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List of works by Susan E. Ebeler

2-Methoxy-3-isobutylpyrazine in grape berries and its dependence on genotype

scientific article

A gel electrophoresis assay for the simultaneous determination of topoisomerase I inhibition and DNA intercalation

scientific article published in October 2003

ANALYTICAL CHEMISTRY: UNLOCKING THE SECRETS OF WINE FLAVOR

scholarly article by Susan E. Ebeler published 14 March 2001 in Food Reviews International

An In Vivo Experimental Protocol for Identifying and Evaluating Dietary Factors That Delay Tumor Onset

An integrated approach for flavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripening

scientific article

Analysis of 2,4,6-trichloroanisole in wines using solid-phase microextraction coupled to gas chromatography-mass spectrometry

scientific article

Analysis of Haloanisoles in Corks and Wines

article by Thomas S. Collins et al published January 2012 in ACS Symposium Series

Analysis of brandy aroma by solid-phase microextraction and liquid-liquid extraction

Analysis of malondialdehyde in biological samples by capillary gas chromatography

scientific article published in July 1994

Analysis of reactive carbonyls in the expired air of transgenic mice

scientific article published on August 15, 1992

Analysis of selected carbonyl oxidation products in wine by liquid chromatography with diode array detection

scientific article published on 7 August 2008

Anthocyanin Interactions with DNA: Intercalation, Topoisomerase I Inhibition and Oxidative Reactions

scientific article published on September 2008

Application of pulsed field gradient NMR techniques for investigating binding of flavor compounds to macromolecules

scientific article published in July 2002

Beef stock reduction with red wine – Effects of preparation method and wine characteristics

article by Pia Snitkjær et al published May 2011 in Food Chemistry

CULTIVAR AND HARVEST DATE EFFECTS ON FLAVOR AND OTHER QUALITY ATTRIBUTES OF CALIFORNIA STRAWBERRIES

article by CLARA PELAYO-ZALDIVAR et al published February 2005 in Journal of Food Quality

Catalytic Conversion of Biofuel Components: Product Analysis by Multidetector Gas Chromatography

Characterization and quantification of odorous and non-odorous volatile organic compounds near a commercial dairy in California

Characterization of Red Wine Proanthocyanidins Using a Putative Proanthocyanidin Database, Amide Hydrophilic Interaction Liquid Chromatography (HILIC), and Time-of-Flight Mass Spectrometry

scientific article published on 18 October 2018

ChemInform Abstract: Wine Flavor: Chemistry in a Glass

article by Pavla Polaskova et al published 10 February 2009 in ChemInform

Chemical Characteristics of Sangiovese Wines from California and Italy of 2016 Vintage

scientific article published on 22 February 2019

Chromatographic Separations Using Solid-Phase Extraction Cartridges: Separation of Wine Phenolics

article by Charles A. Brenneman & Susan E. Ebeler published December 1999 in Journal of Chemical Education

Comparative analysis of topoisomerase IB inhibition and DNA intercalation by flavonoids and similar compounds: structural determinates of activity

scientific article published on December 2004

Comparison of Dilution, Filtration, and Microwave Digestion Sample Pretreatments in Elemental Profiling of Wine by ICP-MS.

scientific article published on 25 September 2017

Current Perspective on Arsenic in Wines: Analysis, Speciation, and Changes in Composition during Production

scientific article published on 03 April 2019

Cytokinin but not gibberellin application had major impact on the phenylpropanoid pathway in grape

scientific article published on 01 March 2021

DNA Intercalation, Topoisomerase I Inhibition, and Oxidative Reactions of Polyphenols

Developmental and Metabolic Plasticity of White-Skinned Grape Berries in Response to Botrytis cinerea during Noble Rot.

