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 Acree
Ong, P.K.C., Acree, T.E., Similarities in the Aroma Chemistry of Gewurztraminer Variety Wines and Lychee. J. Agric. Food Chem., 1999. abs
Deibler, K.D., Acree, T.E., and Lavin, E.H., Solid Phase Microextraction application in Gas Chromatography-Olfactometry Dilution Analysis. J. Agric. Food Chem., 1999. : p. In Press. abs
Deibler, K.D., Acree, T.E., and Lavin, E.H., Gas Chromatography - Olfactometry (GC/O) of Vapor Phases, R. Risch and C.-T. Ho, Editor. 1999, Marcel Dekker: abs
Friedrich, J.E. and Acree, T.E. Design of a Standard Solution Set to Test Individuals for Specific Anosmia. in Weurman Symposium. 1999. Freisig Germany: abs
Friedrich, J.E. and Acree, T.E., Formulation of a Standard Odorant Mixture to Test Human Sniffers for Specific Anosmia. Chem. Senses, 1999. abs
Friedrich, J.E. and Acree, T.E., Issues in Gas Chromatography - Olfactometry (GC/O) Methodologies, in Advances in Flavor Analysis, S. Risch, Editor. 1999, ACS: p. In Press. abs
Deibler, K.D., Acree, T.E., and Lavin, E.H. Aroma Analysis of Coffee Brew by Gas Chromatograohy - Olfactometry. in Food Flavors: Formation, Analysis and Packaging Influences. 1998. Lemnos: Elsevier. abs
Friedrich, J.E. and Acree, T.E., The GCO of Dairy Products. J. Dairy Sci., 1998. 1. abs
Acree, T.E., Shallenberger, R.S., and Ebeling, S. Thirty Years of AH-B Theory. in Food Flavors: Formation, Analysis and Packaging Influences. 1998. Lemnos: Elsevier. abs
Ong, P.K., Acree, T.E., and Lavin, E.H., Characterizatino of Volatiles in Rambutan Fruit (Nephelium lappaceum L.). Journal of Agriculture and Food Chemistry, 1998. 46: p. 611-615. abs
Henick-Kling, T. and Acree, T.E., Modificazioni dell'aroma del vino con la fermentazione malolattica ed uso di colture selezionate negli USA. Vignevini, 1998. 7(8): p. 44-50.
Ong, A.T.E., Gas Chromatography/Olfactory Analysis of Lycee (Litchi chinesis Sonn.). Journal of Agriculture and Food Chemistry, 1998. 46: p. 2282-2286. abs
Arn, H. and Acree, T.E. Flavornet: A Database of Aroma Compounds Based on the Odor Potency in Natural Products. in Food Flavors: Formation, Analysis and Packaging Influences. 1998. Lemnos: Elsevier.
Roberts, D.D. and Pollien, P., Analysis of aroma release during microwave heating. Journal of Agricultural and Food Chemistry, 1997. 45(11): p. 4388-4392. abs
Acree, T.E., Assesing Grape and Wine Flavor, in Grape Research News. 1997, p. 6-7.
Acree, T.E., GC/Olfactometry: GC with a Sense of Smell. Anal. Chem., 1997. 69(3): p. 170A-175A.
Smith, R.L., Acree, T.E., and Pool, R.M., Taste vs. Aroma of Concord Grape Juices, in Grape Research News. 1997, p. 4-5.
