Concepedia

Bernd Lochbühler

BL

2

Publications

222

Citations

2

H-Index

2014

Active since

Affiliations

Hochschule Geisenheim University(Current)

Bernd Lochbühler is an author at Hochschule Geisenheim University specializing in food fermentation, health sciences, and food quality.

Top concepts

HealthFood FermentationFood SafetyBiochemistryFood QualityMicrobiologyWine TastingBiotechnologyFood Chemistry

Publications per year

2014–2015

2

Publications

2

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

Santiago Benito, Theresa Hofmann, Marcus Laier et al. · European Food Research and Technology · 2015 · 204 citations

Food Fermentation, Wine Tasting, Yeast +4

Yeast protein extracts: an alternative fining agent for red wines

Bernd Lochbühler, Sébastien Manteau, Christophe Morge et al. · European Food Research and Technology · 2014 · 18 citations

Food Chemistry, Food Fermentation, Biochemistry +5

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