Jordan College of Agricultural Science and Technology » Department of Viticulture and Enology » 2002
8 achievements
| Bakalinsky, A., Martn, O., & Kennedy, J.
(2002).
Control of Hydrogen sulfide formation during fermentation.
Presented at
Oregon State University Winegrape Research Day, Corvallis, Oregon. |
Harbertson, J., Kennedy, J., & Adams, D.
(2002).
Tannin in Skins and Seeds of Cabernet Sauvignon, Syrah, and Pinot noir Berries during Ripening.
American Journal of Enology and Viticulture. 53(1),
54.
|
| Kennedy, J.
(2002).
Proanthocyanidins: Extraction, purification, and determination of subunit composition.
Current protocols in food analytical chemistry.
New York: John Wiley.
|
| Kennedy, J.
(2002).
Understanding berry development.
Practical Winery and Vineyard. 14-23.
|
| Kennedy, J., Matthews, M., & Waterhouse, A.
(2002).
Effect of Maturity and Vine Water Status on Grape Skin and Wine Flavonoids.
American Journal of Enology and Viticulture. 53(4),
268.
|
| Rodriguez, S., & Thornton, R.
(2002).
Microbiology.
Encyclopedia of Food and Culture.
New York: Scribner.
|
| Thornton, R., Godfrey, W., Gilmour, L., & Alsharif, R.
(2002).
Evaluation of Yeast Viability and Concentration during Wine Fermentation Using Flow Cytometry.
Becton Dickinson Application Note.
|
| Thornton, R., & Rodriguez, S.
(2002).
Microbiology.
Scribner’s Encyclopedia of Food and Culture.
New York [etc.]: Charles Scribner's Sons.
|
