Annegret Cantu - Search Results

Year	Number of Results
2013	1
2018	1
2020	4
2021	2
2022	1

1

Characterizing the chemical and sensory profiles of traditional American meads.

Senn K, Cantu A, Heymann H. Senn K, et al. Among authors: cantu a. J Food Sci. 2021 Mar;86(3):1048-1057. doi: 10.1111/1750-3841.15607. Epub 2021 Feb 2. J Food Sci. 2021. PMID: 33527386

2

Investigating the impact of regionality on the sensorial and chemical aging characteristics of Pinot noir grown throughout the U.S. West coast.

Cantu A, Lafontaine S, Frias I, Sokolowsky M, Yeh A, Lestringant P, Hjelmeland A, Byer S, Heymann H, Runnebaum RC. Cantu A, et al. Food Chem. 2021 Feb 1;337:127720. doi: 10.1016/j.foodchem.2020.127720. Epub 2020 Aug 1. Food Chem. 2021. PMID: 32777572

3

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

Canuti V, Cantu A, Picchi M, Lerno LA, Tanabe CK, Zanoni B, Heymann H, Ebeler SE. Canuti V, et al. Among authors: cantu a. Foods. 2020 Aug 10;9(8):1088. doi: 10.3390/foods9081088. Foods. 2020. PMID: 32784991 Free PMC article.

4

Characterizing Volatile and Nonvolatile Factors Influencing Flavor and American Consumer Preference toward Nonalcoholic Beer.

Lafontaine S, Senn K, Dennenlöhr J, Schubert C, Knoke L, Maxminer J, Cantu A, Rettberg N, Heymann H. Lafontaine S, et al. Among authors: cantu a. ACS Omega. 2020 Aug 19;5(36):23308-23321. doi: 10.1021/acsomega.0c03168. eCollection 2020 Sep 15. ACS Omega. 2020. PMID: 32954182 Free PMC article.

5

Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine.

Sáenz-Navajas MP, Henschen C, Cantu A, Watrelot AA, Waterhouse AL. Sáenz-Navajas MP, et al. Among authors: cantu a. Food Res Int. 2018 Jun;108:505-515. doi: 10.1016/j.foodres.2018.03.081. Epub 2018 Apr 3. Food Res Int. 2018. PMID: 29735086 No abstract available.

6

Investigation of Different Winemaking Protocols to Mitigate Smoke Taint Character in Wine.

Oberholster A, Wen Y, Dominguez Suarez S, Erdmann J, Cauduro Girardello R, Rumbaugh A, Neupane B, Brenneman C, Cantu A, Heymann H. Oberholster A, et al. Among authors: cantu a. Molecules. 2022 Mar 7;27(5):1732. doi: 10.3390/molecules27051732. Molecules. 2022. PMID: 35268834 Free PMC article.

7

Effect of metal chelators on the oxidative stability of model wine.

Kreitman GY, Cantu A, Waterhouse AL, Elias RJ. Kreitman GY, et al. Among authors: cantu a. J Agric Food Chem. 2013 Oct 2;61(39):9480-7. doi: 10.1021/jf4024504. Epub 2013 Sep 23. J Agric Food Chem. 2013. PMID: 24001152

8

Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of "Beer Flavor" in Non-Alcoholic Beer.

Lafontaine S, Senn K, Knoke L, Schubert C, Dennenlöhr J, Maxminer J, Cantu A, Rettberg N, Heymann H. Lafontaine S, et al. Among authors: cantu a. Foods. 2020 Dec 21;9(12):1914. doi: 10.3390/foods9121914. Foods. 2020. PMID: 33371467 Free PMC article.

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