Claus‐Dieter Patz - Concepedia

Author

Claus‐Dieter Patz

Also Known As

C. D. PATZ, C. Patz, C.-D Patz, C.-D. Patz, Claus-Dieter Patz, Claus‐Dieter Patz, Mattivi, Fulvio, PATZ, Claus-Dieter, Patz, C. D., Patz, C.-D.

Publications

968

Citations

H-Index

Concepts

All Affiliations

Hochschule Geisenheim University Universidad Politécnica de Madrid Justus-Liebig-Universität Gießen

About

Claus‐Dieter Patz is an author at Hochschule Geisenheim University specializing in food chemistry, engineering, and analytical chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	8	8	323
2	Health Sciences	3	3	190
3	Medicine	3	3	220
4	Natural Sciences	3	3	88
5	Education	1	1	39

Claus‐Dieter Patz

Publications

870

Citations

H-Index

Page 1

	Year	Citations
Application of FT-MIR spectrometry in wine analysis Claus‐Dieter Patz, A Blieke, R. Ristow, Analytica Chimica Acta Food ChemistrySpectroscopyMass SpectrometryAnalytical ChemistryMetabolomics	2004	156
Influence of Processing on Quality Parameters of Strawberries Annetta Hartmann, Claus‐Dieter Patz, Wilfried Andlauer, Journal of Agricultural and Food Chemistry	2008	113
Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition Ophélie Dutraive, Santiago Benito, Stefanie Fritsch, Fermentation Food ChemistryAroma EnhancementFood FermentationEngineeringWine Chemical Composition	2019	95
Comparison of different measurement techniques and variable selection methods for FT-MIR in wine analysis Matthias Friedel, Claus‐Dieter Patz, Helmut Dietrich Food Chemistry EngineeringFlavoromicsMeasurementVariable Selection MethodsWine Tasting	2013	55
Impact of light exposure on fruit composition of white 'Riesling' grape berries (Vitis vinifera L.) Matthias Friedel, Manfred Stoll, Claus‐Dieter Patz, Julius Kühn-Institut Food ChemistryTotal NitrogenBunch ShadingEngineeringAmino Acids	2015	40
Wine analysis with FTIR spectrometry Claus‐Dieter Patz, A. Dávid, Karin Thente, Dialnet (Universidad de la Rioja) EngineeringMeasurementUn Autosampler PeutLa MethodeEducation	1999	39
Impact of grapevine age on water status and productivity of Vitis vinifera L. cv. Riesling Khalil Bou Nader, Manfred Stoll, Doris Rauhut, European Journal of Agronomy Grapevine AgeEngineeringBotanyWater StatusAgricultural Economics	2018	39
Effects of cultivar, yield, berry weight, temperature and ripening stage on bioactive compounds of black currants Erika Krüger, Helmut Dietrich, M. Hey, SHILAP Revista de lepidopterología	2012	38
Determination of sulfur forms in wine including free and total sulfur dioxide based on molecular absorption of carbon monosulfide in the air–acetylene flame Mao Dong Huang, Helmut Becker‐Ross, Stefan Florek, Analytical and Bioanalytical Chemistry Carbon MonosulfideChemical EngineeringChemical MeasurementChemistrySulfur Forms	2007	34
Quantitation of Compounds in Wine Using 1H NMR Spectroscopy: Description of the Method and Collaborative Study Rolf Godelmann, Christian Kost, Claus‐Dieter Patz, Journal of AOAC International Nmr SpectroscopyFood AnalysisChemistrySpectrochemical AnalysisFood Chemistry	2016	34

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