Publications by authors named "Ellena King"

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Defining the Sensory Profiles of Raw Almond ( Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties.
Ellena S King, Dawn M Chapman, Kathleen Luo, Steve Ferris, Guangwei Huang

J Agric Food Chem· March 2019

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Flavor and Acceptance of Roasted California Almonds During Accelerated Storage.
Lillian M Franklin, Ellena S King, Dawn Chapman, Nadia Byrnes, Guangwei Huang

J Agric Food Chem· February 2018

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Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life.
Lillian M Franklin, Dawn M Chapman, Ellena S King, Mallory Mau, Guangwei Huang

J Agric Food Chem· March 2017

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Synthesizing complex data on functional decline in older people using partial least squares (PLS) analysis.
Ellena Sophia A King, Karen A Grimmer, Alvin P Atlas, Steve Francesco Milanese

J Eval Clin Pract· December 2014

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Efficient clinical evaluation of guideline quality: development and testing of a new tool.
Karen Grimmer, Janine Margarita Dizon, Steve Milanese, Ellena King, Kate Beaton

BMC Med Res Methodol· May 2014

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Regional sensory and chemical characteristics of Malbec wines from Mendoza and California.
Ellena S King, Martha Stoumen, Fernando Buscema, Anna K Hjelmeland, Susan E Ebeler

Food Chem· January 2014

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Sensory profiles for dried fig (Ficus carica L.) cultivars commercially grown and processed in California.
Megan T Haug, Ellena S King, Hildegarde Heymann, Carlos H Crisosto

J Food Sci· August 2013

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Describing the appearance and flavor profiles of fresh fig (Ficus carica L.) cultivars.
Ellena S King, Helene Hopfer, Megan T Haug, Jennifer D Orsi, Hildegarde Heymann

J Food Sci· December 2012

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Measuring the impact of allied health research.
Jan Heath, Karen Grimmer-Somers, Steve Milanese, Susan Hillier, Ellena King

J Multidiscip Healthc· November 2011

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The influence of yeast on the aroma of Sauvignon Blanc wine.
Jan H Swiegers, Robyn L Kievit, Tracey Siebert, Kate A Lattey, Belinda R Bramley, Ellena S King

Food Microbiol· April 2009

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Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines.
Ellena S King, Jan H Swiegers, Brooke Travis, I Leigh Francis, Susan E P Bastian

J Agric Food Chem· November 2008

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