Index Catalog // ScholarsArchive@OSU

Creator:: Chigo Hernandez, Mildred Melina
Abstract:: When a person is tasting wine, they first evaluate the appearance and then the aroma. The smell of wine is a crucial part of tasting and the aromas emanating from the wine should be pleasant. Aroma quality perceived in wine is determined by multiple interactions of the components found in...
Resource Type:: Masters Thesis
Full Text:: ...............................................................................................6 Figure 1.5. Monoterpene structure examples. A: Acyclic, B: Monocyclic, C: Byciclic

Creator:: Hoffman, Samuel
Abstract:: The human senses can be used as analytical tools to evaluate many different aspects of our daily lives. The use of our senses through organoleptic methods offers unique and powerful insights into the characteristics of different stimuli. Due to the unique function of the different sensory organs we use to...
Resource Type:: Masters Thesis

Creator:: Navarro, Roxana
Abstract:: Kombucha is a traditional fermented beverage that has become increasingly popular in the United States due to its perceived health benefits and unique flavor profiles. The drivers of kombucha flavor have not been fully characterized, at least in part because it is produced using a complex microbial community, leading to...
Resource Type:: Masters Thesis
Full Text:: ; UDPG, UDP-glucose; c-di-GMP, cyclic diguanylic acid; Glcnp, D-gluconate at periplasm; Glcn, Dgluconate

Creator:: Oregon Wine Research Institute
Abstract:: Our latest edition of the OWRI Technical Newsletter contains research updates and a comprehensive list of publications summarizing research conducted by faculty of the Oregon Wine Research Institute at Oregon State University. Dr. R. Paul Schreiner, USDA-ARS Research Plant Physiologist, opens the newsletter with a research update on Pinot noir...
Resource Type:: Other
Full Text:: . Pérez-Álvarez EP, Martínez-Vidaurre JM, Martín I, García- Escudero E and Peregrina F. 2013

ScholarsArchive@OSU