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David W Jeffery

Showing results (41-50 of 101) with videos related to

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Journal of Agricultural and Food Chemistry|March 7, 2017
Copper(II)-Mediated Hydrogen Sulfide and Thiol Oxidation to Disulfides and Organic Polysulfanes and Their Reductive Cleavage in Wine: Mechanistic Elucidation and Potential ApplicationsGal Y Kreitman, John C Danilewicz, David W Jeffery, et al.
Molecules (Basel, Switzerland)|August 29, 2018
Modelling the Mass Transfer Process of Malvidin-3-Glucoside during Simulated Extraction from Fresh Grape Solids under Wine-Like ConditionsPatrick C Setford, David W Jeffery, Paul R Grbin, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenariosPatrick C Setford, David W Jeffery, Paul R Grbin, et al.
Critical Reviews in Food Science and Nutrition|February 17, 2018
Loss and formation of malodorous volatile sulfhydryl compounds during wine storageGal Y Kreitman, Ryan J Elias, David W Jeffery, et al.
Journal of Agricultural and Food Chemistry|June 24, 2014
Factors influencing the aroma composition of Chardonnay winesJoanna M Gambetta, Susan E P Bastian, Daniel Cozzolino, et al.
Food Chemistry|October 12, 2021
Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz winesXingchen Wang, Dimitra L Capone, Wenyu Kang, et al.
Journal of Agricultural and Food Chemistry|May 3, 2016
Reaction Mechanisms of Metals with Hydrogen Sulfide and Thiols in Model Wine. Part 2: Iron- and Copper-Catalyzed OxidationGal Y Kreitman, John C Danilewicz, David W Jeffery, et al.
Molecules (Basel, Switzerland)|December 28, 2018
Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective ConditionsPatrick C Setford, David W Jeffery, Paul R Grbin, et al.
Molecules (Basel, Switzerland)|February 2, 2017
Exploring the Effects of Geographical Origin on the Chemical Composition and Quality Grading of Vitis vinifera L. cv. Chardonnay GrapesJoanna M Gambetta, Daniel Cozzolino, Susan E P Bastian, et al.
Journal of Agricultural and Food Chemistry|August 17, 2010
Selective determination of volatile sulfur compounds in wine by gas chromatography with sulfur chemiluminescence detectionTracey E Siebert, Mark R Solomon, Alan P Pollnitz, et al.
Pageof 11

Showing results (41-50 of 101) with videos related to

Sort By:
Pageof 11
Journal of Agricultural and Food Chemistry|March 7, 2017
Copper(II)-Mediated Hydrogen Sulfide and Thiol Oxidation to Disulfides and Organic Polysulfanes and Their Reductive Cleavage in Wine: Mechanistic Elucidation and Potential ApplicationsGal Y Kreitman, John C Danilewicz, David W Jeffery, et al.
Molecules (Basel, Switzerland)|August 29, 2018
Modelling the Mass Transfer Process of Malvidin-3-Glucoside during Simulated Extraction from Fresh Grape Solids under Wine-Like ConditionsPatrick C Setford, David W Jeffery, Paul R Grbin, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenariosPatrick C Setford, David W Jeffery, Paul R Grbin, et al.
Critical Reviews in Food Science and Nutrition|February 17, 2018
Loss and formation of malodorous volatile sulfhydryl compounds during wine storageGal Y Kreitman, Ryan J Elias, David W Jeffery, et al.
Journal of Agricultural and Food Chemistry|June 24, 2014
Factors influencing the aroma composition of Chardonnay winesJoanna M Gambetta, Susan E P Bastian, Daniel Cozzolino, et al.
Food Chemistry|October 12, 2021
Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz winesXingchen Wang, Dimitra L Capone, Wenyu Kang, et al.
Journal of Agricultural and Food Chemistry|May 3, 2016
Reaction Mechanisms of Metals with Hydrogen Sulfide and Thiols in Model Wine. Part 2: Iron- and Copper-Catalyzed OxidationGal Y Kreitman, John C Danilewicz, David W Jeffery, et al.
Molecules (Basel, Switzerland)|December 28, 2018
Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective ConditionsPatrick C Setford, David W Jeffery, Paul R Grbin, et al.
Molecules (Basel, Switzerland)|February 2, 2017
Exploring the Effects of Geographical Origin on the Chemical Composition and Quality Grading of Vitis vinifera L. cv. Chardonnay GrapesJoanna M Gambetta, Daniel Cozzolino, Susan E P Bastian, et al.
Journal of Agricultural and Food Chemistry|August 17, 2010
Selective determination of volatile sulfur compounds in wine by gas chromatography with sulfur chemiluminescence detectionTracey E Siebert, Mark R Solomon, Alan P Pollnitz, et al.
Pageof 11