Geoffrey R. Scollary
AuthID: R-00F-AM3
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TITLE: Sensory, Chemical, and Electronic Tongue Assessment of Micro-oxygenated Wines and Oak Chip Maceration: Assessing the Commonality of Analytical Techniques Full Text
AUTHORS: Leigh M Schmidtke; Alisa Rudnitskaya ; Anthony J Saliba; John W Blackman; Geoffrey R Scollary; Andrew C Clark; Douglas N Rutledge; Ivonne Delgadillo ; Andrey Legin;
PUBLISHED: 2010, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 58, ISSUE: 8
AUTHORS: Leigh M Schmidtke; Alisa Rudnitskaya ; Anthony J Saliba; John W Blackman; Geoffrey R Scollary; Andrew C Clark; Douglas N Rutledge; Ivonne Delgadillo ; Andrey Legin;
PUBLISHED: 2010, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 58, ISSUE: 8
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TITLE: Study of the influence of micro-oxygenation and oak chip maceration on wine composition using an electronic tongue and chemical analysis Full Text
AUTHORS: Rudnitskaya, A ; Schmidtke, LM; Delgadillo, I ; Legin, A; Scollary, G;
PUBLISHED: 2009, SOURCE: ANALYTICA CHIMICA ACTA, VOLUME: 642, ISSUE: 1-2
AUTHORS: Rudnitskaya, A ; Schmidtke, LM; Delgadillo, I ; Legin, A; Scollary, G;
PUBLISHED: 2009, SOURCE: ANALYTICA CHIMICA ACTA, VOLUME: 642, ISSUE: 1-2
