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Creator
Palo, D.
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Committee Member
Osborne, James
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Yeast protein release during fermentation and aging in a model wine
The effect of wine matrix on the analysis of volatile sulfur compounds by solid-phase ...
Analysis of proanthocyanidin A2 and its presence in various commercial products
Development of new analytical methods for aroma analysis and investigation of impact o...
Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin...
Effect of berry integrity on proanthocyanidin extraction during wine production
Effects of Vineyard Managements on Grape and Wine Quality in Response to Grapevine Red...
Impact of Pre-fermentation Cold Soak Conditions on Pinot Noir Wine Quality
Composition of flavonoid phenolic polymers isolated from red wine during maceration an...
Effect of Regulated Deficit Irrigation on Malbec and Syrah Grape and Wine Quality
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Academic Affiliation
Food Science and Technology
10
Advisor
Qian, Michael
5
Kennedy, James A.
3
Bakalinsky, Alan Tagore
1
Qian, Michael C.
1
Commencement Year
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2007
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2023
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Committee Member
Osborne, James
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10
McGorrin, Robert
2
Tomasino, Elizabeth
2
Cleary, Michael
1
Daeschel, Mark
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Creator
Aron, Patricia M.
1
Cerpa Calderon, Fiorella Karen
1
Davis, Peter M.
1
Feng, Shi
1
Fu, Mengying
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2007
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2022
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2020-2029
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2010-2019
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2000-2009
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Degree Field
Food Science and Technology
10
Degree Level
Master's
8
Doctoral
2
Degree Name
Master of Science (M.S.)
8
Doctor of Philosophy (Ph.D.)
2
File Format
application/pdf
2
Language
English [eng]
10
License
All rights reserved
10
Non-Academic Affiliation
Oregon State University. Graduate School
8
Peer Reviewed
No
9
Resource Type
Masters Thesis
8
Dissertation
2
Rights Statement
In Copyright
10
Subject
Wine and wine making -- Analysis
2
Anthocyanidins -- Analysis
1
Beer -- Flavor and odor
1
Bioflavonoids -- Analysis
1
Bioflavonoids -- Physiological effect
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