = {{Bilge, D. and Dammann_, Anna and Schwarzer, Knut and Müller, Ulrich and Schneider, Jan and Woest, H.}},
  location     = {{Basilien}},
  title        = {{{Minimal Processing - a Way to a Gentle Pasteurization of Beer and Beverages}}},
  year         = {{2012}},
}

@inproceedings{6176,
  author       = {{Dammann_, Anna and Schwarzer, Knut and Müller, Ulrich and Schneider, Jan}},
  location     = {{Dresden}},
  title        = {{{Bestimmung des Einflusses der Zeit- und Temperaturverteilung auf die Kurzzeiterhitzung von Getränken am Beispiel von Bier}}},
  year         = {{2012}},
}

@inproceedings{6178,
  author       = {{Folz, R. and Dammann_, Anna and Schwarzer, Knut and Müller, Ulrich and Woest, H. and Schneider, Jan}},
  location     = {{Russia}},
  title        = {{{Minimal Processing, a way to a gentle Pasteurization of Beer and Beverages}}},
  year         = {{2012}},
}

@inproceedings{5347,
  author       = {{Schwarzer, Knut and Schneider, Jan and Becker, Barbara and Müller, Ulrich and Dammann_, Anna}},
  location     = {{Stuttgart-Hohenheim}},
  title        = {{{Bestimmung des Einflusses der Zeit- und Temperaturverteilung auf die Kurzzeiterhitzung von Getränken am Beispiel von Bier}}},
  year         = {{2012}},
}

@inproceedings{5348,
  author       = {{Schwarzer, Knut and Schneider, Jan and Becker, Barbara and Müller, Ulrich}},
  location     = {{Stuttgart - Hohenheim}},
  title        = {{{Entkeimungsauslegung mit der "Lemgo D- and z-value Database for Food}}},
  year         = {{2012}},
}

@inproceedings{5355,
  author       = {{Bilge, B. and Dammann, Anna and Schwarzer, Knut and Müller, Ulrich and Schneider, Jan and Woest, H.}},
  title        = {{{Minimal Processing - A Way to a Gentle Pasteurization of Beer and Beverages}}},
  year         = {{2012}},
}

@inproceedings{5356,
  author       = {{Behler, M. and Queisser, K. and Oppermann, L. and Jacoby, E. and Lier, J. and Broeker, Timo and Schneider, Jan}},
  location     = {{Hamburg}},
  title        = {{{Entwicklung und Herstellung des fermentierten alkoholischen Getränks ALEicious}}},
  year         = {{2012}},
}

@inproceedings{5357,
  author       = {{Steffens, M. and Schneider, Jan}},
  location     = {{Dresden}},
  title        = {{{Entschlüsselung der traditionellen Wasserkefirrezeptur zum Scale-Up}}},
  year         = {{2012}},
}

@article{2750,
  author       = {{Dammann, Anna and Schwarzer, Knut and Vullriede, T. and Müller, Ulrich and Schneider, Jan}},
  issn         = {{1613-2041}},
  journal      = {{Brewing science}},
  number       = {{9/10}},
  pages        = {{134 -- 139}},
  publisher    = {{Carl}},
  title        = {{{Determination of the Kinetic Parameters of a Time-Temperature Integrator for the Flash Pasteurization}}},
  volume       = {{65}},
  year         = {{2012}},
}

@article{3402,
  author       = {{Schneider, Jan}},
  issn         = {{0936-4129}},
  journal      = {{Getränkeherstellung Deutschland}},
  number       = {{1}},
  pages        = {{6}},
  publisher    = {{Kuhn}},
  title        = {{{Was wäre wenn Beethovens Neunte erst jetzt komponiert wurde?}}},
  year         = {{2012}},
}

@article{3412,
  author       = {{Schneider, Jan}},
  issn         = {{0016-9323}},
  journal      = {{Gertränkeindustrie}},
  number       = {{2}},
  pages        = {{38--40}},
  publisher    = {{Sachon}},
  title        = {{{Freiheit für die Fachhochschulen : Die neue Rolle der FHs in einer sich wandelnden Hochschullandschaft}}},
  volume       = {{66}},
  year         = {{2012}},
}

