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Use of pineapple juice for inhibition of browning in apples

Creator:: Lozano de Gonzalez, Patricia
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Patricia Lozano-de-Gonzalez

Composition of Pinot noir Wines Produced from Different Crop Levels

Creator:: Li, Jingwen
Abstract:: The production of high-quality wine is an important target for wineries worldwide, and low crop level (yield) has been one vineyard management criterion long believed to achieve wine quality. Low yields are most often achieved by removing clusters from the grapevine. Some studies show that cluster thinning can enhance grape...
Resource Type:: Masters Thesis
Full Text:: help and encouragement in my study and my life in Corvallis. I offer sincere thanks to Dr. Patricia

Understanding the flavor alterations associated with smoke taint and evaluation of interstimulus protocols to mitigate carryover bias in sensory evaluation of wildfire affected wines

Creator:: Fryer, Jenna A.
Abstract:: First recorded as a problem in 2003, wildfire smoke has been found to affect wine grapes and lead to alterations to a wine’s flavor profile. Smoke can carry organic volatile compounds over vast distances, which can then be deposited on grapes and are absorbed into the grape’s cells. These compounds...
Resource Type:: Masters Thesis
Full Text:: members of my committee, Dr. Michael Penner, Dr. Juyun Lim, and Dr. Patricia Skinkis. Their feedback and

Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot Noir

Creator:: Yuan, Fang
Abstract:: Wine volatile composition is one of the most important constitutes of wine quality, and it is greatly influenced by number of factors. The studies herein were conducted to evaluate the grape and wine aroma affected by different vine nutrient status, vigor and crop levels of Oregon Pinot noir. In the...
Resource Type:: Dissertation
Full Text:: offer my sincere thanks to Dr. Patricia Skinkis, Dr. Paul Schreiner, Dr. Robert McGorrin, Dr. Michael

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

Creator:: Feng, Hui
Abstract:: High vegetative growth of Pinot Noir vine is a common problem in most vineyards of Oregon's Willamette Valley, where sunlight exposure and heat accumulation are limited. Consequently, growers in this region commonly use vineyard management strategies to regulate vine vigor and improve grape and wine quality. Wine quality is greatly...
Resource Type:: Dissertation
Full Text:: . I offer sincere thanks to Dr. Patricia Skinkis, Dr. Michael Penner, Dr. Staci Simonich, and Dr

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

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

Pineapple juice : phenolic composition and enzymatic browning inhibition

Creator:: Wen, Ling
Abstract:: The phenolic profile of pineapple juice was analyzed by reverse-phase HPLC/Diode Array Detector, and 9 major peaks accounting for 70% of total peak area were characterized. None of these peaks are represented by the pineapple phenolics reported to be present by previous workers. Most of the major peaks are not...
Resource Type:: Dissertation
Full Text:: . INTRODUCTION An earlier work from our laboratory (Lozano-de-Gonzalez et al., 1993) demonstrated that

Extending shelf-life of fresh-cut pears

Creator:: Dong, Xiaoling
Abstract:: Different concentrations of various browning inhibitors and a firming agent were evaluated to prevent browning and softening of Bartlett, Bosc and Anjou pear slices during cold storage at 2-4°C. Browning inhibition effect of Semperfresh, Snow Fresh and cysteine were compared with that of 4-hexylresorcinol (4-HR). The effect of ripeness on...
Resource Type:: Masters Thesis
Full Text:: -Gonzalez et al., 1993, 1995; Ibarz et al., 1996; Sapers and Miller, 1997), and pineapple juice (Lozano-de

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Creator:: Galeb, Abduljalil D. S.
Resource Type:: Dissertation
Full Text:: summer and winter were also studied by Dumas de Valeux and Aubert (1976). The investigators reported

Characterization of phenolics in Marion and Evergreen blackberries

Creator:: Siriwoharn, Thanyaporn
Abstract:: Frozen Marion (Rubus sp. hyb) and Evergreen blackberries (Rubus laciniatus) (whole berries, berries without seeds, and seeds alone) were acetone/ chloroform extracted. Phenolics were isolated using C₁₈ cartridges and polyamide resins, then characterized and measured by reversed-phase HPLC/diode array spectral techniques. The Polyamide isolated fractions of Marion berries contained four...
Resource Type:: Masters Thesis
Full Text:: . Ancos de B, Gonzalez EM, Cano MP. 2000. Ellagic acid, vitamin C, and total phenolic contents and

ScholarsArchive@OSU

Use of pineapple juice for inhibition of browning in apples

Composition of Pinot noir Wines Produced from Different Crop Levels

Understanding the flavor alterations associated with smoke taint and evaluation of interstimulus protocols to mitigate carryover bias in sensory evaluation of wildfire affected wines

Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot Noir

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

Pineapple juice : phenolic composition and enzymatic browning inhibition

Extending shelf-life of fresh-cut pears

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Characterization of phenolics in Marion and Evergreen blackberries

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