E. King

发表

The influence of alcohol on the sensory perception of red wines

E. King, RANDALL L. Dunn, H. Heymann, 2013 .

The influence of yeast on the aroma of Sauvignon Blanc wine.

I. S. Pretorius, E. King, I. Francis, 2009, Food microbiology.

Describing the appearance and flavor profiles of fresh fig (Ficus carica L.) cultivars.

Hildegarde Heymann, Helene Hopfer, Megan T. Haug, 2012, Journal of food science.

Regional sensory and chemical characteristics of Malbec wines from Mendoza and California.

E. King, H. Heymann, R. Boulton, 2014, Food chemistry.

Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life.

E. King, A. Mitchell, Guangwei Huang, 2017, Journal of agricultural and food chemistry.

Effect of region on the volatile composition and sensory profiles of malbec and cabernet sauvignon wines

E. King, H. Heymann, H. Hopfer, 2015 .

Flavor and Acceptance of Roasted California Almonds During Accelerated Storage.

E. King, A. Mitchell, Guangwei Huang, 2018, Journal of agricultural and food chemistry.

Classical descriptive analysis

E. King, H. Heymann, H. Hopfer, 2014 .

Defining the Sensory Profiles of Raw Almond ( Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties.

E. King, A. Mitchell, Guangwei Huang, 2019, Journal of agricultural and food chemistry.

De fi ning the Sensory Pro fi les of Raw Almond ( Prunus dulcis ) Varieties and the Contribution of Key Chemical Compounds and Physical Properties

E. King, A. Mitchell, Guangwei Huang, 2019 .

Barrel maturation, oak alternatives and micro-oxygenation: influence on red wine aging and quality.

E. King, H. Heymann, A. Oberholster, 2015, Food chemistry.

Assessing desirable levels of sensory properties in Sauvignon Blanc wines – consumer preferences and contribution of key aroma compounds

E. King, I. Francis, S. Bastian, 2011 .

Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines.

E. King, I. Francis, S. Bastian, 2008, Journal of agricultural and food chemistry.

Characterizing the Chemical and Sensory Profiles of United States Cabernet Sauvignon Wines and Blends

E. King, H. Heymann, S. Ebeler, 2013, American Journal of Enology and Viticulture.

Yeast Strain-Derived Sensory Differences Retained in Sauvignon blanc Wines after Extended Bottle Storage

E. King, I. Francis, J. H. Swiegers, 2011, American Journal of Enology and Viticulture.

The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference

I. S. Pretorius, E. King, I. Francis, 2010 .

Sensory profiles for dried fig (Ficus carica L.) cultivars commercially grown and processed in California.

Hildegarde Heymann, E. King, H. Heymann, 2013, Journal of food science.

Consumer liking of white wines: segmentation using self-reported wine liking and wine knowledge

E. King, I. Francis, T. Johnson, 2012 .