Search Results - "OSIDACZ, P." :: K.UTB vyhledávací portál

Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds

by KING, E.S., OSIDACZ, P., CURTIN, C., BASTIAN, S.E.P., FRANCIS, I.L.
Published in Australian journal of grape and wine research (01.06.2011)

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The effect of winemaking techniques on the intensity of smoke taint in wine

by RISTIC, R., OSIDACZ, P., PINCHBECK, K.A., HAYASAKA, Y., FUDGE, A.L., WILKINSON, K.L.
Published in Australian journal of grape and wine research (01.06.2011)

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Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds: Consumer preference of Sauvignon Blanc flavours

by KING, E.S., OSIDACZ, P., CURTIN, C., BASTIAN, S.E.P., FRANCIS, I.L.
Published in Australian journal of grape and wine research (01.06.2011)

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The effect of winemaking techniques on the intensity of smoke taint in wine: The effect of winemaking on smoke taint

by RISTIC, R., OSIDACZ, P., PINCHBECK, K.A., HAYASAKA, Y., FUDGE, A.L., WILKINSON, K.L.
Published in Australian journal of grape and wine research (01.06.2011)

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Acceleration of the thermoxidation of oil by heme iron

by Artz, W.E, Osidacz, P.C, Coscione, A.R
Published in Journal of the American Oil Chemists' Society (01.08.2005)

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Iron accumulation in oil during the deep‐fat frying of meat

by Artz, William E., Osidacz, Patricia C., Coscione, Aline R.
Published in Journal of the American Oil Chemists' Society (01.04.2005)

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Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds

The effect of winemaking techniques on the intensity of smoke taint in wine

Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds: Consumer preference of Sauvignon Blanc flavours

The effect of winemaking techniques on the intensity of smoke taint in wine: The effect of winemaking on smoke taint

Acceleration of the thermoxidation of oil by heme iron

Iron accumulation in oil during the deep‐fat frying of meat

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