@article{3539,
  author       = {{Schneider, Jan}},
  issn         = {{0016-9323}},
  journal      = {{Getränkeindustrie}},
  number       = {{1}},
  pages        = {{335}},
  publisher    = {{Sachon}},
  title        = {{{Zur Person : Prof. Dr.-Ing. Jan Schneider}}},
  volume       = {{66}},
  year         = {{2012}},
}

@inproceedings{6170,
  author       = {{Schneider, Jan and Schwarzer, Knut and Dammann_, Anna and Müller, Ulrich and Voetz, M.}},
  location     = {{Berlin}},
  title        = {{{Minimal Processing - Der Weg zur Produkt und Ressourcen schonenden Getränkepasteurisation}}},
  year         = {{2011}},
}

@article{6206,
  author       = {{Dammann_, Anna and Schwarzer, Knut and Müller, Ulrich and Schneider, Jan}},
  issn         = {{1866-5195 }},
  journal      = {{Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft }},
  pages        = {{32--40}},
  publisher    = {{Carl}},
  title        = {{{Flash Pasteurization of Beer - a Critical Review}}},
  volume       = {{64}},
  year         = {{2011}},
}

@inproceedings{5320,
  author       = {{Broeker, Timo and Steffens, M. and Schneider, Jan}},
  booktitle    = {{7th European Bioethanol Technology Meeting (Beitrag zum Konferenzband), Detmold, April 2011}},
  location     = {{Detmold}},
  title        = {{{Energetic conversion of residues from food processing with a focus on bioethanol}}},
  year         = {{2011}},
}

@article{5325,
  author       = {{Schneider, Jan and Steffens, Marco and Berlenkamp, Uwe and Schlimme, Karin}},
  issn         = {{1435-358X }},
  journal      = {{Brewing and beverage industry. China }},
  number       = {{1}},
  pages        = {{31--37}},
  publisher    = {{Sachon}},
  title        = {{{Application of novel iron compounds in beverages }}},
  year         = {{2011}},
}

@inproceedings{5335,
  author       = {{Broeker, Timo and Steffens, M. and Schneider, Jan}},
  location     = {{Detmold}},
  title        = {{{Energetic conversion of residues from food processing with a focus on bioethanol}}},
  year         = {{2011}},
}

@inproceedings{5412,
  author       = {{Schneider, Jan and Schwarzer, Knut and Dammann, Anna and Müller, Ulrich and Voetz, M.}},
  booktitle    = {{Fresenius Fachtagung Abfüllung sensibler Getränke, Berlin, 29.-30.10.2011}},
  location     = {{Berlin}},
  title        = {{{Minimal Processing - Der Weg zur Produkt und Ressourcen schonenden Getränkepasteurisation}}},
  year         = {{2011}},
}

@inproceedings{5415,
  author       = {{Schneider, Jan and Schwarzer, Knut and Dammann_, Anna and Müller, Ulrich and Voetz, M.}},
  location     = {{Berlin}},
  title        = {{{Ressourcen schonende Bierpasteurisation}}},
  year         = {{2011}},
}

@article{3401,
  author       = {{Schneider, Jan}},
  issn         = {{0936-4129}},
  journal      = {{Getränkeherstellung Deutschland}},
  number       = {{11}},
  pages        = {{6}},
  publisher    = {{Kuhn}},
  title        = {{{Zukunft ist die Zeit danach : Verheißung oder Warnung?}}},
  year         = {{2011}},
}

@article{2748,
  author       = {{Schneider, Jan and Müller, Ulrich and Schwarzer, Knut and Becker, Barbara and Wilhelm, Patrick}},
  issn         = {{0934-9340}},
  journal      = {{Brauwelt International}},
  number       = {{5}},
  pages        = {{252 -- 256}},
  publisher    = {{Fachverlag Hans Carl GmbH}},
  title        = {{{Lemgo Database for D- and z-values: useful for beverage spoilage microorgansim}}},
  year         = {{2010}},
}

