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Filtering by: Creator Stierwalt, Harrison D. Academic Affiliation Food Science and Technology Committee Member Curtin, Christopher

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

Creator:

Lucas, Chase J.

Abstract:

Tropical fruit aromas are prominent in wines like Sauvignon Blanc, one of the most abundant white wines in the United States. With high consumer interest for these aromas, it has become increasingly important to understand the factors that influence the desired tropical fruit aromas in white wines. Understanding the causes...

Resource Type:

Masters Thesis

Full Text:

Atanasova B, Thomas-Danguin T, Langlois D, et al (2005) Perception of wine fruity and woody notes
Genetic Diversity and Antimicrobial Resistance of Listeria monocytogenes within Produce Handling and Processing Environments

Creator:

Bland, Rebecca N.

Abstract:

Listeria monocytogenes is a foodborne pathogen frequently associated with food processing environments. Its presence is particularly concerning in facilities handling minimally processed and ready-to-eat foods. Recent outbreaks associated with fresh produce, such as packaged salads and mushrooms, highlight the need to better understand and control these pathogens in environments that...

Resource Type:

Masters Thesis
Examining Environmental and Genetic Influences on the Brewing Performance of Hops (Humulus lupulus) and Barley (Horduem vulgare)

Creator:

Van Simaeys, Karli R.

Abstract:

In short, the brewing process uses hot water to extract fermentable sugars from malt to make a wort that is bittered by hops and finally fermented by yeast to produce beer. The four key ingredients in brewing are malt, water, hops, and yeast. Malt is perhaps the key ingredient, as...

Resource Type:

Masters Thesis

Full Text:

US: 2001. 2. Hahn, C. D.; Lafontaine, S. R.; Pereira, C. B.; Shellhammer, T. H. Evaluation of

ScholarsArchive@OSU

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

Genetic Diversity and Antimicrobial Resistance of Listeria monocytogenes within Produce Handling and Processing Environments

Examining Environmental and Genetic Influences on the Brewing Performance of Hops (Humulus lupulus) and Barley (Horduem vulgare)

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