Prof. Dr. Maren Scharfenberger-Schmeer - Publikationen

Cvetkova, Svetlana; Herrmann, Elke; Keiser, Jutta et al.
Comparing the effect of UV treatment at wavelengths 254 nm and 280 nm: Inactivation of Brettanomyces bruxellensis and impact on chemical and sensory properties of white wine
Food Control. Bd. 174. Elsevier BV 2025 S. 111250

Backmann, Louis; Umberath, Kim Marie; Wegmann-Herr, Pascal et al.
Putting Laccase Gene Differences on Genomic Level into Context: An Analysis of Botrytis cinerea Strains from Grapes
Microorganisms. Bd. 13. H. 3. MDPI AG 2025 S. 483

Cvetkova, Svetlana; Edinger, Sarah; Zimmermann, Daniel et al.
2-Aminoacetophenone formation through UV-C induced degradation of tryptophan in the presence of riboflavin in model wine: Role of oxygen and transition metals
Food Chemistry. Bd. 459. Elsevier BV 2024 S. 140259

Umberath, Kim Marie; Mischke, Anna; Caspers-Weiffenbach, Rita et al.
Curse or blessing: Growth- and laccase-modulating properties of polyphenols and their oxidized derivatives on Botrytis cinerea
Food Research International. Bd. 192. Elsevier BV 2024 S. 114782

Backmann, Louis; Schmidtmann, Katharina; Wegmann-Herr, Pascal et al.
Molecular Biological Methods to Assess Different Botrytis cinerea Strains on Grapes
Microbiology Research. Bd. 15. H. 2. MDPI AG 2024 S. 567 - 581

Boonrod, Kajohn; Schwarz, Timothy; Reif, Daniela et al.
Specific detecting Acetobacter aceti contamination in Wine using Anti-alcohol dehydrogenase nanobody
Food Control. Bd. 166. Elsevier BV 2024 S. 110737

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 systems
Journal 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 SO2
OENO One. Bd. 58. H. 2. Universite de Bordeaux 2024

Cvetkova, Svetlana; Hirt, Benedikt; Stahl, Mario et al.
UV-C treatment: A non-thermal inactivation method for microbiological stabilisation of must and wine
BIO Web of Conferences. Bd. 56. EDP Sciences 2023 S. 02035

Hirt, Benedikt; Fiege, Jaayke; Cvetkova, Svetlana et al.
Comparison and prediction of UV-C inactivation kinetics of S. cerevisiae in model wine systems dependent on flow type and absorbance
LWT. Bd. 169. Elsevier BV 2022 S. 114062

Rex, Friederike; Hirschler, Adeline; Scharfenberger-Schmeer, Maren
SSR-Marker Analysis - A Method for S. cerevisiae Strain Characterization and Its Application for Wineries
Fermentation. Bd. 6. H. 4. MDPI AG 2020 S. 101

Diesler, Kathrin; Golombek, Patricia; Kromm, Lisa et al.
UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine
Innovative Food Science & Emerging Technologies. Bd. 52. Elsevier BV 2019 S. 291 - 304