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Items: 7

1.

A GC-MS untargeted metabolomics approach for the classification of chemical differences in grape juices based on fungal pathogen.

Schueuermann C, Steel CC, Blackman JW, Clark AC, Schwarz LJ, Moraga J, Collado IG, Schmidtke LM.

Food Chem. 2019 Jan 1;270:375-384. doi: 10.1016/j.foodchem.2018.07.057. Epub 2018 Jul 10.

PMID:
30174061
2.

Gas chromatography-mass spectrometry method optimized using response surface modeling for the quantitation of fungal off-flavors in grapes and wine.

Sadoughi N, Schmidtke LM, Antalick G, Blackman JW, Steel CC.

J Agric Food Chem. 2015 Mar 25;63(11):2877-85. doi: 10.1021/jf505444r. Epub 2015 Mar 17.

PMID:
25703150
3.

Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faults.

Steel CC, Blackman JW, Schmidtke LM.

J Agric Food Chem. 2013 Jun 5;61(22):5189-206. doi: 10.1021/jf400641r. Epub 2013 May 28. Review.

PMID:
23675852
4.

The characterization and diversity of bacterial endophytes of grapevine.

West ER, Cother EJ, Steel CC, Ash GJ.

Can J Microbiol. 2010 Mar;56(3):209-16. doi: 10.1139/w10-004.

PMID:
20453907
5.

Influence of UV-B irradiation on the carotenoid content of Vitis vinifera tissues.

Steel CC, Keller M.

Biochem Soc Trans. 2000 Dec;28(6):883-5.

PMID:
11171244
6.

Role of free radical enzymes in resistance to the dicarboximide fungicides.

Steel CC, Nair NG.

Biochem Soc Trans. 1993 Aug;21 ( Pt 3)(3):254S. No abstract available.

PMID:
8224406

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