P. Layton Ashmore

A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine

Elizabeth Tomasino, Darrell Cole Cerrato, Mackenzie Aragon et al. · Food Chemistry Advances · 2023 · 26 citations · Full text

Agriculture, Chemistry, Enology +16

Rapid determination of free sulfur dioxide in wine and cider by capillary electrophoresis

P. Layton Ashmore, Florentino Valdez, James F. Harbertson et al. · Journal of Chromatography A · 2023 · 24 citations · Full text

Agriculture, Chemistry, Food Science +17

Whole Cluster and Dried Stem Additions’ Effects on Chemical and Sensory Properties of Pinot noir Wines over Two Vintages

L. Federico Casassa, Niclas P. Dermutz, Paul F.W. Mawdsley et al. · American Journal of Enology and Viticulture · 2020 · 22 citations

Agriculture, Enology, Food Science +17

Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis

P. Layton Ashmore, Aubrey DuBois, Elizabeth Tomasino et al. · Foods · 2023 · 18 citations · Full text

Agriculture, Enology, Food Science +17

Mashbill and barrel aging effects on the sensory and chemometric profiles of American whiskeys

Katherine Phetxumphou, Greg Miller, P. Layton Ashmore et al. · Journal of the Institute of Brewing · 2020 · 14 citations · Full text

Agriculture, Food Science, Food Analysis +16