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Results:
1-9
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Results: 9
Authors:
Gump, BH
Zoecklein, BW
Fugelsang, KC
Citation: Bh. Gump et al., Prediction of prefermentation nutritional status of grape juice - The formol method, METH BIOTEC, 14, 2001, pp. 283-296
Authors:
Zoecklein, BW
Gump, BH
Fugelsang, KC
Citation: Bw. Zoecklein et al., Nutritional status of grape juice, METH BIOTEC, 14, 2001, pp. 415-425
Authors:
Wright, JR
Sumner, SS
Hackney, CR
Pierson, MD
Zoecklein, BW
Citation: Jr. Wright et al., Efficacy of ultraviolet light for reducing Escherichia coli 0157 : H7 in unpasteurized apple cider, J FOOD PROT, 63(5), 2000, pp. 563-567
Authors:
Palma, M
Taylor, LT
Zoecklein, BW
Douglas, LS
Citation: M. Palma et al., Supercritical fluid extraction of grape glycosides, J AGR FOOD, 48(3), 2000, pp. 775-779
Authors:
Whiton, RS
Zoecklein, BW
Citation: Rs. Whiton et Bw. Zoecklein, Optimization of headspace solid-phase microextraction for analysis of winearoma compounds, AM J ENOL V, 51(4), 2000, pp. 379-382
Authors:
Zoecklein, BW
Douglas, LS
Jasinski, YW
Citation: Bw. Zoecklein et al., Evaluation of the phenol-free glycosyl-glucose determination, AM J ENOL V, 51(4), 2000, pp. 420-423
Authors:
McMahon, H
Zoecklein, BW
Fugelsang, K
Jasinski, Y
Citation: H. Mcmahon et al., Quantification of glycosidase activities in selected yeasts and lactic acid bacteria, J IND MIC B, 23(3), 1999, pp. 198-203
Authors:
Zoecklein, BW
Hackney, CH
Duncan, SE
Marcy, JE
Citation: Bw. Zoecklein et al., Effect of fermentation, aging and thermal storage on total glycosides, phenol-free glycosides and volatile compounds of White Riesling (Vitis vinifera L.) wines, J IND MIC B, 22(2), 1999, pp. 100-107
Authors:
McMahon, HM
Zoecklein, BW
Jasinski, YW
Citation: Hm. Mcmahon et al., The effects of prefermentation maceration temperature and percent alcohol (v/v) at press on the concentration of Cabernet Sauvignon grape glycosides and glycoside fractions, AM J ENOL V, 50(4), 1999, pp. 385-390
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