Eugene K. Trousdale

Caftaric Acid Disappearance and Conversion to Products of Enzymic Oxidation in Grape Must and Wine

Vernon L. Singleton, M. Salgues, J. Zaya et al. · American Journal of Enology and Viticulture · 1985 · 269 citations · Full text

Ripening, Grape Must, Polyphenolics +18

Characterization of 2-S-glutathionyl caftaric acid and its hydrolysis in relation to grape wines

Veronique F. Cheynier, Eugene K. Trousdale, Vernon L. Singleton et al. · Journal of Agricultural and Food Chemistry · 1986 · 218 citations

Engineering, Food Analysis, Altmetric Attention Score +18

Anthocyanin-Tannin Interactions Explaining Differences in Polymeric Phenols Between White and Red Wines

Vernon L. Singleton, Eugene K. Trousdale · American Journal of Enology and Viticulture · 1992 · 187 citations · Full text

Food Chemistry, Red Wines, Polyphenolics +10

White Wine Phenolics: Varietal and Processing Differences as Shown by HPLC

Vernon L. Singleton, Eugene K. Trousdale · American Journal of Enology and Viticulture · 1983 · 117 citations

Food Analysis, Polyphenolics, Processing Differences +19

Ethyl Carbamate Formation in Wine: Use of Radioactively Labeled Precursors to Demonstrate the Involvement of Urea

Francisco F. Monteiro, Eugene K. Trousdale, Linda F. Bisson · American Journal of Enology and Viticulture · 1989 · 103 citations · Full text

Engineering, Food Preservation, Ethyl Carbamate +17