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Isaac Scientific Publishing
Advances in Food Science and Engineering
Dr. Mekonnen Melaku Gebremariam,  Technische Universität München, Germany
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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