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David W Jeffery

Showing results (51-60 of 101) with videos related to

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Journal of Agricultural and Food Chemistry|December 13, 2018
Liberation of Hydrogen Sulfide from Dicysteinyl Polysulfanes in Model WineMarlize Z Bekker, Gal Y Kreitman, David W Jeffery, et al.
Journal of Agricultural and Food Chemistry|August 14, 2020
Evolution and Correlation of <i>cis</i>-2-Methyl-4-propyl-1,3-oxathiane, Varietal Thiols, and Acetaldehyde during Fermentation of Sauvignon blanc JuiceXingchen Wang, Liang Chen, Dimitra L Capone, et al.
International Journal of Food Microbiology|June 9, 2020
Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timingAna Hranilovic, Joanna M Gambetta, David W Jeffery, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Intertwined: What makes food and wine pairings appropriate?Marcell Kustos, Hildegarde Heymann, David W Jeffery, et al.
Prostaglandins, Leukotrienes, and Essential Fatty Acids|October 9, 2017
A validated method for analyzing polyunsaturated free fatty acids from dried blood spots using LC-MS/MSErandi Hewawasam, Ge Liu, David W Jeffery, et al.
Prostaglandins, Leukotrienes, and Essential Fatty Acids|October 9, 2018
A stable method for routine analysis of oxylipins from dried blood spots using ultra-high performance liquid chromatography-tandem mass spectrometryErandi Hewawasam, Ge Liu, David W Jeffery, et al.
Foods (Basel, Switzerland)|October 17, 2019
Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red WinesDuc-Truc Pham, Vanessa J Stockdale, David W Jeffery, et al.
Foods (Basel, Switzerland)|February 25, 2023
Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to WineClaire E J Armstrong, Jun Niimi, Paul K Boss, et al.
Plants (Basel, Switzerland)|October 14, 2022
Stress-Induced Volatile Emissions and Signalling in Inter-Plant CommunicationJoanah Midzi, David W Jeffery, Ute Baumann, et al.
Food Chemistry: X|January 26, 2026
Understanding polysulfide evolution in wine: insights from accelerated ageing and real-time cellaring in different packagingYu Hou, Marlize Z Bekker, Tracey E Siebert, et al.
Pageof 11

Showing results (51-60 of 101) with videos related to

Sort By:
Pageof 11
Journal of Agricultural and Food Chemistry|December 13, 2018
Liberation of Hydrogen Sulfide from Dicysteinyl Polysulfanes in Model WineMarlize Z Bekker, Gal Y Kreitman, David W Jeffery, et al.
Journal of Agricultural and Food Chemistry|August 14, 2020
Evolution and Correlation of <i>cis</i>-2-Methyl-4-propyl-1,3-oxathiane, Varietal Thiols, and Acetaldehyde during Fermentation of Sauvignon blanc JuiceXingchen Wang, Liang Chen, Dimitra L Capone, et al.
International Journal of Food Microbiology|June 9, 2020
Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timingAna Hranilovic, Joanna M Gambetta, David W Jeffery, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Intertwined: What makes food and wine pairings appropriate?Marcell Kustos, Hildegarde Heymann, David W Jeffery, et al.
Prostaglandins, Leukotrienes, and Essential Fatty Acids|October 9, 2017
A validated method for analyzing polyunsaturated free fatty acids from dried blood spots using LC-MS/MSErandi Hewawasam, Ge Liu, David W Jeffery, et al.
Prostaglandins, Leukotrienes, and Essential Fatty Acids|October 9, 2018
A stable method for routine analysis of oxylipins from dried blood spots using ultra-high performance liquid chromatography-tandem mass spectrometryErandi Hewawasam, Ge Liu, David W Jeffery, et al.
Foods (Basel, Switzerland)|October 17, 2019
Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red WinesDuc-Truc Pham, Vanessa J Stockdale, David W Jeffery, et al.
Foods (Basel, Switzerland)|February 25, 2023
Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to WineClaire E J Armstrong, Jun Niimi, Paul K Boss, et al.
Plants (Basel, Switzerland)|October 14, 2022
Stress-Induced Volatile Emissions and Signalling in Inter-Plant CommunicationJoanah Midzi, David W Jeffery, Ute Baumann, et al.
Food Chemistry: X|January 26, 2026
Understanding polysulfide evolution in wine: insights from accelerated ageing and real-time cellaring in different packagingYu Hou, Marlize Z Bekker, Tracey E Siebert, et al.
Pageof 11