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Items: 1 to 20 of 142

1.

GC-Recomposition-Olfactometry (GC-R) and multivariate study of three terpenoid compounds in the aroma profile of Angostura bitters.

Johnson AJ, Hjelmeland AK, Heymann H, Ebeler SE.

Sci Rep. 2019 May 21;9(1):7633. doi: 10.1038/s41598-019-44064-y.

2.

Red Wine Dryness Perception Related to Physicochemistry.

Watrelot AA, Heymann H, Waterhouse AL.

J Agric Food Chem. 2019 May 2. doi: 10.1021/acs.jafc.9b01480. [Epub ahead of print]

PMID:
30983339
3.

Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis.

Lahne J, Abdi H, Collins T, Heymann H.

J Food Sci. 2019 Mar;84(3):629-639. doi: 10.1111/1750-3841.14468. Epub 2019 Feb 7.

PMID:
30730566
4.
5.

Reference samples guide variable selection for correlation of wine sensory and volatile profiling data.

Sherman E, Harbertson JF, Greenwood DR, Villas-Bôas SG, Fiehn O, Heymann H.

Food Chem. 2018 Nov 30;267:344-354. doi: 10.1016/j.foodchem.2017.10.073. Epub 2017 Oct 12.

PMID:
29934177
6.

Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile.

Liu J, Bredie WLP, Sherman E, Harbertson JF, Heymann H.

Food Res Int. 2018 Apr;106:892-900. doi: 10.1016/j.foodres.2018.01.062. Epub 2018 Jan 31.

PMID:
29580001
7.

Validation of a paper-disk approach to facilitate the sensory evaluation of bitterness in dairy protein hydrolysates from a newly developed food-grade fractionation system.

Murray NM, O'Riordan D, Jacquier JC, O'Sullivan M, Cohen JL, Heymann H, Barile D, Dallas DC.

J Sens Stud. 2017 Jun;32(3). pii: e12266. doi: 10.1111/joss.12266. Epub 2017 Jun 16.

8.

Understanding the Relationship between Red Wine Matrix, Tannin Activity, and Sensory Properties.

Watrelot AA, Byrnes NK, Heymann H, Kennedy JA.

J Agric Food Chem. 2016 Nov 30;64(47):9116-9123. Epub 2016 Nov 16.

PMID:
27802589
9.

Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics.

Bokulich NA, Collins TS, Masarweh C, Allen G, Heymann H, Ebeler SE, Mills DA.

MBio. 2016 Jun 14;7(3). pii: e00631-16. doi: 10.1128/mBio.00631-16.

10.

Replication Improves Sorting-Task Results Analyzed by DISTATIS in a Consumer Study of American Bourbon and Rye Whiskeys.

Lahne J, Collins TS, Heymann H.

J Food Sci. 2016 May;81(5):S1263-71. doi: 10.1111/1750-3841.13301. Epub 2016 Apr 18.

PMID:
27088440
11.

Developmental and Metabolic Plasticity of White-Skinned Grape Berries in Response to Botrytis cinerea during Noble Rot.

Blanco-Ulate B, Amrine KC, Collins TS, Rivero RM, Vicente AR, Morales-Cruz A, Doyle CL, Ye Z, Allen G, Heymann H, Ebeler SE, Cantu D.

Plant Physiol. 2015 Dec;169(4):2422-43. doi: 10.1104/pp.15.00852. Epub 2015 Oct 8.

12.

Predicting the composition of red wine blends using an array of multicomponent Peptide-based sensors.

Ghanem E, Hopfer H, Navarro A, Ritzer MS, Mahmood L, Fredell M, Cubley A, Bolen J, Fattah R, Teasdale K, Lieu L, Chua T, Marini F, Heymann H, Anslyn EV.

Molecules. 2015 May 20;20(5):9170-82. doi: 10.3390/molecules20059170.

13.

Correlating wine quality indicators to chemical and sensory measurements.

Hopfer H, Nelson J, Ebeler SE, Heymann H.

Molecules. 2015 May 12;20(5):8453-83. doi: 10.3390/molecules20058453.

14.

Volatile and sensory profiling of cocktail bitters.

Johnson AJ, Heymann H, Ebeler SE.

Food Chem. 2015 Jul 15;179:343-54. doi: 10.1016/j.foodchem.2015.01.114. Epub 2015 Feb 2.

PMID:
25722175
15.

Transcriptomic analysis of the late stages of grapevine (Vitis vinifera cv. Cabernet Sauvignon) berry ripening reveals significant induction of ethylene signaling and flavor pathways in the skin.

Cramer GR, Ghan R, Schlauch KA, Tillett RL, Heymann H, Ferrarini A, Delledonne M, Zenoni S, Fasoli M, Pezzotti M.

BMC Plant Biol. 2014 Dec 19;14:370. doi: 10.1186/s12870-014-0370-8.

16.

Barrel maturation, oak alternatives and micro-oxygenation: influence on red wine aging and quality.

Oberholster A, Elmendorf BL, Lerno LA, King ES, Heymann H, Brenneman CE, Boulton RB.

Food Chem. 2015 Apr 15;173:1250-8. doi: 10.1016/j.foodchem.2014.10.043. Epub 2014 Oct 16.

PMID:
25466151
17.

The combined impact of vineyard origin and processing winery on the elemental profile of red wines.

Hopfer H, Nelson J, Collins TS, Heymann H, Ebeler SE.

Food Chem. 2015 Apr 1;172:486-96. doi: 10.1016/j.foodchem.2014.09.113. Epub 2014 Sep 26.

PMID:
25442583
18.

Regional sensory and chemical characteristics of Malbec wines from Mendoza and California.

King ES, Stoumen M, Buscema F, Hjelmeland AK, Ebeler SE, Heymann H, Boulton RB.

Food Chem. 2014 Jan 15;143:256-67. doi: 10.1016/j.foodchem.2013.07.085. Epub 2013 Jul 26.

PMID:
24054238
19.

Sensory profiles for dried fig (Ficus carica L.) cultivars commercially grown and processed in California.

Haug MT, King ES, Heymann H, Crisosto CH.

J Food Sci. 2013 Aug;78(8):S1273-81. doi: 10.1111/1750-3841.12196.

PMID:
23957419
20.

Analysing conjoint data with OLS and PLS regression: a case study with wine.

Jaeger SR, Mielby LH, Heymann H, Jia Y, Frøst MB.

J Sci Food Agric. 2013 Dec;93(15):3682-90. doi: 10.1002/jsfa.6194. Epub 2013 Jun 14.

PMID:
23629635

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