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Direct hydrolysis and analysis of glycosidically bound aroma compounds in grapes and wines: comparison of hydrolysis conditions and sample preparation methods

Australian journal of grape and wine research, 2014-10, Vol.20 (3), p.361-377

2014

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Postharvest life and flavor quality of three strawberry cultivars kept at 5 °C in air or air +20 kPa CO2

Postharvest biology and technology, 2003-02, Vol.27 (2), p.171-183

2003

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Flavonoid effects on DNA oxidation at low concentrations relevant to physiological levels

Food and chemical toxicology, 2008, Vol.46 (1), p.96-104

2008

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Direct hydrolysis and analysis of glycosidically bound aroma compounds in grapes and wines: comparison of hydrolysis conditions and sample preparation methods: Glycoside analysis

Australian journal of grape and wine research, 2014-10, Vol.20 (3), p.361-377

2014

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Yield Effects on 2-Methoxy-3-Isobutylpyrazine Concentration in Cabernet Sauvignon Using a Solid Phase Microextraction Gas Chromatography/Mass Spectrometry Method

Journal of agricultural and food chemistry, 2004-08, Vol.52 (17), p.5431-5435

2004

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Yeast Strain and Nitrogen Supplementation: Dynamics of Volatile Ester Production in Chardonnay Juice Fermentations

American journal of enology and viticulture, 2007-01, Vol.58 (4), p.470-483

2007

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Analysis of Malondialdehyde in Biological Samples by Capillary Gas Chromatography

Analytical biochemistry, 1994-07, Vol.220 (1), p.73-81

1994

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Quality and Chemical Changes Associated with Flavor of ‘Camarosa’ Strawberries in Response to a CO2-enriched Atmosphere

HortScience, 2007-04, Vol.42 (2), p.299-303

2007

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Cultivar and harvest date effects on flavor and other quality attributes of California strawberries

Journal of food quality, 2005-02, Vol.28 (1), p.78-97

2005

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Multiresidue Determination of Pesticides in Malt Beverages by Capillary Gas Chromatography with Mass Spectrometry and Selected Ion Monitoring

Journal of agricultural and food chemistry, 2004-10, Vol.52 (21), p.6361-6372

2004

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Headspace Solid-Phase Microextraction for the Analysis of Dimethyl Sulfide in Beer

Journal of agricultural and food chemistry, 1999-07, Vol.47 (7), p.2505-2508

1999

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Dynamic Changes in Ester Formation during Chardonnay Juice Fermentations with Different Yeast Inoculation and Initial Brix Conditions

American journal of enology and viticulture, 2004, Vol.55 (4), p.346-354

2004

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Postharvest life and flavor quality of three strawberry cultivars kept at 5 °C in air or air+20 kPa CO 2

Postharvest biology and technology, 2003, Vol.27 (2), p.171-183

2003

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Gas Chromatographic Analysis of Aldehydes in Alcoholic Beverages Using a Cysteamine Derivatization Procedure

American journal of enology and viticulture, 1999, Vol.50 (3), p.324-333

1999

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measurement of sulfur-containing aroma compounds in samples from production-scale brewery operations

Journal of the American Society of Brewing Chemists, 2005-01, Vol.63 (3), p.129-134

2005

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White layer cake batter emulsion characteristics: effects of sucrose ester emulsifiers

Journal of food science, 1986-09, Vol.51 (5), p.1276-1278

1986

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Survey of Analytical Methods and Winery Laboratory Proficiency

American journal of enology and viticulture, 1999, Vol.50 (4), p.461-465

1999

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Evaluation of a Digital Blood Glucose Monitor for Measuring Residual Glucose in Wines

American journal of enology and viticulture, 1998, Vol.49 (2), p.225-228

1998

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The Role of Moderate Ethanol Consumption in Health and Human Nutrition

American journal of enology and viticulture, 1995, Vol.46 (4), p.449-462

1995

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Influence of dispersion medium on aroma intensity and headspace concentration of menthone and isoamyl acetate

Journal of agricultural and food chemistry, 1988-07, Vol.36 (4), p.791-796

1988

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Wheat and composite flour chapaties: effects of soy flour and sucrose-ester emulsifiers [Steam-leavened bread product, India, Pakistan, and parts of Africa]

Cereal chemistry, 1983, Vol.60

1983

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Direct hydrolysis and analysis of glycosidically bound aroma compounds in grapes and wines: comparison of hydrolysis conditions and sample preparation methods

Postharvest life and flavor quality of three strawberry cultivars kept at 5 °C in air or air +20 kPa CO2

Flavonoid effects on DNA oxidation at low concentrations relevant to physiological levels

Direct hydrolysis and analysis of glycosidically bound aroma compounds in grapes and wines: comparison of hydrolysis conditions and sample preparation methods: Glycoside analysis

Yield Effects on 2-Methoxy-3-Isobutylpyrazine Concentration in Cabernet Sauvignon Using a Solid Phase Microextraction Gas Chromatography/Mass Spectrometry Method

Yeast Strain and Nitrogen Supplementation: Dynamics of Volatile Ester Production in Chardonnay Juice Fermentations

Analysis of Malondialdehyde in Biological Samples by Capillary Gas Chromatography

Quality and Chemical Changes Associated with Flavor of ‘Camarosa’ Strawberries in Response to a CO2-enriched Atmosphere

Cultivar and harvest date effects on flavor and other quality attributes of California strawberries

Multiresidue Determination of Pesticides in Malt Beverages by Capillary Gas Chromatography with Mass Spectrometry and Selected Ion Monitoring

Headspace Solid-Phase Microextraction for the Analysis of Dimethyl Sulfide in Beer

Dynamic Changes in Ester Formation during Chardonnay Juice Fermentations with Different Yeast Inoculation and Initial Brix Conditions

Postharvest life and flavor quality of three strawberry cultivars kept at 5 °C in air or air+20 kPa CO 2

Gas Chromatographic Analysis of Aldehydes in Alcoholic Beverages Using a Cysteamine Derivatization Procedure

measurement of sulfur-containing aroma compounds in samples from production-scale brewery operations

White layer cake batter emulsion characteristics: effects of sucrose ester emulsifiers

Survey of Analytical Methods and Winery Laboratory Proficiency

Evaluation of a Digital Blood Glucose Monitor for Measuring Residual Glucose in Wines

The Role of Moderate Ethanol Consumption in Health and Human Nutrition

Influence of dispersion medium on aroma intensity and headspace concentration of menthone and isoamyl acetate

Wheat and composite flour chapaties: effects of soy flour and sucrose-ester emulsifiers [Steam-leavened bread product, India, Pakistan, and parts of Africa]

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