Using sensory and instrumental analysis to assess the impact of grape smoke exposure on different red wine varietals in California von Lim, Lik Xian, Medina-Plaza, Cristina, Arías-Perez, Ignacio, Wen, Yan, Neupane, Bishnu, Lerno, Larry, Guinard, Jean-Xavier, Oberholster, Anita

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Grape smoke exposure risk assessment: Wine matrix impact on smoke marker compound smoke expression von Oberholster, Lim, Lik Xian, Plaza, Cristina Medina, Perez, Ignacio Arías, Wen, Y., Neupane, Bishnu

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Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew von Batali, Mackenzie E., Lim, Lik Xian, Liang, Jiexin, Yeager, Sara E., Thompson, Ashley N., Han, Juliet, Ristenpart, William D., Guinard, Jean-Xavier

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Volatile Organic Compound-Based Predictive Modeling of Smoke Taint in Wine von Tan, Cheng-En, Neupane, Bishnu Prasad, Wen, Yan, Lim, Lik Xian, Medina Plaza, Cristina, Oberholster, Anita, Tagkopoulos, Ilias

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Roast level and brew temperature significantly affect the color of brewed coffee von Yeager, Sara E., Batali, Mackenzie E., Lim, Lik Xian, Liang, Jiexin, Han, Juliet, Thompson, Ashley N., Guinard, Jean‐Xavier, Ristenpart, William D.

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The effect of post‐brew holding time and carafe type on the sensory properties of drip brew coffee von Batali, Mackenzie E., Cotter, Andrew R., Lim, Lik Xian, Ristenpart, William D., Guinard, Jean‐Xavier

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Discovery of Potent Glycosidases Enables Quantification of Smoke-Derived Phenolic Glycosides through Enzymatic Hydrolysis von Cui, Youtian, Riley, Mary, Moreno, Marcus V., Cepeda, Mateo M., Perez, Ignacio Arias, Wen, Yan, Lim, Lik Xian, Andre, Eric, Nguyen, An, Liu, Cody, Lerno, Larry, Nichols, Patrick K., Schmitz, Harold, Tagkopoulos, Ilias, Kennedy, James A., Oberholster, Anita, Siegel, Justin B.

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Toll-like receptor 9 is correlated to disease activity in Chinese systemic lupus erythematosus population von Mu, Rong, Sun, Xiao-Yun, Lim, Lik Thai, Xu, Chuan-Hui, Dai, Chen-Xian, Su, Yin, Jia, Ru-Lin, Li, Zhan-Guo

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