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Roger B Boulton

Showing results (1-10 of 8) with videos related to

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Journal of Agricultural and Food Chemistry|December 11, 2003
Study of aged cognac using solid-phase microextraction and partial least-squares regressionVivian A Watts, Christian E Butzke, Roger B Boulton
The Journal of Chemical Physics|March 15, 2022
Kinetics of autoxidation of tartaric acid in presence of ironRobert E Coleman, Roger B Boulton, Alexei A Stuchebrukhov
The Journal of Physical Chemistry. B|May 10, 2023
Chain Reaction of Fenton Autoxidation of Tartaric Acid: Critical Behavior at Low pHRobert E Coleman, Roger B Boulton, Alexei A Stuchebrukhov
Journal of Agricultural and Food Chemistry|June 10, 2004
Chemical and sensory characterization of DOC red wines from Marche (Italy) related to vintage and grape cultivarsEmanuele Boselli, Roger B Boulton, John H Thorngate, et al.
Molecules (Basel, Switzerland)|June 4, 2020
The Use of Macro, Micro, and Trace Elemental Profiles to Differentiate Commercial Single Vineyard Pinot noir Wines at a Sub-Regional LevelCourtney K Tanabe, Jenny Nelson, Roger B Boulton, et al.
Journal of Chromatography. A|March 26, 2023
Rapid determination of free sulfur dioxide in wine and cider by capillary electrophoresisP Layton Ashmore, Florentino Valdez, James F Harbertson, et al.
Food Chemistry|August 14, 2018
Aging of Malbec wines from Mendoza and California: Evolution of phenolic and elemental compositionFederico M Agazzi, Jenny Nelson, Courtney K Tanabe, 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.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|December 11, 2003
Study of aged cognac using solid-phase microextraction and partial least-squares regressionVivian A Watts, Christian E Butzke, Roger B Boulton
The Journal of Chemical Physics|March 15, 2022
Kinetics of autoxidation of tartaric acid in presence of ironRobert E Coleman, Roger B Boulton, Alexei A Stuchebrukhov
The Journal of Physical Chemistry. B|May 10, 2023
Chain Reaction of Fenton Autoxidation of Tartaric Acid: Critical Behavior at Low pHRobert E Coleman, Roger B Boulton, Alexei A Stuchebrukhov
Journal of Agricultural and Food Chemistry|June 10, 2004
Chemical and sensory characterization of DOC red wines from Marche (Italy) related to vintage and grape cultivarsEmanuele Boselli, Roger B Boulton, John H Thorngate, et al.
Molecules (Basel, Switzerland)|June 4, 2020
The Use of Macro, Micro, and Trace Elemental Profiles to Differentiate Commercial Single Vineyard Pinot noir Wines at a Sub-Regional LevelCourtney K Tanabe, Jenny Nelson, Roger B Boulton, et al.
Journal of Chromatography. A|March 26, 2023
Rapid determination of free sulfur dioxide in wine and cider by capillary electrophoresisP Layton Ashmore, Florentino Valdez, James F Harbertson, et al.
Food Chemistry|August 14, 2018
Aging of Malbec wines from Mendoza and California: Evolution of phenolic and elemental compositionFederico M Agazzi, Jenny Nelson, Courtney K Tanabe, 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.
Pageof 1