Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Karin Korntheuer"'
Autor:
Biljana Cvetković, Aleksandra Bajić, Miona Belović, Lato Pezo, Danka Dragojlović, Olivera Šimurina, Marijana Djordjević, Karin Korntheuer, Christian Philipp, Reinhard Eder
Publikováno v:
Foods, Vol 13, Iss 14, p 2291 (2024)
This study analyzed the phenolic compounds, organic acids, sugars, and antioxidant activity in different conventional apple cultivars (Malus domestica) from the Serbian market. Polyphenol profiles, sugars, and organic acid contents were analyzed by H
Externí odkaz:
https://doaj.org/article/d4489ea35a8448b8a6709e9063fdd284
Publikováno v:
Australian Journal of Grape and Wine Research, Vol 2024 (2024)
Many varietal aromas of wine are located in the berry skin. In the present study, we evaluated four important Austrian grape varieties: Grüner Veltliner, Sauvignon Blanc, Traminer, and Pinot Blanc. We assessed whether prefermentation skin contact, f
Externí odkaz:
https://doaj.org/article/be978fa5eebd4952841c8bf12c73ef30
Autor:
Reinhard Eder, Radmila Pajović Šćepanović, Danijela Raičević, Tatjana Popović, Karin Korntheuer, Silvia Wendelin, Astrid Forneck, Christian Philipp
Publikováno v:
OENO One, Vol 57, Iss 3 (2023)
We evaluated the chemical composition and antioxidant activity of 30 red wines from Austria (cv. Cabernet-Sauvignon, Blaufraenkisch and Zweigelt) and 20 wines from Montenegro (cv. Cabernet-Sauvignon and Vranac) from three consecutive vintages: 2014,
Externí odkaz:
https://doaj.org/article/e814d9f0840548da9cb8e9042a5742c6
Autor:
Manfred Gössinger, Florian Kuenz, Silvia Wendelin, Karin Korntheuer, Henry Jäger, Lothar Wurm, Monika Graf
Publikováno v:
Journal of Food Science and Technology. 59:3201-3209
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5b24cc199389d565f68f24461cd8986
https://doi.org/10.1007/s13197-022-05370-y
https://doi.org/10.1007/s13197-022-05370-y
Autor:
Helen Murray, Claudia Dietl-Schuller, Marlene Lindner, Karin Korntheuer, Heidrun Halbwirth, Manfred Gössinger
Publikováno v:
LWT-Food Science and Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bfc2291cf457ce1c2b36ce19547f99b
Autor:
Manfred, Gössinger, Florian, Kuenz, Silvia, Wendelin, Karin, Korntheuer, Henry, Jäger, Lothar, Wurm, Monika, Graf
Publikováno v:
Journal of food science and technology. 59(8)
The sensory properties and appropriateness of cornelian cherry (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::047414d614ab609bb8a29ce760427981
https://pubmed.ncbi.nlm.nih.gov/35872725
https://pubmed.ncbi.nlm.nih.gov/35872725
Autor:
Karin Mandl, Reinhard Eder, Danka Dragojlović, Elsa Patzl-Fischerleitner, Christian Philipp, Karin Korntheuer, Christian Bader
Publikováno v:
Periodica Polytechnica Chemical Engineering.
Glutathione (GSH, γ-L-Glutamyl-L-Cysteinyl Glycine) is a tripeptide of L-glutamate, L-cysteine and glycine. GSH in wine is derived from either grapes or yeast, during alcoholic fermentation. The GSH concentration in wine is very variable and depends
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0780a3c7d6d64a07fd2ec28e38362e0
https://doi.org/10.3311/ppch.13722
https://doi.org/10.3311/ppch.13722
Autor:
Elsa Patzl-Fischerleitner, Karin Korntheuer, Karin Silhavy-Richter, Martin Prinz, Karin Mandl, Reinhard Eder
Publikováno v:
BIO Web of Conferences, Vol 9, p 02014 (2017)
In an experiment with Rosé wine, 27 different commercial yeasts were tested for their influence on the amino acid pattern of the wine. Amino acids are precursors for aromatic substances; therefore a large variation of the amino acid values in the wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97ce2db92c978a61afd3ad9910c0a89e
https://doi.org/10.1051/bioconf/20170902014
https://doi.org/10.1051/bioconf/20170902014