Mario Stahl

UV Treatment of Opaque Dairy Matrices for the Adjustment of Vitamin D₃ Content (01IF21130N) UV-Behandlung von opaken Milchmedien UV-Behandlung von opaken Milchmedien zum Einstellen des Vitamin-D3- Gehalts (01IF21130N).

Jan Fritsche, Katrin Schrader, Stefan Nöbel, Ralf Greiner et autres

UV-Behandlung von Milch zum Einstellen des Vitamin D3-Gehalts

Katrin Schrader, Alexandra Ohrt, Stefan Nöbel, Dierk Martin et autres

Storage Stability of Brettanomyces bruxellensis-Spoiled Pinot Noir After UV-C Treatment

Svetlana Cvetkova, Benedikt Woll, Mario Stahl, Dominik Durner et autres

The application of ultraviolet-C (UV-C) light has emerged as a promising non-thermal alternative to chemical preservatives in winemaking. This study investigates the efficacy of UV-C treatment on the microbial stability of Pinot noir wine during a 12-week storage period at 20 °C, …

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Einsatz der UV-C-Technologie zur Stabilisierung von Wein

Mario Stahl, Maren Scharfenberger-Schmeer

Research on novel processes such as UV treatment of liquid foods

Mario Stahl

Erhöhung des Vitamin D3‐Gehalts von Milch durch UV‐Behandlung

Alexandra Ohrt, Katrin Schrader, Stefan Nöbel, Dierk Martin et autres

Comparing the effect of UV treatment at wavelengths 254 nm and 280 nm: Inactivation of Brettanomyces bruxellensis and impact on chemical and sensory properties of white wine

Svetlana Cvetkova, Jutta Keiser, Benedikt Woll, Mario Stahl et autres

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Vitamin D3 Enrichment in Milk by Ultraviolet Treatment - Effect of Temperature, Fluid Flow Regime and Wavelength

Jaayke Lynn Fiege, Alexandra Ohrt, Katrin Schrader, Mario Stahl et autres

Vitamin D3 formation in milk by ultraviolet treatment—Novel insights into a rediscovered process

Jaayke L. Fiege, Alexandra Ohrt, Stefan Hebig, Katrin Schrader et autres

Vitamin D 3 is essential for several functions in the human body and the demand is usually covered by natural reactions in skin with UV radiation delivered by the sun.But living beyond a latitude of 35° can lead to a lack of …

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Supplementary information: “Vitamin D3 formation in milk by UV treatment – Novel insights into a rediscovered process”

Jaayke Lynn Fiege, Stefan Hebig, Katrin Schrader, Volker Gräf et autres

2-Aminoacetophenone formation through UV-C induced degradation of tryptophan in the presence of riboflavin in model wine: Role of oxygen and transition metals

Svetlana Cvetkova, Sarah Edinger, Daniel Zimmermann, Benedikt Woll et autres

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UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO2

Svetlana Cvetkova, Michael Wacker, Jutta Keiser, Benedikt Hirt et autres

UV‑C treatment is a non-thermal technology that could be used for the microbiological stabilisation of must and wine. However, light - in this case UV‑C light - has an impact on wine. UV‑C is a high-energy light source and can promote photo-induced …

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