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Journal of the Science of Food and Agriculture
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September 2, 2020
Impacts of non-Saccharomyces species and aeration on sequential inoculation with Saccharomyces cerevisiae to produce lower alcohol Merlot wines from Washington state
Jesse J Aplin, Charles G Edwards
Advances in Food and Nutrition Research
|
November 3, 2005
Bacteria important during winemaking
James P Osborne, Charles G Edwards
International Journal of Food Microbiology
|
July 6, 2007
Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation
James P Osborne, Charles G Edwards
Journal of Food Protection
|
December 3, 2013
Impact of sulfur dioxide and temperature on culturability and viability of Brettanomyces bruxellensis in Wine
Jesse M Zuehlke, Charles G Edwards
Food Microbiology
|
December 6, 2014
Impact of available nitrogen and sugar concentration in musts on alcoholic fermentation and subsequent wine spoilage by Brettanomyces bruxellensis
Bradford C Childs, Jeffri C Bohlscheid, Charles G Edwards
Food Microbiology
|
October 10, 2018
Growth and metabolism of non-Saccharomyces yeasts isolated from Washington state vineyards in media and high sugar grape musts
Jesse J Aplin, Kimberly P White, Charles G Edwards
Food Microbiology
|
October 20, 2009
Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines
Susanne L Jensen, Nicole L Umiker, Nils Arneborg, et al.
Journal of Agricultural and Food Chemistry
|
February 6, 2003
Quantitative determination of geosmin in red beets (Beta vulgaris L.) using headspace solid-phase microextraction
Guiping Lu, John K Fellman, Charles G Edwards, et al.
Journal of Agricultural and Food Chemistry
|
February 6, 2003
Biosynthetic origin of geosmin in red beets (Beta vulgaris L.)
Guiping Lu, Charles G Edwards, John K Fellman, et al.
Food Research International (Ottawa, Ont.)
|
February 6, 2019
Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology
Megan R Schumaker, Charles Diako, John C Castura, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 18) with videos related to
Sort By:
Page
of 2
Journal of the Science of Food and Agriculture
|
September 2, 2020
Impacts of non-Saccharomyces species and aeration on sequential inoculation with Saccharomyces cerevisiae to produce lower alcohol Merlot wines from Washington state
Jesse J Aplin, Charles G Edwards
Advances in Food and Nutrition Research
|
November 3, 2005
Bacteria important during winemaking
James P Osborne, Charles G Edwards
International Journal of Food Microbiology
|
July 6, 2007
Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation
James P Osborne, Charles G Edwards
Journal of Food Protection
|
December 3, 2013
Impact of sulfur dioxide and temperature on culturability and viability of Brettanomyces bruxellensis in Wine
Jesse M Zuehlke, Charles G Edwards
Food Microbiology
|
December 6, 2014
Impact of available nitrogen and sugar concentration in musts on alcoholic fermentation and subsequent wine spoilage by Brettanomyces bruxellensis
Bradford C Childs, Jeffri C Bohlscheid, Charles G Edwards
Food Microbiology
|
October 10, 2018
Growth and metabolism of non-Saccharomyces yeasts isolated from Washington state vineyards in media and high sugar grape musts
Jesse J Aplin, Kimberly P White, Charles G Edwards
Food Microbiology
|
October 20, 2009
Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines
Susanne L Jensen, Nicole L Umiker, Nils Arneborg, et al.
Journal of Agricultural and Food Chemistry
|
February 6, 2003
Quantitative determination of geosmin in red beets (Beta vulgaris L.) using headspace solid-phase microextraction
Guiping Lu, John K Fellman, Charles G Edwards, et al.
Journal of Agricultural and Food Chemistry
|
February 6, 2003
Biosynthetic origin of geosmin in red beets (Beta vulgaris L.)
Guiping Lu, Charles G Edwards, John K Fellman, et al.
Food Research International (Ottawa, Ont.)
|
February 6, 2019
Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology
Megan R Schumaker, Charles Diako, John C Castura, et al.
Page
of 2