E-LIB Suche - Ergebnisse für: Boulton, Roger B.

1

Chain Reaction of Fenton Autoxidation of Tartaric Acid: Cri..:

Coleman, Robert E. ; Boulton, Roger B. ; Stuchebrukhov, Alexei A.
The Journal of Physical Chemistry B. 127 (2023) 19 - p. 4300-4308 , 2023

Link: https://doi.org/10.1021/..

2

Rapid determination of free sulfur dioxide in wine and cide..:

Ashmore, P. Layton ; Valdez, Florentino ; Harbertson, James F...
Journal of Chromatography A. 1695 (2023) - p. 463936 , 2023

Link: https://doi.org/10.1016/..

3

Kinetics of autoxidation of tartaric acid in presence of ir..:

Coleman, Robert E. ; Boulton, Roger B. ; Stuchebrukhov, Alexei A.
The Journal of Chemical Physics. 153 (2020) 6 - p. , 2020

Link: https://doi.org/10.1063/..

4

The Use of Macro, Micro, and Trace Elemental Profiles to Di..:

Tanabe, Courtney K. ; Nelson, Jenny ; Boulton, Roger B...
Molecules. 25 (2020) 11 - p. 2552 , 2020

Link: https://doi.org/10.3390/..

5

Unraveling the Regional Specificities of Malbec Wines from ..:

Fushing, Hsieh ; Lee, Olivia ; Heitkamp, Constantin...
Agronomy. 9 (2019) 5 - p. 234 , 2019

Link: https://doi.org/10.3390/..

6

Aging of Malbec wines from Mendoza and California: Evolutio..:

Agazzi, Federico M. ; Nelson, Jenny ; Tanabe, Courtney K....
Food Chemistry. 269 (2018) - p. 103-110 , 2018

Link: https://doi.org/10.1016/..

7

Targeted volatile composition of oak wood samples taken dur..:

Collins, Thomas S. ; Miles, Joshua L. ; Boulton, Roger B..
Tetrahedron. 71 (2015) 20 - p. 2971-2982 , 2015

Link: https://doi.org/10.1016/..

8

Regional sensory and chemical characteristics of Malbec win..:

King, Ellena S. ; Stoumen, Martha ; Buscema, Fernando...
Food Chemistry. 143 (2014) - p. 256-267 , 2014

Link: https://doi.org/10.1016/..

9

FTIR Spectroscopy and Direct Orthogonal Signal Correction P..:

Laghi, Luca ; Versari, Andrea ; Parpinello, Giuseppina P...
Food Analytical Methods. 4 (2011) 4 - p. 619-625 , 2011

Link: https://doi.org/10.1007/..

10

Prediction of colloidal stability in white wines using infr..:

Versari, Andrea ; Laghi, Luca ; Thorngate, John H..
Journal of Food Engineering. 104 (2011) 2 - p. 239-245 , 2011

Link: https://doi.org/10.1016/..

11

A comparison of analytical methods for measuring the color ..:

Versari, Andrea ; Boulton, Roger B. ; Parpinello, Giuseppina P.
Food Chemistry. 106 (2008) 1 - p. 397-402 , 2008

Link: https://doi.org/10.1016/..

12

Chemical and Sensory Characterization of DOC Red Wines from..:

Boselli, Emanuele ; Boulton, Roger B. ; Thorngate, John H..
Journal of Agricultural and Food Chemistry. 52 (2004) 12 - p. 3843-3854 , 2004

Link: https://doi.org/10.1021/..

13

Study of Aged Cognac Using Solid-Phase Microextraction and ..:

Watts, Vivian A. ; Butzke, Christian E. ; Boulton, Roger B.
Journal of Agricultural and Food Chemistry. 51 (2003) 26 - p. 7738-7742 , 2003

Link: https://doi.org/10.1021/..

14

Enhancement of red wine colour by pre-fermentation addition..:

Darias-Martı́n, Jacinto ; Carrillo, Marta ; Dı́az, Eugenio.
Food Chemistry. 73 (2001) 2 - p. 217-220 , 2001

Link: https://doi.org/10.1016/..

15

Selection of low swelling materials for protein adsorption ..:

Sarmento, Miguel R. ; Oliveira, Jorge C. ; Boulton, Roger B.
International Journal of Food Science & Technology. 35 (2000) 1 - p. 41-47 , 2000

Link: https://doi.org/10.1046/..