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Synthesis of aroma compounds as a function of different nitrogen sources in fermentations using non-Saccharomyces wine yeasts (2022)

Quelle: Microorganisms 11 (1) DOI: 10.3390/microorganisms11010014
Autoren: Badura J., Medić M., van Wyk N., Krause B., Semmler H., Brezina S., Pretorius I.S., Rauhut D., von Wallbrunn C.
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Pulsed flame photometric detector: a modern tool for analysis of low volatile sulfur compounds in wine (2002)

Quelle: Bratislava Research Institute of Viticulture and Enology S. 87 - 88.
Autoren: Rauhut D., Kürbel H., Beisert B.
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Jennifer Badura gewinnt Posterpreis

21. Januar 2020

Die Geisenheimer Doktorandin Jennifer Badura hat im September 2019 an der Dechema Young Scientists Conference "Food Biotechnology" in Hohenheim teilgenommen und mit ihrem Poster "Transcriptional

Synthesis of aroma compounds as a function of different nitrogen sources in fermentations using non-Saccharomyces wine yeasts (2022)

Quelle: Microorganisms 11 (1) DOI: 10.3390/microorganisms11010014
Autoren: Badura J., Medić M., van Wyk N., Krause B., Semmler H., Brezina S., Pretorius I.S., Rauhut D., von Wallbrunn C.
Gefunden im Profil von ,

Formation of volatile sulfur-compounds by non-Saccharomyces yeasts during wine production (2018)

Quelle: S. 152 - 153.
Autoren: Belda I., Ruiz J., Benito S., Beisert B., Navascués E., Marquina D., Calderon F., Santos A., Rauhut D.
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'Cork taint' responsible compounds. Determination of haloanisoles and halophenols in cork matrix: A review (2017)

Quelle: Talanta 175 S. 82 - 92. DOI: 10.1016/j.talanta.2017.07.029
Autoren: Tarasov A., Rauhut D., Jung R.
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Characterization, regulation and genetic modification of the synthesis of aroma compounds in non-conventional wine yeasts (2024)

Autoren: Badura J.
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Lipophilic compounds and thermal behaviour of African mango (Irvingia gabonensis (Aubry-Lecomte ex. O'Rorke) Baill.) kernel fat (2019)

Quelle: International Journal of Food Science and Technology 54 S. 626 - 633. DOI: 10.1111/ijfs.13940
Autoren: Lieb V.M., Schuster L.K., Schmarr H.G., Carle R., Steingass C.B.
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Coffee (Coffea arabica L.) by-products as a source of carotenoids and phenolic compounds – evaluation of varieties with different peel color (2020)

Quelle: Frontiers in Sustainable Food Systems 4 DOI: 10.3389/fsufs.2020.590597
Autoren: Esquivel P., Viñas M., Steingass C.B., Gruschwitz M., Guevara E., Carle R., Schweiggert R.M., Jiménez V.B.
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Ultrasound-assisted extraction and (U)HPLC-DAD-ESI-MSn analysis of phenolic compounds from black chokeberries cultivated in Turkey (2023)

Quelle: Journal of Applied Botany and Food Quality 96 S. 21 - 29. DOI: 10.5073/JABFQ.2023.096.003
Autoren: Öztürk A., Steingass C.B., Schweiggert R., Carle R., Yemiş O., Erşan S.
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