Roberts, E.J.S., Langley K. R., Bakker J., Effects of Sucrose, Guar Gum, and Carboxymethylcellulose on the Release of Volatile Flavor Compounds under Dynamic Conditions. Journal of Agriculture and Food Chemistry, 1996. 44: p. 1321-1326. abs
Acree, T.E. and Bloss, J.M., Flavor Chemistry and Human Chemical Ecology, in Weurman Symposium, A. Lee, Editor. 1996, abs
Roberts, D.D. and Acree, T.E., Model Development for Flavour Release From Homogeneous Phases, in Flavour Science Recent Developments, A.J. Taylor and D.S. Mottram, Editor. 1996, The Royal Society of Chemistry: Cambridge, UK. p. 399-404. abs
Roberts, D.D. and Acree, T.E., Effects of Heating and Cream Addition on Fresh Respberry Aroma Using a Retronasal Aroma Simulator and Gas Chromatography. J Agric. Food Chem., 1996. 44(12): p. 3919-3925. abs
Smith, P.R.M., Fendinger A.D., Bernard J, and Acree T.E. Effects of Crop Load on the Flavor Character of Concord Grape Juice Determined by Descriptive Sensory Analysis. in Fourth International Symposium on Cool Climate Enology and Viticulture. 1996. Rochester, NY: Communications Services, New York Agricultural Experiment Station. abs
Smith, F.A.G., Pool R.M., Dunst R.M. Effect of Mechanical Thinning Minimally-Pruned Concord Grapevines on Fruit Composition. in Fourth International Symposium on Cool Climate Enology and Viticulture. 1996. Rochester, NY: Communications Services, New York State Agricultural Experiment Station. abs
Roberts, D.D., Flavor release analysis using a retronasal aroma simulator. Dissertation Abstracts International, B, 1996. 56(11). abs
Roberts, D.D. and Acree, T.E. 1996. Retronasal Flavor Release in Oil and Water Model Systems with an Evaluation of Volatility Predictors.
In Food Flavor Interactions, R. McGorrin and J. Leland (Ed.), 1996, ACS Symposium Series, 633, Washington D.C. , pp 179-187.abs
Roberts, D.D. and Acree, T.E. Effect of Saliva, Temperature, Stirring, and Oil on Simulated Retronasal Aroma. in American Chemical Society Annual Meeting. 1995. Anaheim, CA, April 2-6: abs
Acree, T.E., Roberts, D., D., and Smith, R.L. Increasing Revelance of Flavor Chemistry to Consumer Acceptability. in IFT National Meeting. 1995. Anaheim, CA June 3-7:
Roberts, D.D. and Acree, T.E., Evaluation of Flavor Volatility Using a Retronasal Aroma Simulator. Association for Chemoreception Sciences Annual Meeting, 1995. 20. abs
Smith, R.L., et al. Perceived Odor Character of Concord Grape Juice Components Determined by Gas Chromatography - Olfactometry (GCO) with Eight Subjects. in Association for Chemoreception Sciences Annual Meeting. 1995. Sarasota, Florida, April 19-23: abs
Acree, T.E. Notions of Diversity and Wine Quality. in ACS National Meeting. 1995. Chicago, IL:
Shure, K.B. Acree, T.E. 1995. Partial characterization of b-damascenone precursors and toxicity studies of free b-damascenone in cell cultures of Vitis labruscana cv. Concord grapes. In Developments in Food Science: 37B, "Food Flavors: Generation, Analysis and Process Influence", G. Charalambous (Ed.), 1645-57, Elsevier Science B.V., Amsterdam.
Roberts, D.D. and Acree, T.E. 1995. Developments in the Isolation and Characterization of b-damascenone Precursors from Apples. In Fruit Flavors, R. Rousseff and M. Leahy (Ed.), ACS Symposium Series 596, 190-199, Washington D.C.abs
Roberts, D.D. and Acree, T.E. 1995. Simulation of Retronasal Aroma Using a Modified Headspace Technique: Investigating the Effects of Saliva, Temperature, Shearing, and Oil on Flavor Release,
J.Agric. Food Chem. 43, 2179-2186. abs
