Hubert Kollmannsberger

Author

Technical University of Munich ORCID

Also Known As

H. Kollmannsberger, HUBERT KOLLMANNSBERGER, Hubert Kollmannsberger, Kollmannsberger, H.

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Technical University of Munich Weihenstephan-Triesdorf University of Applied Sciences Universitat Politècnica de València Leibniz-Institute for Food Systems Biology at the Technical University of Munich Bülent Ecevit University

About

Hubert Kollmannsberger is an author at Technical University of Munich specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	388
2	Health Sciences	9	9	307
3	Natural Sciences	7	7	265
4	Medicine	4	4	238
5	Public Health	2	2	80

Hubert Kollmannsberger

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Chemical composition and content of essential oil from the bud of cultivated Turkish clove (Syzygium aromaticum L.) Mehmet Hakkı Alma, Murat Ertaş, S. Nitz, BioResources Food ChemistryBotanyChemical CompositionEssential OilCultivated Turkish Clove	2007	195
Chemical Composition and Antimicrobial Activity of the Essential Oils from the Gum of Turkish Pistachio (<i>Pistacia vera </i>L<i>.</i>) Mehmet Hakkı Alma, Siegfried Nitz, Hubert Kollmannsberger, Journal of Agricultural and Food Chemistry Food ChemistryBioassay-guided IsolationMedicineChemical CompositionEssential Oil	2004	156
Volatile Constituents and Key Odorants in Leaves, Buds, Flowers, and Fruits of <i>Laurus nobilis</i> L. Ayben KILIÇ PEKGÖZLÜ, Harzemşah Hafızoğlu, Hubert Kollmannsberger, Journal of Agricultural and Food Chemistry BiologySolvent ExtractionEngineeringBotanyNatural Sciences	2004	114
HS-SPME Comparative Analysis of Genotypic Diversity in the Volatile Fraction and Aroma-Contributing Compounds of Capsicum Fruits from the <i>annuum</i>−<i>chinense</i>−<i>frutescens</i> Complex Adrián Rodríguez‐Burruezo, Hubert Kollmannsberger, M. C. González, Journal of Agricultural and Food Chemistry	2010	113
Volatile and capsaicinoid composition of ají (<i>Capsicum baccatum</i>) and rocoto (<i>Capsicum pubescens</i>), two Andean species of chile peppers Hubert Kollmannsberger, Adrián Rodríguez‐Burruezo, Siegfried Nitz, Journal of the Science of Food and Agriculture	2011	88
Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains Sorelle Nsogning Dongmo, Bertram Sacher, Hubert Kollmannsberger, Food Chemistry Food FermentationLactic Acid BacteriaFood MicrobiologyMicrobiologyMicrobiome	2017	69
Novel volatiles in pineapple fruit and their sensory properties Ralf G. Berger, F. Drawert, Hubert Kollmannsberger, Journal of Agricultural and Food Chemistry Food ChemistryAgricultural ChemistryEngineeringBotanyFlavoromics	1985	66
Volatile components of chickpea (Cicer arietinum L.) seed Heinz Rembold, Peter Wallner, Siegfried Nitz, Journal of Agricultural and Food Chemistry NutritionPlant AnalysisEngineeringBotanyFood Analysis	1989	57
Essential oil composition of three polyploids in the Achillea millefolium ‘complex’ Ludwig Hofmann, Fritz Dietrich, Siegfried Nitz, Phytochemistry Essential Oil CompositionBiosynthesisBiomanufacturingBotanyLipid Resource	1992	47
Enantiomeric distribution and 13C/12C isotope ratio determination of γ-lactones: appropriate methods for the difterentiation between natural and non-natural flavours? Siegfried Nitz, Hubert Kollmannsberger, Bernd Weinreich, Journal of Chromatography A FlavoromicsNon-natural FlavoursMedicineFood AnalysisIsotope Ratio Determination	1991	32

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