Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

David W Jeffery

Showing results (71-80 of 101) with videos related to

Pageof 11
Sort By:
Food Chemistry|May 11, 2020
Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon winesDuc-Truc Pham, Renata Ristic, Vanessa J Stockdale, et al.
Molecules (Basel, Switzerland)|July 14, 2023
Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern GreeceElli Goulioti, David W Jeffery, Alexandros Kanapitsas, et al.
Food Research International (Ottawa, Ont.)|March 12, 2020
A matter of place: Sensory and chemical characterisation of fine Australian Chardonnay and Shiraz wines of provenanceMarcell Kustos, Joanna M Gambetta, David W Jeffery, et al.
Food Research International (Ottawa, Ont.)|April 6, 2020
Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurementsMaría-Pilar Sáenz-Navajas, Sara Ferrero-Del-Teso, David W Jeffery, et al.
Molecules (Basel, Switzerland)|July 24, 2021
A Review of Wine Authentication Using Spectroscopic Approaches in Combination with ChemometricsRanaweera K R Ranaweera, Dimitra L Capone, Susan E P Bastian, et al.
Food Research International (Ottawa, Ont.)|January 3, 2019
A cross-cultural examination of Australian, Chinese and Vietnamese consumers' attitudes towards a new Australian wine product containing Ganoderma lucidum extractAnh N H Nguyen, Trent E Johnson, David W Jeffery, et al.
Food Chemistry|April 3, 2018
Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical compositionJun Niimi, Oliver Tomic, Tormod Næs, et al.
Food Chemistry|December 17, 2024
Insight into how fermentation might contribute to the distinctiveness of Australian coffeeRuomeng Li, Cristian Varela, Damian Espinase Nandorfy, et al.
Food Chemistry|January 4, 2023
Methoxypyrazine concentrations in the grape bunch rachis of Vitis vinifera L. Cv Shiraz: Influence of rootstock, region and lightRoss D Sanders, Paul K Boss, Dimitra L Capone, et al.
Food Chemistry|December 2, 2020
Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and winesJun Niimi, Kristian H Liland, Oliver Tomic, et al.
Pageof 11

Showing results (71-80 of 101) with videos related to

Sort By:
Pageof 11
Food Chemistry|May 11, 2020
Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon winesDuc-Truc Pham, Renata Ristic, Vanessa J Stockdale, et al.
Molecules (Basel, Switzerland)|July 14, 2023
Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern GreeceElli Goulioti, David W Jeffery, Alexandros Kanapitsas, et al.
Food Research International (Ottawa, Ont.)|March 12, 2020
A matter of place: Sensory and chemical characterisation of fine Australian Chardonnay and Shiraz wines of provenanceMarcell Kustos, Joanna M Gambetta, David W Jeffery, et al.
Food Research International (Ottawa, Ont.)|April 6, 2020
Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurementsMaría-Pilar Sáenz-Navajas, Sara Ferrero-Del-Teso, David W Jeffery, et al.
Molecules (Basel, Switzerland)|July 24, 2021
A Review of Wine Authentication Using Spectroscopic Approaches in Combination with ChemometricsRanaweera K R Ranaweera, Dimitra L Capone, Susan E P Bastian, et al.
Food Research International (Ottawa, Ont.)|January 3, 2019
A cross-cultural examination of Australian, Chinese and Vietnamese consumers' attitudes towards a new Australian wine product containing Ganoderma lucidum extractAnh N H Nguyen, Trent E Johnson, David W Jeffery, et al.
Food Chemistry|April 3, 2018
Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical compositionJun Niimi, Oliver Tomic, Tormod Næs, et al.
Food Chemistry|December 17, 2024
Insight into how fermentation might contribute to the distinctiveness of Australian coffeeRuomeng Li, Cristian Varela, Damian Espinase Nandorfy, et al.
Food Chemistry|January 4, 2023
Methoxypyrazine concentrations in the grape bunch rachis of Vitis vinifera L. Cv Shiraz: Influence of rootstock, region and lightRoss D Sanders, Paul K Boss, Dimitra L Capone, et al.
Food Chemistry|December 2, 2020
Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and winesJun Niimi, Kristian H Liland, Oliver Tomic, et al.
Pageof 11