@article{2763,
  author       = {{Schwarzer, Knut and Schneider, Jan and Müller, Ulrich and Becker, Barbara and Wilhelm, Patrick}},
  issn         = {{	0724-696X}},
  journal      = {{Brauwelt}},
  number       = {{18}},
  pages        = {{540 -- 544}},
  publisher    = {{Fachverlag Hans Carl GmbH}},
  title        = {{{Lemgoer Datenbank für D- und z-Werte: Anwendung für getränkeschädliche Mikroorganismen}}},
  volume       = {{150}},
  year         = {{2010}},
}

@article{3407,
  author       = {{Schneider, Jan and Steffens, Marco and Berlenkamp, Uwe and Schlimme, Karin}},
  issn         = {{0949-8877}},
  journal      = {{Brewing and Beverage Industry International}},
  number       = {{5}},
  pages        = {{84--89}},
  publisher    = {{Sachon}},
  title        = {{{Application of novel iron compounds in beverages }}},
  year         = {{2010}},
}

@article{3441,
  author       = {{Schneider, Jan and Steffens, Marco and Berlenkamp, Uwe and Schlimme, Karin}},
  issn         = {{0016-9323}},
  journal      = {{Gertränkeindustrie}},
  number       = {{7}},
  pages        = {{23--27}},
  publisher    = {{Sachon}},
  title        = {{{Innovative Eisenverbindungen Teil 2: Einflüsse auf Getränkeeigenschaften}}},
  volume       = {{64}},
  year         = {{2010}},
}

@article{3442,
  author       = {{Schneider, Jan and Steffens, Marco and Berlenkamp, Uwe and Schlimme, Karin}},
  issn         = {{0016-9323}},
  journal      = {{Gertränkeindustrie}},
  number       = {{6}},
  pages        = {{42--45}},
  publisher    = {{Sachon}},
  title        = {{{Innovative Eisenverbindungen Teil 1: Physiologische Aspekte und Stabilität in Getränken}}},
  volume       = {{64}},
  year         = {{2010}},
}

@inproceedings{6128,
  author       = {{Schwarzer, Knut and Becker, Barbara and Schneider, Jan and Müller, Ulrich}},
  location     = {{Lausanne}},
  title        = {{{Die Lemgo D- and z-value Datebase for Food (LDzBase): Ein Werkzeug zur Einführung von minimal processing in der Entkeimung}}},
  year         = {{2009}},
}

@inproceedings{6141,
  author       = {{Schwarzer, Knut and Becker, Barbara and Schneider, Jan and Müller, Ulrich}},
  location     = {{Lemgo}},
  title        = {{{Die Lemgo D- and z-value Datebase for Food (LDzBase): Ein Werkzeug zur Einführung von minimal processing in der Entkeimung}}},
  year         = {{2009}},
}

@article{3408,
  author       = {{Schneider, Jan}},
  issn         = {{0341-7115}},
  journal      = {{Brauindustrie }},
  number       = {{4}},
  pages        = {{14--18}},
  publisher    = {{Vereinigte Fachverl.}},
  title        = {{{Unterschiedliche Intentionen : Zur Bestimmung der Extraktausbeute im Sudhaus}}},
  volume       = {{94}},
  year         = {{2009}},
}

@article{3537,
  author       = {{Schneider, Jan and Cegelski, Margret and Radowski, Anette and Dörr, Tillmann}},
  issn         = {{0006-9329}},
  journal      = {{Brauwelt}},
  number       = {{6}},
  pages        = {{134--136}},
  publisher    = {{Carl}},
  title        = {{{Kohlenhydrate in Sportgetränken Teil 1: Untersuchungen im Markt befindlicher Sportgetränke}}},
  year         = {{2009}},
}

@article{3538,
  author       = {{Schneider, Jan and Cegelski, Margret and Radowski, Anette and Dörr, Tillmann}},
  issn         = {{0006-9329}},
  journal      = {{Brauwelt}},
  number       = {{7}},
  pages        = {{176--180}},
  publisher    = {{Carl}},
  title        = {{{Kohlenhydrate in Sportgetränken, Teil 2: Sensorische Eigenschaften und Osmolalitätsstabilität}}},
  year         = {{2009}},
}

