Susan E. Ebeler

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

The present and future of the international wine industry.

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

Dietary catechin delays tumor onset in a transgenic mouse model.

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

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

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

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

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.

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

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

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

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

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

Wine flavor: chemistry in a glass.

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

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

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

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

Wine chemistry and flavor: looking into the crystal glass.

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

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

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

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

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

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

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