Höhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau

Recent papers from Höhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau

1. Review: Phytoplasmas and phytoplasma diseases: Part I: Characterisation and general propertiesMitteilungen Klosterneuburg Journal of Viticulture Oenology Pomology and Fruit Processing · 2026
2. Effects of Harvest Timing on Selected Aroma-Related Volatile Compounds in Blaufränkisch and Pinot Noir WinesFoods · 2026
3. Entwicklung einer analytischen Methode zur Bestimmung niedrigsiedender polyfunktionaler Thiole in österreichischen Weiß- und RotweinenMitteilungen Klosterneuburg Journal of Viticulture Oenology Pomology and Fruit Processing · 2026
4. Physicochemical and Structural Characterisation of Fermented Pumpkin Purees: A Sustainable Approach to Pulp UtilisationApplied Food Research · 2026
5. Strawberries destined for industrial production: differences between countries and impact on produced nectarMitteilungen Klosterneuburg Journal of Viticulture Oenology Pomology and Fruit Processing · 2025
6. Synthese und Charakterisierung ausgewählter isotopenmarkierter Verbindungen in der SPME-Analytik Teil 2: 2-Aminoacetophenon, 2,4,6-Tribromanisol, 2-MethylisoborneolMitteilungen Klosterneuburg Journal of Viticulture Oenology Pomology and Fruit Processing · 2025
7. Influence of aroma-enhancing yeast nutrients on the volatile profile of important Austrian white wine grape varietiesJournal of Food Composition and Analysis · 2026
8. Impact of conventional and non-conventional processing technologies on phenolic compounds and polysaccharides in strawberry nectar: A comparative study of stabilityFood Chemistry · 2026
9. Mycotoxin migration in jam samples: a study on natural contamination and experimental inoculationWorld Mycotoxin Journal · 2025
10. A study on green cover management in vineyards with special consideration of field bindweed ( Convolvulus arvensis )Mitteilungen Klosterneuburg Journal of Viticulture Oenology Pomology and Fruit Processing · 2025
11. Avoiding frost damage in grapevines by application of various protective substancesMitteilungen Klosterneuburg Journal of Viticulture Oenology Pomology and Fruit Processing · 2025
12. Effect of Non-Thermal Treatments of Clear Apple Juice on Exogenous PectinasesBeverages · 2025
13. Comparing the impact of high pressure, pulsed electric field and thermal treatments on the quality attributes of raspberry juiceInnovative Food Science & Emerging Technologies · 2025
14. Dynamik der Monoterpenakkumulation in den Rotweinrebsorten Blaufränkisch und Pinot Noir: Eine vergleichende Analyse freier und glykosidisch gebundener Monoterpene im Verlauf der ReifeMitteilungen Klosterneuburg Journal of Viticulture Oenology Pomology and Fruit Processing · 2025
15. Comparative analysis of aroma and phenolic compounds in strawberry nectar subjected to equivalent thermal, ohmic heating, high pressure, and pulsed electric fields processes at pilot scaleLWT · 2025
16. Gene Expression and Enzyme Kinetics of Polyphenol Oxidases in Strawberry and Their Possible Involvement in Enzymatic Browning Reactions in Strawberry NectarSHILAP Revista de lepidopterología · 2025
17. Strawberry Nectar Colour Stability and Aroma: Influence of Cultivar, Harvest Time and Ripening StageHorticulturae · 2025
18. Characterisation of phenolic compounds and polysaccharides in strawberry: Cultivar and harvest effects and their correlation with nectar colour stabilityFood Chemistry · 2025
19. Analytical Characterisation of Selected Alternative Wood Species and Their Suitability for Oenological Applications Using Austrian Grüner Veltliner WineAustralian Journal of Grape and Wine Research · 2025
20. Evaluation of types and clones of the cultivar Welschriesling under agronomical and genetic aspectsMitteilungen Klosterneuburg Journal of Viticulture Oenology Pomology and Fruit Processing · 2024