Instituciones
Periodo de publicación recogido
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Todd W. Jenkins, Patricia A. Howe, Gavin L. Sacks, Andrew L. Waterhouse
American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 71, Nº 3, 2020, págs. 222-230
Cabernet Sauvignon Aging Stability Altered by Microoxygenation
Angelita Gambuti, Luigi Picariello, Luigi Moio, Andrew L. Waterhouse
American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 70, Nº 3, 2019, págs. 323-331
The Microbiome Comes to Food and Agriculture
Andrew L. Waterhouse, Mark Shepherd
Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 99, Nº 1, 2019, págs. 7-7
Yeast alter micro-oxygenation of wine: oxygen consumption and aldehyde production.
Guomin Han, Michael R Webb, Chandra Richter, Jessica Parsons, Andrew L. Waterhouse
Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 11, 2017, págs. 3847-3854
Sulfur Dioxide–Oxygen Consumption Ratio Reveals Differences in Bottled Wine Oxidation
Andrew L. Waterhouse, Scott Frost, Maurizio Ugliano, Annegret R. Cantu, Bruce L. Currie, Mauri Anderson, Alexander W. Chassy, Stéphane Vidal, Jean-Baptiste Diéval, Olav Aagaard, Hildegarde Heymann
American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 67, Nº 4, 2016, págs. 449-459
Sulfur Dioxide and Glutathione Alter the Outcome of Microoxygenation
Angelita Gambuti, Guomin Han, Ana L. Peterson, Andrew L. Waterhouse
American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 66, Nº 4, 2015, págs. 411-423
Identification and Cancer Therapeutic Properties of Microfloral Anthocyanin Metabolites
Sarah C. Forester, Patricia Oteiza, Andrew L. Waterhouse
Journal of wine research, ISSN 0957-1264, Vol. 22, Nº 2, 2011, págs. 171-174
Key factors affecting radical formation in wine studied by spin trapping and EPR spectroscopy
Ryan J. Elias, Mogens L. Andersen, Leif Skibsted, Andrew L. Waterhouse
American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 60, Nº 4, 2009, págs. 471-476
In situ Measurements of Dissolved Oxygen during Low-Level Oxygenation in Red Wines
Felipe Laurie Gleisner, Robert Law, W. S. Joslin, Andrew L. Waterhouse
American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 59, Nº 2, 2008, págs. 215-219
A comparison of methods for quantifying oligomeric proanthocyanidins from grape seed extracts
Andrew L. Waterhouse, Steve Ignelzi, Joseph R. Shirley
American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 51, Nº 4, 2000, págs. 383-389
Influence of toasting technique on color and ellagitannins of oak wood in barrel making
L. Matricardi, Andrew L. Waterhouse
American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 50, Nº 4, 1999, págs. 519-526
Development of a rapid method for the analysis of ethanol in wines using capillary electrophoresis
Thomas S. Collins, Christine A. Miller, Kevin D. Altria, Andrew L. Waterhouse
American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 48, Nº 3, 1997, págs. 280-284
John P. Towey, Andrew L. Waterhouse
American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 47, Nº 2, 1996, págs. 163-172
Levels of phenolics in California varietal wines
Andrew L. Waterhouse, Pierre-Louis Teissedre
Wine: nutritional and therapeutic benefits, 1997, ISBN 0-8412-3497-3, págs. 12-23
Resveratrol and piceid levels in wine production and in finished wines
María del Carmen de la Torre Boronat, Rosa María Lamuela Raventós, Andrew L. Waterhouse, M. Lloret, A. I. Romero Pérez
Wine: nutritional and therapeutic benefits, 1997, ISBN 0-8412-3497-3, págs. 56-68
Wine phenolics and targets of chronic disease
Robert J. Hansen, Andrew L. Waterhouse, J. Bruce German, Edwin N. Frankel, L. Walzem
Wine: nutritional and therapeutic benefits, 1997, ISBN 0-8412-3497-3, págs. 196-214
Andrew L. Waterhouse (ed. lit.)
American Society for Enology and Viticulture, ASEV, 1996. ISBN 0-9630711-3-0
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