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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

IDENTIFICATION OF ANTHOCYANINS AND DISTRIBUTION OF FLAVONOIDS IN TAMARILLO FRUIT (CYPHOMANDRA BETACEA (CAV.) SENDT.) = IDENTIFICATION DES ANTHOCYANES ET DISTRIBUTION DES FLAVONOIDES DANS LE FRUIT DE C.B. (TOMATE EN ARBRE)WROLSTAD RE; HEATHERBELL DA.1974; J. SCI. FOOD AGRIC.; G.B.; DA. 1974; VOL. 25; NO 10; PP. 1221-1228; BIBL. 26 REF.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

Heat-unstable proteins in wine. I. Characterization and removal by bentonite fining and heat treatment = Protéines du vin instables à la chaleur. I. Caractérisation et élimination par collage à la bentonite et par traitement thermiqueHSU, J. C; HEATHERBELL, D. A.American journal of enology and viticulture. 1987, Vol 38, Num 1, pp 11-16, issn 0002-9254Article

Isolation and characterization of soluble proteins in grapes, grape juice, and wine = Isolement et caractérisation des protéines solubles extraites de raisin, jus de raisin et vinHSU, J. C; HEATHERBELL, D. A.American journal of enology and viticulture. 1987, Vol 38, Num 1, pp 6-10, issn 0002-9254Article

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

Protein instability of wines : influence of protein isolelectric pointDAWES, H; BOYES, S; KEENE, J et al.American journal of enology and viticulture. 1994, Vol 45, Num 3, pp 319-326, issn 0002-9254Article

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

GC-MS analysis of reduced-alcohol Müller-Thurgau wine produced using glucose oxidase-treated juicePICKERING, G. J; HEATHERBELL, D. A; BARNES, M. F et al.Lebensmittel - Wissenschaft + Technologie. 2001, Vol 34, Num 2, pp 89-94, issn 0023-6438Article

Influence of processing and storage on the phenolic composition of apple juiceSPANOS, G. A; WROLSTAD, R. E; HEATHERBELL, D. A et al.Journal of agricultural and food chemistry (Print). 1990, Vol 38, Num 7, pp 1572-1579, issn 0021-8561, 8 p.Article

Evaluation of malolactic bacteria isolated from Oregon winesHENICK-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

Effects of fruit storage and processing on clarity, proteins, and stability of Granny Smith apple juice = Effet du stockage et de la transformation des fruits sur la limpidité, les protéines et la stabilité du jus de pommes Granny SmithHSU, J. C; HEATHERBELL, D. A; YORGEY, B. M et al.Journal of food science. 1989, Vol 54, Num 3, pp 660-662, issn 0022-1147Conference Paper

The production of reduced-alcohol wine using glucose oxidase treated juice. Part I. CompositionPICKERING, G. J; HEATHERBELL, D. A; BARNES, M. F et al.American journal of enology and viticulture. 1999, Vol 50, Num 3, pp 291-298, issn 0002-9254Conference Paper

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