2001-2002

Control of Hydrogen Sulfide Formation during Fermentation
Alan T. Bakalinsky, Olga Martin, and James A. Kennedy
Department of Food Science and Technology

1998-1999

Evaluation of Nitrogen Deficiencies in Oregon Grapevines, Musts, and Wines
Barney Watson, Anna Specht, and Ed Hellman
Departments of Food Science and Technology and Horticulture

1997-1998

Evaluation of Nitrogen Deficiencies in Oregon Grapevines, Musts, and Wines
Barney Watson, Anna Specht, and Ed Hellman
Departments of Food Science and Technology and Horticulture

1996-1997

Nitrogen Compounds in Oregon Musts and Wines
Barney Watson and Hsiao Ping Chen
Department of Food Science and Technology

1995-1996

Amino Acid and Amine Content of Northwest Wines and Strategies to Limit Amine Formation
Mark A. Daeschel, M. Beatriz A. Gloria, L. Simon-Sarkadi, and Barney Watson
Department of Food Science and Technology

1994-1995

Amino Acid and Amine Content of Northwest Wines and Strategies to Limit Amine Formation
Mark A. Daeschel, M.B.A. Gloria, L. Simon-Sarkadi, and Barney Watson
Department of Food Science and Technology

1993-1994

The Use of Nisin and Nisin Resistant Strains of Leuconostoc oenos to Control Malolactic Fermentation and to Prevent the Growth of Spoilage Organisms in Oregon Wines
Mark A. Daeschel, Cynthia Bower, and Barney Watson
Department of Food Science and Technology

1992-1993

The Use of Nisin Resistant Strains of Leuconostoc oenos to Control Malolactic Fermentation and to Prevent the Growth of Spoilage Bacteria in Oregon Wines
Mark Daeschel, Cynthia Bower, and Barney Watson
Department of Food Science and Technology

1991-1992

The Use of Nisin and Nisin Resistant Strains fo Leuconostoc oenos to Control Malolactic Fermentation and to Prevent the Growth of Spoilage Bacteria in Oregon Wines
Mark A. Daeschel
Department of Food Science and Technology

1989

Urethane Survey, Oregon Wineries
R.G. McRitchie

1988

Stability Testing for Commercial Wine Production
Barney Watson
Department of Food Science and Technology

The Urethane (Ethyl Carbamate) Voluntary Reduction Plan – an Update
Richard A. Scanlan and Barney Watson
Department of Food Science and Technology

1986

Malolactic Fermentation A Review of Current Practices, Problems, and Research at OSU
Barney Watson
Department of Food Science and Technology