Kathryn C. Weiss, Ph.D.
Affiliations: | 2000 | University of California, Davis, Davis, CA |
Area:
Food Science and Technology Agriculture, Agricultural Chemistry, BiochemistryGoogle:
"Kathryn Weiss"Parents
Sign in to add mentor| Linda F Bisson | grad student | 2000 | UC Davis | |
| (Protein instability in white wines.) | ||||
BETA: Related publications
See more...
Publications
|
You can help our author matching system! If you notice any publications incorrectly attributed to this author, please sign in and mark matches as correct or incorrect. |
| Weiss KC, Bisson LF. (2002) Effect of bentonite treatment of grape juice on yeast fermentation American Journal of Enology and Viticulture. 53: 28-36 |
| Weiss KC, Bisson LF. (2001) Optimisation of the Amido Black assay for determination of the protein content of grape juices and wines Journal of the Science of Food and Agriculture. 81: 583-589 |
| Weiss KC, Lange LW, Bisson LF. (2001) Small-scale fining trials: Effect of method of addition on efficiency of bentonite fining American Journal of Enology and Viticulture. 52: 275-279 |
| Weiss KC, Yip TT, Hutchens TW, et al. (1998) Rapid and sensitive fingerprinting of wine proteins by matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectrometry American Journal of Enology and Viticulture. 49: 231-239 |