C. G. Edwards

发表

Impact of pantothenic acid addition on H2S production by Saccharomyces under fermentative conditions

C. G. Edwards, J. Bohlscheid, 2007 .

REMOVAL OF BRETTANOMYCES BRUXELLENSIS FROM RED WINE USING MEMBRANE FILTRATION

C. G. Edwards, N. L. Umiker, R. DeScenzo, 2013 .

Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/Brettanomyces.

A. Craig, C. G. Edwards, J. Zuehlke, 2013, Annual review of food science and technology.

Isolation and Characterization of Native Strains of Leuconostoc oenos from Washington State Wines

B. J. Seymour, K. Jensen, S. Spayd, 1991 .

Shoot density affects 'Riesling' grapevines. I. Vine performance

A. Reynolds, C. G. Edwards, D. Wardle, 1994 .

Shoot density affects 'Riesling' grapevines. II. Wine composition and sensory response

A. Reynolds, C. G. Edwards, D. Wardle, 1994 .

Quality retention in strawberry and carrot purees dried with Refractance Window system

Juming Tang, H. Feng, J. Fellman, 2002 .

Extraction and analysis of volatile compounds in white wines using amberlite XAD-2 resin and capillary gas chromatography

R. Beelman, C. G. Edwards, 1990 .

Changes in color and sugar content of yellow-fleshed potatoes stored at three different temperatures

E. J. Sorensen, J. C. Peterson, C. Brown, 2008, American Journal of Potato Research.

COMPARISON OF HEADSPACE SOLID PHASE MICROEXTRACTION AND XAD‐2 METHODS TO EXTRACT VOLATILE COMPOUNDS PRODUCED BY SACCHAROMYCES DURING WINE FERMENTATIONS

Xiao-Dong Wang, D. Mattinson, C. G. Edwards, 2006 .

Biosynthetic origin of geosmin in red beets (Beta vulgaris L.).

J. Fellman, D. Mattinson, C. G. Edwards, 2003, Journal of agricultural and food chemistry.

Evaluation of Yeast Strains during Fermentation of Riesling and Chenin blanc Musts

A. Reynolds, M. Cliff, C. G. Edwards, 2001 .

Implication of acetic acid in the induction of slow/stuck grape juice fermentations and inhibition of yeast by Lactobacillus sp.

A. Reynolds, C. G. Edwards, J. M. Mills, 1999 .

Reduction of Brettanomyces bruxellensis Populations from Oak Barrel Staves Using Steam

D. Glawe, C. G. Edwards, Z. Cartwright, 2018, American Journal of Enology and Viticulture.

Orange Flesh Trait in Potato: Inheritance and Carotenoid Content

C. Brown, C. G. Edwards, B. Dean, 1993 .

Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation.

C. G. Edwards, J. Osborne, 2007, International journal of food microbiology.

Role ofPediococcusin winemaking

C. G. Edwards, J. Osborne, M. Wade, 2018, Australian Journal of Grape and Wine Research.

Effectiveness of chitosan preparations against Brettanomyces bruxellensis grown in culture media and red wines

C. G. Edwards, B. Petrova, Z. Cartwright, 2016 .

Fermentative activity and production of volatile compounds by Saccharomyces grown in synthetic grape juice media deficient in assimilable nitrogen and/or pantothenic acid.

C. G. Edwards, J. Bohlscheid, X. D. Wang, 2003, Journal of applied microbiology.

Metabolism of nonesterified and esterified hydroxycinnamic acids in red wines by Brettanomyces bruxellensis.

C. G. Edwards, Jungmin Lee, J. Osborne, 2013, Journal of agricultural and food chemistry.

Impacts of depectinization of pear juice on alcoholic fermentation and indole formation.

J. Fellman, D. Mattinson, C. G. Edwards, 2019, Journal of the science of food and agriculture.

Growth and metabolism of non-Saccharomyces yeasts isolated from Washington state vineyards in media and high sugar grape musts.

