E. A. Crowell

发表

Determination of Alpha Amino Nitrogen in Musts and Wines by TNBS Method

Cornelius S. Ough, A. Bakalinsky, E. A. Crowell, 1985, American Journal of Enology and Viticulture.

Changes in Some Volatile Constituents of Brandy During Aging

E. A. Crowell, M. Onishi, J. Guymon, 1977, American Journal of Enology and Viticulture.

Carbamyl Compound Reactions with Ethanol

E. A. Crowell, C. Ough, B. R. Gutlove, 1988, American Journal of Enology and Viticulture.

Formation of Ethyl Carbamate Precursors During Grape Juice (Chardonnay) Fermentation. I. Addition of Amino Acids, Urea, and Ammonia: Effects of Fortification on Intracellular and Extracellular Precursors

E. A. Crowell, C. Ough, L. A. Mooney, 1988, American Journal of Enology and Viticulture.

Wine Constituents Arising from Sorbic Acid Addition, and Identification of 2-Ethoxyhexa-3,5-Diene as Source of Geranium-Like Off-Odor

E. A. Crowell, J. Guymon, 1975, American Journal of Enology and Viticulture.

Metal Content of California Wines

E. A. Crowell, C. Ough, J. Benz, 1982 .

Identification of two new volatile amines in wine

E. A. Crowell, C. Ough, J. Almy, 1983 .

The pathway of formation of n-butyl and n-amyl alcohols by a mutant strain of Saccharomyces cerevisiae

J. Ingraham, E. A. Crowell, J. Guymon, 1961 .

Quantitative Analysis of γ-Nonalactone in Wines and Its Threshold Determination

S. Nakamura, E. A. Crowell, A. Totsuka, 1988 .

The formation of n-propyl alcohol by Saccharomyces cerevisiae.

J. Ingraham, E. A. Crowell, J. Guymon, 1961, Archives of biochemistry and biophysics.

A Modified Procedure for Alcohol Determination by Dichromate Oxidation

E. A. Crowell, C. Ough, 1979, American Journal of Enology and Viticulture.

Use of Sulfur Dioxide in Winemaking

E. A. Crowell, C. Ough, 1987 .

Influence of Aeration upon the formation of Higher Alcohols by Yeasts

J. Ingraham, E. A. Crowell, J. Guymon, 1961, American Journal of Enology and Viticulture.

Influence of Aeration and Suspended Material on Higher Alcohols, Acetoin, and Diacetyl during Fermentation

E. A. Crowell, J. Guymon, 1963, American Journal of Enology and Viticulture.

A STUDY OF HISTAMINE PRODUCTION BY VARIOUS WINE BACTERIA IN MODEL SOLUTIONS AND IN WINE 1

R. Kunkee, E. A. Crowell, S. Lagier, 1988 .

Formation of Higher Alcohols During Grape Juice Fermentations at Various Temperatures

E. A. Crowell, C. Ough, J. Guymon, 1966 .

GC-Separated Brandy Components Derived from French and American Oaks

E. A. Crowell, J. Guymon, 1972, American Journal of Enology and Viticulture.

The Nature and Cause of Cap-Liquid Temperature Differences During Wine Fermentation

E. A. Crowell, J. Guymon, 1977, American Journal of Enology and Viticulture.

FORMATION OF N‐PROPYL ALCOHOL BY CELL‐FREE EXTRACTS OF SACCHAROMYCES CEREVISIAE*

R. Kunkee, E. A. Crowell, J. Guymon, 1966 .

The Chemical Determination of Alcohol in Wines and Stillage by Dichromate

E. A. Crowell, J. Guymon, 1959 .

Comparative Composition of Brandies from Thompson Seedless and Three White-Wine Grape Varieties

E. A. Crowell, M. Onishi, J. Guymon, 1978, American Journal of Enology and Viticulture.

The Formation of Acetoin and Diacetyl during Fermentation, and the levels found in Wines

E. A. Crowell, J. Guymon, 1965, American Journal of Enology and Viticulture.

Pectic-Enzyme Treatment of White Grapes: Temperature, Variety and Skin-Contact Time Factors

E. A. Crowell, C. Ough, 1979, American Journal of Enology and Viticulture.

Identification of new volatile amines in grapes and wines.

E. A. Crowell, C. E. Daudt, C. Ough, 1981, Journal of agricultural and food chemistry.