scientific article published on 8 October 2015

Direct Analysis of Glycosidic Aroma Precursors Containing Multiple Aglycone Classes in Vitis vinifera Berries

scientific article published on 17 March 2020

Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins

Effect of Sunlight Exposure on Norisoprenoid Formation in White Riesling Grapes

Effect of dietary constituents with chemopreventive potential on adduct formation of a low dose of the heterocyclic amines PhIP and IQ and phase II hepatic enzymes

scientific article published in January 2003

Effect of ethylene and temperature conditioning on sensory attributes and chemical composition of 'Comice' pears

scientific article

Effect of ethylene and temperature conditioning on sensory attributes and chemical composition of ‘Bartlett’ pears

article

Equilibration Time and Glass Shape Effects on Chemical and Sensory Properties of Wine

article by Gregory D. Hirson et al published 17 August 2012 in American Journal of Enology and Viticulture

Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and Italy

scientific article published on 10 August 2020

Flavonoid effects on DNA oxidation at low concentrations relevant to physiological levels

scientific article published on 14 July 2007

Fruit ripening in Vitis vinifera: light intensity before and not during ripening determines the concentration of 2-methoxy-3-isobutylpyrazine in Cabernet Sauvignon berries

scientific article published on 5 March 2012

Fruit volatile analysis using an electronic nose

scientific article

GC-Recomposition-Olfactometry (GC-R) and multivariate study of three terpenoid compounds in the aroma profile of Angostura bitters

scientific article published on 21 May 2019

Gas Chromatographic Analysis of Chiral Aroma Compounds in Wine Using Modified Cyclodextrin Stationary Phases and Solid Phase Microextraction

article by Susan E. Ebeler et al published 14 August 2001 in ACS Symposium Series

Gas Chromatographic Analysis of Wines

scholarly article published 2012

Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review

article

HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis).

scientific article

Headspace solid-phase microextraction for the analysis of dimethyl sulfide in beer.

scientific article published on July 1999

Headspace solid-phase microextraction method for the study of the volatility of selected flavor compounds

scientific article

Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines

scientific article published on 5 February 2009

High-Throughput, Sub ng/L Analysis of Haloanisoles in Wines Using HS-SPME with GC-Triple Quadrupole MS

article by Anna K. Hjelmeland et al published 25 June 2012 in American Journal of Enology and Viticulture

How Blending Affects the Sensory and Chemical Properties of Red Wine

article by Helene Hopfer et al published 18 May 2012 in American Journal of Enology and Viticulture

Individual Chemical Profiles in the Leach's Storm-Petrel

scientific article published on 28 August 2020

Influence of dispersion medium on aroma intensity and headspace concentration of menthone and isoamyl acetate

article published in 1988

Influence of storage on volatile profiles in roasted almonds (Prunus dulcis).

scientific article published on 11 November 2014

Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning

scientific article published in November 2009

Investigation of binding behavior of alpha- and beta-ionones to beta-lactoglobulin at different pH values using a diffusion-based NOE pumping technique

scientific article published in March 2003

Linking Flavor Chemistry to Sensory Analysis of Wine

scholarly article published 1999

Low oxygen pre-storage treatment is effective in reducing chilling injuries of deciduous fruit

article published in 2014

Marine plastic debris emits a keystone infochemical for olfactory foraging seabirds

scientific article published on 9 November 2016

Measuring gas-liquid partition coefficients of aroma compounds by solid phase microextraction, sampling either headspace or liquid

scientific article published on 5 July 2011

Measuring local equilibrium flavor distributions in SDS solution using headspace solid-phase microextraction

scientific article published on 10 November 2011

Monitoring ester formation in grape juice fermentations using solid phase microextraction coupled with gas chromatography-mass spectrometry.

scientific article published in February 2001

Monitoring selected monomeric polyphenol composition in pre- and post-fermentation products of Vitis vinifera L. cv. Airén and cv. Grenache noir

article

Multiresidue determination of pesticides in malt beverages by capillary gas chromatography with mass spectrometry and selected ion monitoring

scientific article published in October 2004

Multiresidue pesticide analysis in wines by solid-phase extraction and capillary gas chromatography-mass spectrometric detection with selective ion monitoring

scientific article published in February 2003

Multiresidue pesticide analysis of wines by dispersive solid-phase extraction and ultrahigh-performance liquid chromatography-tandem mass spectrometry

scientific article

Optimized procedures for analyzing primary alkylamines in wines by pentafluorobenzaldehyde derivatization and GC-MS.