C. G. Edwards, Kimberly P. White, Jesse J. Aplin, 2019, Food microbiology.

Comparison of media formulations used to selectively cultivate Dekkera/Brettanomyces

C. Edwards, C. G. Edwards, J. Zuehlke, 2011, Letters in applied microbiology.

Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts.

Jungmin Lee, C. Ross, C. G. Edwards, 2022, Journal of food science.

Bacteria important during winemaking.

C. G. Edwards, J. Osborne, 2005, Advances in food and nutrition research.

FLAVOR AND AROMA ATTRIBUTES OF RIESLING WINES PRODUCED BY FREEZE CONCENTRATION AND MICROWAVE VACUUM DEHYDRATION

J. Fellman, M. Cliff, C. G. Edwards, 2006 .

Inducing malolactic fermentation in wines.

C. G. Edwards, R. Beelman, 1989, Biotechnology advances.

Evaluation of Energy Efficiency and Quality Retention for the Refractance Window Drying System

C. G. Edwards, Juming Tang, D. Ph., 2001 .

Characterization of Bacillus megaterium, Bacillus pumilus, and Paenibacillus polymyxa isolated from a Pinot noir wine from Western Washington State.

J. Fellman, D. Mattinson, C. G. Edwards, 2017, Food microbiology.

Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in cheddar cheese.

M. Bates, L. Luedecke, Y. E. Chou, 2003, Journal of dairy science.

Application of Cool Fermentation Temperatures to Encourage Non-Saccharomyces Yeasts to Yield Lower Ethanol Concentrations in Wines

C. G. Edwards, Jesse J. Aplin, 2022, Fermentation.

INTERACTIVE EFFECTS OF SELECTED NUTRIENTS AND FERMENTATION TEMPERATURE ON H2S PRODUCTION BY WINE STRAINS OF SACCHAROMYCES

C. Ross, C. G. Edwards, J. Bohlscheid, 2011 .

Hydrogen sulphide production by Saccharomyces cerevisiae UCD 522 in a synthetic grape juice medium deficient of thiamin (vitamin B1) and/or pyridoxine (vitamin B6)

C. G. Edwards, H. Xing, 2019, Letters in applied microbiology.

CHEMICAL CHARACTERIZATION OF DIFFERENT LINES OF DAUCUS CAROTA L. ROOTS

E. J. Sorensen, J. Fellman, R. H. Dougherty, 2000 .

Carbohydrate Accumulation and Differential Transcript Expression in Winter Wheat Lines with Different Levels of Snow Mold and Freezing Tolerance after Cold Treatment

D. Skinner, A. Carter, T. Murray, 2020, Plants.

Wine Microbiology: Practical Applications and Procedures

C. G. Edwards, K. Fugelsang, 1997 .

Occurrence and Characterization of Lactic Acid Bacteria from Washington State Wines: Pediococcus spp

K. Jensen, C. G. Edwards, 1992 .

Inducing malolactic fermentation in Chardonnay musts and wines using different strains of Oenococcus oeni

C. G. Edwards, M. J. Semon, D. Forsyth, 2001 .

Influence of Must Supplementation on Growth of Pediococcus spp. after Alcoholic Fermentation

C. G. Edwards, J. Osborne, M. E. Wade, 2018, South African Journal of Enology & Viticulture.

Impact of Pediococcus spp. on Pinot noir Wine Quality and Growth of Brettanomyces

C. G. Edwards, J. Osborne, Lauren M. Schopp, 2016, American Journal of Enology and Viticulture.

Sorbent Extraction and Analysis of Volatile Metabolites Synthesized by Lactic Acid Bacteria in a Synthetic Medium

J. C. Peterson, C. G. Edwards, 1994 .

Lactobacillus spp. from Washington state wines: isolation and characterization

K. Jensen, J. C. Peterson, J. Powers, 1993 .

Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue

C. Ross, C. G. Edwards, Charles Diako, 2021, Beverages.

Native yeast and non-yeast fungal communities of Cabernet Sauvignon berries from two Washington State vineyards, and persistence in spontaneous fermentation.

