@misc{14108,
  abstract     = {{Existing research often treats plant-based milk alternatives derived from the same plant source as a homogeneous category. However, substantial sensory variability exists among individual products within a category, which may be reflected in differences in consumer acceptance. This study therefore analysed the sensory properties of eight oat drinks available on the German market using descriptive analysis with a trained panel (n = 12), acceptance testing including CATA with 90 consumers, and external preference mapping. Substantial sensory variability was observed across the sample set, both between and within product subcategories. Consumer and trained-panel assessments yielded largely consistent perceptions of the product space, despite differences in terminological specificity. Sweetness, a balanced oat flavour, creamy mouthfeel, and a light, homogeneous appearance were identified as drivers of liking, whereas off-flavour notes, textural defects, and the absence of sweetness were the most prominent sources of disliking. External preference mapping of three consumer segments identified by hierarchical clustering suggested divergent preference directions, with the largest segment showing a descriptive tendency towards sweet and oaty notes and a smaller segment significantly oriented towards cow’s milk character. Despite these differing positive preferences, sensory defects such as oily and visible particles were consistently positioned in non-preferred directions across all segments. Overall acceptance remained moderate, with no sample exceeding a mean liking of 5.9 on the 9-point hedonic scale. These moderate acceptance levels highlight the need for further product development, for which the identified drivers of liking and disliking provide a clear framework.}},
  author       = {{Steinmetzler, Arthur and Oglou, Arzet Izet and Schneider, Jan and Sokolowsky, Martina}},
  booktitle    = {{Future Foods}},
  issn         = {{2666-8335}},
  keywords     = {{Milk alternatives, Oat, Sensory, Descriptive analysis, Consumer studies}},
  number       = {{12}},
  publisher    = {{Elsevier BV}},
  title        = {{{Sensory variability and divergent consumer preferences in commercial oat drinks: Insights from descriptive analysis, CATA, and external preference mapping}}},
  doi          = {{10.1016/j.fufo.2026.101244}},
  volume       = {{14}},
  year         = {{2026}},
}

@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{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{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{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{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{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{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}},
}

@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}},
}