Heymann, H., and S. E. Ebeler. 2017. Sensory and Instrumental Evaluation of Alcoholic Beverages. Academic Press/Elsevier, London, UK. ISBN: 978-0-12-802727-1

https://doi.org/10.1016/B978-0-12-802727-1.00018-1

 

 

 

 

 

Ebeler, S. E., Sacks, G., Vidal, S., Winterhalter, P. 2015. Advances in Wine Research. ACS Symposium Series No. 1203. American Chemical Society, Washington DC. 400 pp. DOI: 10.1021/bk-2015-1203

 

 

 

 

 

 

 

Winterhalter, P. and S. E. Ebeler. 2013. Carotenoid Cleavage Products. ACS Symposium Series 1134. American Chemical Society, Washington, DC., 238 pp. DOI: 10.1021/bk-2013-1134.

 

 

 

 

 

 

 

Ebeler, S. E.,Takeoka, G. R., Winterhalter, P. 2011. Progress in Authentication of Food and Wine. ACS Symposium Series 1081. American Chemical Society, Washington, DC., 377 pp. DOI: 10.1021/bk-2011-1081.

 

 

 

 

 

 

Tamura, H., S. E. Ebeler, K. Kubota and G. R. Takeoka. 2008. Food Flavor: Chemistry, Sensory Evaluation, and Biological Activity. ACS Symposium Series, No. 988. American Chemical Society, Washington DC. DOI: 10.1021/bk-2008-0988.

 

 

 

 

 

 

 

Ebeler, S. E., Takeoka, G. R., Winterhalter, P. 2007. Authentication of Food and Wine.  ACS Symposium Series 952, American Chemical Society: Washington, DC, 350 pp. DOI: 10.1021/bk-2007-0952

 

 

 

 

 

 

 

Waterhouse, A. L. and S. E. Ebeler. 1998. Chemistry of Wine Flavor. American Chemical Society, Washington, DC, 245 pp. DOI: 10.1021/bk-1998-0714.