Search Results - "Thorngate, John H"

Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate by Bokulich, Nicholas A, Thorngate, John H, Richardson, Paul M, Mills, David A

“…Wine grapes present a unique biogeography model, wherein microbial biodiversity patterns across viticultural zones not only answer questions of dispersal and…”
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Mass Spectral Characterization of Uva Longanesi Seed and Skin Extracts by Kelm, Mark A, Versari, Andrea, Parpinello, Giuseppina Paola, Thorngate, John H. III

“…Polyphenolics in grape seed and skin extracts of Uva Longanesi were analyzed at harvest with selected chromatography techniques. Seed extract of Uva Longanesi…”
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Wine Chemistry and Flavor: Looking into the Crystal Glass by Ebeler, Susan E, Thorngate, John H

“…Over the past century, advances in analytical chemistry have played a significant role in understanding wine chemistry and flavor. Whereas the focus in the…”
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Usefulness of Adams-Harbertson protein precipitation-based wine tannin method by Thorngate, 3rd, John H

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Methods for Analyzing Phenolics in Research by Thorngate, J.H. III

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Prediction of colloidal stability in white wines using infrared spectroscopy by Versari, Andrea, Laghi, Luca, Thorngate, John H., Boulton, Roger B.

“…The feasibility of utilizing infrared spectroscopy for the prediction of haze formation in white wines resulting from heat and colloidal stability tests was…”
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Yield Effects on 2-Methoxy-3-Isobutylpyrazine Concentration in Cabernet Sauvignon Using a Solid Phase Microextraction Gas Chromatography/Mass Spectrometry Method by Chapman, Dawn M, Thorngate, John H, Matthews, Mark A, Guinard, Jean-Xavier, Ebeler, Susan E

“…A rapid and automated solid phase microextraction (SPME) stable isotope dilution gas chromatography/mass spectrometry (GC-MS) method for…”
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Chemical and Sensory Characterization of DOC Red Wines from Marche (Italy) Related to Vintage and Grape Cultivars by Boselli, Emanuele, Boulton, Roger B, Thorngate, John H, Frega, Natale G

“…Monomeric phenols, color and copigmentation parameters, pigments with different chemical structure, tannin, glucose, fructose, glycerol, ethanol, and organic…”
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The physiology of human sensory response to wine: a review by Thorngate, J.H. III (University of Idaho, Moscow, ID.)

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Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate by Bokulich, Nicholas A., Thorngate, John H., Richardson, Paul M., Mills, David A.

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Usefulness of Adams-Harbertson protein precipitation-based wine tannin method by Boselli, Emanuele

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Synchronous spectroscopy for analysis of polynuclear aromatic compounds by Vo-Dinh, Tuan, Gammage, Richard B, Hawthorne, Alan R, Thorngate, John H

“…The technique of synchronous excitation is used to enhance the selectivity of luminescence spectrometry. The application of this simple methodology to the…”
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37. Power analysis of sensory taste panels by Thorngate, John H.

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Measurements of the additivity of stopping cross-sections for 50--150 keV protons in nine hydrocarbon gases by Thorngate, J H

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The development of a spectrometer and the measurement of the neutron spectrum from the health physics research reactor between 50keV and 450 keV by Stone, D R, Thorngate, J H

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An experimental measurement of the high energy gamma rays produced by the slowing down of 14 MeV neutrons in air by Thorngate, J H

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