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Filtering by: Alternative title ssim Technical note no. D-11 Academic Affiliation Food Science and Technology Decade 2010-2019 Degree Name Master of Science (M.S.)

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ScholarsArchive@OSU

Do Oak Barrels Contribute To The Variability of The Microbiome of Barrel-Aged Beers?

Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the Consequences for Wine Aroma

Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer

Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

Retronasal Odor Enhancement by Salty and Umami Tastes

The Influence of Vineyard and Winery Nitrogen Supplementation on Chardonnay and Pinot Noir Winemaking and Wine Quality

Chemical composition of dietary fiber and polyphenols of wine grape pomace skins and development of wine grape (cv. Merlot) pomace extract based films

The influence of polyphenols and humulinones on bitterness in dry-hopped beer

Investigation of Bioactive Compounds in Different Types of Fruit Pomace and Their Applications as Bulk Materials for Creating Biocomposite

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