Influence of saliva on the sensory properties of US commercial smoke affected wines: Preliminary findings.

Autor: Paup VD; School of Food Science Washington State University Pullman Washington USA.; The National Food Lab Plymouth Minnesota USA., Montero ML; School of Food Science Washington State University Pullman Washington USA.; National Center for Food Science and Technology (CITA) University of Costa Rica San José Costa Rica., Ross CF; School of Food Science Washington State University Pullman Washington USA., Lee J; United States Department of Agriculture (USDA) - Agricultural Research Service (ARS) Horticultural Crops Production and Genetic Improvement Research Unit Corvallis Oregon USA.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2024 Jan 12; Vol. 12 (4), pp. 2736-2746. Date of Electronic Publication: 2024 Jan 12 (Print Publication: 2024).

Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeasts.

Autor: Paup VD; School of Food Science, Washington State University, Pullman, Washington, USA., Barton TL; School of Food Science, Washington State University, Pullman, Washington, USA., Edwards CG; School of Food Science, Washington State University, Pullman, Washington, USA., Lange I; Institute of Biological Chemistry and M.J. Murdock Metabolomics Laboratory, Washington State University, Pullman, Washington, USA., Lange BM; Institute of Biological Chemistry and M.J. Murdock Metabolomics Laboratory, Washington State University, Pullman, Washington, USA., Lee J; United States Department of Agriculture (USDA), Agricultural Research Service (ARS), Horticultural Crops Research Unit, Corvallis, Oregon, USA., Ross CF; School of Food Science, Washington State University, Pullman, Washington, USA.

Publikováno v: Journal of food science [J Food Sci] 2022 Dec; Vol. 87 (12), pp. 5402-5417. Date of Electronic Publication: 2022 Nov 10.