Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Katherine Phetxumphou"'
Autor:
Brenna Littleson, Elizabeth Chang, Clinton Neill, Katherine Phetxumphou, Ann Sandbrook, Amanda Stewart, Jacob Lahne
Publikováno v:
Journal of the American Society of Brewing Chemists. 81:141-154
Publikováno v:
Journal of the American Society of Brewing Chemists. 81:99-108
Kombucha is a fermented and often sweetened tea beverage that has become increasingly popular in the U.S. in the last decade. While it is often infused with fruits and vegetables to enhance aroma and flavor, unflavored kombucha itself has distinctive
Autor:
Jacob Lahne, Amanda C. Stewart, Amy Moore, Leah M. Hamilton, Haibo Huang, Sihui Ma, Paulette Cairns, Katherine Phetxumphou, Daniel L. Gallagher, Kathryn C. Racine
Publikováno v:
Journal of the American Society of Brewing Chemists. 80:236-247
Cider apple cultivars typically contain high concentrations of tannins (phenolic compounds) and/or acids. The phenolic content of some cider apples far exceeds that of white wine grapes, yet modern...
Publikováno v:
Journal of the American Society of Brewing Chemists. 78:299-307
In the United States, the market for “hard” (alcoholic) ciders is growing rapidly, with over $1 billion USD in sales in 2018. These ciders present a broad range of sensory profiles, especially for ...
Publikováno v:
Journal of the Institute of Brewing. 126:194-205
“Free sorting”, in which subjects are asked to sort a set of items into groups of “most similar” items, is increasingly popular as a technique for profiling sets of foods. However, free sorting implies an unrealistic model of sample similarit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51a7a3de39922c78c01d39c89b00fb44
https://hdl.handle.net/10919/107093
https://hdl.handle.net/10919/107093
Autor:
Clinton L. Neill, Leah M. Hamilton, J’Nai Kessinger, Katherine Phetxumphou, Amanda C. Stewart, Jacob Lahne, Grace Earnhart
Hard (alcoholic) ciders have grown rapidly since the early 2000s, but unlike beer and wine, there is limited scholarly research on their sensory attributes. The purpose of this study was to categorize and describe sensory and visual packaging and lab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06c8b0a61a0947105d6aea08cb9bfecd
Publikováno v:
Water Supply. 18:1739-1746
Chemical spills polluting drinking water are often mixtures with each chemical having unique characteristics for partitioning, toxicity, and odour leading to significant differences in human risk exposures. A 2014 chemical spill of crude (4-methylcyc
Publikováno v:
Journal - American Water Works Association. 109:E453-E463
Autor:
Elizabeth Smiley, Andrea M. Dietrich, Narasimhamurthy Shanaiah, Katherine Phetxumphou, Daniel L. Gallagher
Publikováno v:
Environmental Pollution. 214:618-626
Worldwide, chemical spills degrade drinking water quality and threaten human health through ingestion and inhalation. Spills are often mixtures of chemicals; thus, understanding the interaction of chemical and biological properties of the major and m