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C

Charles G. Edwards

Washington State University

H指数:32

被引数:2,864

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Impacts of timing of nitrogen addition on Chardonnay fermentations sequentially inoculated with Metschnikowia pulcherrima and Saccharomyces cerevisiae

添加氮的时间对先接种 Metschnikowia pulcherrima 后接种 Saccharomyces cerevisiae 的霞多丽发酵的影响

IF2.2

2026-01-010

OAAI

Sensory properties of 6-and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts

JOURNAL OF FOOD SCIENCE

IF3.4

2022-12-181

OA

Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeasts

JOURNAL OF FOOD SCIENCE

IF3.4

2022-11-103

PRE

Application of Cool Fermentation Temperatures to Encourage Non-Saccharomyces Yeasts to Yield Lower Ethanol Concentrations in Wines

FERMENTATION-BASEL

IF3.3

2022-08-267

OA

Chemical and Sensory Profiles of Merlot Wines Produced by Sequential Inoculation of Metschnikowia pulcherrima or Meyerzyma guilliermondii

FERMENTATION-BASEL

IF3.3

2021-07-249

OAAI

Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue

IF2.7

2021-07-2110

OAAI

Native yeast and non-yeast fungal communities of Cabernet Sauvignon berries from two Washington State vineyards, and persistence in spontaneous fermentation

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2021-07-0121

OAAI

Carbohydrate Accumulation and Differential Transcript Expression in Winter Wheat Lines with Different Levels of Snow Mold and Freezing Tolerance after Cold Treatment

IF4.1

2020-10-235

OAAI

Impacts ofnon-Saccharomycesspecies and aeration on sequential inoculation withSaccharomyces cerevisiaeto produce lower alcohol Merlot wines from Washington state

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2020-09-1615

PREAI

Impacts of depectinization of pear juice on alcoholic fermentation and indole formation

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2019-07-242

PREAI

Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology

FOOD RESEARCH INTERNATIONAL

IF8

2019-02-0121

PREAI

Metabolism of Nonesterified and Esterified Hydroxycinnamic Acids in Red Wines by Brettanomyces bruxellensis

布鲁氏酵母在红葡萄酒中非酯化和酯化的羟基肉桂酸的代谢

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2013-11-1929

PREAI

Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2007-08-0158

PREAI

Impact of pantothenic acid addition on H2S production by Saccharomyces under fermentative conditions

ENZYME AND MICROBIAL TECHNOLOGY

IF3.7

2007-07-0114

PREAI

The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

2007-02-0162

PREAI

Quality retention in strawberry and carrot purees dried with Refractance Window™ system

JOURNAL OF FOOD SCIENCE

IF3.4

2006-07-20145

PREAI

Kinetics of chemical marker formation in whey protein gels for studying microwave sterilization

JOURNAL OF FOOD ENGINEERING

IF5.8

2003-12-0159

PREAI

Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in Cheddar cheese

JOURNAL OF DAIRY SCIENCE

IF4.4

2003-08-0139

OAAI

Fermentative activity and production of volatile compounds by Saccharomyces grown in synthetic grape juice media deficient in assimilable nitrogen and/or pantothenic acid

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

2003-03-01119

PREAI

Biosynthetic origin of geosmin in red beets (Beta vulgaris L.)

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2003-01-1475

PRE