Search Results - "NAGEL, C W"

Nitrogen Fertilization of White Riesling Grapes in Washington. Must and Wine Composition by SPAYD, S. E, WAMPLE, R. L, EVANS, R. G, STEVENS, R. G, SEYMOUR, B. J, NAGEL, C. W

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Use of a modified dimethylaminocinnamaldehyde reagent for analysis of flavanols by Nagel, C.W. (Washington State University, Pullman, WA), Glories, Y

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Yeast growth in Riesling juice as affected by vineyard nitrogen fertilization by Spayd, S.E. (Washington State University, Prosser, WA.), Nagel, C.W, Edwards, C.G

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Thermal Inactivation of Asparagus Lipoxygenase and Peroxidase by GANTHAVORN, C., NAGEL, C. W., POWERS, J. R.

“…ABSTRACT Thermal stability of lipoxygenase (LOX) and peroxidase (POD) in fresh asparagus tips and partially purified asparagus LOX and POD were compared. In…”
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Quantitative determination of infinite inhibition concentrations of antimicrobial agents by MARWAN, A. G, NAGEL, C. W

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Protein removal from a wine by immobilized grape proanthocyanidins by Powers, J.R, Nagel, C.W, Weller, K

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Sucrose polyester content in foods by a colorimetric method by DRAKE, M. A, NAGEL, C. W, SWANSON, B. G

“…Lipids were extracted from the food sample with petroleum ether and sucrose polyesters (SPE) and triglycerides in the extract were hydrolyzed with 1N…”
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The Effect of Malate or Lactate Content on the pH-TA Relationship of Potassium Bitartrate Saturated Alcohol-Water Solutions by NAGEL, C. W, HERRICK, I. W

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Colorimetric determination of urea in wine by Nagel, C.W. (Washington State University, Pullman, WA), Weller, K.M

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Effect of freezing fruit on the composition of musts and wines by Spayd, S.E, Nagel, C.W, Hayrynen, L.D, Ahmedullah, M

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Changes in the anthocyanins, flavonoids and hydroxycinnamic acid esters during fermentation and aging of Merlot and Cabernet Sauvignon by Nagel, C. W., Wulf, L. W.

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Properties of alkyl hydroxycinnamates and effects on Pseudomonas fluorescens [Possible antimicrobial agent for food preservation] by Baranowski, J D, Nagel, C W

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The caffeoyl tartrate content of White Riesling wines from California, Washington, and Alsace by Herrick, I.W, Nagel, C.W

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The Adjustment of High pH/High Titratable Acidity Wines by Ion Exchange by BONORDEN, W. R, NAGEL, C. W, POWERS, J. R

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Isolation and identification of the hydroxycinnamic acid derivatives in White Riesling wine by Baranowski, J. D., Nagel, C. W.

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Separation of a Hydrolase from a Pectic Acid Transeliminase in Cell Extracts of a Bacillus by HASEGAWA, S, NAGEL, C. W

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Hydroxycinnamic acid-tartaric acid ester content in mature grapes and during the maturation of white Riesling grapes [Varieties] by Ong, B.Y, Nagel, C.W

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Comparison of Methods of Deacidification of Musts and Wines by Munyon, J. R., Nagel, C. W.

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The hydroxycinnamic acid tartaric acid ester content of musts and grape varieties grown in the Pacific Northwest [USA] by Nagel, C. W., Baranowski, J. D., Wulf, L. W., Powers, J. R.

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Composition of central Washington grapes during maturation by Johnson, T, Nagel, C.W

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