| Year |
Citation |
Score |
| 2019 |
King E, Champan D, Luo K, Ferris S, Huang G, Mitchell AE. 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. PMID 30798590 DOI: 10.1021/Acs.Jafc.8B05845 |
0.42 |
|
| 2018 |
Franklin LM, King ES, Chapman D, Byrnes NK, Mitchell AE. Flavor and Acceptance of Roasted California Almonds During Accelerated Storage. Journal of Agricultural and Food Chemistry. PMID 29313329 DOI: 10.1021/Acs.Jafc.7B05295 |
0.702 |
|
| 2015 |
Oberholster A, Elmendorf BL, Lerno LA, King ES, Heymann H, Brenneman CE, Boulton RB. Barrel maturation, oak alternatives and micro-oxygenation: influence on red wine aging and quality. Food Chemistry. 173: 1250-8. PMID 25466151 DOI: 10.1016/J.Foodchem.2014.10.043 |
0.667 |
|
| 2015 |
Heymann H, Robinson AL, Buscema F, Stoumen ME, King ES, Hopfer H, Boulton RB, Ebeler SE. Effect of region on the volatile composition and sensory profiles of malbec and cabernet sauvignon wines Acs Symposium Series. 1203: 109-122. DOI: 10.1021/bk-2015-1203.ch007 |
0.559 |
|
| 2014 |
King ES, Stoumen M, Buscema F, Hjelmeland AK, Ebeler SE, Heymann H, Boulton RB. Regional sensory and chemical characteristics of Malbec wines from Mendoza and California. Food Chemistry. 143: 256-67. PMID 24054238 DOI: 10.1016/J.Foodchem.2013.07.085 |
0.59 |
|
| 2013 |
Haug MT, King ES, Heymann H, Crisosto CH. Sensory profiles for dried fig (Ficus Carica L.) cultivars commercially grown and processed in California Journal of Food Science. 78: S1273-S1281. PMID 23957419 DOI: 10.1111/1750-3841.12196 |
0.565 |
|
| 2013 |
Hjelmeland AK, King ES, Ebeler SE, Heymann H. Characterizing the chemical and sensory profiles of United States Cabernet Sauvignon wines and blends American Journal of Enology and Viticulture. 64: 169-179. DOI: 10.5344/Ajev.2012.12107 |
0.595 |
|
| 2012 |
King ES, Hopfer H, Haug MT, Orsi JD, Heymann H, Crisosto GM, Crisosto CH. Describing the Appearance and Flavor Profiles of Fresh Fig (Ficus carica L.) Cultivars Journal of Food Science. 77: S419-S429. PMID 23170947 DOI: 10.1111/J.1750-3841.2012.02994.X |
0.706 |
|
| 2010 |
King ES, Kievit RL, Curtin C, Swiegers JH, Pretorius IS, Bastian SEP, Leigh Francis I. The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference Food Chemistry. 122: 618-626. DOI: 10.1016/j.foodchem.2010.03.021 |
0.406 |
|
| 2008 |
King ES, Swiegers JH, Travis B, Francis IL, Bastian SE, Pretorius IS. 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. PMID 18942843 DOI: 10.1021/jf801695h |
0.335 |
|
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