about
Perceptual characterization and analysis of aroma mixtures using gas chromatography recomposition-olfactometryFruit volatile analysis using an electronic nose2-Methoxy-3-isobutylpyrazine in grape berries and its dependence on genotype.Wine flavor: chemistry in a glass.Anthocyanin Interactions with DNA: Intercalation, Topoisomerase I Inhibition and Oxidative Reactions.An integrated approach for flavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripening.Wine chemistry and flavor: looking into the crystal glass.Profiling monoterpenol glycoconjugation in Vitis vinifera L. cv. Muscat of Alexandria using a novel putative compound database approach, high resolution mass spectrometry and collision induced dissociation fragmentation analysis.Developmental and Metabolic Plasticity of White-Skinned Grape Berries in Response to Botrytis cinerea during Noble Rot.Volatile and sensory profiling of cocktail bitters.Marine plastic debris emits a keystone infochemical for olfactory foraging seabirds.Headspace solid-phase microextraction for the analysis of dimethyl sulfide in beer.Optimized procedures for analyzing primary alkylamines in wines by pentafluorobenzaldehyde derivatization and GC-MS.Comparative analysis of topoisomerase IB inhibition and DNA intercalation by flavonoids and similar compounds: structural determinates of activity.Quercetin inhibits hydrogen peroxide-induced DNA damage and enhances DNA repair in Caco-2 cells.Short anaerobiosis period prior to cold storage alleviates bitter pit and superficial scald in Granny Smith apples.Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning.Analysis of selected carbonyl oxidation products in wine by liquid chromatography with diode array detection.Comparison of Dilution, Filtration, and Microwave Digestion Sample Pretreatments in Elemental Profiling of Wine by ICP-MS.Application of pulsed field gradient NMR techniques for investigating binding of flavor compounds to macromolecules.Headspace solid-phase microextraction method for the study of the volatility of selected flavor compounds.Profiling of nonvolatiles in whiskeys using ultra high pressure liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF MS).Yield effects on 2-methoxy-3-isobutylpyrazine concentration in cabernet sauvignon using a solid phase microextraction gas chromatography/mass spectrometry method.Multiresidue pesticide analysis in wines by solid-phase extraction and capillary gas chromatography-mass spectrometric detection with selective ion monitoring.Investigation of binding behavior of alpha- and beta-ionones to beta-lactoglobulin at different pH values using a diffusion-based NOE pumping technique.UHPLC-(ESI)QTOF MS/MS profiling of quercetin metabolites in human plasma postconsumption of applesauce enriched with apple peel and onion.A gel electrophoresis assay for the simultaneous determination of topoisomerase I inhibition and DNA intercalation.Effect of dietary constituents with chemopreventive potential on adduct formation of a low dose of the heterocyclic amines PhIP and IQ and phase II hepatic enzymes.Flavonoid effects on DNA oxidation at low concentrations relevant to physiological levels.Fruit ripening in Vitis vinifera: light intensity before and not during ripening determines the concentration of 2-methoxy-3-isobutylpyrazine in Cabernet Sauvignon berries.Multiresidue determination of pesticides in malt beverages by capillary gas chromatography with mass spectrometry and selected ion monitoring.Measuring local equilibrium flavor distributions in SDS solution using headspace solid-phase microextraction.Volatile carbonyl levels in tissues of transgenic mice with nerve sheath tumors.Regional sensory and chemical characteristics of Malbec wines from Mendoza and California.Monitoring ester formation in grape juice fermentations using solid phase microextraction coupled with gas chromatography-mass spectrometry.The application of thermal desorption GC/MS with simultaneous olfactory evaluation for the characterization and quantification of odor compounds from a dairy.Multiresidue pesticide analysis of wines by dispersive solid-phase extraction and ultrahigh-performance liquid chromatography-tandem mass spectrometry.Analysis of 2,4,6-trichloroanisole in wines using solid-phase microextraction coupled to gas chromatography-mass spectrometry.The potentiating and protective effects of ascorbate on oxidative stress depend upon the concentration of dietary iron fed C3H mice.Superficial scald and bitter pit development in cold-stored transgenic apples suppressed for ethylene biosynthesis.
P50
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Susan E. Ebeler
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Susan E. Ebeler
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Susan E. Ebeler
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Susan E. Ebeler
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Susan E. Ebeler
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Susan E. Ebeler
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Susan E. Ebeler
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Susan E. Ebeler
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Susan E. Ebeler
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Susan E. Ebeler
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Susan E. Ebeler
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1961-01-01T00:00:00Z
1961-10-11T00:00:00Z
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