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Hildegarde Heymann

Showing results (31-40 of 46) with videos related to

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Journal of Agricultural and Food Chemistry|October 23, 2009
Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioningAnthony L Robinson, Susan E Ebeler, Hildegarde Heymann, et al.
Mbio|June 16, 2016
Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine CharacteristicsNicholas A Bokulich, Thomas S Collins, Chad Masarweh, et al.
ACS Omega|September 21, 2020
Characterizing Volatile and Nonvolatile Factors Influencing Flavor and American Consumer Preference toward Nonalcoholic BeerScott Lafontaine, Kay Senn, Johanna Dennenlöhr, et al.
Foods (Basel, Switzerland)|December 29, 2020
Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of "Beer Flavor" in Non-Alcoholic BeerScott Lafontaine, Kay Senn, Laura Knoke, et al.
Food Chemistry|September 24, 2013
Regional sensory and chemical characteristics of Malbec wines from Mendoza and CaliforniaEllena S King, Martha Stoumen, Fernando Buscema, et al.
Journal of Food Science|November 23, 2012
Describing the appearance and flavor profiles of fresh fig (Ficus carica L.) cultivarsEllena S King, Helene Hopfer, Megan T Haug, et al.
Molecules (Basel, Switzerland)|July 26, 2020
Impact of Grapevine Red Blotch Disease on Cabernet Sauvignon and Merlot Wine Composition and Sensory AttributesRaul Cauduro Girardello, Monica L Cooper, Larry A Lerno, et al.
Foods (Basel, Switzerland)|August 14, 2020
Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and ItalyValentina Canuti, Annegret Cantu, Monica Picchi, et al.
Journal of Chromatography. A|May 23, 2022
Characterization of Humulus lupulus glycosides with porous graphitic carbon and sequential high performance liquid chromatography quadrupole time-of-flight mass spectrometry and high performance liquid chromatography fractionationAndrew J Caffrey, Scott Lafontaine, Jeff Dailey, et al.
Journal of Sensory Studies|November 7, 2017
Validation of a paper-disk approach to facilitate the sensory evaluation of bitterness in dairy protein hydrolysates from a newly developed food-grade fractionation systemNiamh M Murray, Dolores O'Riordan, Jean-Christophe Jacquier, et al.
Pageof 5

Showing results (31-40 of 46) with videos related to

Sort By:
Pageof 5
Journal of Agricultural and Food Chemistry|October 23, 2009
Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioningAnthony L Robinson, Susan E Ebeler, Hildegarde Heymann, et al.
Mbio|June 16, 2016
Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine CharacteristicsNicholas A Bokulich, Thomas S Collins, Chad Masarweh, et al.
ACS Omega|September 21, 2020
Characterizing Volatile and Nonvolatile Factors Influencing Flavor and American Consumer Preference toward Nonalcoholic BeerScott Lafontaine, Kay Senn, Johanna Dennenlöhr, et al.
Foods (Basel, Switzerland)|December 29, 2020
Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of "Beer Flavor" in Non-Alcoholic BeerScott Lafontaine, Kay Senn, Laura Knoke, et al.
Food Chemistry|September 24, 2013
Regional sensory and chemical characteristics of Malbec wines from Mendoza and CaliforniaEllena S King, Martha Stoumen, Fernando Buscema, et al.
Journal of Food Science|November 23, 2012
Describing the appearance and flavor profiles of fresh fig (Ficus carica L.) cultivarsEllena S King, Helene Hopfer, Megan T Haug, et al.
Molecules (Basel, Switzerland)|July 26, 2020
Impact of Grapevine Red Blotch Disease on Cabernet Sauvignon and Merlot Wine Composition and Sensory AttributesRaul Cauduro Girardello, Monica L Cooper, Larry A Lerno, et al.
Foods (Basel, Switzerland)|August 14, 2020
Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and ItalyValentina Canuti, Annegret Cantu, Monica Picchi, et al.
Journal of Chromatography. A|May 23, 2022
Characterization of Humulus lupulus glycosides with porous graphitic carbon and sequential high performance liquid chromatography quadrupole time-of-flight mass spectrometry and high performance liquid chromatography fractionationAndrew J Caffrey, Scott Lafontaine, Jeff Dailey, et al.
Journal of Sensory Studies|November 7, 2017
Validation of a paper-disk approach to facilitate the sensory evaluation of bitterness in dairy protein hydrolysates from a newly developed food-grade fractionation systemNiamh M Murray, Dolores O'Riordan, Jean-Christophe Jacquier, et al.
Pageof 5