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Journal of Agricultural and Food Chemistry
|
March 25, 2009
Evolution of volatile compounds during the development of cabernet sauvignon grapes (Vitis vinifera L.)
Curtis M Kalua, Paul K Boss
Journal of Chromatography. A
|
April 11, 2008
Sample preparation optimization in wine and grapes. Dilution and sample/headspace volume equilibrium theory for headspace solid-phase microextraction
Curtis M Kalua, Paul K Boss
Journal of Agricultural and Food Chemistry
|
September 28, 2006
Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production
Curtis M Kalua, Danny R Bedgood, Andrea G Bishop, et al.
Journal of Agricultural and Food Chemistry
|
September 14, 2006
Discrimination of storage conditions and freshness in virgin olive oil
Curtis M Kalua, Danny R Bedgood, Andrea G Bishop, et al.
Journal of Agricultural and Food Chemistry
|
March 7, 2008
Changes in virgin olive oil quality during low-temperature fruit storage
Curtis M Kalua, Danny R Bedgood, Andrea G Bishop, et al.
Journal of Agricultural and Food Chemistry
|
September 30, 2005
Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds
Curtis M Kalua, Malcolm S Allen, Danny R Bedgood, et al.
Journal of Agricultural and Food Chemistry
|
February 16, 2012
Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must
Eric G Dennis, Robert A Keyzers, Curtis M Kalua, et al.
Plant Molecular Biology
|
June 23, 2010
Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavour
Jake D Dunlevy, Kathleen L Soole, Michael V Perkins, et al.
Page
of 1
Search research articles
Search
Showing results (1-10 of 8) with videos related to
Sort By:
Page
of 1
Journal of Agricultural and Food Chemistry
|
March 25, 2009
Evolution of volatile compounds during the development of cabernet sauvignon grapes (Vitis vinifera L.)
Curtis M Kalua, Paul K Boss
Journal of Chromatography. A
|
April 11, 2008
Sample preparation optimization in wine and grapes. Dilution and sample/headspace volume equilibrium theory for headspace solid-phase microextraction
Curtis M Kalua, Paul K Boss
Journal of Agricultural and Food Chemistry
|
September 28, 2006
Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production
Curtis M Kalua, Danny R Bedgood, Andrea G Bishop, et al.
Journal of Agricultural and Food Chemistry
|
September 14, 2006
Discrimination of storage conditions and freshness in virgin olive oil
Curtis M Kalua, Danny R Bedgood, Andrea G Bishop, et al.
Journal of Agricultural and Food Chemistry
|
March 7, 2008
Changes in virgin olive oil quality during low-temperature fruit storage
Curtis M Kalua, Danny R Bedgood, Andrea G Bishop, et al.
Journal of Agricultural and Food Chemistry
|
September 30, 2005
Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds
Curtis M Kalua, Malcolm S Allen, Danny R Bedgood, et al.
Journal of Agricultural and Food Chemistry
|
February 16, 2012
Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must
Eric G Dennis, Robert A Keyzers, Curtis M Kalua, et al.
Plant Molecular Biology
|
June 23, 2010
Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavour
Jake D Dunlevy, Kathleen L Soole, Michael V Perkins, et al.
Page
of 1