Roy, J.L., Shure, K.B., Acree, T.E. and Lavin, E.L. 1995. An anlysis of Flavor Compounds in Cell Cultures of Vitis Labruscana CV Concord Grapes. Bioflavour 95, Dijon (France), Ed INRA, Paris 1995, (Les Colloques 75), pp 207-210.abs
Shure, K.B. and Acree, T.E. 1995. In vivo and in vitro Studies of Vitis labruscana Cv Concord Flavor. In Fruit Flavors, R. Rousseff and M. Leahy (Ed.), ACS Symposium Series 596, 127-133, Washington D.C.abs
Martineau, B., Acree, T. and Henick-Kling, T. 1995. Effect of Wine Type on the Detection Threshold for Diacetyl. Food Res. International: 28(2), 139-143abs
Martineau, B., Henick-Kling, T. and Acree, T. 1995. Reassessment of the Influence of Malolactic fermentation on the Concentration of Diacetyl in Wines. Am. J. Enol. Vitic. 46(3), 385-388. abs
Roberts, D.D. and Acree, T.E. 1995. Simulation and Analysis of Retronasal Aroma. In Aroma 4th Wartburg Aroma Symposium, Eisenach 1994: M. Rothe and H. -P. Kruse (ED.) Deutsches Institute Fur Ernahrungsforschung, Potsdam-Rebrucke. pp 619-626. abs
Acree, T.E. and Barnard, J. 1994. Gas Chromatography-Olfactometry using CharmAnalysis. In Trends in flavour research Vol 35: Proceedings of the 7th Weurman Flavour Research Symposium, Noordwijkerhout, Netherlands, H. Maarse (Ed.), C13. TNO, Elsivier, Amsterdam: 211-220.abs
Laurent, M.H., Henick-Kling, T. and Acree, T.E. 1994. Contribution of Malolactic Fermentation to the Aroma of Chardonnay Wine. Vitis : abs
Laurent, M.H., Henick-Kling, T. and Acree, T.E. 1994. Changes in the Aroma and Odor of Chardonnay Wine Due to Malolactic Fermentaion. Vitic. Enol. Sci. 49, 3-10.abs
Martineau, B., Acree, T. and Henick-Kling, T. 1994. A Simple and Accurate GC/MS Method for the Quantative Analysis of Diacetyl in beer and Wine. 8(1): 7-12.abs
Roberts, D.D. and Acree, T.E. 1994. Gas Chromatography Olfactometry of Glucose-Proline Malliard Reaction Products. In Thermally Generated Flavors: Maillard, microwave, and extrusion processes. T.H. Parlimentet al. (Ed.), 71-79. American Chemical Society, Washington DC.abs
Roberts, D.D., Mordehai, A.V. and Acree, T.E. 1994. Detection and Partial Characterization of Eight b-Damascenone Precursor in Apples Malus domestica, Borkh. CV Empire. J. Agric. Food Chem. 42(2): 345-349.abs
Shure, K.B. and Acree, T.E. 1994. Production of b-damascenone precursors in cell cultures of Vitis lanruscanna cv Concord. Plant Cell Reports : 477-480.abs
Shure, K.B. and Acree, T.E. 1994. Changes in the Odor-Active Compounds in Vitis labruscana CV Concord during Growth and Development. J. Agric. Food Chem. 42(2): 350-353.abs
Shure, K.B., Hennick-Kling, T. and Acree, T.E. 1994. Inhibition of fungal infection using sulfite pads prior to initiation of callus from Vitis labruscanna cv Concord. Vitis 33: 177-178.abs
Acree, T.E. 1993. Flavor characterization. Kirk Othmer Encycl. Chem. Technol., 4th Ed 11: 1-16.abs
Acree, T.E. 1993. Gas Chromatography - Olfactometry. In Flavor Measurement. C.T. Ho and C. Manley (Ed.), 77-94. Marcel Dekker, inc., New York.abs
Acree, T.E. 1993. Bioassays in Flavor Research. In Flavor Science: Sensible Principles and Techniques. T.E. Acree and R. Teranishi (Ed.), 1-22. American Chemical Society, Washington DC.abs
Acree, T.E., Lavin, E. and Shure, K.B. 1993. The Aroma of Non-Vinifera Grapes. In Connaissance Aromatique des Cˇpages et Qualitˇ des Vins. C. Bayonoveet al. (Ed.), 51-57. Revue Fran¨aise d'OEnologie, Montpellier, FRANCE.abs
Acree, T.E. and Teranishi, R. 1993. Flavor Science: Sensible Principles and Techniques, American Chemical Society, Washington DC.abs
