Dr. Keshav Kumar

Keshav Kumar

Dr. Keshav Kumar

Organisationseinheit(en):Institut für Getränkeforschung Professur für Analytik und Technologie pflanzl. Lebensmittel - Schwerpunkt Getränke

Postanschrift:Von-Lade-Straße 1
D-65366 Geisenheim

Steingass C.B., Burkhardt J., Bäumer V., Kumar K., Mibus-Schoppe H., Zinkernagel J., Esquivel P., Jiménez V.M., Schweiggert R. (2023): Characterisation of acylated anthocyanins from red cabbage, purple sweet potato, and Tradescantia pallida leaves as natural food colourants by HPLC-DAD-ESI(+)-QTOF-MS/MS and ESI(+)-MSn analysis. Food Chemistry 416 DOI: 10.1016/j.foodchem.2023.135601

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

Krüger E., Will F., Chartier P., Kumar K., Masny A., Mott D., Petit A., Savini G., Siucinska K., Sønsteby A. (2021): Influence of post-flowering climate conditions on anthocyanin profile of strawberry cultivars grown from North to South Europe. Applied Sciences 11 S. 1321 - 1342. DOI: 10.3390/app11031326

Jung R., Kumar K., Patz C. D., Rauhut D., Tarasov A., Schüßler, C. (2021): Influence of transport temperature profiles on wine quality. Food Packaging and Shelf Life (29) DOI: 10.1016/j.fpsl.2021.100706

Will F., Krüger E., Kumar K., Patz C., Sonsteby A. (2020): Effect of genotype and environment on the chemical composition of raspberry fruits. Leuven ISHS Acta Horticulturae 1277 S. 321 - 327. DOI: 10.17660/ActaHortic.2020.1277.46
978 94 6261 275 4

Kumar K., Giehl A., Patz C.-D. (2019): Chemometric assisted Fourier Transform Infrared (FTIR) Spectroscopic analysis of fruit wine samples: Optimizing the initialization and convergence criteria in the non-negative factor analysis algorithm for developing a robust classification model. Spectrochimica acta. A, Molecular and biomolecular spectroscopy 209 S. 22 - 31. DOI: 10.1016/j.saa.2018.10.024

Kumar K., Giehl A.,Patz C.-D. (2019): Chemometric assisted Fourier Transform Infrared (FTIR) Spectroscopic analysis of fruit wine samples: Optimizing the initialization and convergence criteria in the non-negative factor analysis algorithm for developing a robust classification model. Spectrochimica acta. A, Molecular and biomolecular spectroscopy 209 S. 22 - 31. DOI: 10.1016/j.saa.2018.10.024

Kumar K., Giehl A., Schweiggert R., Patz C.D. (2019): Multidimensional scaling assisted Fourier-transform infrared spectroscopic analysis of fruit wine samples: introducing a novel analytical approach. Analytical Methods 11 (32) S. 4106 - 4115. DOI: 10.1039/c9ay01425j

Kompetenzzentrum für Bioinformatik und Chemometrie

Projektanfang: 01.07.2017
Projektende: 30.06.2020
Förderer: Hessisches Ministerium für Wissenschaft und Kunst