[{"department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"intvolume":"        14","quality_controlled":"1","language":[{"iso":"eng"}],"publication":"Future Foods","publisher":"Elsevier BV","article_number":"101244","_id":"14108","article_type":"original","title":"Sensory variability and divergent consumer preferences in commercial oat drinks: Insights from descriptive analysis, CATA, and external preference mapping","issue":"12","publication_status":"published","date_updated":"2026-11-09T14:59:52Z","volume":14,"keyword":["Milk alternatives","Oat","Sensory","Descriptive analysis","Consumer studies"],"year":"2026","doi":"10.1016/j.fufo.2026.101244","user_id":"83781","type":"scientific_journal_article","abstract":[{"lang":"eng","text":"Existing research often treats plant-based milk alternatives derived from the same plant source as a homogeneous category. However, substantial sensory variability exists among individual products within a category, which may be reflected in differences in consumer acceptance. This study therefore analysed the sensory properties of eight oat drinks available on the German market using descriptive analysis with a trained panel (n = 12), acceptance testing including CATA with 90 consumers, and external preference mapping. Substantial sensory variability was observed across the sample set, both between and within product subcategories. Consumer and trained-panel assessments yielded largely consistent perceptions of the product space, despite differences in terminological specificity. Sweetness, a balanced oat flavour, creamy mouthfeel, and a light, homogeneous appearance were identified as drivers of liking, whereas off-flavour notes, textural defects, and the absence of sweetness were the most prominent sources of disliking. External preference mapping of three consumer segments identified by hierarchical clustering suggested divergent preference directions, with the largest segment showing a descriptive tendency towards sweet and oaty notes and a smaller segment significantly oriented towards cow’s milk character. Despite these differing positive preferences, sensory defects such as oily and visible particles were consistently positioned in non-preferred directions across all segments. Overall acceptance remained moderate, with no sample exceeding a mean liking of 5.9 on the 9-point hedonic scale. These moderate acceptance levels highlight the need for further product development, for which the identified drivers of liking and disliking provide a clear framework."}],"date_created":"2026-11-06T09:55:26Z","status":"public","place":"[Amsterdam] ","author":[{"last_name":"Steinmetzler","first_name":"Arthur","full_name":"Steinmetzler, Arthur","id":"76446"},{"last_name":"Oglou","first_name":"Arzet Izet","full_name":"Oglou, Arzet Izet"},{"orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan","first_name":"Jan","last_name":"Schneider"},{"id":"76708","first_name":"Martina","full_name":"Sokolowsky, Martina","last_name":"Sokolowsky"}],"citation":{"havard":"A. Steinmetzler, A.I. Oglou, J. Schneider, M. Sokolowsky, Sensory variability and divergent consumer preferences in commercial oat drinks: Insights from descriptive analysis, CATA, and external preference mapping, Future Foods. 14 (2026).","bjps":"<b>Steinmetzler A <i>et al.</i></b> (2026) Sensory Variability and Divergent Consumer Preferences in Commercial Oat Drinks: Insights from Descriptive Analysis, CATA, and External Preference Mapping. <i>Future Foods</i> <b>14</b>.","chicago":"Steinmetzler, Arthur, Arzet Izet Oglou, Jan Schneider, and Martina Sokolowsky. “Sensory Variability and Divergent Consumer Preferences in Commercial Oat Drinks: Insights from Descriptive Analysis, CATA, and External Preference Mapping.” <i>Future Foods</i> 14, no. 12 (2026). <a href=\"https://doi.org/10.1016/j.fufo.2026.101244\">https://doi.org/10.1016/j.fufo.2026.101244</a>.","chicago-de":"Steinmetzler, Arthur, Arzet Izet Oglou, Jan Schneider und Martina Sokolowsky. 2026. Sensory variability and divergent consumer preferences in commercial oat drinks: Insights from descriptive analysis, CATA, and external preference mapping. <i>Future Foods</i> 14, Nr. 12. doi:<a href=\"https://doi.org/10.1016/j.fufo.2026.101244\">10.1016/j.fufo.2026.101244</a>, .","ama":"Steinmetzler A, Oglou AI, Schneider J, Sokolowsky M. Sensory variability and divergent consumer preferences in commercial oat drinks: Insights from descriptive analysis, CATA, and external preference mapping. <i>Future Foods</i>. 