J. Abatzoglou, T. Paulitz, D. Schlatter, 2021, International journal of food microbiology.

Interactive effects between total SO2, ethanol and storage temperature against Brettanomyces bruxellensis

C. G. Edwards, T. Oswald, 2018, Letters in applied microbiology.

Interactions between Storage Temperature and Ethanol that Affect Growth of Brettanomyces bruxellensis in Merlot Wine

C. G. Edwards, T. Oswald, 2017, American Journal of Enology and Viticulture.

Use of Nutritional Requirements for Brettanomyces bruxellensis to Limit Infections in Wine

C. G. Edwards, Nicolas H. von Cosmos, 2016 .

Evaluation of Zygosaccharomyces bailii to Metabolize Residual Sugar Present in Partially-Fermented Red Wines

C. G. Edwards, J. Zuehlke, B. Childs, 2015 .

The effect of nitrogen source on yeast metabolism and H2S formation

C. G. Edwards, J. Bohlscheid, J. Sturgeon, 2013 .

Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines.

S. Jensen, N. Arneborg, C. G. Edwards, 2009, Food microbiology.

Chemical and Sensory Profiles of Merlot Wines Produced by Sequential Inoculation of Metschnikowia pulcherrima or Meyerzyma guilliermondii

C. Ross, C. G. Edwards, Victoria D. Paup, 2021, Fermentation.

Identification and Characterization of Two Lactic Acid Bacteria Associated With Sluggish/Stuck Fermentations

M. Collins, C. G. Edwards, K. Haag, 1998, American Journal of Enology and Viticulture.

Relationship Between Sluggish Fermentations and the Antagonism of Yeast by Lactic Acid Bacteria

J. C. Peterson, C. G. Edwards, K. Haag, 1996, American Journal of Enology and Viticulture.

Interactions BetweenLeuconostoc oenosandPediococcusspp. During Vinification of Red Wines

J. C. Peterson, T. Boylston, C. G. Edwards, 1994, American Journal of Enology and Viticulture.

Production of Decanoic Acid and Other Volatile Compounds and the Growth of Yeast and Malolactic Bacteria During Vinification

C. G. Edwards, A. McConnell, C. E. Bartley, 1990, American Journal of Enology and Viticulture.

Inhibition of the Malolactic Bacterium,Leuconostoc oenos(PSU-1), by Decanoic Acid and Subsequent Removal of the Inhibition by Yeast Ghosts

C. G. Edwards, R. Beelman, 1987, American Journal of Enology and Viticulture.

Evaluation of Processing Methods to Control the Growth of Lactobacillus kunkeei, a Micro-organism Implicated in Sluggish Alcoholic Fermentations of Grape Musts

C. G. Edwards, K. Haag, J. M. Mills, 2017 .

Application of a New Yeast Preparation for Problem Grape Musts

C. Ross, G. Specht, C. G. Edwards, 2007 .

Inhibition of malolactic fermentation by Saccharomyces during alcoholic fermentation under low- and high-nitrogen conditions: a study in synthetic media

C. G. Edwards, J. Osborne, 2006 .

Efficacy of Warmed Wine Against Brettanomyces bruxellensis Present in Oak Barrel Staves

C. G. Edwards, Z. Cartwright, 2020, American Journal of Enology and Viticulture.

Survival ofBrettanomyces bruxellensisin grape pomace and reduction of populations by application of heat and sulfites

C. G. Edwards, Z. Cartwright, B. Bondada, 2018, Australian Journal of Grape and Wine Research.

Impact of Fining on Chemical and Sensory Properties of Washington State Chardonnay and Gewürztraminer Wines

C. Ross, C. G. Edwards, Melissa Sanborn, 2010, American Journal of Enology and Viticulture.

Lactobacillus nagelii sp. nov., an organism isolated from a partially fermented wine.