scientific article published on August 2000

PERCEPTION OF FRUITY AND VEGETATIVE AROMAS IN RED WINE

article by KAREN HEIN et al published June 2009 in Journal of Sensory Studies

Perceptual characterization and analysis of aroma mixtures using gas chromatography recomposition-olfactometry

scientific article

Phytochemicals and Wine Flavor

scholarly article published 1997

Preface

Profiling monoterpenol glycoconjugation in Vitis vinifera L. cv. Muscat of Alexandria using a novel putative compound database approach, high resolution mass spectrometry and collision induced dissociation fragmentation analysis

scientific article published on 11 August 2015

Profiling of nonvolatiles in whiskeys using ultra high pressure liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF MS).

scientific article

Profiling the trace metal composition of wine as a function of storage temperature and packaging type

article

Quantitative analysis by gas chromatography of volatile carbonyl compounds in expired air from mice and human

scientific article published in November 1997

Quercetin inhibits hydrogen peroxide-induced DNA damage and enhances DNA repair in Caco-2 cells

scientific article published on 3 August 2009

Regional sensory and chemical characteristics of Malbec wines from Mendoza and California.

scientific article

Sensory Analysis and Analytical Flavor Chemistry

Sensory attributes of Cabernet Sauvignon wines made from vines with different water status

article by DAWN M. CHAPMAN et al published October 2005 in Australian Journal of Grape and Wine Research

Short anaerobiosis period prior to cold storage alleviates bitter pit and superficial scald in Granny Smith apples

scientific article published on September 2010

Sulfur volatiles of microbial origin are key contributors to human-sensed truffle aroma

scientific article published on 10 January 2015

Superficial scald and bitter pit development in cold-stored transgenic apples suppressed for ethylene biosynthesis

scientific article published in April 2009

TIME-INTENSITY MEASUREMENT OF MATRIX EFFECTS ON RETRONASAL AROMA PERCEPTION

Targeted volatile composition of oak wood samples taken during toasting at a commercial cooperage

article

The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production

scientific article published in 2021

The application of thermal desorption GC/MS with simultaneous olfactory evaluation for the characterization and quantification of odor compounds from a dairy.

scientific article published in August 2002

The combined effects of storage temperature and packaging on the sensory, chemical, and physical properties of a Cabernet Sauvignon wine

scientific article published on 21 March 2013

The combined effects of storage temperature and packaging type on the sensory and chemical properties of chardonnay

scientific article published on 18 October 2012

The combined impact of vineyard origin and processing winery on the elemental profile of red wines

scientific article published on 26 September 2014

The potentiating and protective effects of ascorbate on oxidative stress depend upon the concentration of dietary iron fed C3H mice

scientific article published on 24 July 2006

The present and future of the international wine industry

scientific article published in August 2002

UHPLC-(ESI)QTOF MS/MS profiling of quercetin metabolites in human plasma postconsumption of applesauce enriched with apple peel and onion

scientific article published on 20 August 2012

Upgrading of Lignin-Derived Compounds: Reactions of Eugenol Catalyzed by HY Zeolite and by Pt/γ-Al2O3

Volatile and sensory profiling of cocktail bitters

scientific article published on 2 February 2015

Volatile carbonyl levels in tissues of transgenic mice with nerve sheath tumors

scientific article published in March 1994

Wine and Cancer

scholarly article published 28 August 2012

Wine chemistry and flavor: looking into the crystal glass

scientific article

Wine flavor: chemistry in a glass

scientific article published on 12 August 2008

Yield effects on 2-methoxy-3-isobutylpyrazine concentration in cabernet sauvignon using a solid phase microextraction gas chromatography/mass spectrometry method

scientific article published in August 2004

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