@article{3530,
  author       = {{Schneider, Jan and Weber, I. and Pahl, R.}},
  issn         = {{0723-1520}},
  journal      = {{Brewing science}},
  number       = {{3}},
  pages        = {{105--112}},
  publisher    = {{Carl}},
  title        = {{{Measurement of Water Vapour Ingress in PET Bottles and Correlation with Oxygen and Carbon Dioxide Permeation}}},
  volume       = {{61}},
  year         = {{2008}},
}

@article{3531,
  author       = {{Schneider, Jan and Pahl, R. and Methner, F.-J. and Kowalczyk, J. and Hausmanns, S. and Radowski, A.}},
  issn         = {{0723-1520}},
  journal      = {{Brewing science}},
  number       = {{2}},
  pages        = {{49--55}},
  publisher    = {{Carl}},
  title        = {{{Study on the Applicability of Isomaltulose (Palatinose™ ) in Beer and Beer Specialties}}},
  volume       = {{61}},
  year         = {{2008}},
}

@article{3529,
  author       = {{Schneider, Jan and Orzinski, M. and Hunger, W.}},
  isbn         = {{1866-5195}},
  issn         = {{0723-1520}},
  journal      = {{BrewingScience }},
  number       = {{3/4}},
  pages        = {{55--59}},
  publisher    = {{Carl}},
  title        = {{{Determination of oxygen ingress and carbon dioxide loss through plastic bottles using permeation simulation with hydrogen}}},
  volume       = {{60}},
  year         = {{2007}},
}

@article{3409,
  author       = {{Schneider, Jan and Krottenthaler, Martin and Beck, Werner and Weisser, Horst}},
  issn         = {{0046-9750}},
  journal      = {{Journal of the Institute of Brewing}},
  number       = {{4}},
  pages        = {{380--387}},
  publisher    = {{Wiley & Sons Ltd.}},
  title        = {{{Study on the Membrane Filtration of Mash with Particular Respect to the Qualityof Wort and Beer}}},
  volume       = {{111}},
  year         = {{2006}},
}

@article{3410,
  author       = {{Schneider, Jan and Orzinski, Martin and Embs, Frank W. and Fritsch, Karsten and Weber, Ingrid}},
  issn         = {{0341-7115}},
  journal      = {{Brauindustrie}},
  number       = {{11}},
  pages        = {{50--57}},
  title        = {{{Monolayer-Barriere-Blend-PET-Flaschen : Untersuchung zur Eignung für die Bierabfüllung}}},
  year         = {{2006}},
}

@article{3445,
  author       = {{Schneider, Jan and Schröder, Gerhard and Kerwitz, Yvonne and Weber, Ingrid and Orzinski, Martin}},
  journal      = {{Brauwelt international}},
  number       = {{4}},
  pages        = {{218--222}},
  title        = {{{Effect of additives on chemical and tribological glass corrosion in washing of glass bottles}}},
  year         = {{2006}},
}

@misc{3520,
  author       = {{Schneider, Jan}},
  booktitle    = {{Lippische Landeszeitung}},
  number       = {{288}},
  pages        = {{17}},
  title        = {{{Bier aus einer Plastikflasche? : Das Interwiev mit Prof. Dr. Jan Schneider, Getränketechnologe an der Fachhochschule}}},
  year         = {{2006}},
}

@book{3534,
  author       = {{Schneider, Jan and Manger, Hans-J.}},
  isbn         = {{978-3-921690-55-0}},
  pages        = {{175}},
  publisher    = {{VLB}},
  title        = {{{Kälteanlagen in der Brau- und Malzindustrie}}},
  year         = {{2006}},
}

@article{3535,
  author       = {{Schneider, Jan and Kasprzyk, Andreas and Pahl, Roland and Orzinski, Martin}},
  journal      = {{Brauwelt}},
  number       = {{45}},
  pages        = {{1382--1388}},
  title        = {{{Pasteurisation kohlensäurehaltiger Erfrischungsgetränke in PET-Flaschen}}},
  year         = {{2006}},
}