McLellan, M.R. and Acree, T. 1993. Grape Juice. In Fruit Juice Processing Technology. S. Nagyet al. (Ed.), 318-333. AGScience, Inc., Auburndale, FL.abs
Siebert, K.J. and Acree, T.E. 1993. The Sensory and Chemical Basis of Beer Flavor. Malting and Brewing Technol. : 29-37.abs
Zhou, P.G., Cox, J.A., Roberts, D.D. and Acree, T.E. 1993. b-Damascenone Precursors in apples. In Progress in Flavour Precursor Studies: Analysis-Generation-Biotechnology. P. Schreier and P. Winterhalter (Ed.), 261-273. Allured Publishing Corporation, Carol Stream, Illinois.abs
Acree, T.E. 1992. Coffee Flavor Enhanser. U. S. Patent Department. abs
Bravo, A., Hotchkiss, J.H. and Acree, T.E. 1992. Identification of odor-active compounds resulting from thermal oxidation of polyethylene. J. Agric. Food Chem 40(10): 1881-5.abs
Henick-Kling, T., Laurent, M.H. and Acree, T.E. 1992. Contribution of Malolactic Fermentation to the Aroma of Chardonnay Wine. 3ed International Conference on Cool Climate Horticulture, Germany, abs
Marin, A.B., Acree, T.E., Hotchkiss, J.H. and Nagy, S. 1992. Gas chromatography-olfactometry of orange juice to assess the effects of plastic polymers on aroma character. J. Agric. Food Chem 40(4): 650-4.abs
Roberts, D.D. and Acree, T.E. 1992. Gas Chromatography Olfactometry of Glucose-Proline Malliard Reaction Products. 204th National Meeting of the American Chemical Society, Washington DC, American Chemical Society.abs
Shure, K.B. and Acree, T.E. 1992. Changes in the odor active compounds in apple malus-domestica cv idared homogenates due to enzymatic oxidation. 203 rd National Meeting of the American Chemical Society, San Francisco, ACS.abs
Henick-Kling, T., Gavitt, B.K., McLellan, M.R. and Acree, T.E. 1991. Contributions of Malolactic Fermentation to Wine Flavor. ASEV/ES, Erie, PA, abs
Laurent, M.H., Lavin, E.H., Henick, K.T. and Acree, T.E. 1991. Changes in the odor-active compounds found in grape wine due to malolactic fermentation. Fourth Chemical Congress Of North America, New York, New York, Usa, August 202(1-2): abs
Marin, A.B., Barnard, J., Darlington, R.A. and Acree, T.E. 1991. Sensory threshold evaluated from dose-response curves. Thirteenth Annual Meeting Of The Association For Chemoreception Sciences, Sarasota, Florida, Usa, April 16(5): abs
Yahia, E.M., Liu, F.W. and Acree, T.E. 1991. Changes of some odor-active volatiles in low-ethylene controlled atmosphere stored apples. Lebensm. Wiss. Technol. 24(2): 145-51.abs
Zhou, P., Cox, J.A. and Acree, T.E. 1991. Beta damascenone precursors from apples. Fourth Chemical Congress Of North America, New York, New York, Usa, August 202(1-2): abs
Acree, T.E., Lavin, E.H., Nishida, R. and Watanabe, S. 1990. O amino acetophenone the foxy smelling component of labruscana grapes. Bessiere, Y. And A. F. Thomas (Ed.). Flavour Science And Technology; 6th Weurman Symposium, Geneva, Switzerland, May: 49-52.abs
Acree, T.E., Lavin, E.H., Nishida, R. and Watanabe, S. 1990. The serendipitous discovery of o aminoacetophenone as the foxy smelling component of labruscana grapes. 200th American Chemical Society National Meeting, Washington, D.C., USA, August 200(1-2): abs
Brede, J.A. and Acree, T.E. 1990. Isolation of a b-Damascenone precursor from apple, Malus domestica Borkh. cv Empire. Abstr. IFT Annual Meeting (Abs no. 318): abs
Brede, J.A., Acree, T.E. and Butts, R.M. 1990. Characterizing the biogenesis of beta damascenone precursors in the apple. 199th Acs (American Chemical Society) National Meeting, Boston, Massachusetts, Usa, April 199(1-2): abs
