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Hildegarde Heymann

Showing results (11-20 of 46) with videos related to

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Journal of Food Science|March 8, 2013
Determining the primary drivers of liking to predict consumers' acceptance of fresh nectarines and peachesClaudia Delgado, Gayle M Crisosto, Hildegarde Heymann, et al.
Journal of Agricultural and Food Chemistry|November 3, 2016
Understanding the Relationship between Red Wine Matrix, Tannin Activity, and Sensory PropertiesAude A Watrelot, Nadia K Byrnes, Hildegarde Heymann, et al.
Scientific Reports|May 23, 2019
GC-Recomposition-Olfactometry (GC-R) and multivariate study of three terpenoid compounds in the aroma profile of Angostura bittersArielle J Johnson, Anna K Hjelmeland, Hildegarde Heymann, et al.
Journal of Food Science|August 21, 2013
Sensory profiles for dried fig (Ficus carica L.) cultivars commercially grown and processed in CaliforniaMegan T Haug, Ellena S King, Hildegarde Heymann, et al.
Foods (Basel, Switzerland)|March 6, 2021
The Impact of Optical Berry Sorting on Red Wine Composition and Sensory PropertiesRobert C Bruce, Pauline Lestringant, Charles A Brenneman, et al.
Molecules (Basel, Switzerland)|October 21, 2018
Characterization of Red Wine Proanthocyanidins Using a Putative Proanthocyanidin Database, Amide Hydrophilic Interaction Liquid Chromatography (HILIC), and Time-of-Flight Mass SpectrometryScott Frost, Larry A Lerno, Jerry Zweigenbaum, et al.
Food Chemistry|December 3, 2014
The combined impact of vineyard origin and processing winery on the elemental profile of red winesHelene Hopfer, Jenny Nelson, Thomas S Collins, et al.
Journal of the Science of Food and Agriculture|September 14, 2023
Longer cluster hanging time decreases the impact of grapevine red blotch disease in Vitis vinifera L. Merlot across two seasonsRaul C Girardello, Arran Rumbaugh, Anji Perry, et al.
Journal of the Science of Food and Agriculture|May 1, 2013
Analysing conjoint data with OLS and PLS regression: a case study with wineSara R Jaeger, Line H Mielby, Hildegarde Heymann, et al.
Journal of Agricultural and Food Chemistry|July 11, 2009
Comparison of gas chromatography-coupled time-of-flight mass spectrometry and 1H nuclear magnetic resonance spectroscopy metabolite identification in white wines from a sensory study investigating wine bodyKirsten Skogerson, Ron Runnebaum, Gert Wohlgemuth, et al.
Pageof 5

Showing results (11-20 of 46) with videos related to

Sort By:
Pageof 5
Journal of Food Science|March 8, 2013
Determining the primary drivers of liking to predict consumers' acceptance of fresh nectarines and peachesClaudia Delgado, Gayle M Crisosto, Hildegarde Heymann, et al.
Journal of Agricultural and Food Chemistry|November 3, 2016
Understanding the Relationship between Red Wine Matrix, Tannin Activity, and Sensory PropertiesAude A Watrelot, Nadia K Byrnes, Hildegarde Heymann, et al.
Scientific Reports|May 23, 2019
GC-Recomposition-Olfactometry (GC-R) and multivariate study of three terpenoid compounds in the aroma profile of Angostura bittersArielle J Johnson, Anna K Hjelmeland, Hildegarde Heymann, et al.
Journal of Food Science|August 21, 2013
Sensory profiles for dried fig (Ficus carica L.) cultivars commercially grown and processed in CaliforniaMegan T Haug, Ellena S King, Hildegarde Heymann, et al.
Foods (Basel, Switzerland)|March 6, 2021
The Impact of Optical Berry Sorting on Red Wine Composition and Sensory PropertiesRobert C Bruce, Pauline Lestringant, Charles A Brenneman, et al.
Molecules (Basel, Switzerland)|October 21, 2018
Characterization of Red Wine Proanthocyanidins Using a Putative Proanthocyanidin Database, Amide Hydrophilic Interaction Liquid Chromatography (HILIC), and Time-of-Flight Mass SpectrometryScott Frost, Larry A Lerno, Jerry Zweigenbaum, et al.
Food Chemistry|December 3, 2014
The combined impact of vineyard origin and processing winery on the elemental profile of red winesHelene Hopfer, Jenny Nelson, Thomas S Collins, et al.
Journal of the Science of Food and Agriculture|September 14, 2023
Longer cluster hanging time decreases the impact of grapevine red blotch disease in Vitis vinifera L. Merlot across two seasonsRaul C Girardello, Arran Rumbaugh, Anji Perry, et al.
Journal of the Science of Food and Agriculture|May 1, 2013
Analysing conjoint data with OLS and PLS regression: a case study with wineSara R Jaeger, Line H Mielby, Hildegarde Heymann, et al.
Journal of Agricultural and Food Chemistry|July 11, 2009
Comparison of gas chromatography-coupled time-of-flight mass spectrometry and 1H nuclear magnetic resonance spectroscopy metabolite identification in white wines from a sensory study investigating wine bodyKirsten Skogerson, Ron Runnebaum, Gert Wohlgemuth, et al.
Pageof 5