While Brettanomyces can metabolize nonesterified hydroxycinnamic acids found in grape
musts/wines (caffeic, p-coumaric, and ferulic acids), it was not known whether this yeast could …

The ability of commercial strains of Oenococcus oeni to degrade tartaric acid ester-bound
hydroxycinnamic acids (TAE-HCAs) and their impact on the production of volatile phenols by …

The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered
during winemaking as it can survive in wine for long periods, requires minimal nutrients …

Twenty-one consecutive cases of fetal and neonatal gastroschisis were retrospectively reviewed.
There was 100% survival if major nonintestinal malformations did not coexist; however, …

We compared precipitation intensity-duration-frequency (PIDF) curves developed for four
small forested watersheds to spatially interpolated estimates from the National Oceanic and …

… Stuart Chescheir performed volatile phenol analysis and monitored for hydroxycinnamic
acid degradation. Victor Algazzali performed the sensory statistical analysis and provided …

The American Journal of Obstetrics and Gynecology annually acknowledges those
reviewers who have contributed many hours and much effort in the evaluation of manuscripts …

… Stuart and colleagues documented increased platelet reactivity and platelet endoperoxide
formation in diabetic mothers and transiently in their infants [87]. Umbilical arteries from IDMs …

High vegetative growth of Pinot Noir vine is a common problem in most vineyards of
Oregon's Willamette Valley, where sunlight exposure and heat accumulation are limited. …

… Also, thanks goes out to Stuart Chescheir and Anthony Sereni for assistance with wine
production and discussions on the subject, as well as Nadine Skyllingstad for her work measuring …