Index Catalog // ScholarsArchive@OSU

Preparation and modification of cellooligosaccharides

Creator:: Akpinar, Ozlem
Abstract:: Cellooligosaccharides are the reaction intermediates produced during the hydrolysis of cellulose to glucose. Hence, they have the same chemical structure as cellulose, just shorter chain lengths. Cellooligosaccharides up to DP eight are soluble in water. The soluble cellooligosaccharides can be used "as is" in the food industry as non-digestible oligosaccharides...
Resource Type:: Dissertation
Full Text:: Doctor of Philosophy in Food Science and Technology presented on September 5. 2002. Title: Preparation

Wilson River Watershed Assessment : final report

Creator:: Sullivan, Timothy J., Bischoff, Joseph M., Kai, Snyder U., Raymond, Richard B., White, Shawn, Binder, Susan K., and E & S Environmental Chemistry, Inc.
Abstract:: The purpose of this watershed assessment is to provide an inventory and characterization of watershed conditions in the Wilson River watershed and to provide recommendations that address the issues of water quality, fisheries and fish habitat, and watershed hydrology.
Resource Type:: Technical Report
Full Text:: Report by: E&S Environmental Chemistry, Inc. P.O. Box 609 Corvallis, OR 97339 Timothy J. Sullivan

Trask River watershed analysis : final report, August 2003

Creator:: E & S Environmental Chemistry, Inc., Snyder, Kai U., Sullivan, Timothy J., Moore, Deian L., Raymond, Richard B., Gilbert, Erin H., United States. Bureau of Land Management, and Oregon. Department of Forestry
Abstract:: Recommendations are provided in this watershed analysis to identify actions and management decisions on the part of BLM that might improve watershed health in the Trask River watershed.
Resource Type:: Technical Report
Full Text:: Prepared by E&S Environmental Chemistry, Inc. Oregon Department of Forestry and U.S.D.I. Bureau of Land

Separation and detection of cellooligosaccharides on cellulose thin-layer chromatography

Creator:: Sookavatana, Narumon
Abstract:: Linear oligosacchardies of 1,4 linked β-D-glucopyranose are commonly referred to as cellodextrins (CD) or cellooligosaccharides (CO). They are of interest to those working in disciplines involving cellulose chemistry because they are often used as model substrates for cellulose itself. They are of interest to food scientists and nutritionists because they...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on June 11 2001. Title

Effect of chemical composition on textural quality of red wine

Creator:: Ntuli, Richard Gondai
Abstract:: Red wine texture is a particularly important property of overall red wine quality whose origin is not well understood. The overall goal of this study was to improve our understanding of how chemical composition influences red wine texture. Unlike previous studies that have used model systems to investigate how chemical...
Resource Type:: Masters Thesis

Necanicum River watershed assessment

Creator:: Snyder, Kai U., Sullivan, Timothy J., Raymond, Richard B., Gilbert, Erin H., Moore, Deian L., and E & S Environmental Chemistry, Inc.
Abstract:: In this watershed assessment, the authors of the report summarized current conditions and data gaps within the Necanicum River watershed to help to identify how current and past resource management is impacting aquatic resources.
Resource Type:: Technical Report
Full Text:: 82 Miles and E & S Environmental Chemistry, Inc. Necanicum River Watershed Council March, 2002

Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2002]

Creator:: Kennedy, James A., Godard, Mee, and Watson, Barney
Abstract:: The objectives of this research project are to understand tannin and anthocyanin changes during berry development in Pinot noir fruit and wines. Specifically, the objectives of this research project are: · Determine the effect of berry development on the composition of tannins in cv. Pinot noir berries · Determine the...
Resource Type:: Technical Report
Full Text:: their Relative Importance in Wine James A. Kennedy, Mee Godard, Barney Watson Department of Food

Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2003]

Creator:: Kennedy, James A., Pastor, Jose Luis, and Watson, Barney
Abstract:: The objectives of this research are to monitor tannin and anthocyanin changes during berry development and over several growing seasons to understand how the vintage effects wine composition. Specifically, the objectives of this research project are : · Determine the effect of berry development on the composition of phenolics (tannins...
Resource Type:: Technical Report
Full Text:: Relative Importance in Wine James A. Kennedy, Jose Luis Pastor, Barney Watson Department of Food Science

Delocalization in cationic, carbene, and radical intermediates in some bridged polycyclic systems

Creator:: Dacres, Jelena Estelle
Resource Type:: Dissertation
Full Text:: Doctor of Philosophy in Chemistry presented on February 7, 2001 Title: DELOCALIZATION IN CATIONIC

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Creator:: Tsai, I-Min
Abstract:: Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...
Resource Type:: Dissertation
Full Text:: Doctor of Philosophy in Food Science and Technology, presented on March 28, 2006. Title: Understanding

ScholarsArchive@OSU

Preparation and modification of cellooligosaccharides

Wilson River Watershed Assessment : final report

Trask River watershed analysis : final report, August 2003

Separation and detection of cellooligosaccharides on cellulose thin-layer chromatography

Effect of chemical composition on textural quality of red wine

Necanicum River watershed assessment

Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2002]

Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2003]

Delocalization in cationic, carbene, and radical intermediates in some bridged polycyclic systems

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

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