Zobrazeno 1 - 10 of 74 pro vyhledávání: '"Hans-Georg Schmarr"'
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Akademický článek
Understanding the Contribution of Co-Fermenting Non-Saccharomyces and Saccharomyces Yeasts to Aroma Precursor Degradation and Formation of Sensory Profiles in Wine Using a Model System
Autor: Doreen Schober, Michael Wacker, Hans-Georg Schmarr, Ulrich Fischer
Publikováno v: Fermentation, Vol 9, Iss 11, p 931 (2023)
Comprehensive yeast strain characterization is an important issue for the wine industry as market demands require controlled production of distinctive high-quality wines. Glycosides form an important reservoir of varietal grape wine aroma, and their
Externí odkaz: https://doaj.org/article/5ff25e98f2664b34bf7aaf6c1a3940ae
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2
Influence of physical and chemical barrel sanitization treatments on the volatile composition of toasted oak wood
Autor: Engela Stadler, Hans-Georg Schmarr, Ulrich Fischer
Publikováno v: European Food Research and Technology. 246:497-511
Various chemical and physical barrel sanitization methods were evaluated in terms of their effect on oak volatiles in situ. A gas chromatography–mass spectrometry (GC–MS) method using a programmable temperature vaporizing (PTV) injector in solven
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b509c975a16e58a913b749b3cb591bdf
https://doi.org/10.1007/s00217-019-03417-7
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3
Synthesis of Deuterium-Labeled 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) and Quantitative Determination of TDN and Isomeric Vitispiranes in Riesling Wines by a Stable-Isotope-Dilution Assay
Autor: Peter Winterhalter, Ulrich Fischer, Hans-Georg Schmarr, Pia Bechtloff, Michael Ziegler, Recep Gök
Publikováno v: Journal of Agricultural and Food Chemistry. 67:6414-6422
The C13-norisoprenoid aroma compounds 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) and isomeric 2,10,10-trimethyl-6-methylene-1-oxaspiro[4.5]dec-7-enes, so-called vitispiranes, are considered to be biosynthetically related. They occur at higher conce
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::390a0f67da3c611474f48e3918029cee
https://doi.org/10.1021/acs.jafc.9b01428
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4
UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine
Autor: Mario Stahl, Dominik Durner, Patricia Golombek, Kathrin Diesler, Ulrich Fischer, Karlis Briviba, Lisa Kromm, Hans-Georg Schmarr, Maren Scharfenberger-Schmeer
Publikováno v: Innovative Food Science & Emerging Technologies. 52:291-304
UV-C was investigated to inactivate microorganisms in grape must. The aim was to evaluate the effect of UV-C on wine-related yeasts under winery conditions, to investigate the toxicological potential and to analyze the effects on chemical and sensory
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8294101daff5835e798ca7d7cd311d3e
https://doi.org/10.1016/j.ifset.2019.01.005
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5
Fatty acids and triacylglycerols in the mesocarp and kernel oils of maturing Costa Rican Acrocomia aculeata fruits
Autor: Víctor M. Jiménez, Veronika M. Lieb, Patricia Esquivel, Roland Schex, Reinhold Carle, Christof B. Steingass, Hans-Georg Schmarr
Publikováno v: NFS Journal, Vol 14, Iss, Pp 6-13 (2019)
NFS Journal, vol.14-15, pp.6-13.
Kérwá
Universidad de Costa Rica
instacron:UCR
Total lipids, fatty acids, and triacylglycerols in mesocarp and kernels from Costa Rican Acrocomia aculeata fruits were characterized at three maturity stages. C16:0 and C18:1n9 were the most abundant fatty acids in the mesocarp. C12:0, C14:0, C16:0,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15d64f7c2711c535c0118374012871fc
http://www.sciencedirect.com/science/article/pii/S2352364618300841
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7
Comparison of Solid-Phase Microextraction Using Classical Fibers Versus Mini-Arrows Applying Multiple Headspace Extraction and Various Agitation Techniques
Autor: Michael Ziegler, Hans-Georg Schmarr
Publikováno v: Chromatographia. 82:635-640
Multiple headspace extraction allowed the comparison of extraction efficiencies for solid-phase microextraction (SPME) using classical fiber-type sorbents versus the relatively novel mini-Arrows. A hydro-alcoholic matrix and two wine aroma compounds
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::418777a110e205396adfbe314938fb07
https://doi.org/10.1007/s10337-018-3659-1
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8
Lipophilic compounds and thermal behaviour of African mango ( Irvingia gabonensis (Aubry‐Lecomte ex. O'Rorke) Baill.) kernel fat
Autor: Reinhold Carle, Laura K. Schuster, Veronika M. Lieb, Hans-Georg Schmarr, Christof B. Steingass
Publikováno v: International Journal of Food Science & Technology. 54:626-633
Irvingia gabonensis kernels are a promising oleiferous source. Their total lipid content was 72.3%. C14:0 and C12:0 represented the most abundant fatty acids. Triacylglycerols with ECN 32 and 46–48 were identified for the first time by HPLC‐DAD
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1cb401ae4c49cb55901aeb9d7004b1fb
https://doi.org/10.1111/ijfs.13940
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10
Heart-cutting Two-dimensional Gas Chromatography
Autor: Hans-Georg Schmarr
Publikováno v: Advanced Gas Chromatography in Food Analysis ISBN: 9781788011273
Multidimensional gas chromatography (MDGC) offers superior separation efficiency when compared with one-dimensional GC. The selective transfer of target analytes onto a second and independent separation column is best achieved with heart-cutting two-
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5c1a6b1aa5ce213da53b26667940ef53
https://doi.org/10.1039/9781788015752-00201
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