Walter Brandes

Release of wine monoterpenes from natural precursors by glycosidases from Oenococcus oeni

Herbert Michlmayr, Stefan Nauer, Walter Brandes et al. · Food Chemistry · 2012 · 75 citations · Full text

Engineering, Glycobiology, Secondary Metabolite +17

Determination of sucrose, glucose, and fructose by liquid chromatography

James K. Palmer, Walter Brandes · Journal of Agricultural and Food Chemistry · 1974 · 57 citations

Nutrition, Engineering, Food Analysis +17

Characterization of Two Distinct Glycosyl Hydrolase Family 78 α- <scp>l</scp> -Rhamnosidases from Pediococcus acidilactici

Herbert Michlmayr, Walter Brandes, Reinhard Eder et al. · Applied and Environmental Microbiology · 2011 · 35 citations · Full text

Industrial Mycology, Biosynthesis, Biotransformation +15

The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines

Christian Philipp, Phillip Eder, Walter Brandes et al. · Journal of Food Quality · 2018 · 13 citations · Full text

Food Chemistry, Volatile Compounds, Flavoromics +15

Influence of different oak chips on aroma compounds in wine.

Jana Návojská, Walter Brandes, Stefan Nauer et al. · Journal of Microbiology Biotechnology and Food Sciences · 2012 · 13 citations · Full text

Food Chemistry, Different Oak Chips, Flavoromics +15