Chisholm, M.G., Lavin, E.H. and Acree, T.E. 1990. Gas chromatography-mass spectrometry of the most odor-active compounds found in vitis-spp and vitis-vinifera grapes and wine. 200th American Chemical Society National Meeting, Washington, D.C., USA, August 200(1-2): abs
Yahia, E.M., Acree, T.E. and Liu, F.W. 1990. The evolution of some odor-active volatiles during the maturation and ripening of apples on the tree. Lebensm. Wiss. Technol. 23(6): 488-93.abs
Yahia, E.M., Liu, F.W. and Acree, T.E. 1990. Changes of some odor-active volatiles in controlled atmosphere- stored apples. J Food Qual 13(3): 185-202.abs
Downing, D.L. 1989. Processed apple products. xiv + 448pp. Isbn : abs
Lawless, H.T. and Acree, T.E. 1989. Computers in sensory analysis. 198th Acs (American Chemical Society) National Meeting, Miami Beach, Florida, Usa, September 198(0): abs
Marin, A.B., Acree, T.E. and Barnard, J. 1989. A comparison of detection thresholds determined by charm analysis and sensory evaluation. Eleventh Annual Meeting Of The Association For Chemoreception Sciences, Sarasota, Florida, Usa, April 14(5): abs
Yong, L., Acree, T.E., Lavin, E.H. and Butts, R.M. 1989. Aroma chemistry of crackers. (In `Thermal generation of aromas' [see FSTA (1990) 22 11A21].). Acs Symposium Series : abs
Acree, T.E., Butts, R.M., Lavin, E. and Mookherjee, B. 1988. Charm analysis of essential oils. 196th American Chemical Society National Meeting, Los Angeles, California, Usa, September 196(0): abs
Acree, T.E. and Marin, A.B. 1988. Odor perception. Third Chemical Congress Of North America Held At The 195th American Chemical Society Meeting, Toronto, Ontario, Canada, June 3(1): abs
Chisholm, M.G., Acree, T.E., Butts, R.M. and Lavin, E.H. 1988. Characterization of the odor-active volatiles of seyval grapes using charm analysis. 196th American Chemical Society National Meeting, Los Angeles, California, Usa, September 196(0): abs
Marin, A.B., Acree, T.E. and Barnard, J. 1988. Variation in odor detection thresholds determined by charm analysis. Chem. Senses 13(3): 435-44.abs
Yong, L.F.M., Acree, T.E., Lavin, E.H. and Butts, R.M. 1988. Aroma chemistry of crackers. Acs Symp. Ser. : abs
Acree, T.E., Marin, A.B. and Barnard, J. 1987. Heat-induced modification of odor-active volatiles in extracts of new york usa grape cultivars. Twelfth Annual Meeting Of The American Society For Enology And Viticulture (Eastern Section), Corning, New York, Usa, July 39(1): abs
Bartik, K., Acree, T.E., Butts, R. and Lavin, E. 1987. The controlled separation of odor-active compounds using gas chromatography. 194th American Chemical Society National Meeting, New Orleans, Louisiana, Usa, August 194(0): abs
Chua, H.T., Rao, M.A., Acree, T.E. and Cunningham, D.G. 1987. Reverse osmosis concentration of apple juice flux and flavor retention by cellulose acetate and polyamide membranes. J Food Process Eng 9(3): 231-245.abs
Chua, H.T., Rao, M.A., Acree, T.E. and Cunningham, D.G. 1987. Reverse osmosis concentration of apple juice: flux and flavor retention by cellulose acetate and polyamide membranes. J. Food Process Eng 9(3): 231-45.abs
Marin, A.B., Acree, T.E. and Hotchkiss, J. 1987. The effect of food packaging on the aroma of orange juice. 194th American Chemical Society National Meeting, New Orleans, Louisiana, Usa, August 194(0): abs
Marin, A.B., Barnard, J. and Acree, T.E. 1987. Multivariate analysis of charm responses from 12 new york usa grape cultivars. Twelfth Annual Meeting Of The American Society For Enology And Viticulture (Eastern Section), Corning, New York, Usa, July 39(1): abs
