Zobrazeno 1 - 6 of 6 pro vyhledávání: '"Ann Sandbrook"'
1
Akademický článek
Soil Nitrogen Fertilization Increases Yeast Assimilable Nitrogen Concentrations in ‘Golden Russet’ and ‘Medaille d’Or’ Apples Used for Cider Production
Autor: Adam D. Karl, Michael G. Brown, Sihui Ma, Ann Sandbrook, Amanda C. Stewart, Lailiang Cheng, Anna Katharine Mansfield, Gregory M. Peck
Publikováno v: HortScience, Vol 55, Iss 8, Pp 1345-1355 (2020)
The recent growth in the U.S. hard-cider industry has increased the demand for cider apples (Malus ×domestica Borkh.), but little is known about how to manage orchard soil fertility best to optimize horticultural performance and juice characteristic
Externí odkaz: https://doaj.org/article/674ea024c8cd4a47b6a564742ec3f687
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2
Akademický článek
Foliar Urea Applications Increase Yeast Assimilable Nitrogen Concentration and Alcoholic Fermentation Rate in ‘Red Spy’ Apples Used for Cider Production
Autor: Adam D. Karl, Michael G. Brown, Sihui Ma, Ann Sandbrook, Amanda C. Stewart, Lailiang Cheng, Anna Katharine Mansfield, Gregory M. Peck
Publikováno v: HortScience, Vol 55, Iss 8, Pp 1356-1364 (2020)
Yeast assimilable nitrogen (YAN) can be a limiting nutritional factor for Saccharomyces cerevisiae yeast when fermenting apple (Malus ×domestica Borkh.) juice into hard cider. Endogenous YAN concentrations in apples are often below the recommended t
Externí odkaz: https://doaj.org/article/ea2a625e22534584b35f6c80bc61517a
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4
Soil Nitrogen Fertilization Increases Yeast Assimilable Nitrogen Concentrations in ‘Golden Russet’ and ‘Medaille d’Or’ Apples Used for Cider Production
Autor: Gregory M. Peck, Michael G. Brown, Anna Katharine Mansfield, Sihui Ma, Amanda C. Stewart, Ann Sandbrook, Adam D. Karl, Lailiang Cheng
Publikováno v: HortScience, Vol 55, Iss 8, Pp 1345-1355 (2020)
The recent growth in the U.S. hard-cider industry has increased the demand for cider apples (Malus ×domestica Borkh.), but little is known about how to manage orchard soil fertility best to optimize horticultural performance and juice characteristic
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3775a12968df24bdacf585f7d9e386a6
https://journals.ashs.org/hortsci/view/journals/hortsci/55/8/article-p1345.xml
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5
Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider
Autor: Amanda C. Stewart, Gregory M. Peck, Sihui Ma, E. Kenneth Hurley, Jacob Lahne, Ann Sandbrook, Andrew P. Neilson, Sean F. O'Keefe
Publikováno v: Journal of Food Science. 83:2772-2781
The term "cider" refers to the fermented beverage produced from apples. The rapid growth in the cider industry coupled with the prominence of traditional, or craft, approaches emphasizes the need for research on cider production. A common problem in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0f155447ab56a97c39ba49c57dc9d8a1
https://doi.org/10.1111/1750-3841.14367
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6
Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider
Autor: Sihui, Ma, Andrew, Neilson, Jacob, Lahne, Gregory, Peck, Sean, O'Keefe, E Kenneth, Hurley, Ann, Sandbrook, Amanda, Stewart
Publikováno v: Journal of food science. 83(11)
The term "cider" refers to the fermented beverage produced from apples. The rapid growth in the cider industry coupled with the prominence of traditional, or craft, approaches emphasizes the need for research on cider production. A common problem in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::6ed861d3889ba41d79a9eb392eacf76e
https://pubmed.ncbi.nlm.nih.gov/30347443
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