Concepedia

Author

Doris Rauhut

Hochschule Geisenheim UniversityORCID

Also Known As

D Rauhut, D. Rauhut, Doris Rauhut, RAUHUT, Doris, Rauhut, D., Rauhut, Doris, Rühl, E.

119

Publications

2.4K

Citations

25

H-Index

52

Concepts

All Affiliations

Hochschule Geisenheim UniversityUniversidad Politécnica de MadridJustus-Liebig-Universität GießenMacquarie UniversityARC Centre of Excellence in Synthetic Biology
DR

About

Doris Rauhut is an author at Hochschule Geisenheim University specializing in health sciences, food fermentation, and food chemistry.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

13

15

748

2

Engineering

11

11

430

3

Medicine

6

6

104

4

Natural Sciences

4

4

104

5

Public Health

1

1

45

Doris Rauhut

×

55

Publications

1.9K

Citations

24

H-Index

YearCitations

Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

Santiago Benito, Theresa Hofmann, Marcus Laier,

European Food Research and Technology

2015

204

What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

Alexandre Pons, Lucile Allamy, Armin Schüttler,

OENO One

2017

114

Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations

Ignacio Belda, Javier Ruíz, Beata Beisert,

International Journal of Food Microbiology

2017

107

Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition

Ophélie Dutraive, Santiago Benito, Stefanie Fritsch,

Fermentation

2019

95

Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines

Javier Ruíz, Ignacio Belda, Beata Beisert,

Applied Microbiology and Biotechnology

2018

90

Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma

Caroline Knoll, Stefanie Fritsch, Sylvia Schnell,

World Journal of Microbiology and Biotechnology

2011

76

Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines

Caroline Knoll, Stefanie Fritsch, Sylvia Schnell,

LWT

2011

75

Characterizing aromatic typicality of Riesling wines: merging volatile compositional and sensory aspects

Armin Schüttler, Matthias Friedel, Rainer Jung,

Food Research International

2014

64

Impact of Headspace Oxygen and Closure on Sulfur Dioxide, Color, and Hydrogen Sulfide Levels in a Riesling Wine

Evdokia Dimkou, Maurizio Ugliano, Jean Baptiste Dieval,

American Journal of Enology and Viticulture

2011

57

Headspace GC-SCD monitoring of low volatile sulfur compounds during fermentation and in wine

Doris Rauhut, H. Kürbel, Kevin MacNamara,

Analusis

1998

47

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