Thesis

The Determination of Patulin in Grape Must and Wine
Development of a Protocol for Reducing Carry-Over Effects from Wine in the Mouth.
Evaluating the Effect of Rootstock on the Susceptibility of Chardonnay to Pierce's Disease Expression.
Temporal Perception of Sweetness and Fruitiness and their Interaction in Model System.
Nonenzymic Autoxidative Reactions of Natural Polyphenols with Reference to Foods and Beverages.
A Comparison of Phenolic Composition and Sensory Evaluation Results of Twelve 1998 Red Wines.
The Fate of Glutathione in Grape Berries Upon Crushing and the Expression of a Grape Glutathione Reductase During Berry Development
Crop Yield and Vine Irrigation Effects on the Sensory Quality of Vitis vinifera L., cv., Cabernet Sauvignon and Sangiovese Wine.
Controlling Shoot Vigor by Extending the Cordon Length and Increasing the Number of Shoots Per Grapevine.
Phenolic Characterization of Oregon Pinot noir Wines an Examination of Regional and Sensory Differences.
Effects of Low-Level Oxygenation in Winemaking on Wine Phenolic Constituents.
Color Development Studies in Table Grapes.
Juice Composition: Its Role in Problem Fermentations
The Effect of Yeast Selection on the Phenolic Profile of Red Wines.
A Study of Wine Grapes from the Valtellina and Northeastern Italy
Analysis of the Effects of Weather on California North Coast Cabernet Sauvignon Vintage Quality Using a Novel Genetic Algorithm.
Grape Berry Cellular Turgor: Responses To Water Deficits, Relation To Fruit Firmness, and Changes Throughout Development in Cabernet Sauvignon, Chardonnay, and Pinot noir.
Structural and Solution Determinants of DNA Intercalation and Topoisomerase IB Inhibition by Flavonoids.
Impact of Micro-Oxidation on Vegetal Characters in Polymeric Color in Commercial Cabernet Sauvignon
Tannin and Polymeric Pigment in Fruit and Wine of Cabernet Sauvignon.
Nucleotide Sequence Polymorphism in Ancient Cultivars of Grape (Vitis vinifera L).
Genetics of Grapevine Resistance to Xylella Fastidiosa.
The Effect of Heat Stress at 8 and 11 Percent Ethanol on Genomic Gene Expression in Three Wine Yeast Strains.
The Effects of Phenolics in Red Wine and Prune Powder on Tumor Onset in Transgenic Mice.
Effects of pH and Total Acidity on Male-lactic Fermentation in Wine
Development of a Fluidized-Bed Crystallizer for Wine Treatment.
The Effect of Sulfur Dioxide on Saccharomyces cereviseae.
Perceptual Astringency and Sourness of Aluminum Sulfate, Selected Acids, and Phenolic Compounds.
Evaluating Thirty-Four Grape Rootstocks for Resistance to Root-knot Nematode Strains
Adsorption of Protein by Bentonite in a Model Wine Solution.
Evaluation of Five Merlot Clones in the Napa Valley over Two Vintages.
Development and Application of a Spectrophotometric Assay for Arginine in Grape Juice.
The Response of Three Year-old Thompson Seedless Grapevines to Drip and Furrow Irrigation in the San Joaquin Valley.