RAPID CONCURRENT ANALYSIS OF FRUIT SUGARS AND ACIDS BY GAS-LIQUID CHROMATOGRAPHY = ANALYSE RAPIDE SIMULTANEE PAR CHROMATOGRAPHIE GAZ-LIQUIDE DES SUCRES ET ACIDES DES FRUITSHEATHERBELL DA.1974; J. SCI. FOOD AGRIC.; G.B.; DA. 1974; VOL. 25; NO 9; PP. 1095-1107; BIBL. 24 REF.Article

IDENTIFICATION AND QUANTITATIVE ANALYSIS OF SUGARS AND NON VOLATILE ORGANIC ACIDS IN CHINESE GOOSEBERRY FRUIT (ACTINIDIA CHINENSIS PLANCH) = IDENTIFICATION ET ANALYSE QUANTITATIVE DES SUCRES ET ACIDES ORGANIQUES NON VOLATILS DANS LE FRUIT D'A. C. P.HEATHERBELL DA.1975; J. SCI. FOOD AGRIC.; G.B.; DA. 1975; VOL. 26; NO 6; PP. 815-820; BIBL. 16REF.Article

SEASONAL PATTERNS IN CHEMICAL COMPOSITION OF THE FRUIT OF ACTINIDIA CHINENSISREID MS; HEATHERBELL DA; PRATT HK et al.1982; J. AM. SOC. HORTIC. SCI.; USA; DA. 1982; VOL. 107; NO 2; PP. 316-319; BIBL. 15 REF.Article

THE CHEMICAL COMPOSITION OF SOME NEW ZEALAND APPLES AND THEIR JUICESWITHY LM; HEATHERBELL DA; STRACHAN GH et al.1978; NEW ZEAL. J. SCI.; NZL; DA. 1978; VOL. 21; NO 1; PP. 91-97; BIBL. 23 REF.Article

THE TAMARILLO: CHEMICAL COMPOSITION DURING GROWTH AND MATURATIONHEATHERBELL DA; REID MS; WROLSTAD RE et al.1982; N.Z. J. SCI.; ISSN 0028-8365; NZL; DA. 1982; VOL. 25; NO 3; PP. 239-243; BIBL. 16 REF.Article

A NEW FRUIT WINE FROM KIWIFRUIT: A WINE OF UNUSUAL COMPOSITION AND RIESLING SYLVANER CHARACTERHEATHERBELL DA; STRUEBI P; ESCHENBRUCH R et al.1980; AMER. J. ENOL. VITICULT.; USA; DA. 1980; VOL. 31; NO 2; PP. 114-121; BIBL. 39 REF.Article

Demystifying wine expertise: Olfactory threshold, perceptual skill and semantic memory in expert and novice wine judgesPARR, Wendy V; HEATHERBELL, David; WHITE, K. Geoffrey et al.Chemical senses. 2002, Vol 27, Num 8, pp 747-755, issn 0379-864X, 9 p.Article

Blackberry juice and wine : processing and storage effects on anthocyanin composition, color and appearanceROMMEL, A; WROLSTAD, R. E; HEATHERBELL, D. A et al.Journal of food science. 1992, Vol 57, Num 2, pp 385-391, issn 0022-1147, 410 [8 p.]Article

Exploring the nature of wine expertise: what underlies wine experts' olfactory recognition memory advantage?PARR, Wendy V; WHITE, K. Geoffrey; HEATHERBELL, David A et al.Food quality and preference. 2004, Vol 15, Num 5, pp 411-420, issn 0950-3293, 10 p.Article

Effect of p-coumaric acid on the color in red wineBLOOMFIELD, David G; HEATHERBELL, David A; POUR NIKFARDJAM, Martin S et al.Mitteilungen Klosterneuburg Rebe und Wein, Obstbau und Früchteverwertung. 2003, Vol 53, Num 5-6, pp 195-198, issn 0007-5922, 4 p.Article

