Search Page
Save citations to file
Email citations
Send citations to clipboard
Add to Collections
Add to My Bibliography
Create a file for external citation management software
Your saved search
Your RSS Feed
Filters
Results by year
Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
---|---|
2019 | 1 |
2022 | 2 |
2023 | 1 |
2024 | 1 |
Search Results
4 results
Results by year
Filters applied: . Clear all
It looks like you are searching for an author.
Results are currently sorted by Best Match. To see the newest results first,
change the sort order to Most Recent.
Page 1
Detection of Spicy Compounds Using the Electronic Tongue.
J Food Sci. 2019 Sep;84(9):2619-2627. doi: 10.1111/1750-3841.14709. Epub 2019 Aug 13.
J Food Sci. 2019.
PMID: 31408209
Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts.
Paup VD, Aplin JJ, Potter RI, Edwards CG, Lee J, Ross CF.
Paup VD, et al.
J Food Sci. 2023 Jan;88(1):462-476. doi: 10.1111/1750-3841.16418. Epub 2022 Dec 18.
J Food Sci. 2023.
PMID: 36529878
Free PMC article.
Item in Clipboard
Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeasts.
Paup VD, Barton TL, Edwards CG, Lange I, Lange BM, Lee J, Ross CF.
Paup VD, et al.
J Food Sci. 2022 Dec;87(12):5402-5417. doi: 10.1111/1750-3841.16371. Epub 2022 Nov 10.
J Food Sci. 2022.
PMID: 36357987
Item in Clipboard
Influence of saliva on the sensory properties of US commercial smoke affected wines: Preliminary findings.
Paup VD, Montero ML, Ross CF, Lee J.
Paup VD, et al.
Food Sci Nutr. 2024 Jan 12;12(4):2736-2746. doi: 10.1002/fsn3.3954. eCollection 2024 Apr.
Food Sci Nutr. 2024.
PMID: 38628170
Free PMC article.
Item in Clipboard
Cite
Cite