Zobrazeno 1 - 10
of 170
pro vyhledávání: '"W Beaver"'
Autor:
Bradley M. Titus, Larry A. Lerno, Jordan W. Beaver, Nadia K. Byrnes, Hildegarde Heymann, Anita Oberholster
Publikováno v:
Foods, Vol 10, Iss 6, p 1264 (2021)
To investigate the chemical and sensorial impact of dry hopping time on typical pale ale, a standardized beer was produced and separated into ten vessels. Nine vessels were dry hopped, and one vessel remained un-hopped as a control. Impact of dry hop
Externí odkaz:
https://doaj.org/article/e350a5dc344f4bbcacf4b609f87856c1
Autor:
S. Tianna DuPont, Madalyn K. Shires, Garrett Bishop, A. A. Wright, S. J. Harper, Ricardo Naranjo, Christopher W. Beaver
Publikováno v:
Phytopathology®. 111:2195-2202
In sweet cherry (Prunus avium), infection by ‘Candidatus Phytoplasma pruni’ results in small fruit with poor color and taste, rendering the fruit unmarketable. Yet the disease pathology is poorly understood, particularly at the cultivar level. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d051857741e8de8f439a9d384f608291
https://doi.org/10.1094/phyto-03-21-0106-r
https://doi.org/10.1094/phyto-03-21-0106-r
Autor:
Jordan W. Beaver, Konrad V. Miller, Cristina Medina-Plaza, Nick Dokoozlian, Ravi Ponangi, Thomas Blair, David Block, Anita Oberholster
Publikováno v:
Molecules, Vol 25, Iss 18, p 4139 (2020)
The quantitative and qualitative impacts of anthocyanins on proanthocyanidin adsorption to grape-derived cell wall material were investigated in fifteen unique systems of varying temperatures, ethanol concentrations, and proanthocyanidin concentratio
Externí odkaz:
https://doaj.org/article/ad89b68642d74a57b49fb63f09379cab
Autor:
Jordan W. Beaver, Konrad V. Miller, Cristina Medina-Plaza, Nicolas Dokoozlian, Ravi Ponangi, Thomas Blair, David Block, Anita Oberholster
Publikováno v:
Molecules, Vol 24, Iss 19, p 3561 (2019)
Desorption of proanthocyanidins (PA) from grape cell wall material (CWM) was investigated in solutions of varying ethanol concentrations and increasing temperature. The results reveal the reversibility of PA-CWM interactions and the role that tempera
Externí odkaz:
https://doaj.org/article/a5ad34285ea2409ab342e2ae5dd5e042
Autor:
Cristina Medina-Plaza, Jordan W. Beaver, Larry Lerno, Nick Dokoozlian, Ravi Ponangi, Tom Blair, David E. Block, Anita Oberholster
Publikováno v:
Molecules, Vol 24, Iss 18, p 3350 (2019)
The effects of temperature and ethanol concentration on the kinetics of anthocyanin adsorption and desorption interactions with five cell wall materials (CWM) of different composition were investigated. Using temperatures of 15 °C and 30 °C and mod
Externí odkaz:
https://doaj.org/article/46809cf097ac42e38421e241496cd7ce
Autor:
Anita Oberholster, Tom Blair, Nick Dokoozlian, Konrad V. Miller, Jordan W. Beaver, David E. Block, Cristina Medina-Plaza, Ravi Ponangi, Larry A. Lerno
Publikováno v:
American Journal of Enology and Viticulture. 71:149-156
The effects of temperature and concentrations of ethanol and anthocyanin on the adsorption and desorption processes of anthocyanin onto cell wall material were investigated. Independent variables included temperatures of 15 and 30°C, model wines wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7429695e4af052b9892f87d9f6587ba
https://doi.org/10.5344/ajev.2019.19063
https://doi.org/10.5344/ajev.2019.19063
Autor:
Anita Oberholster, David E. Block, Ravi Ponangi, Nick Dokoozlian, Konrad V. Miller, Tom Blair, Jordan W. Beaver, Cristina Medina-Plaza
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:2891-2899
The kinetics and quantitative and qualitative effects of grape proanthocyanidin (PA) adsorption to grape skin-derived cell wall material (CWM) were investigated in five different temperature-ethanol conditions. Progress curves for each condition were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5350fe1155a9cc466fb5bcf83e497c5f
https://doi.org/10.1021/acs.jafc.9b02605
https://doi.org/10.1021/acs.jafc.9b02605
Autor:
Larry A. Lerno, Hildegarde Heymann, Nadia K. Byrnes, Bradley M. Titus, Anita Oberholster, Jordan W. Beaver
Publikováno v:
Foods (Basel, Switzerland), vol 10, iss 6
Foods, Vol 10, Iss 1264, p 1264 (2021)
Foods
Volume 10
Issue 6
Foods, Vol 10, Iss 1264, p 1264 (2021)
Foods
Volume 10
Issue 6
To investigate the chemical and sensorial impact of dry hopping time on typical pale ale, a standardized beer was produced and separated into ten vessels. Nine vessels were dry hopped, and one vessel remained un-hopped as a control. Impact of dry hop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a61295298ff17432b6879ef5d3d3261
https://doi.org/10.3390/foods10061264
https://doi.org/10.3390/foods10061264
Autor:
Anita Oberholster, Konrad V. Miller, Jordan W. Beaver, Ravi Ponangi, Nicolas Dokoozlian, David E. Block, Cristina Medina-Plaza, Thomas Blair
Publikováno v:
Molecules
Molecules (Basel, Switzerland), vol 24, iss 19
Molecules, Vol 24, Iss 19, p 3561 (2019)
Molecules (Basel, Switzerland), vol 24, iss 19
Molecules, Vol 24, Iss 19, p 3561 (2019)
Desorption of proanthocyanidins (PA) from grape cell wall material (CWM) was investigated in solutions of varying ethanol concentrations and increasing temperature. The results reveal the reversibility of PA-CWM interactions and the role that tempera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43d1781ecc22698d762701d1bf01f9fc
http://europepmc.org/articles/PMC6804194
http://europepmc.org/articles/PMC6804194
Autor:
Anita Oberholster, David E. Block, Larry A. Lerno, Jordan W. Beaver, Tom Blair, Cristina Medina-Plaza, Ravi Ponangi, Nick Dokoozlian
Publikováno v:
Molecules (Basel, Switzerland), vol 24, iss 18
Molecules
Volume 24
Issue 18
Molecules, Vol 24, Iss 18, p 3350 (2019)
Molecules
Volume 24
Issue 18
Molecules, Vol 24, Iss 18, p 3350 (2019)
The effects of temperature and ethanol concentration on the kinetics of anthocyanin adsorption and desorption interactions with five cell wall materials (CWM) of different composition were investigated. Using temperatures of 15 °
C and 30 &de
C and 30 &de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84d90220db79c933e36e704b1a0d262a
https://escholarship.org/uc/item/5wr6865z
https://escholarship.org/uc/item/5wr6865z