2026;14(12). doi:<a href=\"https://doi.org/10.1016/j.fufo.2026.101244\">10.1016/j.fufo.2026.101244</a>","ieee":"A. Steinmetzler, A. I. Oglou, J. Schneider, and M. Sokolowsky, “Sensory variability and divergent consumer preferences in commercial oat drinks: Insights from descriptive analysis, CATA, and external preference mapping,” <i>Future Foods</i>, vol. 14, no. 12, Art. no. 101244, 2026, doi: <a href=\"https://doi.org/10.1016/j.fufo.2026.101244\">10.1016/j.fufo.2026.101244</a>.","apa":"Steinmetzler, A., Oglou, A. I., Schneider, J., &#38; Sokolowsky, M. (2026). Sensory variability and divergent consumer preferences in commercial oat drinks: Insights from descriptive analysis, CATA, and external preference mapping. <i>Future Foods</i>, <i>14</i>(12), Article 101244. <a href=\"https://doi.org/10.1016/j.fufo.2026.101244\">https://doi.org/10.1016/j.fufo.2026.101244</a>","ufg":"<b>Steinmetzler, Arthur u. a.</b>: Sensory variability and divergent consumer preferences in commercial oat drinks: Insights from descriptive analysis, CATA, and external preference mapping, in: <i>Future Foods</i> 14 (2026), H. 12.","van":"Steinmetzler A, Oglou AI, Schneider J, Sokolowsky M. Sensory variability and divergent consumer preferences in commercial oat drinks: Insights from descriptive analysis, CATA, and external preference mapping. Future Foods. 2026;14(12).","din1505-2-1":"<span style=\"font-variant:small-caps;\">Steinmetzler, Arthur</span> ; <span style=\"font-variant:small-caps;\">Oglou, Arzet Izet</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span> ; <span style=\"font-variant:small-caps;\">Sokolowsky, Martina</span>: Sensory variability and divergent consumer preferences in commercial oat drinks: Insights from descriptive analysis, CATA, and external preference mapping. In: <i>Future Foods</i> Bd. 14. [Amsterdam] , Elsevier BV (2026), Nr. 12","short":"A. Steinmetzler, A.I. Oglou, J. Schneider, M. Sokolowsky, Future Foods 14 (2026).","mla":"Steinmetzler, Arthur, et al. “Sensory Variability and Divergent Consumer Preferences in Commercial Oat Drinks: Insights from Descriptive Analysis, CATA, and External Preference Mapping.” <i>Future Foods</i>, vol. 14, no. 12, 101244, 2026, <a href=\"https://doi.org/10.1016/j.fufo.2026.101244\">https://doi.org/10.1016/j.fufo.2026.101244</a>."},"publication_identifier":{"eissn":["2666-8335"]}},{"publisher":"Springer","date_updated":"2025-10-29T10:07:41Z","issue":"251","publication_status":"published","_id":"13084","title":"Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice","quality_controlled":"1","page":"3649-3668","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"publication":"European Food Research and Technology","language":[{"iso":"eng"}],"status":"public","place":"Berlin ; Heidelberg","abstract":[{"text":"Thermal preservation is widely used for the stabilization of fruit and vegetable juices. However, this method can potentially impair product quality and it is necessary to categorize and quantify these changes in order to optimize the treatment process. Here, carrot juice was treated with different time temperature combinations selected to achieve equivalent microbiological lethality. Different temperatures were selected - low temperature long time (LTLT) with 90 and 95 °C and high temperature short time (HTST) with 120 and 125 °C. The thermally treated juice exhibited significant differences in physical, chemical and sensory parameters in contrast to untreated juice. HTST treatment had less of a negative effect on the juice. A significant deterioration in odor, appearance and taste was observed after the LTLT treatment compared to an untreated reference juice. The juice exhibited elevated acid taste, a shift in olfactory profile from white to red vegetables and diminished homogeneity. Significant changes in sugar composition, pH, carotenoids and color were also observed during this treatment. The juice that had been treated with LTLT exhibited a higher amount of monosaccharides, a lower pH value, a reduced quantity of carotenoids and a perceptible difference in color in comparison to the untreated and fresh juice. Therefore, it can be concluded that varying temperatures show different effects on juice quality, despite the same microbiological lethal effect. This must be taken into account when designing the pasteurization process.","lang":"eng"}],"date_created":"2025-07-25T17:15:07Z","citation":{"din1505-2-1":"<span style=\"font-variant:small-caps;\">Katsch, Linda</span> ; <span style=\"font-variant:small-caps;\">Weishaupt, Imke</span> ; <span style=\"font-variant:small-caps;\">Sokolowsky, Martina</span> ; <span style=\"font-variant:small-caps;\">Gibson, Brian R.</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. In: <i>European Food Research and Technology</i>. Berlin ; Heidelberg, Springer (2025), Nr. 251, S. 3649–3668","short":"L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, European Food Research and Technology (2025) 3649–3668.","bjps":"<b>Katsch L <i>et al.</i></b> (2025) Impact of Equivalent Sterilization Processes with Different Time- Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot Juice. <i>European Food Research and Technology</i> 3649–3668.","chicago-de":"Katsch, Linda, Imke Weishaupt, Martina Sokolowsky, Brian R. Gibson und Jan Schneider. 