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What is the expected impact of climate change on wine aroma compounds and their precursors in grape? (2017)

Quelle: OENO One 51 (2) S. 141 - 146. DOI: 10.20870/oeno-one.2016.0.0.1868
Autoren: Pons A., Allamy L., Schüttler A., Rauhut D., Thibon C., Darriet P.
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Usage and Formation of Sulphur Compounds (2017)

Autoren: 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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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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Aromatic Compounds in Red Varieties (2018)

Autoren: Rauhut D., Kiene F.
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Two-Dimensional GC and nitrogen chemiluminescence detection to analyse volatile N-compounds in wine with and without off-flavour. Expression of Multidisciplinary Flavour Science (2010)

Quelle: Winterthur ZHAW S. 513 - 516.
Autoren: Rauhut D., Beisert B., Fritsch S., Kürbel H.
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Aromatic Compounds in Red Varieties (2018)

Autoren: Rauhut D., Kiene F.
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Improvement of postharvest performance of ornamental plants by chemical compounds and molecular biology techniques (2014)

Quelle: Leuven ISHS Acta Horticulturae 1047 S. 191 - 198. DOI: 10.17660/ActaHortic.2014.1047.23
Autoren: Serek M., Mibus H., Sisler E.C.
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Chemical Compounds Interacting with the Ethylene receptor in Ornamental Crops (2015)

Quelle: Leuven ISHS Acta Horticulturae 1060 S. 23 - 29. DOI: 10.17660/ActaHortic.2015.1060.2
Autoren: Serek M., Sisler E.C., Mibus H.
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Influence of leaf temperature and blue light on the accumulation of rosmarinic acid and other phenolic compounds in Plectranthus scutellarioides (L.) (2019)

Quelle: Environmental and Experimental Botany 167 DOI: 10.1016/j.envexpbot.2019.103830
Autoren: Doerr O.S., Zimmermann B.F., Kogler S., Mibus H.
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