Skip to main content
Oregon State University OREGON STATE UNIVERSITY Open search box
»

College of Agricultural Sciences

Toggle menu Go to search page
    • About
      • Employee Directory
      • Student Success Initiative
    • Research
    • Outreach and Extension
      • Agricultural Sciences and Natural Resources Extension Program
      • Faculty Resources
        • Extension Agriculture Peer Teaching Evaluation Forms
      • Outreach Programs
    • Units
      • Department and Program Leaders
    • Calendar
    • Library
    • Maps
    • Online Services
    • Make a Gift
  • About
    • Employee Directory
    • Student Success Initiative
  • Research
  • Outreach and Extension
    • Agricultural Sciences and Natural Resources Extension Program
    • Faculty Resources
      • Extension Agriculture Peer Teaching Evaluation Forms
    • Outreach Programs
  • Units
    • Department and Program Leaders

Biblio

Found 5 results
Author Title Type [ Year(Asc)]
Filters: Keyword is Young Adult  [Clear All Filters]
2018
C. D. Hahn, Lafontaine, S. R., Pereira, C. B., and Shellhammer, T., “Evaluation of Nonvolatile Chemistry Affecting Sensory Bitterness Intensity of Highly Hopped Beers.”, J Agric Food Chem, vol. 66, no. 13, pp. 3505-3513, 2018.
2013
A. Irene Clark, Hughes, P. S., Grube, M., and Stewart, M. Elizabeth, “Autistic traits and sensitivity to interference with flavour identification.”, Autism Res, vol. 6, no. 5, pp. 332-6, 2013.
C. D. Curtin, Langhans, G., Henschke, P. A., and Grbin, P. R., “Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma.”, Food Microbiol, vol. 36, no. 2, pp. 241-7, 2013.
2012
T. M. Brown, Cerruto-Noya, C. A., Schrader, K. K., Kleinholz, C. W., and DeWitt, C. A. Mireles, “Evaluation of a modified pH-shift process to reduce 2-methylisoborneol and geosmin in spiked catfish and produce a consumer acceptable fried catfish nugget-like product.”, J Food Sci, vol. 77, no. 10, pp. S377-83, 2012.
2010
C. Ou, Du, X., Shellie, K., Ross, C., and Qian, M. C., “Volatile compounds and sensory attributes of wine from Cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film.”, J Agric Food Chem, vol. 58, no. 24, pp. 12890-8, 2010.

Contact Info

College of Agricultural Sciences
Oregon State University
Corvallis, Oregon 97331

For questions or feedback about our college or website, please Contact Us.

Copyright ©2022 Oregon State University
Disclaimer
Facebook YouTube LinkedIn Twitter Instagram