Rao, M.A., Acree, T.E., Cooley, H.J. and Ennis, R.W. 1987. Clarification of apple juice by hollow fiber ultrafiltration: fluxes and retention of odor-active volatiles. J. Food Sci 52(2): 375-7.abs
Acree, T., Braell, P., Butts, R. and Zhou, P. 1986. Isolation and characterization of the beta damascenone precursors in the grape vitis-labruscana cultivar concord. 192nd American Chemical Society National Meeting, Anaheim, Calif., Usa, Sept 192(0): abs
Braell, P.A., Acree, T.E., Butts, R.M. and Zhou, P.G. 1986. Isolation of nonvolatile precursors of .beta.-damascenone from grapes using charm analysis. Acs Symp. Ser. : abs
Cunningham, D.G., Acree, T.E., Barnard, J., Butts, R.M. and Braell, P.A. 1986. Charm analysis of apple volatiles. Food Chem 19(2): 137-47.abs
Skapska, S., Acree, T., Braell, P. and Butts, R. 1986. Characterization of the beta damascenone precursors in the apple malus-domestica cultivar cortland. 192nd American Chemical Society National Meeting, Anaheim, Calif., Usa, Sept 192(0): abs
Zhou, P., Braell, P.A. and Acree, T.E. 1986. Use of thin layer chromatography to design a liquid chromatographic separation scheme for .beta.-damascenone precursors in grapes. Chem. Sep., Dev. Sel. Pap. Int. Conf. Sep. Sci. Technol., 1st 1: abs
Acree, T.E. 1985. The Real Charm of Wine. 16(1): 23-25.abs
Acree, T.E., Nishida, R. and Fukami, H. 1985. Odor thresholds of the stereoisomers of methyl jasmonate. J. Agric. Food Chem 33(3): 425-7.abs
Braell, P.A. and Acree, T.E. 1985. Characterization of non-volatile precursors of beta damascenone in grapes using charm analysis. 190th American Chemical Society National Meeting, Chicago, Ill., Usa, Sept 190(0): abs
Downing, D.E. 1985. 1985 Processed apple products workshop. Special Report, New York State Agricultural Experiment Station; No : abs
Nishida, R., Acree, T.E. and Fukami, H. 1985. Optical resolution of methyl jasmonate and methyl epijasmonate. Agric. Biol. Chem. 49(3): 769-72.abs
Shallenberger, R.S., Acree, T.E. and Mclellan, M.R. 1985. Relation between structure and optical rotation in the sugar group. 190th American Chemical Society National Meeting, Chicago, Ill., Usa, Sept 190(0): abs
Yahia, E.H., Liu, F.W., Acree, T.E. and Butts, R. 1985. Odor-active volatiles in McIntosh apples stored in simulated low-ethylene controlled atmosphere. (In `Controlled atmospheres for storage and transport of perishable agricultural commodities' [see FSTA (1987) 19 5J1].). pp : abs
Acree, T.E. and Soderlund, D.M. 1985. Semiochemistry, A review, with 69 refs., on the isolation, identification, and behavioral and physiol. functions of the pheromone components of the hairpencil organs of the oriental fruit moth (Grapholitha molesta).
Acree, T.E. and Nishida, R. 1985. The Odor of Methyl Jasmonate Stereoisomers, A review, with 69 refs., on the isolation, identification, and behavioral and physiol. functions of the pheromone components of the hairpencil organs of the oriental fruit moth (Grapholitha molesta).
Acree, T.E., Barnard, J. and Cunningham, D.G. 1984. The classification of apple cultivars through flavour chemistry. Special Report, New York State Agricultural Experiment Station; No : abs
Acree, T.E., Barnard, J. and Cunningham, D.G. 1984. A procedure for the sensory analysis of gas chromatographic effluents. Food Chem 14(4): 273-86.abs
Acree, T.E. and Cottrell, T.H.E. 1984. Chemical indexes of wine quality. Alcohol. Beverages [Ind. Univ. Co Op. Symp.], Meeting Date : abs