2025. Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. <i>European Food Research and Technology</i>, Nr. 251: 3649–3668. doi:<a href=\"https://doi.org/10.1007/s00217-025-04860-5\">https://doi.org/10.1007/s00217-025-04860-5</a>, .","ieee":"L. Katsch, I. Weishaupt, M. Sokolowsky, B. R. Gibson, and J. Schneider, “Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice,” <i>European Food Research and Technology</i>, no. 251, pp. 3649–3668, 2025, doi: <a href=\"https://doi.org/10.1007/s00217-025-04860-5\">https://doi.org/10.1007/s00217-025-04860-5</a>.","ufg":"<b>Katsch, Linda u. a.</b>: Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice, in: <i>European Food Research and Technology</i> (2025), H. 251,  S. 3649–3668.","van":"Katsch L, Weishaupt I, Sokolowsky M, Gibson BR, Schneider J. Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. European Food Research and Technology. 2025;(251):3649–68.","mla":"Katsch, Linda, et al. “Impact of Equivalent Sterilization Processes with Different Time- Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot Juice.” <i>European Food Research and Technology</i>, no. 251, 2025, pp. 3649–68, <a href=\"https://doi.org/10.1007/s00217-025-04860-5\">https://doi.org/10.1007/s00217-025-04860-5</a>.","havard":"L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice, European Food Research and Technology. (2025) 3649–3668.","chicago":"Katsch, Linda, Imke Weishaupt, Martina Sokolowsky, Brian R. Gibson, and Jan Schneider. “Impact of Equivalent Sterilization Processes with Different Time- Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot Juice.” <i>European Food Research and Technology</i>, no. 251 (2025): 3649–68. <a href=\"https://doi.org/10.1007/s00217-025-04860-5\">https://doi.org/10.1007/s00217-025-04860-5</a>.","ama":"Katsch L, Weishaupt I, Sokolowsky M, Gibson BR, Schneider J. Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. <i>European Food Research and Technology</i>. 2025;(251):3649-3668. doi:<a href=\"https://doi.org/10.1007/s00217-025-04860-5\">https://doi.org/10.1007/s00217-025-04860-5</a>","apa":"Katsch, L., Weishaupt, I., Sokolowsky, M., Gibson, B. R., &#38; Schneider, J. (2025). Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. <i>European Food Research and Technology</i>, <i>251</i>, 3649–3668. <a href=\"https://doi.org/10.1007/s00217-025-04860-5\">https://doi.org/10.1007/s00217-025-04860-5</a>"},"publication_identifier":{"eissn":["1438-2385"],"issn":["1438-2377"]},"author":[{"first_name":"Linda","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 ","id":"71614","last_name":"Katsch"},{"last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke","first_name":"Imke"},{"last_name":"Sokolowsky","id":"76708","first_name":"Martina","full_name":"Sokolowsky, Martina"},{"first_name":"Brian R.","full_name":"Gibson, Brian R.","last_name":"Gibson"},{"last_name":"Schneider","first_name":"Jan","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873","id":"13209"}],"year":"2025","keyword":["Carrot juice","Sterilization","Carotenoids","Descriptive analysis","PCA","HTST"],"type":"scientific_journal_article","user_id":"83781","doi":"https://doi.org/10.1007/s00217-025-04860-5"},{"publisher":"Fachverlag Hans Carl GmbH","title":"Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties","_id":"12876","publication_status":"published","issue":"3/4","date_updated":"2025-06-24T12:17:41Z","main_file_link":[{"url":"https://doi.org/10.23763/BrSc25-04weishaupt"}],"intvolume":"        78","department":[{"_id":"DEP4028"}],"page":"17-26","quality_controlled":"1","language":[{"iso":"eng"}],"publication":"Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft","abstract":[{"lang":"eng","text":"Carrot juice is valued for its high vitamin and antioxidant content, necessitating gentle thermal processing\r\nto preserve these nutrients. Its slightly acidic pH value requires a two-step heating process, warranting\r\noptimization to enhance product quality and resource efficiency. This study investigated the impact of\r\nvarying the first heating step between 100 and 130 °C on chemical, sensory, and microbiological parameters.\r\nWhile other chemical parameters remained stable, lactic acid content increased significantly from 55 to 1405\r\nmg/L over downtimes, highlighting the influence of external factors that could not be influenced within the\r\ninvestigations. Lower heating temperatures compromised microbiological stability, with spore-forming\r\nbacteria (5 colony forming units per 20 mL) detected at just a 10 °C reduction. Sensory quality showed\r\nminimal change, with descriptive analysis identifying only 3 respectively 4 significantly different attributes\r\nout of 19 across the factors experimental parameter setting and technical repetition. The quality of raw\r\nmaterials had a more pronounced impact on sensory outcomes than the heating temperature. This study\r\nconcludes that adjusting the first heating temperature has limited benefits for sensory quality but risks\r\nmicrobiological safety. Emphasis should therefore be placed on ensuring high-quality raw materials and\r\nconsistent raw juice properties to maintain product quality."