Annette Wagner, B.Sc.

Annette Wagner

Annette Wagner, B.Sc.

Organizational Unit(s):Department of Beverage Research Professorship for Analysis & Technology of Plant-based Foods – Focus on Beverages

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

Wagner A., Zimmermann L., Nagypál J., Kiene F., Schüssler C., Tarasov A., Jung R., Will F., Schweiggert R., Steingass C.B. (2025): HS-SPME-GC-MS analysis and consumer acceptance of blackcurrant juices made with innovative and conventional dejuicing systems. European Food Research and Technology 251 S. 767 - 784. DOI: 10.1007/s00217-025-04666-5

Wagner A., Irmler J., Nagypál J., Bach P., Ludwig M., Will F., Schweiggert R., Steingass C.B. (2023): HS-SPME-GC-MS profiling and sensory analyses of juices from red-fleshed `Weirouge´ apples made with innovative and conventional dejuicing systems. European Food Research and Technology 249 S. 3201 - 3216. DOI: 10.1007/s00217-023-04360-4

Wagner A., Dussling S., Nowak A., Zimmermann L., Bach P., Ludwig M., Kumar K., Will F., Schweiggert R., Steingass C.B. (2023): Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies. European Food Research and Technology 249 S. 1771 - 1784. DOI: 10.1007/s00217-023-04252-7

Wagner A., Dussling S., Scansani S., Bach P., Ludwig M., Steingass C.B., Will F., Schweiggert R. (2022): Comparative evaluation of juices from red-fleshed apples after production with different dejuicing systems and subsequent storage. Molecules 27 (8) DOI: 10.3390/molecules27082459