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David W Jeffery

Showing results (61-70 of 101) with videos related to

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Journal of Agricultural and Food Chemistry|April 2, 2008
Rapid isolation of red wine polymeric polyphenols by solid-phase extractionDavid W Jeffery, Meagan D Mercurio, Markus J Herderich, et al.
Journal of Agricultural and Food Chemistry|January 8, 2009
First identification of 4-S-glutathionyl-4-methylpentan-2-one, a potential precursor of 4-mercapto-4-methylpentan-2-one, in Sauvignon Blanc juiceBruno Fedrizzi, Kevin H Pardon, Mark A Sefton, et al.
Food Chemistry|November 10, 2017
Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on polysaccharide and tannin content and compositionOlaf J Schelezki, Paul A Smith, Ana Hranilovic, et al.
Molecules (Basel, Switzerland)|April 13, 2019
Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative PerstractionDuc-Truc Pham, Vanessa J Stockdale, David Wollan, et al.
Journal of Agricultural and Food Chemistry|January 23, 2010
Investigation into the formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. Cv. cabernet sauvignon using stable isotope tracers combined with HPLC-MS and MS/MS analysisYoji Hayasaka, Gayle A Baldock, Kevin H Pardon, et al.
Food Chemistry|October 3, 2022
Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectraClaire E J Armstrong, Adam M Gilmore, Paul K Boss, et al.
Foods (Basel, Switzerland)|December 22, 2019
Using Content Analysis to Characterise the Sensory Typicity and Quality Judgements of Australian Cabernet Sauvignon WinesLira Souza Gonzaga, Dimitra L Capone, Susan E P Bastian, et al.
Food Research International (Ottawa, Ont.)|December 9, 2020
Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysisLira Souza Gonzaga, Dimitra L Capone, Susan E P Bastian, et al.
Food Chemistry|September 1, 2021
Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skinsRichard G Ntuli, Yaelle Saltman, Ravi Ponangi, et al.
Food Research International (Ottawa, Ont.)|February 19, 2022
Consumer perspectives of wine typicity and impact of region information on the sensory perception of Cabernet Sauvignon winesLira Souza Gonzaga, Susan E P Bastian, Dimitra L Capone, et al.
Pageof 11

Showing results (61-70 of 101) with videos related to

Sort By:
Pageof 11
Journal of Agricultural and Food Chemistry|April 2, 2008
Rapid isolation of red wine polymeric polyphenols by solid-phase extractionDavid W Jeffery, Meagan D Mercurio, Markus J Herderich, et al.
Journal of Agricultural and Food Chemistry|January 8, 2009
First identification of 4-S-glutathionyl-4-methylpentan-2-one, a potential precursor of 4-mercapto-4-methylpentan-2-one, in Sauvignon Blanc juiceBruno Fedrizzi, Kevin H Pardon, Mark A Sefton, et al.
Food Chemistry|November 10, 2017
Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on polysaccharide and tannin content and compositionOlaf J Schelezki, Paul A Smith, Ana Hranilovic, et al.
Molecules (Basel, Switzerland)|April 13, 2019
Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative PerstractionDuc-Truc Pham, Vanessa J Stockdale, David Wollan, et al.
Journal of Agricultural and Food Chemistry|January 23, 2010
Investigation into the formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. Cv. cabernet sauvignon using stable isotope tracers combined with HPLC-MS and MS/MS analysisYoji Hayasaka, Gayle A Baldock, Kevin H Pardon, et al.
Food Chemistry|October 3, 2022
Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectraClaire E J Armstrong, Adam M Gilmore, Paul K Boss, et al.
Foods (Basel, Switzerland)|December 22, 2019
Using Content Analysis to Characterise the Sensory Typicity and Quality Judgements of Australian Cabernet Sauvignon WinesLira Souza Gonzaga, Dimitra L Capone, Susan E P Bastian, et al.
Food Research International (Ottawa, Ont.)|December 9, 2020
Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysisLira Souza Gonzaga, Dimitra L Capone, Susan E P Bastian, et al.
Food Chemistry|September 1, 2021
Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skinsRichard G Ntuli, Yaelle Saltman, Ravi Ponangi, et al.
Food Research International (Ottawa, Ont.)|February 19, 2022
Consumer perspectives of wine typicity and impact of region information on the sensory perception of Cabernet Sauvignon winesLira Souza Gonzaga, Susan E P Bastian, Dimitra L Capone, et al.
Pageof 11