Characterization of Odor-Active Compounds in Californian Chardonnay Wines Using GC-Olfactometry and GC-Mass Spectrometry von Lee, Seung-Joo, Noble, Ann C

Volltext

Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences von Lesschaeve, Isabelle, Noble, Ann C

Volltext

Bitterness and astringency of flavan-3-ol monomers, dimers and trimers von Peleg, H, Gacon, K, Schlich, P, Noble, A.C

Volltext

Bitterness and astringency of grape and wine polyphenols von BROSSAUD, F., CHEYNIER, VERONIQUE, NOBLE, ANN C.

Volltext

Distribution of free and glycosidically bound monoterpenes in the skin and mesocarp of Muscat of Alexandria grapes during development von Park, Seung K, Morrison, Janice C, Adams, Douglas O, Noble, Ann C

Volltext

Evaluation of headspace volatiles of cabernet sauvignon wines sampled by an on-column method von Shimoda, Mitsuya, Shibamoto, Takayuki, Noble, Ann C

Volltext

Challenges for the sensory sciences from the food and wine industries von Simons, Christopher T, Noble, Ann C

Volltext

Astringency and bitterness of selected phenolics in wine von Robichaud, J.L, Noble, A.C

Volltext

Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences2 von Lesschaeve, Isabelle, Noble, Ann C

Volltext

Automated HPLC analysis of glutathione and thiol-containing compounds in grape juice and wine using pre-column derivatization with fluorescence detection von Park, Seung K., Boulton, Roger B., Noble, Ann C.

Volltext

Comparison of the Effects of Concentration, pH and Anion Species on Astringency and Sourness of Organic Acids von Sowalsky, Richard A., Noble, Ann C.

Volltext

Analysis of methoxypyrazines in wines. 1. Development of a quantitative procedure von Heymann, Hildegarde, Noble, Ann C, Boulton, Roger B

Volltext

Bitterness and astringency of phenolic fractions in wine von Arnold, Richard A, Noble, Ann C, Singleton, Vernon L

Volltext

Kinetics of the ethanethiol and diethyl disulfide interconversion in wine-like solutions von Bobet, Raul A, Noble, Ann C, Boulton, Roger B

Volltext

Sensory Methods of Flavour Analysis von Noble, Ann C, Lesschaeve, Isabelle

Volltext

Hydroxycinnamates of Vitis vinifera: sensory assessment in relation to bitterness in white wines von Verette, E, Noble, A.C, Somers, T.C

Volltext

Effects of viscosity on the bitterness and astringency of grape seed tannin von Smith, Andrew K., June, Helen, Noble, Ann C.

Volltext

The Influence of Acid on Astringency of Alum and Phenolic Compounds von Peleg, Hanna, Bodine, Keith K., Noble, Ann C.

Volltext

Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency von Courregelongue, Sandrine, Schlich, Pascal, Noble, Ann.C

Volltext

Effects of increased viscosity on the sourness and astringency of aluminum sulfate and citric acid von Smith, Andrew K., Noble, Ann C.

Volltext