Andrew Maust
Researcher
grad_student
Food Science
Research Areas
Biography and Research Information
OverviewAI-generated summary
Andrew Maust's research focuses on the exploration of non-traditional yeast strains for flavor enhancement in non-alcoholic and low-alcohol beer production. He investigates the filtration challenges associated with these beverages, specifically examining how different yeast strains impact the process. His work has contributed to understanding how yeast characteristics influence the quality and production of reduced-alcohol beers. Maust has published two papers in 2025 on these topics. His scholarly work is supported by collaborations with researchers including Scott Lafontaine and Rahul Sen at the University of Arkansas at Fayetteville, and Bernardo Pontes Guimarães and Christian Schubert.
Metrics
- h-index: 1
- Publications: 2
- Citations: 10
Selected Publications
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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
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