Prof. Dr. Bernd Lindemann

Bernd Lindemann

Prof. Dr. Bernd Lindemann

Function: Head of Institute
Organizational Unit(s):Department of Food Safety Professorship for Beverage Technology
Committees: Standing Commission on Good Scientific Practice

Contact:
Phone: +49 6722 502 723
eMail: Bernd.Lindemann(at)hs-gm.de

Postal Address:Von-Lade-Straße 1
D-65366 Geisenheim

Address: Building 6601
Room 02/1
Rüdesheimerstraße 28
65366 Geisenheim

Häge D., Lindemann B., Krause B., Reichenbacher M., Bernhard M., Zarnkow M. (2024): Einsatz dunkler Gersten für rötlich gefärbte Biere. Brauwelt (16) S. 583 - 587.

Tück S., Severin H., Schmidt D., Lindemann B. (2024): Energieeffiziente und Ressourcenschonende Kaffeeröstung.

Häge D., Nittel T., Lindemann B. (2024): Hot Steep Malt Sensory Evaluation Methode für Getreide alter Herkünfte .

Häge, D., Lindemann B., Krause B., Reichenbacher M., Bernhard M., Schneider K., Zarnkow M. (2024): Identifikation färbender Substanzen in Gerste (Hordeum vulgare L.). Brauwelt (13) S. 467 - 473.

Häge D., Reichenbacher M., Bernhard M., Krause B., Zarnkow M., Lindemann B. (2024): Technological possibilities for transferring the colour of dark barley (Hordeum vulgare L.) into mash and wort to produce beers with a reddish hue. Brewing science 77 (1/2) S. 1 - 9. DOI: 10.23763/BrSc23-13haege

Tück S., Flüthmann N., Schmidt D., Lindemann B., Velten K., Koziorowski T. (2023): Digital Twin-Assisted Optimization of the Coffee Roasting Process. Hanoi 29 S. 78

Häge D., Reichenbacher M. Bernhard M., Schneider K., Krause B., Zarnkow M., Lindemann B. (2023): Identification and quantification of chromophoric substances in barley (Hordeum vulgare L.). Brewing science 76 (September/Oktober) S. 97 - 106. DOI: 10.23763/BRSC23-12HAEGE

Perner S., Heupel L., Zimmermann L., Peters Y., Vongehr K.U., El-Bedewy H., Siebeneicher S., Weiss T., Hektor T., Lindemann B., Loos-Theisen S., Schneider K. (2019): Investigation of Reduced ELISA Recovery of Almond and Hazelnut Traces from Roasted Nut Samples by SDS-PAGE and Mass Spectrometry. Journal of AOAC International 102 (5) S. 1271 - 1279. DOI: 10.5740/jaoacint.19-0055

Perner S., Heupel L., Vongehr K., Elbedewy H., Zimmermann L., Peters Y., Loos-Theisen S., Lindemann B., Siebeneicher S., Weiss T., Hektor T., Knepper T, Schneider K. (2018): Investigation of reduced ELISA recovery of almond and hazelnut traces from roasted nut samples by SDS-PAGE and mass spectrometry. Springer Medizin Verlag GmbH S. 62 DOI: 10.1007/s15007-018-1530-1

Schmelzle A., Lindemann B., Methner F.-J. (2013): Relationships between the chemical-physical composition and the sensory evaluation of Bavarian wheat beer. Brewing science 66 (Juli/August) S. 85 - 92.

Schmelzle A., Lindemann B., Methner F.-J. (2013): Sensory descriptive analysis and investigation of consumer acceptance of bavarian wheat beer. Brewing science 66 (March/April) S. 46 - 54.

Schmelzle A., Lindemann B., Methner F.-J. (2013): Sensory descriptive analysis and investigation of consumer acceptance of non alcoholic beer. Brewing science 66 (Sept/Okt) S. 144 - 153.

Lindemann B. (2009): Certification. 978-3-527-31674-8

Lindemann B. (2009): Filtration and Stabilization. 978-3-527-31674-8

Velten K., Lindemann B., Günther M. (2003): Optimization of Candle Filters Using Three-Dimensional Flow Simulations. Filtech Exhibitions Germany