Jackman, J.A., Acree, T.E. and Benigno, E.A. 1984. Evidence of Additional Sex Pheromone Components in the Asian Corn Borer, Ostrinia furnacalis (Guenee). Philipp. Ent. 6(1): 39-45.abs
Nishida, R. and Acree, T.E. 1984. Isolation and characterization of methyl epijasmonate from lemon (Citrus limon Burm.). J. Agric. Food Chem 32(5): 1001-3.abs
Acree, T.E., Barnard, J. and Cunningham, D.G. 1983. The analysis of odor-active volatiles in gas chromatographic effluents. Anal. Volatiles: Methods Appl., Proc. Int. Workshop, Meeting Date : abs
Acree, T.E. and Nishida, R. 1983. The odor of methyl jasmonate stereoisomers. Semiochem.: Flavors Pheromones, Proc. Am. Chem. Soc. Symp., Meeting Date : abs
Nishida, R., Fukami, H., Baker, T.C., Roelofs, W.L. and Acree, T.E. 1983. Oriental fruit moth pheromone: attraction of females by an herbal essence. Semiochem.: Flavors Pheromones, Proc. Am. Chem. Soc. Symp., Meeting Date : abs
Acree, T.E. 1981. The odor quality of labrusca grapes. Acs Symp. Ser. : abs
Acree, T.E., Braell, P. and Butts, R.M. 1981. The presence of damascenone in cultivars of Vitis vinifera (Linneaus), V. rotundifolia (Michaux), and V. labruscana (Baily). J. Agric. Food Chem 29(3): 688-90.abs
Acree, T.E. 1980. Flavor characterization. Kirk Othmer Encycl. Chem. Technol., 3rd Ed 10(Y): abs
Acree, T.E. 1980. The odor of 2-methylisoborneol. Comments. J. Agric. Food Chem 28(6): abs
Tyler, L.D., Acree, T.E. and Smith, N.L. 1979. Sensory evaluation of geosmin in juice made from cooked beets. J. Food Sci 44(1): 79-81.abs
Nelson, R.R. and Acree, T.E. 1978. Concord wine composition as affected by maturity and processing technique. Am. J. Enol. Vitic. 29(2): 83-6.abs
Nelson, R.R., Acree, T.E. and Butts, R.M. 1978. Isolation and identification of volatiles from Catawba wine. J. Agric. Food Chem 26(5): 1188-90.abs
Tyler, L.D., Acree, T.E., Becker, R., Nelson, R.R. and Butts, R.M. 1978. Effect of maturity, cultivar, field history, and the operations of peeling and coring on the geosmin content of Beta vulgaris. J. Agric. Food Chem 26(6): 1466-9.abs
Tyler, L.D., Acree, T.E., Becker, R.F., Nelson, R.R. and Butts, R.M. 1978. The origin and distribution of the earthy odor component, geosmin, in beets. Abstracts of Papers, American Chemical Society : abs
Tyler, L.D., Acree, T.E. and Butts, R.M. 1978. Odor characterization of the synthetic stereoisomers of 2-methylborneol. Journal of Agricultural and Food Chemistry 26(6): 1415-1417.abs
Tyler, L.D., Acree, T.E., Nelson, R.R. and Butts, R.M. 1978. Determination of geosmin in beet juice by gas chromatography. J. Agric. Food Chem 26(3): 774-5.abs
Massey, L.M.J., Chase, B.R. and Acree, T.E. 1977. Ripening of processing apples with postharvest ethephon. J. Food Sci 42(3): 629-31.abs
Nelson, R.R., Acree, T.E., Lee, C.Y. and Butts, R.M. 1977. Methyl anthranilate as an aroma constituent of American wine. J. Food Sci 42(1): 57-9.abs
Shallenberger, R.S., Lee, C.Y., Acree, T.E., Barnard, J. and Lindley, M.G. 1977. Specific rotation of .alpha.-D- and .beta.-D-fructofuranose. Carbohydr. Res. 58(1): 209-11.abs
Acree, T.E., Butts, R.M., Nelson, R.R. and Lee, C.Y. 1976. Sniffer to determine the odor of gas chromatographic effluents. Anal. Chem. 48(12): 1821-2.abs
Acree, T.E., Lee, C.Y., Butts, R.M. and Barnard, J. 1976. Geosmin, the earthy component of table beet odor. J. Agric. Food Chem 24(2): 430-1.abs
Nelson, R.R., Acree, T.E., Lee, C.Y. and Butts, R.M. 1976. Gas-liquid chromatographic determination of methyl anthranilate in wine. J. Assoc. Off. Anal. Chem. 59(6): 1387-9.abs
