Index Catalog // ScholarsArchive@OSU

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

Creator:: Aron, Patricia M.
Abstract:: Representing the most common flavonoid consumed in the American diet, the flavanols and their polymeric condensation products, the proanthocyanidins, are regarded as functional ingredients in various beverages, whole and processed foods, herbal remedies and supplements. Their presence in food affects food quality parameters including astringency, bitterness, sourness, sweetness, salivary viscosity,...
Resource Type:: Masters Thesis
Full Text:: : _________________________________________________ James A. Kennedy Representing the most common flavonoid consumed in the American diet

Effect of berry integrity on proanthocyanidin extraction during wine production

Creator:: Cerpa-Calderon, Fiorella Karen
Abstract:: Proanthocyanidins are a grape-derived phenolic class of compound that provide wine with bitterness and astringency. Because of this, proanthocyanidins are considered to be essential components of wine quality. Proanthocyanidins are localized in the seed, skin and stem tissue of the grape berry and the composition of proanthocyanidins will vary depending...
Resource Type:: Masters Thesis
Full Text:: James A. Kennedy Interest in research on the phenolic compounds in red wine continues to grow due

Yeast protein release during fermentation and aging in a model wine

Creator:: Rowe, Jeffrey D.
Abstract:: Yeast mannoproteins released during the process of aging wine on the yeast lees have been reported to make important contributions to wine quality. However, few mannoproteins have been identified in wine and their lifespan during aging is unknown. As a first step towards better understanding the contributions of yeast mannoproteins...
Resource Type:: Masters Thesis
Full Text:: specifically thank those who helped me with technical advice and use of equipment: Seth Cohen, Dr. James

Analysis of proanthocyanidin A2 and its presence in various commercial products

Creator:: Koerner, Jayma L.
Abstract:: Proanthocyanidins (PACs) containing A-type linkages, like those found in cranberry, have been implicated as beneficial phenolic compounds in human health, but much research is still required to better understand their activity fully. One major impediment to progress has been the existence of effective analytical methods for A-type PAC quantification. This...
Resource Type:: Masters Thesis
Full Text:: . Abstract approved: _______________________________________________________ James A

Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

Creator:: Smith, Mark R.
Abstract:: A number of methods to isolate and quantify protein in Pinot noir wines were evaluated. The combination of precipitation by acetone containing 10% w/v trichloroacetic acid followed by quantification with the Bradford assay, reported in yeast invertase equivalents yielded the most accurate results when compared to micro-Kjeldahl analysis. The technique...
Resource Type:: Masters Thesis
Full Text:: 20 0 5 10 15 20 25 30 35 40 45 m ea su re d pr ot ei n (m g/ L B SA eq ui va le nt

Effects of cover crop and vineyard floor management on young vine growth, soil moisture, and weeds in an establishing vineyard in the Willamette Valley of Oregon

Creator:: Fredrikson, Levi
Abstract:: Five vineyard floor management treatments were evaluated in a young vineyard in western Oregon to better understand the effects on vine growth and nutrition, soil moisture dynamics, and weed control during 2009 and 2010. Treatments included two mulched treatments where mowed alleyway residue was transferred in-row at rates of 1x...
Resource Type:: Masters Thesis
Full Text:: . Barbara Bond and James Osborne, for their communication and encouragement as I developed this thesis

Inactivation of bacterial pathogens in drinking water

Creator:: Hartlerode, Evelyn R.
Abstract:: Wine is known to have been enjoyed since ancient times. Although early civilizations where unaware of scientific mechanisms of the properties of wine, empirical methods allowed them knowledge of its intoxicating effects as well as its healthful properties. These properties lead the ancients to use wine for many purposes including...
Resource Type:: Masters Thesis
Full Text:: last few years. I would also like extend my thanks to my thesis committee; Robert McGorrin, James

Shelf life and microbial content of fluid milk from nine processing plants in Oregon

Creator:: Wustenberg, Liam Robert
Abstract:: High-temperature-short-time pasteurized fluid milk commonly has a shelf life around 16-19 days. The aim of this study was to determine the shelf life of fluid milk in Oregon and characterize the bacterial growth over 23 days. Samples of pasteurized 2% milk were collected at six time points from all nine...
Resource Type:: Masters Thesis
Full Text:: their help with my research. I would like to thank Juyun Lim, James Osborne, and Linda Bruslind for

The effect of wine matrix on the analysis of volatile sulfur compounds by solid-phase microextraction-GC-PFPD

Creator:: Davis, Peter M.
Abstract:: Constituents of the wine matrix, including ethanol, affect adsorption of sulfur volatiles on solid-phase microextraction (SPME) fibers, which can impact sensitivity and accuracy of volatile sulfur analysis in wine. Several common wine sulfur volatiles, including hydrogen sulfide (H2S), methanethiol (MeSH), dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), diethyl...
Resource Type:: Masters Thesis
Full Text:: the number of sulfur atoms present in each compound, with quadratic functionality: response=kC b

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

Creator:: Feng, Shi
Abstract:: The objectives of this study were to 1) measure and compare the compositional differences of essential oil among three hop cultivars ('Centennial’, 'Citra' and 'Nelson Sauvin'), 2) identify the odor-active aroma compounds in three varieties of hops and 3) investigate the behavior of hop-derived aroma compounds in beers prepared by...
Resource Type:: Masters Thesis
Full Text:: . .......................................................................................... 13 Figure 3. Isopentenyl pyrophosphate (IPP) biosynthesis: (A) via the MVA pathway, (B) via the

ScholarsArchive@OSU

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

Effect of berry integrity on proanthocyanidin extraction during wine production

Yeast protein release during fermentation and aging in a model wine

Analysis of proanthocyanidin A2 and its presence in various commercial products

Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

Effects of cover crop and vineyard floor management on young vine growth, soil moisture, and weeds in an establishing vineyard in the Willamette Valley of Oregon

Inactivation of bacterial pathogens in drinking water

Shelf life and microbial content of fluid milk from nine processing plants in Oregon

The effect of wine matrix on the analysis of volatile sulfur compounds by solid-phase microextraction-GC-PFPD

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

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Funding Body

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search