Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Jeffri C. Bohlscheid"'
Publikováno v:
Food Microbiology. 46:604-609
The level of yeast assimilable nitrogen (YAN) supplementation required for Saccharomyces cerevisiae to complete fermentation of high sugar musts in addition to the impact of non-metabolized nitrogen on post-alcoholic spoilage by Brettanomyces bruxell
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bd2ce74129ade6af32c9b56dd1ec22b
https://doi.org/10.1016/j.fm.2014.10.006
https://doi.org/10.1016/j.fm.2014.10.006
Publikováno v:
Food Quality and Preference. 36:50-60
This study performed a time intensity trained panel ( n = 10) evaluation of flavor finish in model white wines. Four flavor compounds representing fruity, floral, coconut, and mushroom flavors were added to a model white wine in single-, two- and fou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87eb1b0d72ac5b9f2f1466c3212c4e04
https://doi.org/10.1016/j.foodqual.2014.02.012
https://doi.org/10.1016/j.foodqual.2014.02.012
Autor:
Jeffri C. Bohlscheid
Publikováno v:
Journal of Food Science Education. 14:73-75
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b866d8553614cfb5f6a33c528b2a1243
https://doi.org/10.1111/1541-4329.12065
https://doi.org/10.1111/1541-4329.12065
Publikováno v:
Journal of Wine Research. 24:182-194
The impacts of aspartic acid and glutamine used as nitrogen supplements for alcoholic fermentations conducted by Saccharomyces were studied. Synthetic grape juice media and commercially prepared grape juices were supplemented with diammonium phosphat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e433eb6ac44cbd86c3fbb3fb0304faf
https://doi.org/10.1080/09571264.2013.793175
https://doi.org/10.1080/09571264.2013.793175
Autor:
John Davis, Jeffri C. Bohlscheid
Publikováno v:
Journal of Food Science Education. 11:59-63
Constructivist-based inquiry instruction has been popularized for several decades in primary- and secondary-science education, with overwhelmingly positive results across all sciences. Importantly, higher education faculties have begun to embrace inq
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b55bb9dd2ac99c4a694023866a34b2b5
https://doi.org/10.1111/j.1541-4329.2012.00152.x
https://doi.org/10.1111/j.1541-4329.2012.00152.x
Autor:
Stephanie Clark, Jeffri C. Bohlscheid
Publikováno v:
Journal of Food Science Education. 11:8-15
Fifty-eight recent graduates (1998–2008) from the joint Washington State University (WSU) and University of Idaho (UI) BiState School of Food Science program and 27 of their employers participated in a survey assessing learning outcomes based on th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b9b3decb92da0f896a21c0978b3815d
https://doi.org/10.1111/j.1541-4329.2011.00139.x
https://doi.org/10.1111/j.1541-4329.2011.00139.x
Publikováno v:
Journal of Food Quality. 34:51-55
Metabolic interactions between yeast assimilable nitrogen (YAN), biotin, pantothenic acid, and fermentation temperature that affect H2S production by wine yeast during alcoholic fermentation were examined. Strains of Saccharomyces cerevisiae (UCD 522
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9aeacf13de62e2837f469fefd3aa1ee
https://doi.org/10.1111/j.1745-4557.2010.00365.x
https://doi.org/10.1111/j.1745-4557.2010.00365.x
Publikováno v:
Journal of Food Science. 73:S279-S285
During sensory evaluation assessments, visual masking techniques are frequently employed to disguise color differences between samples and minimize perceptual bias. Particularly in wine, the impact of these masking techniques on panelist evaluations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03e4a0d5e52a1258913ddd84e6ab0f09
https://doi.org/10.1111/j.1750-3841.2008.00824.x
https://doi.org/10.1111/j.1750-3841.2008.00824.x
Autor:
Anne Ortiz-Julien, Carolyn F. Ross, Jeffri C. Bohlscheid, Joshua Maloney, Bob Bertheau, Gordon Specht, Charles G. Edwards
Publikováno v:
Journal of Wine Research. 18:173-185
Novel, non-GMO active dry yeast preparations (YSEO—Yeast SEcurity & Optimization) of commercialized strains were compared with standard preparations in the production of commercial and laboratory scale wines. Fermentation rate, yeast growth, and hy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e94679d35a13f8a22c0d03f5d92b9d17
https://doi.org/10.1080/09571260801899873
https://doi.org/10.1080/09571260801899873
Impact of pantothenic acid addition on H2S production by Saccharomyces under fermentative conditions
Publikováno v:
Enzyme and Microbial Technology. 41:1-4
The impact of addition of pantothenic acid at different times during alcoholic fermentation by two different strains of Saccharomyces under fermentative conditions was studied. Two strains of Saccharomyces cerevisiae , EC1118 and UCD522, were inocula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05ff4b81056aeb483722901c41b42507
https://doi.org/10.1016/j.enzmictec.2007.03.002
https://doi.org/10.1016/j.enzmictec.2007.03.002