@article{3536,
  author       = {{Schneider, Jan and Böttrich, A.-H. and Petreck, M. and Lange, T. and Wittmann, H.}},
  journal      = {{Brauwelt}},
  number       = {{48-49}},
  pages        = {{1499--1500}},
  title        = {{{Privatbrauerei Iserlohn - Neuverrohrung eines Gärkellers bei laufendem Betrieb : Gesteigerter Automatisierungsgrad}}},
  volume       = {{146}},
  year         = {{2006}},
}

@article{3446,
  author       = {{Schneider, Jan and Orzinski, Martin}},
  journal      = {{Brauindustrie}},
  number       = {{8}},
  pages        = {{48--52}},
  title        = {{{Mechanische Effekte bei Flaschenreinigungsmaschinen mit Geradstrahl- und Drehrohrspritzung : Exemplarische Studie}}},
  volume       = {{89}},
  year         = {{2005}},
}

@article{3523,
  author       = {{Schneider, Jan and Orzinski, Martin and Weber, Ingrid}},
  journal      = {{Technical quarterly & the MBAA communicator / Master Brewers Association of The Americas}},
  number       = {{4}},
  pages        = {{346--352}},
  title        = {{{New Requirements of the Measurements of Permeation Through Plastic Bottles and Closures}}},
  volume       = {{42}},
  year         = {{2005}},
}

@article{3532,
  author       = {{Schneider, Jan and Kunzmann, Christoph and Schildbach, Stefan and Ahrens, Alfons}},
  journal      = {{Brauwelt}},
  number       = {{21}},
  pages        = {{624}},
  title        = {{{Wasserrecycling bei der Flaschenreinigungsmaschine}}},
  year         = {{2005}},
}

@article{3533,
  author       = {{Schneider, Jan and Schröder, Gerhard and Kerwitz, Yvonne and Weber, Ingrid and Orzinski, Martin}},
  journal      = {{Brauwelt}},
  number       = {{51/52}},
  pages        = {{1642--1650}},
  title        = {{{Wirkung von Additiven auf die chemische und tribologische Glaskorrosion bei der Reinigung von Glasflaschen}}},
  year         = {{2005}},
}

@article{2451,
  author       = {{Schneider, Jan and Götz, Joachim and Först, Petra and Weisser, Horst}},
  journal      = {{Journal of American Society of Brewing Cheemists}},
  number       = {{1}},
  pages        = {{37--47}},
  title        = {{{A Comparative Nuclear Magnetic Resonance and Rheological Study on Mash and Spent Grain Suspensions, Worts, and Carbohydrate Solutions}}},
  volume       = {{61}},
  year         = {{2004}},
}

@article{3403,
  author       = {{Schneider, Jan and Orzinski, Martin and Weber, Ingrid}},
  issn         = {{1438-9452}},
  journal      = {{PET plant insider}},
  number       = {{5}},
  pages        = {{32--33}},
  publisher    = {{Heidelberg business media}},
  title        = {{{Capabilities in gas Permeation Measurement }}},
  volume       = {{9}},
  year         = {{2004}},
}

@article{3404,
  author       = {{Schneider, Jan and Lang, Michael and Keyser, Werner and Schreder, Marc}},
  issn         = {{0006-9736}},
  journal      = {{The new brewer international}},
  number       = {{2}},
  pages        = {{19--22}},
  title        = {{{The new brewhouse at Vereinsbrauerei Apolda}}},
  volume       = {{4}},
  year         = {{2004}},
}

@article{3405,
  author       = {{Schneider, Jan and Lang, Michael and Keyser, Werner and Schreder, Marc}},
  issn         = {{0179-2466}},
  journal      = {{Brauerei-Forum}},
  number       = {{10}},
  pages        = {{254--256}},
  publisher    = {{Versuchs- und Lehranstalt für Brauerei }},
  title        = {{{Das neue Sudhaus der Vereinsbrauerei in Apolda : Technisch-technologische Abnahme des neuen Sudhauses der Brauerei Apolda}}},
  volume       = {{19}},
  year         = {{2004}},
}

