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1. de Andrés-Toro, B., Girón-Sierra, J.M., López-Orozco, J.A., Fernández-Conde, C., Peinado, J.M., Garcı́a-Ochoa, F.. A kinetic model for beer production under industrial operational conditions. Mathematics and computers in simulation, vol.48, no.1, 65-74.

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2. Cui, Yunqian, Wang, Aiping, Zhang, Zhuo, Speers, R. Alex.. Enhancing the levels of 4-vinylguaiacol and 4-vinylphenol in pilot-scale top-fermented wheat beers by response surface methodology : Enhancing the levels of 4VG and 4VG in top-fermented wheat beers by RSM. Journal of the Institute of Brewing, vol.121, no.1, 129-136.

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3. Dragone, Giuliano, Silva, Daniel P, de Almeida e Silva, João B. Factors influencing ethanol production rates at high-gravity brewing. LWT- Food science and technology, vol.37, no.7, 797-802.

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4. Erten, Huseyin, Tanguler, Hasan, Cakiroz, Hanife. The Effect of Pitching Rate on Fermentation and Flavour Compounds in High Gravity Brewing. Journal of the Institute of Brewing, vol.113, no.1, 75-79.

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5. Jones, Heather L., Margaritis, Argyrios, Stewart, Robert J.. The Combined Effects of Oxygen Supply Strategy, Inoculum Size and Temperature Profile on Very-High-Gravity Beer Fermentation by Saccharomyces cerevisiae. Journal of the Institute of Brewing, vol.113, no.2, 168-184.

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6. Kobayashi, Michiko, Nagahisa, Keisuke, Shimizu, Hiroshi, Shioya, Suteaki. Simultaneous control of apparent extract and volatile compounds concentrations in low-malt beer fermentation. Applied microbiology and biotechnology, vol.73, no.3, 549-558.

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7. Kucharczyk, Krzysztof, Tuszyński, Tadeusz. The effect of pitching rate on fermentation, maturation and flavour compounds of beer produced on an industrial scale : Pitching rate and beer fermentation, maturation and flavour compounds. Journal of the Institute of Brewing, vol.121, no.3, 349-355.

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8. Kucharczyk, Krzysztof, Tuszyński, Tadeusz. The effect of wort aeration on fermentation, maturation and volatile components of beer produced on an industrial scale : The effect of wort aeration on fermentation, maturation and volatile components of beer produced on an industrial scale. Journal of the Institute of Brewing, vol.123, no.1, 31-38.

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9. Kucharczyk, Krzysztof, Żyła, Krzysztof, Tuszyński, Tadeusz. Volatile Esters and Fusel Alcohol Concentrations in Beer Optimized by Modulation of Main Fermentation Parameters in an Industrial Plant. Processes, vol.8, no.7, 769-.

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10. Lima, Luis, Brandão, Tiago, Lima, Nelson, Teixeira, José António. Comparing the Impact of Environmental Factors During Very High Gravity Brewing Fermentations. Journal of the Institute of Brewing, vol.117, no.3, 359-367.

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11. Brewing technical analysis methods (Brautechnische analysenmethoden). Volume II, 4th Ed Miedaner 2002 

12. Food Research International Nguyen Using high pitching rate for improvement of yeast fermentation performance in high gravity brewing 16 547 2009 

13. Ramirez, W. Fred, Maciejowski, Jan. Optimal Beer Fermentation. Journal of the Institute of Brewing, vol.113, no.3, 325-333.

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14. Verbelen, P. J., Dekoninck, T. M. L., Saerens, S. M. G., Van Mulders, S. E., Thevelein, J. M., Delvaux, F. R.. Impact of pitching rate on yeast fermentation performance and beer flavour. Applied microbiology and biotechnology, vol.82, no.1, 155-167.

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15. Verbelen, P. J., Saerens, S. M. G., Van Mulders, S. E., Delvaux, F., Delvaux, F. R.. The role of oxygen in yeast metabolism during high cell density brewery fermentations. Applied microbiology and biotechnology, vol.82, no.6, 1143-1156.

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