C. S. Ough - Concepedia

Author

C. S. Ough

Also Known As

C Ough, C S Ough, C. S Ough, C. S. OUGH, C. S. Ough, C.S. OUGH, C.S. Ough, Cornelius Ough, Cornelius S Ough, Cornelius S. Ough

241

Publications

6.1K

Citations

H-Index

160

Concepts

All Affiliations

University of California, Davis

About

C. S. Ough is an author at University of California, Davis specializing in food chemistry, health sciences, and wine tasting.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	36	89	3.6K
2	Engineering	26	56	2K
3	Management	3	3	42
4	Education	2	2	28
5	Arts	1	1	10

C. S. Ough

140

Publications

Citations

H-Index

Page 1

	Year	Citations
Ethyl carbamate in fermented beverages and foods. I. Naturally occurring ethylcarbamate C. S. Ough Journal of Agricultural and Food Chemistry Food ChemistryFood PreservativesFood FermentationMedicineFood Analysis	1976	218
Volatile ester hydrolysis or formation during storage of model solutions and wines David D. Ramey, C. S. Ough Journal of Agricultural and Food Chemistry EngineeringFood AnalysisAltmetric Attention ScoreChemistryFood Chemistry	1980	193
Carbamyl Compound Reactions with Ethanol C. S. Ough, E. A. Crowell, B. R. Gutlove American Journal of Enology and Viticulture Food ChemistryBiosynthesisBiomanufacturingFood FermentationIn Vitro Fermentation	1988	133
A Modified Procedure for Alcohol Determination by Dichromate Oxidation E. A. Crowell, C. S. Ough American Journal of Enology and Viticulture Food ChemistryWine AlcoholChemical MeasurementGas ChromatographyMedicine	1979	129
Ester Concentration Differences in Wine Fermented by Various Species and Strains of Yeasts R. M. Soles, C. S. Ough, Ralph E. Kunkee American Journal of Enology and Viticulture EngineeringFlavoromicsPlant MetabolomicsFood ChemistryBiosynthesis	1982	116
Amino Acid Profiles of Commercial Grape Juices and Wines Zhang‐Zhi Huang, C. S. Ough American Journal of Enology and Viticulture Food ChemistryBiosynthesisEngineeringAmino AcidsBiochemistry	1991	115
Ethyl Carbamate Formation: Reaction of Urea and Citrulline with Ethanol in Wine Under Low to Normal Temperature Conditions D. Stevens, C. S. Ough American Journal of Enology and Viticulture Food ChemistryBiosynthesisTable WineEngineeringEthyl Carbamate Formation	1993	110
Formation of Ethyl Carbamate Precursors During Grape Juice (Chardonnay) Fermentation. I. Addition of Amino Acids, Urea, and Ammonia: Effects of Fortification on Intracellular and Extracellular Precursors C. S. Ough, E. A. Crowell, Lisa Mooney American Journal of Enology and Viticulture Ethyl Carbamate PrecursorsAmino AcidsRipeningEnzymatic ModificationChardonnay Juice	1988	107
Fermentation Esters — Formation and Retention as Affected by Fermentation Temperature E. Killian, C. S. Ough American Journal of Enology and Viticulture EngineeringFlavoromicsFermentation TemperatureFood AnalysisFermentation Esters	1979	107
Effects of Skin Contact Temperature on Chardonnay Must and Wine Composition David D. Ramey, A. Bertrand, C. S. Ough, American Journal of Enology and Viticulture Food ChemistrySkin Contact TemperatureWine TastingSingle Vineyard BlockFood Preservation	1986	105

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