@article{3521,
  author       = {{Schneider, Jan and Weber, Ingrid and Orzinski, Martin}},
  journal      = {{Brauindustrie}},
  number       = {{11}},
  pages        = {{66--71}},
  title        = {{{Hohe Genauigkeit und gute Reproduzierbarkeit : Permeationsmessungen in der VLB Berlin}}},
  volume       = {{88}},
  year         = {{2004}},
}

@article{3522,
  author       = {{Schneider, Jan and Weber, Ingrid and Orzinski, Martin}},
  journal      = {{Brewing and Beverage Industry China}},
  number       = {{2}},
  pages        = {{29--31}},
  title        = {{{Determination of oxygen and carbon dioxidepermeation through barrier enhanced polyester bottles.}}},
  year         = {{2004}},
}

@article{3525,
  author       = {{Schneider, Jan and Orzinski, Martin and Wuertz, Andreas and Garbe, Leif-A.}},
  journal      = {{Technical quarterly & the MBAA communicator}},
  number       = {{3}},
  pages        = {{190--197}},
  title        = {{{Permeation of Volatile Organic Compounds Through Plastic Bottles and Closuresin the Beverage Industry}}},
  volume       = {{44}},
  year         = {{2004}},
}

@article{3526,
  author       = {{Schneider, Jan and Weisser, Horst}},
  journal      = {{Journal of the Institute of Brewing}},
  number       = {{4}},
  pages        = {{326--334}},
  title        = {{{Diafiltration of Mash}}},
  volume       = {{110}},
  year         = {{2004}},
}

@article{3527,
  author       = {{Schneider, Jan and Manger, Hans-J.}},
  journal      = {{Brauindustrie}},
  number       = {{11}},
  pages        = {{63--67}},
  title        = {{{Ist die Luft rein? : Raumlufttechnische Anlagen in Brauereien mit besonderer Betrachtung der Abfüllung}}},
  volume       = {{91}},
  year         = {{2004}},
}

@article{3528,
  author       = {{Schneider, Jan and Weber, Ingrid and Orzinski, Martin}},
  journal      = {{Brauerei-Forum}},
  number       = {{3}},
  pages        = {{61--63}},
  title        = {{{Aufbau des Kompetenzbereiches "Kunststoffflaschen und Permeationsmessungen"an der VLB Berlin : Anforderungen und Möglichkeiten der Beurteilung von O2- und CO2- Barrierenvon Kunststofffl aschen und -verschlüssen}}},
  volume       = {{20}},
  year         = {{2004}},
}

@inbook{3443,
  abstract     = {{Kapitel 11}},
  author       = {{Schneider, Jan}},
  booktitle    = {{Symposium Sanitary Enginering & HACCP}},
  isbn         = {{3-418-00796-1}},
  title        = {{{Qualification in engineering and construction of production plants}}},
  year         = {{2003}},
}

@article{3406,
  author       = {{Schneider, Jan and Weisser, Horst}},
  issn         = {{0171-5089}},
  journal      = {{Der Weihenstephaner}},
  number       = {{1}},
  pages        = {{20--25}},
  publisher    = {{Weihenstephan}},
  title        = {{{Membranfiltration von Maische}}},
  volume       = {{68}},
  year         = {{2000}},
}

@article{3444,
  author       = {{Schneider, Jan and Weisser, Horst}},
  journal      = {{MBAA Papers 31}},
  location     = {{Orlando, Florida, USA}},
  number       = {{4}},
  pages        = {{477--481}},
  title        = {{{New Technology for Beer Recovery from Spent Yeast}}},
  volume       = {{37}},
  year         = {{2000}},
}

@article{3524,
  author       = {{Schneider, Jan and Götz, J. and Weisser, Horst}},
  journal      = {{Chemie-Ingenieur-Technik}},
  number       = {{9}},
  pages        = {{1074--1075}},
  title        = {{{Korrelation zwischen der dynamischen Viskosität und der T2-Relaxationszeit aus NMR-Messungen für reine Flüssigkeiten, Lösungen und Suspensionen}}},
  volume       = {{72}},
  year         = {{2000}},
}