}],"date_created":"2025-04-29T13:37:19Z","place":"Nürnberg","status":"public","author":[{"id":"58425","full_name":"Weishaupt, Imke","first_name":"Imke","last_name":"Weishaupt"},{"full_name":"Katsch, Linda","first_name":"Linda","orcid":"0000-0001-6628-3929 ","id":"71614","last_name":"Katsch"},{"first_name":"Martina","full_name":"Sokolowsky, Martina","id":"76708","last_name":"Sokolowsky"},{"orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan","first_name":"Jan","last_name":"Schneider"}],"publication_identifier":{"issn":["1866-5195 "]},"citation":{"short":"I. Weishaupt, L. Katsch, M. Sokolowsky, J. Schneider, Brewing Science : The Scientific Organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft 78 (2025) 17–26.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Weishaupt, Imke</span> ; <span style=\"font-variant:small-caps;\">Katsch, Linda</span> ; <span style=\"font-variant:small-caps;\">Sokolowsky, Martina</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. In: <i>Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft</i> Bd. 78. Nürnberg, Fachverlag Hans Carl GmbH (2025), Nr. 3/4, S. 17–26","ieee":"I. Weishaupt, L. Katsch, M. Sokolowsky, and J. Schneider, “Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties,” <i>Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft</i>, vol. 78, no. 3/4, pp. 17–26, 2025, doi: <a href=\"https://doi.org/10.23763/BrSc25-04weishaupt\">10.23763/BrSc25-04weishaupt</a>.","chicago-de":"Weishaupt, Imke, Linda Katsch, Martina Sokolowsky und Jan Schneider. 2025. Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. <i>Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft</i> 78, Nr. 3/4: 17–26. doi:<a href=\"https://doi.org/10.23763/BrSc25-04weishaupt\">10.23763/BrSc25-04weishaupt</a>, .","bjps":"<b>Weishaupt I <i>et al.</i></b> (2025) Comparative Study on the Effect of Mild Temperature Conditions in Fractionated Sterilization of Carrot Juice on Microbiological Stability and Sensory Properties. <i>Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft</i> <b>78</b>, 17–26.","mla":"Weishaupt, Imke, et al. “Comparative Study on the Effect of Mild Temperature Conditions in Fractionated Sterilization of Carrot Juice on Microbiological Stability and Sensory Properties.” <i>Brewing Science : The Scientific Organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft</i>, vol. 78, no. 3/4, 2025, pp. 17–26, <a href=\"https://doi.org/10.23763/BrSc25-04weishaupt\">https://doi.org/10.23763/BrSc25-04weishaupt</a>.","ufg":"<b>Weishaupt, Imke u. a.</b>: Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties, in: <i>Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft</i> 78 (2025), H. 3/4,  S. 17–26.","van":"Weishaupt I, Katsch L, Sokolowsky M, Schneider J. Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft. 2025;78(3/4):17–26.","apa":"Weishaupt, I., Katsch, L., Sokolowsky, M., &#38; Schneider, J. (2025). Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. <i>Brewing Science : The Scientific Organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft</i>, <i>78</i>(3/4), 17–26. <a href=\"https://doi.org/10.23763/BrSc25-04weishaupt\">https://doi.org/10.23763/BrSc25-04weishaupt</a>","ama":"Weishaupt I, Katsch L, Sokolowsky M, Schneider J. Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. <i>Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft</i>. 2025;78(3/4):17-26. doi:<a href=\"https://doi.org/10.23763/BrSc25-04weishaupt\">10.23763/BrSc25-04weishaupt</a>","havard":"I. Weishaupt, L. Katsch, M. Sokolowsky, J. Schneider, Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties, Brewing Science : The Scientific Organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft. 78 (2025) 17–26.","chicago":"Weishaupt, Imke, Linda Katsch, Martina Sokolowsky, and Jan Schneider. “Comparative Study on the Effect of Mild Temperature Conditions in Fractionated Sterilization of Carrot Juice on Microbiological Stability and Sensory Properties.” <i>Brewing Science : The Scientific Organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft</i> 78, no. 3/4 (2025): 17–26. <a href=\"https://doi.org/10.23763/BrSc25-04weishaupt\">https://doi.org/10.23763/BrSc25-04weishaupt</a>."},"volume":78,"keyword":["fractionated sterilization","carrot juice","descriptive analysis","microbiological stability"],"year":"2025","doi":"10.23763/BrSc25-04weishaupt","user_id":"83781","type":"scientific_journal_article"}]