AAAAAA
Results:
1-23
|
Results: 23
Authors:
SMITH AK
NOBLE AC
Citation: Ak. Smith et Ac. Noble, EFFECTS OF INCREASED VISCOSITY ON THE SOURNESS AND ASTRINGENCY OF ALUMINUM SULFATE AND CITRIC-ACID, Food quality and preference, 9(3), 1998, pp. 139-144
Authors:
SOWALSKY RA
NOBLE AC
Citation: Ra. Sowalsky et Ac. Noble, COMPARISON OF THE EFFECTS OF CONCENTRATION, PH AND ANION SPECIES ON ASTRINGENCY AND SOURNESS OF ORGANIC-ACIDS, Chemical senses, 23(3), 1998, pp. 343-349
Authors:
PELEG H
BODINE KK
NOBLE AC
Citation: H. Peleg et al., THE INFLUENCE OF ACID ON ASTRINGENCY OF ALUM AND PHENOLIC-COMPOUNDS, Chemical senses, 23(3), 1998, pp. 371-378
Authors:
DELAPRESAOWENS C
SCHLICH P
DAVIES HD
NOBLE AC
Citation: C. Delapresaowens et al., EFFECT OF METHODE-CHAMPENOISE PROCESS ON AROMA OF 4 V-VINIFERA VARIETIES, American journal of enology and viticulture, 49(3), 1998, pp. 289-294
Authors:
NOBLE AC
HERMAN RL
NOGA EJ
BULLOCK GL
Citation: Ac. Noble et al., RECURRENT AMEBIC GILL INFESTATION IN RAINBOW-TROUT CULTURED IN A SEMICLOSED WATER RECIRCULATION SYSTEM, Journal of aquatic animal health, 9(1), 1997, pp. 64-69
Authors:
BULLOCK GL
SUMMERFELT ST
NOBLE AC
WEBER AL
DURANT MD
HANKINS JA
Citation: Gl. Bullock et al., OZONATION OF A RECIRCULATING RAINBOW-TROUT CULTURE SYSTEM - I - EFFECTS ON BACTERIAL GILL DISEASE AND HETEROTROPHIC BACTERIA, Aquaculture, 158(1-2), 1997, pp. 43-55
Authors:
DELAPRESAOWENS C
NOBLE AC
Citation: C. Delapresaowens et Ac. Noble, EFFECT OF STORAGE AT ELEVATED-TEMPERATURES ON AROMA OF CHARDONNAY WINES, American journal of enology and viticulture, 48(3), 1997, pp. 310-316
Authors:
NOBLE AC
Citation: Ac. Noble, 2ND PANGBORN-SENSORY-SCIENCE-SYMPOSIUM, JULY 30 AUGUST 3, 1995, UNIVERSITY-OF-CALIFORNIA, DAVIS, CALIFORNIA - INTRODUCTORY-REMARKS, Food quality and preference, 7(3-4), 1996, pp. 149-149
Authors:
SMITH AK
JUNE H
NOBLE AC
Citation: Ak. Smith et al., EFFECTS OF VISCOSITY ON THE BITTERNESS AND ASTRINGENCY OF GRAPE SEED TANNIN, Food quality and preference, 7(3-4), 1996, pp. 161-166
Authors:
NOBLE AC
Citation: Ac. Noble, TASTE-AROMA INTERACTIONS, Trends in food science & technology, 7(12), 1996, pp. 439-444
Authors:
ISHIKAWA T
NOBLE AC
Citation: T. Ishikawa et Ac. Noble, TEMPORAL PERCEPTION OF ASTRINGENCY AND SWEETNESS IN RED WINE, Food quality and preference, 6(1), 1995, pp. 27-33
Authors:
PELEG H
NOBLE AC
Citation: H. Peleg et Ac. Noble, PERCEPTUAL PROPERTIES OF BENZOIC-ACID DERIVATIVES, Chemical senses, 20(4), 1995, pp. 393-400
Authors:
NOBLE AC
Citation: Ac. Noble, BLACK SAINTS IN A WHITE CHURCH, CONTEMPORARY AFRICAN-AMERICAN MORMONS- EMBRY,JL, The Western historical quarterly, 26(2), 1995, pp. 220-220
Authors:
BONNANS SR
NOBLE AC
Citation: Sr. Bonnans et Ac. Noble, INTERACTION OF SALIVARY FLOW WITH TEMPORAL PERCEPTION OF SWEETNESS, SOURNESS, AND FRUITINESS, Physiology & behavior, 57(3), 1995, pp. 569-574
Authors:
THORNGATE JH
NOBLE AC
Citation: Jh. Thorngate et Ac. Noble, SENSORY EVALUATION OF BITTERNESS AND ASTRINGENCY OF 3R(-)-EPICATECHINAND 3S(-CATECHIN()), Journal of the Science of Food and Agriculture, 67(4), 1995, pp. 531-535
Authors:
DELAPRESAOWENS C
NOBLE AC
Citation: C. Delapresaowens et Ac. Noble, DESCRIPTIVE ANALYSIS OF 3 WHITE WINE VARIETIES FROM PENEDES, American journal of enology and viticulture, 46(1), 1995, pp. 5-9
Authors:
NOBLE AC
Citation: Ac. Noble, APPLICATION OF TIME-INTENSITY PROCEDURES FOR THE EVALUATION OF TASTE AND MOUTHFEEL, American journal of enology and viticulture, 46(1), 1995, pp. 128-133
Authors:
NOBLE AC
Citation: Ac. Noble, BITTERNESS IN WINE, Physiology & behavior, 56(6), 1994, pp. 1251-1255
Authors:
PARK SK
BOULTON RB
BARTRA E
NOBLE AC
Citation: Sk. Park et al., INCIDENCE OF VOLATILE SULFUR-COMPOUNDS IN CALIFORNIA WINES - A PRELIMINARY SURVEY, American journal of enology and viticulture, 45(3), 1994, pp. 341-344
Authors:
FISCHER U
NOBLE AC
Citation: U. Fischer et Ac. Noble, THE EFFECT OF ETHANOL, CATECHIN CONCENTRATION, AND PH ON SOURNESS ANDBITTERNESS OF WINE, American journal of enology and viticulture, 45(1), 1994, pp. 6-10
Authors:
KUO YL
PANGBORN RM
NOBLE AC
Citation: Yl. Kuo et al., TEMPORAL PATTERNS OF NASAL, ORAL, AND RETRONASAL PERCEPTION OF CITRALAND VANILLIN AND INTERACTION OF THESE ODORANTS WITH SELECTED TASTANTS, International journal of food science & technology, 28(2), 1993, pp. 127-137
Authors:
BONNANS S
NOBLE AC
Citation: S. Bonnans et Ac. Noble, EFFECT OF SWEETENER TYPE AND OF SWEETENER AND ACID LEVELS ON TEMPORALPERCEPTION OF SWEETNESS, SOURNESS AND FRUITINESS, Chemical senses, 18(3), 1993, pp. 273-283
Authors:
SHIMODA M
SHIBAMOTO T
NOBLE AC
Citation: M. Shimoda et al., EVALUATION OF HEADSPACE VOLATILES OF CABERNET-SAUVIGNON WINES SAMPLEDBY AN ON-COLUMN METHOD, Journal of agricultural and food chemistry, 41(10), 1993, pp. 1664-1668
Risultati:
1-23
|