Index Catalog // ScholarsArchive@OSU

Creator:: Zhou, Qin
Abstract:: Three analytical methods for determination of aroma compounds in alcoholic beverages were developed and validated. These methods are sensitive and reliable that can be applied to analyze volatile phenols, stale aldehydes as well as some highly volatile aromas in alcoholic beverages. In the first study, an ethylene glycol (EG) polydimethylsiloxane...
Resource Type:: Dissertation
Full Text:: Michael C. Qian Three analytical methods for determination of aroma compounds in alcoholic

Creator:: Mermer, Serhan
Abstract:: Drosophila suzukii (Diptera: Drosophilidae) is an insect of global concern that causes serious damage to soft-skinned fruits. D. suzukii is widespread in North America, South America, Europe, and Asia and is listed as an invasive pest with strict quarantine protocols governing import and export. Given the damage caused by D....
Resource Type:: Dissertation
Full Text:: in Corvallis. Special thanks to Fatma Cinis, Paco Mauro Gutierrez, Dolores Vasquez, Bharat Rastogi

Creator:: Fu, Mengying
Abstract:: Wine volatile composition is one of the most important components of wine quality, and it is greatly affected by multiple factors, including grape variety, viticultural practices, and winemaking procedures. Pre-fermentation cold soak is one of the winemaking techniques widely undertaken by winemakers to modify their red wine quality. Imposing a...
Resource Type:: Masters Thesis
Full Text:: Michael C. Qian Wine volatile composition is one of the most important components of wine

Creator:: Pigao, Kevin E.
Abstract:: The budding yeast Brettanomyces bruxellensis has the potential to spoil fermented beverages and cause financial losses, but also contribute positively to certain products such as Lambic beer. It is most notorious for causing “Brett” spoilage of wine, which is characterized by undesirable aromas such as “bandaid” and “barnyard”, therefore most...
Resource Type:: Masters Thesis

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:: benzopyrano moiety, also referred to as a chroman ring, typically bears an aromatic ring at C-2, C-3, or C

Creator:: Mohekar, Pallavi
Abstract:: Brown marmorated stink bug (BMSB), (Halyomorpha halys, Hemiptera: Pentatomidae) is an invasive species that damages numerous agricultural crops including grapes. Related damage include lower berry weight with increased exposure and cracked berries as a result of BMSB feeding activity. The insect is currently detected in 43 US states including Oregon,...
Resource Type:: Dissertation
Full Text:: . Dose-response curve fitted using A) segmental (piecewise linear), B) linear and C) sigmoidal fit

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