Institute of Brewing and Beverage Technology,
Centre of Life and Food Sciences,
TUM, Germany
Research Interests
Biochemistry, Chemical Engineering, Food Science
Selected Publication List
•Gebremariam, M.M.; Zarnkow, M. and Becker, T.: Thermal Stability of Starch Degrading Enzymes of Teff (Eragrostis tef) Malt during Isothermal Mashing. Process Biochemistry (2013), 48 (12): 1928–1932
• Gebremariam, M.M.; Zarnkow, M. and Becker, T.: Effect of Drying Temperature and Time on AlphaAmylase, Beta-Amylase, Limit Dextrinase Activities and Dimethyl Sulphide Level of Teff (Eragrostis tef) Malt. Food and Bioprocess Technology (2013), 6 (12): 3462–3472
• Gebremariam, M.M.; Zarnkow, M. and Becker, T.: Investigation of Fermentation Conditions for Teff (Eragrostis tef) Malt Wort by Lactobacillus amylolyticus. LWT-Food Science and Technology (2014), DOI:10.1016/j.lwt.2014.11.008
• Gebremariam, M.M.; Kebede Abegaz; Zarnkow, M. and Becker, T.: Studies on the Mashing Conditions of Teff (Eragrostis tef) Malt as a Raw Material for Lactic Acid Fermented Gluten-Free Beverages. International Journal of Food Science and Technology (2015) DOI: 10.1111/ijfs.12854
•Deželak, M.; Gebremariam. M.M.; Zarnkow, M.; Becker, T. and Košir, I.J.: Part III: The Influence of Serial Repitching of Saccharomyces pastorianus on the Production Dynamics of Important Aroma Compounds during the Fermentation of Gluten-free Buckwheat and Quinoa Wort. Journal of the Institute of Brewing (2015), Volume 121 Issue 2.
• Gebremariam, M.M.; Zarnkow, M. and Becker, T.: Teff (Eragrostis tef) as a Raw Material for Malting, Brewing and Manufacturing of Gluten-free Foods and Beverages. Journal of Food Science and Technology (2014), 51 (11): 2881-2895
•Gebremariam, M.M.; Zarnkow, M. and Becker, T.: Effect of Teff (Eragrostis Tef) Varieties and Storage on the Malt Quality Attributes. Journal of the Institute of Brewing (2013), 119 (1): 64–70
•Deželak, M.; Gebremariam, M.M.; Čadež, N.; Zupan, J., Raspor, P.; Zarnkow, M., Becker, T. and Košir, I.J.: The Influence of Serial Repitching of Saccharomyces pastorianus on its Karyotype and Protein Profile during the Fermentation of Gluten-Free Buckwheat and Quinoa Wort. International Journal of Food Microbiology(2014), 185: 93–102
•Deželaka, M.; Gebremariam, M.M.; Zarnkow, M.; Becker, T. and Košir, I.J.: Part II: the Influence of Serial Repitching of Saccharomyces pastorianus on the uptake Dynamics of Metals and Fermentable Carbohydrates during the Fermentation of Gluten-free Buckwheat and Quinoa Wort- Part I. Journal of the Institute of Brewing (2015), Volume 121 Issue 2
• Deželak, M.; Gebremariam, M.M.; Zarnkow, M.; Becker, T. and Košir, I.J.: Part I: the Influence of Serial Repitching of Saccharomyces pastorianus on the uptake Dynamics of Amino Acids during the Fermentation of Gluten-free Buckwheat and Quinoa Wort-Part II. Journal of the Institute of Brewing (2015), Vol. 121 Issue 2
• Emire, S.A. and Gebremariam, M.M.: Influence of Frozen Period on the Proximate Composition and Microbiological Quality of Nile Tilapia Fish (Oreochromis niloticus). Journal of Food Processing and Preservation (2010), 34 (4): 743–757
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