Ellena King
Affiliations: | 2011-2013 | Viticulture & Enology | University of California, Davis, Davis, CA |
Area:
Wine Research, Food Science, Sensory, ConsumerWebsite:
https://www.linkedin.com/in/ellenakingGoogle:
"Ellena King Google Scholar"
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Publications
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| King E, Champan D, Luo K, et al. (2019) Defining the sensory profiles of raw almond (Prunus dulcis) varieties and the contribution of key chemical compounds and physical properties. Journal of Agricultural and Food Chemistry |
| Franklin LM, King ES, Chapman D, et al. (2018) Flavor and Acceptance of Roasted California Almonds During Accelerated Storage. Journal of Agricultural and Food Chemistry |
| Oberholster A, Elmendorf BL, Lerno LA, et al. (2015) Barrel maturation, oak alternatives and micro-oxygenation: influence on red wine aging and quality. Food Chemistry. 173: 1250-8 |
| Heymann H, Robinson AL, Buscema F, et al. (2015) Effect of region on the volatile composition and sensory profiles of malbec and cabernet sauvignon wines Acs Symposium Series. 1203: 109-122 |
| King ES, Stoumen M, Buscema F, et al. (2014) Regional sensory and chemical characteristics of Malbec wines from Mendoza and California. Food Chemistry. 143: 256-67 |
| Haug MT, King ES, Heymann H, et al. (2013) Sensory profiles for dried fig (Ficus Carica L.) cultivars commercially grown and processed in California Journal of Food Science. 78: S1273-S1281 |
| Hjelmeland AK, King ES, Ebeler SE, et al. (2013) Characterizing the chemical and sensory profiles of United States Cabernet Sauvignon wines and blends American Journal of Enology and Viticulture. 64: 169-179 |
| King ES, Hopfer H, Haug MT, et al. (2012) Describing the Appearance and Flavor Profiles of Fresh Fig (Ficus carica L.) Cultivars Journal of Food Science. 77: S419-S429 |
| King ES, Kievit RL, Curtin C, et al. (2010) The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference Food Chemistry. 122: 618-626 |
| King ES, Swiegers JH, Travis B, et al. (2008) Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines. Journal of Agricultural and Food Chemistry. 56: 10829-37 |