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Charles G Edwards

Showing results (11-20 of 18) with videos related to

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Journal of Agricultural and Food Chemistry|November 14, 2013
Metabolism of nonesterified and esterified hydroxycinnamic acids in red wines by Brettanomyces bruxellensisLauren M Schopp, Jungmin Lee, James P Osborne, et al.
Food Microbiology|June 8, 2023
Fate of carbon in synthetic media fermentations containing Metschnikowia pulcherrima or Meyerozyma guilliermondii in the presence and absence of Saccharomyces cerevisiaeHeather N Carbon, Jesse J Aplin, Glycine Z Jiang, et al.
Journal of the Science of Food and Agriculture|June 5, 2019
Impacts of depectinization of pear juice on alcoholic fermentation and indole formationRobert P Beezer, D Scott Mattinson, John K Fellman, et al.
Food Microbiology|June 27, 2017
Characterization of Bacillus megaterium, Bacillus pumilus, and Paenibacillus polymyxa isolated from a Pinot noir wine from Western Washington StateNicolas H von Cosmos, Bruce A Watson, J K Fellman, et al.
Journal of Food Science|December 19, 2022
Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeastsVictoria D Paup, Jesse J Aplin, Rachel I Potter, et al.
Journal of Food Science|November 11, 2022
Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeastsVictoria D Paup, Tara L Barton, Charles G Edwards, et al.
Plants (Basel, Switzerland)|October 29, 2020
Carbohydrate Accumulation and Differential Transcript Expression in Winter Wheat Lines with Different Levels of Snow Mold and Freezing Tolerance after Cold TreatmentErika B Kruse, Samuel Revolinski, Jesse Aplin, et al.
International Journal of Food Microbiology|May 23, 2021
Native yeast and non-yeast fungal communities of Cabernet Sauvignon berries from two Washington State vineyards, and persistence in spontaneous fermentationXuefei Wang, Daniel C Schlatter, Dean A Glawe, et al.
Pageof 2

Showing results (11-20 of 18) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 18 results.
Journal of Agricultural and Food Chemistry|November 14, 2013
Metabolism of nonesterified and esterified hydroxycinnamic acids in red wines by Brettanomyces bruxellensisLauren M Schopp, Jungmin Lee, James P Osborne, et al.
Food Microbiology|June 8, 2023
Fate of carbon in synthetic media fermentations containing Metschnikowia pulcherrima or Meyerozyma guilliermondii in the presence and absence of Saccharomyces cerevisiaeHeather N Carbon, Jesse J Aplin, Glycine Z Jiang, et al.
Journal of the Science of Food and Agriculture|June 5, 2019
Impacts of depectinization of pear juice on alcoholic fermentation and indole formationRobert P Beezer, D Scott Mattinson, John K Fellman, et al.
Food Microbiology|June 27, 2017
Characterization of Bacillus megaterium, Bacillus pumilus, and Paenibacillus polymyxa isolated from a Pinot noir wine from Western Washington StateNicolas H von Cosmos, Bruce A Watson, J K Fellman, et al.
Journal of Food Science|December 19, 2022
Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeastsVictoria D Paup, Jesse J Aplin, Rachel I Potter, et al.
Journal of Food Science|November 11, 2022
Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeastsVictoria D Paup, Tara L Barton, Charles G Edwards, et al.
Plants (Basel, Switzerland)|October 29, 2020
Carbohydrate Accumulation and Differential Transcript Expression in Winter Wheat Lines with Different Levels of Snow Mold and Freezing Tolerance after Cold TreatmentErika B Kruse, Samuel Revolinski, Jesse Aplin, et al.
International Journal of Food Microbiology|May 23, 2021
Native yeast and non-yeast fungal communities of Cabernet Sauvignon berries from two Washington State vineyards, and persistence in spontaneous fermentationXuefei Wang, Daniel C Schlatter, Dean A Glawe, et al.
Pageof 2