Index Catalog // ScholarsArchive@OSU

Creator:: Daeschel, Mark A.
Abstract:: Nisin, a bactericidal polypeptide, has the potential to inhibit spoilage bacteria and control rnatolactic fermentation in wines. Nisin activity has previously been observed to remain stable in white wines but to decrease in red wines. This decrease is believed to be directly proportional to the concentration of polyphenolic compounds in...
Resource Type:: Technical Report
Full Text:: Bacteria in Oregon Wines Project Leader: Mark A. Daeschel, Assoc. Professor, Food Science and Tech

Creator:: Daeschel, Mark A., Bower, Cynthia, and Watson, Barney
Abstract:: Nisin, bacteriocin produced by Lactococcus lactis, Nisin may have the potential to replace (or reduce) sulfiting agents traditionally added to wines to prevent the growth of spoilage lactic acid bacteria. This may be valuable since sulfites are believed to cause toxic responses in sensitive individuals. As a result, the U.S....
Resource Type:: Technical Report
Full Text:: Bacteria in Oregon Wines Mark A. Daeschel, Department of Food Science and Technology Cynthia Bower

Creator:: Hixon, Mark A. (Mark Anthony), 1951-, Tissot, Brian N. (Brian Nelson), and Pearcy, William G.
Resource Type:: Technical Report
Full Text:: : BARSS (WHB) HIXON (MAH) STEIN (DLS) = William H. Barss Mark A. Hixon David L. Stein e. DIVE TRAN

Creator:: Hixon, Mark A. (Mark Anthony), 1951-, Tissot, Brian N. (Brian Nelson), and Pearcy, William G.
Resource Type:: Technical Report
Full Text:: ) = William H. Barss HIXON (MAH) = Mark A. Hixon STARR (RMS) = Richard M. Starr = date of the observations

Creator:: Hixon, Mark A. (Mark Anthony),1951-, Tissot, Brian N. (Brian Nelson), and Pearcy, William G.
Resource Type:: Technical Report
Full Text:: Mark A. Hixonl,2, Brian N. Tissotl, and William G. Pearcy2 1Department of Zoology and 2college of

Creator:: Hixon, Mark A. (Mark Anthony), 1951-, Tissot, Brian N. (Brian Nelson), and Pearcy, William G.
Resource Type:: Technical Report
Full Text:: (WHB) HIXON (MAH) STEIN (DLS) = William H. Barss Mark A. Hixon David L. Stein e. DIVE TRAN dive

Creator:: Wilson, Mark V., Ingersoll, Cheryl A., and Clark, Deborah Louise, 1950-
Abstract:: Seed size, abundance, viability, dormancy, and germination requirements strongly influence plant establishment and therefore are important considerations in restoration of native vegetation. These characteristics provide criteria for selection of suitable species, development of collection and pretreatment methods, and determination of seeding densities. The first set of objectives of this study...
Resource Type:: Technical Report
Full Text:: Mark V. Wilson, Cheryl A. IngersolIr. and Deborah L. Clark Oregon State University Corvallis, Oregon

Creator:: Daeschel, Mark A., Gloria, M. Beatriz A., Simon-Sarkadi, L., and Watson, Barney
Abstract:: Wines, specifically those in which lactic acid bacteria can grow can cause transient toxic effects due to the formation of biogenic amines such as histamine and tyramine. Some people specifically avoid red wines because they are more often associated with headaches and other discomforts. An understanding of the origin, occurrence...
Resource Type:: Technical Report
Full Text:: Wines and Strategies to Limit Amine Formation Mark A. Daeschel, M. Beatriz A. Gloria, L. Simon

Creator:: Daeschel, Mark A., Gloria, M. Beatriz A., Simon-Sarkadi, L., and Watson, Barney
Abstract:: Wines, specifically those in which lactic acid bacteria can grow can cause transient toxic effects due to the formation of biogenic amines such as histamine and tyramine. Some people specifically avoid red wines because they are more often associated with headaches and other discomforts. An understanding of the origin, occurrence...
Resource Type:: Technical Report
Full Text:: Wines and Strategies to Limit Amine Formation Mark A. Daeschel, M.B.A. Gloria, L.Simon-Sarkadi and

Creator:: Hannah, Robert W., Jones, Stephen A., Richmond, Neil T., and Saelens, Mark R.
Abstract:: The primary objective of the Shrimp Resource Assessment is to provide scientific information and alternative resource use strategies for the management of the regional pink shrimp fishery resource. To accomplish this objective, five specific annual tasks were developed: 1) Collect and code shrimp fishery logbook data, match logbook information to...
Resource Type:: Technical Report

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