Andrew Maust
Researcher
Unknown Researcher
Food Science
Research Areas
Biography and Research Information
OverviewAI-generated summary
Andrew Maust's research focuses on food microbiology and safety, particularly within the context of beverage production. His work investigates methods to ensure the microbial stability of non-alcoholic and low-alcohol beer. This includes studying the efficacy of combinatorial hurdles, such as the combined effects of various preservation techniques, on inhibiting the growth of common foodborne pathogens like Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus within a non-alcoholic beer matrix.
Maust also explores challenges associated with filtration processes in the production of reduced-alcohol beverages, examining how different yeast strains influence these processes. His research extends to flavor development, with investigations into the use of non-traditional yeast strains for creating novel flavor profiles in non-alcoholic beer. Maust has published three papers and has accumulated 13 citations, with an h-index of 2. He collaborates with several researchers at the University of Arkansas at Fayetteville.
Metrics
- h-index: 2
- Publications: 3
- Citations: 16
Selected Publications
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Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus (2026)
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Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains (2025)
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Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer (2025)
Collaboration Network
Top Collaborators
- Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus
- Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus
- Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus
- Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus
- Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus
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