Victoria D. Paup

Detection of Spicy Compounds Using the Electronic Tongue.

C. Ross, Sasha M Barnett, Charles Diako, 2019, Journal of food science.

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.

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

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

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.

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.

Influence of saliva on the sensory properties of US commercial smoke affected wines: Preliminary findings

Victoria D. Paup, Carolyn F. Ross, M. L. Montero, 2024, Food science & nutrition.