Prof. Dr. Dominik Durner
Fachbereich Angewandte Logistik- und Polymerwissenschaften, Hochschule Kaiserslautern
Mattivi, Fulvio; Waters, Elizabeth J.; Fischer, Ulrich et al.
Symposium Introduction: Recent Progress and Current Challenges in Wine Analytical SciencesJournal of Agricultural and Food Chemistry. Bd. 72. H. 4. American Chemical Society (ACS) 2024 S. 1849 - 1854
Woll, Benedikt; Cvetkova, Svetlana; Gräf, Volker et al.
Systematic investigation of the influence of suspended particles on UV‐C inactivation of Saccharomyces cerevisiae in liquid food systemsJournal of Food Process Engineering. Bd. 47. H. 1. Wiley 2024 e14520
Cvetkova, Svetlana; Wacker, Michael; Keiser, Jutta et al.
UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO2OENO One. Bd. 58. H. 2. Universite de Bordeaux 2024
Hensel, Marcel; Scheiermann, Marina; Fahrer, Jörg et al.
Die Farbe von WeinenLebensmittelchemie. Bd. 77. H. 6. Wiley 2023 S. 183 - 187
Feifel, Sandra; Hensen, Jan-Peter; Weilack, Ingrid et al.
Impact of climate change on grape cluster structure, grape constituents, and processabilityBIO Web of Conferences. Bd. 56. EDP Sciences 2023 S. 01016
Renner, Hannah; Richling, Elke; Durner, Dominik
Investigation of molecular changes in wine during storage in refrigerated cabinetsLebensmittelchemie. Bd. 77. H. S2. Wiley 2023
Durner, Dominik; Hensel, Marcel
Is there a need to re-define the methods to evaluate wine colorBIO Web of Conferences. Bd. 68. EDP Sciences 2023 S. 02008
Dreßler, Marc; Döbler, Julian; Kleiner, Katharina et al.
Mehrweg bei Wein schürt Erwartungen: Einsichten durch UmfrageergebnisseDas Deutsche Weinmagazin. H. 25. 2023 S. 28 - 30
Hensel, Marcel; Scheiermann, Marina; Fahrer, Jörg et al.
New Insights into Wine Color Analysis: A Comparison of Analytical Methods to Sensory Perception for Red and White Varietal WinesJournal of Agricultural and Food Chemistry. Bd. 72. H. 4. American Chemical Society (ACS) 2023 S. 2008 - 2017
Nguyen, Thi H.; Durner, Dominik
Sensory evaluation of wine aroma: Should color-driven descriptors be used?Food Quality and Preference. Bd. 107. Elsevier BV 2023 S. 104844