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Items: 12

1.

Determination of sulfur dioxide in grapes and wines.

Ough CS.

J Assoc Off Anal Chem. 1986 Jan-Feb;69(1):5-7.

PMID:
3949701
2.

Identification of new volatile amines in grapes and wines.

Ough CS, Daudt CE, Crowell EA.

J Agric Food Chem. 1981 Sep-Oct;29(5):938-41. No abstract available.

PMID:
7310002
3.
4.

Measurement of N-carbethoxyproline and N-carbethoxyglycine in model solutions and in wine.

Baker JC, Ough CS.

J Agric Food Chem. 1976 May-Jun;24(3):528-32. No abstract available.

PMID:
1270665
5.

Ethylcarbamate in fermented beverages and foods. I. Naturally occurring ethylcarbamate.

Ough CS.

J Agric Food Chem. 1976 Mar-Apr;24(2):323-8. No abstract available.

PMID:
1254812
6.

Measurement of methylcarbamate formed by the addition of dimethyl dicarbonate to model solutions and to wines.

Ough CS, Langbehn L.

J Agric Food Chem. 1976 Mar-Apr;24(2):428-30. No abstract available.

PMID:
3535
7.
8.

Measurement of histamine in California wines.

Ough CS.

J Agric Food Chem. 1971 Mar-Apr;19(2):241-4. No abstract available.

PMID:
5546152
9.
10.
11.

Techniques for sensory evaluation of food odors.

Stone H, Pangborn RM, Ough CS.

Adv Food Res. 1965;14:1-32. Review. No abstract available.

PMID:
5341911

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