Scharfenberger-Schmeer
29  results:
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10

UV-C treatment of grape must: Microbial inactivation, toxic..:

Diesler, Kathrin ; Golombek, Patricia ; Kromm, Lisa...
Innovative Food Science & Emerging Technologies.  52 (2019)  - p. 291-304 , 2019
 
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12

Time course of diacetyl formation during vinification withS..:

Mink, R. ; Sommer, S. ; Kölling, R...
Australian Journal of Grape and Wine Research.  20 (2014)  2 - p. 194-198 , 2014
 
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13

Diacetyl reduction by commercialSaccharomyces cerevisiaestr..:

Mink, Roman ; Sommer, Stephan ; Kölling, Ralf...
Journal of the Institute of Brewing.  120 (2013)  1 - p. 23-26 , 2013
 
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14

Evaluation of a oxygenate based plant protection treatment ..:

Wegmann-Herr Pascal ; Scharfenberger-Schmeer ; Kortekamp Andreas..
https://www.bio-conferences.org/articles/bioconf/full_html/2023/13/bioconf_oiv2023_01036/bioconf_oiv2023_01036.html.  , 2023
 
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15

UV-C treatment: A non-thermal inactivation method for micro..:

Cvetkova Svetlana ; Hirt Benedikt ; Stahl Mario..
https://www.bio-conferences.org/articles/bioconf/full_html/2023/01/bioconf_oiv2022_02035/bioconf_oiv2022_02035.html.  , 2023
 
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