Bruce W. Zoecklein

Antioxidant properties and bioactive components of Norton (Vitis aestivalis) and Cabernet Franc (Vitis vinifera) wine grapes

Shelly Hogan, Lei Zhang, Janrong Li et al. · LWT · 2009 · 221 citations

Food Chemistry, Agricultural Chemistry, Wine Grapes +5

Efficacy of Ultraviolet Light for Reducing Escherichia coli O157:H7 in Unpasteurized Apple Cider

James R. Wright, Susan Sumner, Cameron R. Hackney et al. · Journal of Food Protection · 2000 · 179 citations

Ultraviolet Light, Food Microbiology, Food Preservation +6

Quantification of glycosidase activities in selected yeasts and lactic acid bacteria

Heather McMahon, Bruce W. Zoecklein, Kenneth C. Fugelsang et al. · Journal of Industrial Microbiology & Biotechnology · 1999 · 113 citations · Full text

Effects of Fruit Zone Leaf Removal on Yield, Fruit Composition, and Fruit Rot Incidence of Chardonnay and White Riesling (<i>Vitis vinifera</i>L.) Grapes

Bruce W. Zoecklein, Tony K. Wolf, N. W. Duncan et al. · American Journal of Enology and Viticulture · 1992 · 108 citations

Leaf Removal, Engineering, Botany +16

Effect of Native Yeasts and Selected Strains ofSaccharomyces cerevisiaeon Glycosyl Glucose, Potential Volatile Terpenes, and Selected Aglycones of White Riesling (Vitis viniferaL.) Wines

Bruce W. Zoecklein, Joseph E. Marcy, Jonathan Williams et al. · Journal of Food Composition and Analysis · 1997 · 86 citations

Vitis Viniferal, Native Yeasts, Food Fermentation +6