Ultrafiltration of wine : effect of ultrafiltration on white riesling and gewürztraminer wine composition and stabilityFLORES, J. H; HEATHERBELL, D. A; MCDANIEL, M. R et al.American journal of enology and viticulture. 1990, Vol 41, Num 3, pp 207-214, issn 0002-9254, 8 p.Article

Optimising glucose conversion in the production of reduced alcohol wine using glucose oxidasePICKERING, G. J; HEATHERBELL, D. A; BARNES, M. F et al.Food research international. 1998, Vol 31, Num 10, pp 685-692, issn 0963-9969Article

Evaluation of malolactic bacteria isolated from Oregon wines = Evaluation des bactéries malolactiques isolées des vins de l'OregonHENICK-KLING, T; SANDINE, W. E; HEATHERBELL, D. A et al.Applied and environmental microbiology (Print). 1989, Vol 55, Num 8, pp 2010-2016, issn 0099-2240Article

Red raspberry wine ― Effect of processing and storage on colour and stabilityWITHY, L. M; HEATHERBELL, D. A; FISHER, B. M et al.Flüssiges Obst. 1993, Vol 60, Num 8, pp 303-307, issn 0015-4539Article

Effects of variety, maturity and processing on pear juice quality and protein stabilityJUINN-CHIN HSU; HEATHERBELL, D. A; YORGEY, B. M et al.Journal of food science. 1990, Vol 55, Num 6, pp 1610-1613, issn 0022-1147, 4 p.Article

Influence of fruit composition, maturity and mold contamination on the color and appearance of strawberry wine = Influence de la composition et de la maturité du fruit, et de la contamination par les moisissures sur la couleur et l'aspect du vin de fraisePILANDO, L. S; WROLSTAD, R. E; HEATHERBELL, D. A et al.Journal of food science. 1985, Vol 50, Num 4, pp 1121-1125, issn 0022-1147Conference Paper

Effect of sulphur dioxide and storage temperature on the sensory properties of clarified apple juiceMCDANIEL, M. R; LEDERER, C. L; FLORES, J. H et al.Journal of food science. 1990, Vol 55, Num 3, pp 728-730, issn 0022-1147, 3 p., 745Article

The effect of ethanol concentration on the temporal perception of viscosity and density in white winePICKERING, G. J; HEATHERBELL, D. A; VANHANEN, L. P et al.American journal of enology and viticulture. 1998, Vol 49, Num 3, pp 306-318, issn 0002-9254Article

Ultrafiltration of wine : effect of ultrafiltration on the aroma and flavor characteristics of white Riesling and Gewürztraminer winesFLORES, J. H; HEATHERBELL, D. A; HENDERSON, L. A et al.American journal of enology and viticulture. 1991, Vol 42, Num 2, pp 91-96, issn 0002-9254Article

The production of reduced-alcohol wine using glucose oxidase-treated juice. Part II. Stability and SO₂-bindingPICKERING, G. J; HEATHERBELL, D. A; BARNES, M. F et al.American journal of enology and viticulture. 1999, Vol 50, Num 3, pp 299-306, issn 0002-9254Conference Paper

Ultrafiltration (UF) of white Riesling juice : effect of oxidation and pre-UF juice treatment on flux, composition, and stability = L'ultrafiltration du jus de Riesling blanc : effet de l'oxydation ou d'un traitement préalable du jus sur le débit, la composition et la stabilitéFLORES, J. H; HEATHERBELL, D. A; HSU, J. C et al.American journal of enology and viticulture. 1988, Vol 39, Num 2, pp 180-187, issn 0002-9254Article

Heat-unstable proteins in grape juice and wine. II. Characterization and removal by ultrafiltration = Protéines du jus de raisin et du vin instables à la chaleur. II. Caractérisation et élimination par ultrafiltrationHSU, J. C; HEATHERBELL, D. A; FLORES, J. H et al.American journal of enology and viticulture. 1987, Vol 38, Num 1, pp 17-22, issn 0002-9254Article