P. Lawson, M. Collins, C. G. Edwards, 2000, International journal of systematic and evolutionary microbiology.

EVALUATION OF GROUND PORK AND PORK SAUSAGE CONTAINING DIFFERENT FORMS OF APPLE PRODUCTS

C. J. Brekke, J. Busboom, T. Boylston, 1999 .

Impact of Different Strains of Saccharomyces cerevisiae on Malolactic Fermentation by Oenococcus oeni

N. Arneborg, C. G. Edwards, J. Nielsen, 2003, American Journal of Enology and Viticulture.

Survey of Biotin, Pantothenic Acid, and Assimilable Nitrogen in Winegrapes from the Pacific Northwest

M. Keller, C. G. Edwards, Kristine Hagen, 2008, American Journal of Enology and Viticulture.

Application of Heated Water to Reduce Populations of Brettanomyces bruxellensis Present in Oak Barrel Staves

C. G. Edwards, Z. Cartwright, 2018, South African Journal of Enology & Viticulture.

Curvibasidium rogersii, a new yeast species in the Microbotryomycetes

D. Glawe, C. G. Edwards, T. Bourret, 2012 .

Impact of available nitrogen and sugar concentration in musts on alcoholic fermentation and subsequent wine spoilage by Brettanomyces bruxellensis.

C. G. Edwards, J. Bohlscheid, B. Childs, 2015, Food microbiology.

Impact of sulfur dioxide and temperature on culturability and viability of Brettanomyces bruxellensis in Wine.

C. G. Edwards, J. Zuehlke, 2013, Journal of food protection.

Rapid Detection and Identification of Brettanomyces from Winery Air Samples Based on Peptide Nucleic Acid Analysis

L. Connell, H. Stender, C. G. Edwards, 2002 .

Kinetics of chemical marker formation in whey protein gels for studying microwave sterilization

Juming Tang, Juming Tang, I. Taub, 2003 .

Influence of Vineyard Nitrogen Fertilization on the Concentrations of Monoterpenes, Higher Alcohols, and Esters in Aged Riesling Wines

B. J. Seymour, J. C. Peterson, S. Spayd, 1993, American Journal of Enology and Viticulture.

Quantitative determination of geosmin in red beets (Beta vulgaris L.) using headspace solid-phase microextraction.

J. Fellman, D. Mattinson, C. G. Edwards, 2003, Journal of Agricultural and Food Chemistry.

Efficacy of Dimethyl Dicarbonate Against Yeasts Associated with Washington State Grapes and Wines

D. Glawe, C. G. Edwards, J. Zuehlke, 2015 .

Impacts of non-Saccharomyces species and aeration on sequential inoculation with Saccharomyces cerevisiae to produce lower alcohol Merlot wines from Washington State.

C. G. Edwards, Jesse J. Aplin, 2020, Journal of the science of food and agriculture.

Fate of carbon in synthetic media fermentations containing Metschnikowia pulcherrima or Meyerozyma guilliermondii in the presence and absence of Saccharomyces cerevisiae

C. G. Edwards, P. Gibney, Jesse J. Aplin, 2023, Food Microbiology.

Yeast Growth in Riesling Juice as Affected by Vineyard Nitrogen Fertilization

C. Nagel, S. Spayd, C. G. Edwards, 1995, American Journal of Enology and Viticulture.

Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeasts.

B. M. Lange, C. Ross, I. Lange, 2022, Journal of food science.

Measurement of provitamin A carotenoids in fresh and canned carrots and green peas

Chang Yong Lee, C. G. Edwards, 1986 .

Determination of β‐Carotene Stereoisomers by Spectrophotometric Analysis

Chang Yong Lee, C. G. Edwards, 1986 .