Search Results - Bohlscheid, Jeffri C.

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  1. 1
    Perception of flavor finish in model white wine: A time-intensity study

    Perception of flavor finish in model white wine: A time-intensity study by Goodstein, Emily S., Bohlscheid, Jeffri C., Evans, Marc, Ross, Carolyn F.

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  2. 2
    Impact of available nitrogen and sugar concentration in musts on alcoholic fermentation and subsequent wine spoilage by Brettanomyces bruxellensis

    Impact of available nitrogen and sugar concentration in musts on alcoholic fermentation and subsequent wine spoilage by Brettanomyces bruxellensis by Childs, Bradford C., Bohlscheid, Jeffri C., Edwards, Charles G.

    Published in Food microbiology
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  3. 3
    INTERACTIVE EFFECTS OF SELECTED NUTRIENTS AND FERMENTATION TEMPERATURE ON H2S PRODUCTION BY WINE STRAINS OF SACCHAROMYCES

    INTERACTIVE EFFECTS OF SELECTED NUTRIENTS AND FERMENTATION TEMPERATURE ON H2S PRODUCTION BY WINE STRAINS OF SACCHAROMYCES by BOHLSCHEID, JEFFRI C., OSBORNE, JAMES P., ROSS, CAROLYN F., EDWARDS, CHARLES G.

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  4. 4
    Application of a New Yeast Preparation for Problem Grape Musts

    Application of a New Yeast Preparation for Problem Grape Musts by Bohlscheid, Jeffri C., Specht, Gordon, Ortiz-Julien, Anne, Maloney, Joshua, Bertheau, Bob, Ross, Carolyn F., Edwards, Charles G.

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  5. 5
    COMPARISON OF HEADSPACE SOLID PHASE MICROEXTRACTION AND XAD-2 METHODS TO EXTRACT VOLATILE COMPOUNDS PRODUCED BY SACCHAROMYCES DURING WINE FERMENTATIONS

    COMPARISON OF HEADSPACE SOLID PHASE MICROEXTRACTION AND XAD-2 METHODS TO EXTRACT VOLATILE COMPOUNDS PRODUCED BY SACCHAROMYCES DURING WINE FERMENTATIONS by BOHLSCHEID, JEFFRI C., WANG, XIAO-DONG, MATTINSON, D. SCOTT, EDWARDS, CHARLES G.

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  6. 6
    INTERACTIVE EFFECTS OF SELECTED NUTRIENTS AND FERMENTATION TEMPERATURE ON H 2 S PRODUCTION BY WINE STRAINS OF SACCHAROMYCES

    INTERACTIVE EFFECTS OF SELECTED NUTRIENTS AND FERMENTATION TEMPERATURE ON H 2 S PRODUCTION BY WINE STRAINS OF SACCHAROMYCES by BOHLSCHEID, JEFFRI C., OSBORNE, JAMES P., ROSS, CAROLYN F., EDWARDS, CHARLES G.

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  7. 7
    INTERACTIVE EFFECTS OF SELECTED NUTRIENTS AND FERMENTATION TEMPERATURE ON H2S PRODUCTION BY WINE STRAINS OF SACCHAROMYCES

    INTERACTIVE EFFECTS OF SELECTED NUTRIENTS AND FERMENTATION TEMPERATURE ON H2S PRODUCTION BY WINE STRAINS OF SACCHAROMYCES by BOHLSCHEID, JEFFRI C., OSBORNE, JAMES P., ROSS, CAROLYN F., EDWARDS, CHARLES G.

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