glycosyl-glucose
- You have accessRestricted accessEffect of Fermentation, Postfermentation, and Postbottling Heat Treatment on Cabernet Sauvignon GlycoconjugatesAnna K. Mansfield, Bruce W. ZoeckleinAm J Enol Vitic. 2003 54: 99-104 ; DOI: 10.5344/ajev.2003.54.2.99Anna K. MansfieldDepartment of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.Bruce W. ZoeckleinDepartment of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.
- You have accessRestricted accessEvaluation of Glycosyl-Glucose Analytical Methods for Various GlycosidesRobert S. Whiton, Bruce W. ZoeckleinAm J Enol Vitic. 2002 53: 315-317 ; DOI: 10.5344/ajev.2002.53.4.315Robert S. WhitonEnology and Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.Bruce W. ZoeckleinEnology and Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.
- You have accessRestricted accessEvaluation of the Phenol-Free Glycosyl-Glucose DeterminationB. W. Zoecklein, L. S. Douglas, Y. W. JasinskiAm J Enol Vitic. 2000 51: 420-423 ; DOI: 10.5344/ajev.2000.51.4.420B. W. ZoeckleinEnology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.L. S. DouglasEnology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.Y. W. JasinskiEnology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.
- You have accessRestricted accessThe Effects of Prefermentation Maceration Temperature and Percent Alcohol (v/v) at Press on the Concentration of Cabernet Sauvignon Grape Glycosides and Glycoside FractionsH. M. Mc Mahon, B. W. Zoecklein, Y. W. JasinskiAm J Enol Vitic. 1999 50: 385-390 ; DOI: 10.5344/ajev.1999.50.4.385H. M. Mc MahonDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061-0418, USA.B. W. ZoeckleinDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061-0418, USA.Y. W. JasinskiDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061-0418, USA.
- You have accessRestricted accessEffect of Fruit Zone Leaf Removal on Total Glycoconjugates and Conjugate Fraction Concentration of Riesling and Chardonnay (Vitis vinifera L.) GrapesB. W. Zoecklein, T. K. Wolf, S. E. Duncan, J. E. Marcy, Y. JasinskiAm J Enol Vitic. 1998 49: 259-265 ; DOI: 10.5344/ajev.1998.49.3.259B. W. ZoeckleinDepartment of Food Science and TechnologyT. K. WolfS. E. DuncanJ. E. Marcy
- You have accessRestricted accessEffect of Fruit Zone Leaf Thinning on Total Glycosides and Selected Aglycone Concentrations of Riesling (Vitis vinifera L.) GrapesB. W. Zoecklein, T. K. Wolf, J. E. Marcy, Y. JasinskiAm J Enol Vitic. 1998 49: 35-43 ; DOI: 10.5344/ajev.1998.49.1.35B. W. ZoeckleinDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24061-0418, USA.T. K. WolfJ. E. Marcy