Acree, T.E. and Lee, C.Y. 1975. Kinetic study of the cyclization of L-glutamine to 2-pyrrolidone-5-carboxylic acid in a model system. J. Agric. Food Chem 23(4): 828-30.abs
Lee, C.Y., Acree, T.E. and Butts, R.M. 1975. Determination of methyl alcohol in wine by gas chromatography. Anal. Chem. 47(4): 747-8.abs
Lee, C.Y., Robinson, W.B., Van, B.J.P., Acree, T.E. and Stoewsand, G.S. 1975. Methanol in wines in relation to processing and variety. Am. J. Enol. Vitic. 26(4): 184-7.abs
Lee, C.Y., Acree, T.E., Butts, R.M. and Stamer, J.R. 1974. Flavor constituents of fermented cabbage. Iv International Congress of Food Science and Technology; 1a : abs
Acree, T.E. 1973. Chemistry of sugars in boric acid solutions. Advan. Chem. Ser., No. : abs
Acree, T.E. and Marx, G.A. 1972. Evidence for a Transmissible Substance Affecting Pigment Synthesis in Pisum. Experientia 28(12): 1505-1506.abs
Acree, T.E., Sonoff, E.P. and Splittstoesser, D.F. 1972. Effect of yeast strain and type of sulphur compound on hydrogen sulphide production. American Journal of Enology and Viticulture 23(1): 6-9.abs
Acree, T.E. and Splittstoesser, D.F. 1972. Prevention of H2S in wine fermentation. New York's Food and Life Sciences 5(1): 19-20.abs
Acree, T.E., Sonoff, E.P. and Splittstoesser, D.F. 1971. Determination of hydrogen sulfide in fermentation broths containing sulfur dioxide. Appl. Microbiol. 22(1): 110-12.abs
Lee, C.Y. and Acree, T.E. 1971. Characterization of a trimethylsilylated derivative of 2-pyrrolidone-5-carboxylic acid. J. Agr. Food Chem 19(1): 184-5.abs
Lee, C.Y., Shallenberger, R.S. and Acree, T.E. 1971. Nitrogen fertilization and the formation of 2-pyrrolidone-5-carboxylic acid in stored and processed table beets. Journal of Food Science 36(7): 1078-1080.abs
Shallenberger, R.S. and Acree, T.E. 1971. Chemical structure of compounds and their sweet and bitter taste. Handb. Sens. Physiol. 4(Pt): 2.abs
Acree, T.E. 1970. A Molecular Theory of Sweet Taste - Amino Acids and Peptides. Carbohydrate/Protein Interactions Symposium, Excelsior Springs, MO, Carbohydrate/Oilseeds Division,
American Association of Cereal Chemists.abs
Acree, T.E. 1969. Tautomerism of D-glucose, D-mannose, and D-galactose. Carbohyd. Res. 29(11): abs
Acree, T.E., Shallenberger, R.S., Lee, C.Y. and Einset, J.W. 1969. Thermodynamics and kinetics of D-galactose tautomerism during mutarotation. Carbohyd. Res. 10(3): 355-60.abs
Lee, C.Y., Acree, T.E. and Shallenberger, R.S. 1969. Mutarotation of D-glucose and D-mannose in aqueous solution. Carbohyd. Res. 9(3): 356-60.abs
Shallenberger, R.S. and Acree, T.E. 1969. Molecular structure and sweet taste. J. Agr. Food Chem 17(4): 701-3.abs
Shallenberger, R.S., Acree, T.E. and Lee, C.Y. 1969. Sweet taste of D- and L-sugars and amino acids and the steric nature of their chemoreceptor site. Nature 221(5180): 555-6.abs
Acree, T.E., Shallenberger, R.S. and Mattick, L.R. 1968. Mutarotation of D-galactose. Tautomeric composition of an equilibrium solution in pyridine. Carbohyd. Res. 6(4): 498-502.abs
Shallenberger, R.S. and Acree, T.E. 1968. A Computer for Special Problems in Food Chemistry. New York's Food and Life Sci. 1(4): 8-10.abs
Shallenberger, R.S. and Acree, T.E. 1967. Molecular theory of sweet taste. Nature (London) 216(5114): 480-2.abs
Shallenberger, R.S. and Acree, T.E. 1966. The Identity of gamma-D-Glucose. Carbohyd. Res. 1: 469-497.abs
Shallenberger, R.S., Acree, T.E. and Guild, W.E. 1965. Configuration, Conformation, and Sweetness of Hexose Anomers. J. Food Sci. 30(3): 560-563.
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