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Publications

(*indicates peer reviewed publications)

* Tanabe, C. K., J. Nelson, S. E. Ebeler. 2019. Current perspective on arsenic in wines: Analysis, speciation and changes in composition during production. J. Agric. Food Chem. Doi: 10.1021/acs.jafc.9b00634. Available on-line March 21, 2019: https://pubs.acs.org/articlesonrequest/AOR-nveMie4a4pXFpTeqZFXa

* Canuti, V., S. C. Frost, L. A. Lerno, C. K. Tanabe, J. Zweigenbaum, B. Zanoni, S. E. Ebeler. 2019. Chemical characteristics of Sangiovese wines from California and Italy of 2016 vintage. J. Agric. Food Chem. 67: 2647-2659. DOI: 10.1021/acs.jafc.8b05674.  https://pubs.acs.org/articlesonrequest/AOR-EQagaCjMskTqPfIwF4Fm

* Frost, S., L. A. Lerno, J. Zweigenbaum, H. Heymann, S. E. Ebeler. 2018. Characterization of red wine proanthocyanidins using a putative proanthocyanidin database, amide hydrophilic interaction liquid chromatography (HILIC), and time-of-flight mass spectrometry. Molecules 23(10): 2687. https://doi.org/10.3390/molecules23102687(open access).

* Frost, S. C., J. W. Blackman, A. K. Hjelmeland, S. E. Ebeler, H. Heymann. 2018. Extended maceration and cap management impacts on the phenolic, volatile, and sensory profile of Merlot wine. Am. J. Enol. Vitic. Published online May 29, 2018. https://doi.org/10.5344/ajev.2018.17062.

* Yamaguchi, M. S., M. M. McCartney, A. L. Linderholm, S. E. Ebeler, M. Schivo, C. E. Davis. 2018. Headspace sorptive extraction-gas chromatography-mass spectrometry method to measure volatile emissions from human airway cell cultures. J. Chromatogr. B, 1090: 36-42. https://doi.org/10.1016/j.jchromb.2018.05.009

*McCartney, M. M., T. V, Roubtsova, M. S. Yamaguchi, T. Kasuga, S. E. Ebeler, C. E. Davis, R. M. Bostock. 2018. Effects of Phytophthora ramorumon volatile organic compound emissions of Rhododendron using gas chromatography-mass spectrometry. Analytical and Bioanalytical Chemistry, 410(5): 1475-1487. https://doi.org/10.1007/s00216-017-0789-5.

*Frost, S., Blackman, J., Ebeler, S. E., Heymann, H. 2018. Analysis of temporal dominance of sensation data using correspondence analysis on Merlot wine with differing post-fermentation maceration regimes. J. Food Quality and Preference 64: 245-252. https://doi.org/10.1016/j.foodqual.2016.11.011

*Castillo, E., F. Martinelli, F. Negre-Zakharov, S. E. Ebeler, T. R. Buzo, M. V. McKenry, A. M. Dandekar. 2017. Effects of transgenic expression of Brevibacterium linensmethionine-gamma-lyase (MGL) on accumulation of Tylenchulus semipenetransand key amino acid contents in Carrizo citrange. Plant Molecular Biology 95: 497-505. https://doi.org/10.1007/s11103-017-0666-9

*Godshaw, J., H. Hopfer, J. Nelson, S. E. Ebeler. 2017. Comparison of dilution filtration, and microwave digestion sample pretreatments in elemental profiling of wine by ICP-MS. Molecules. 22: 1609. https://doi.org/10.3390/molecules22101609

*Johnson, A. J., Hopfer, H., Heymann, H., Ebeler, S. E. 2017. Aroma perception and chemistry of bitters in whiskey matrices: Modeling the Old-Fashioned. Chemosensory Perception 10(4): 135-148. https://doi.org/10.1007/s12078-017-9229-3

*Tanabe, C. K., H. Hopfer, S. E. Ebeler, J. Nelson, S. D. Conklin, K. M. Kubachka, R. A. Wilson. 2017. Matrix extension and multi-laboratory validation of the U.S. Food and Drug Administration arsenic speciation method EAM§4.10 to include wine. J. Agric. Food Chem. 65(20): 4193-4199. https://doi.org/10.1021/acs.jafc.7b00855

*Gray, P. J., C. K. Tanabe, S. E. Ebeler, J. Nelson. 2017. A fast and fit-for-purpose arsenic speciation method for wine and rice. Journal of Analytical Atomic Spectrometry 32: 1031-1034. https://doi.org/10.1039/C7JA00041C

*Hopfer, H., G. Gilleland, S. E. Ebeler, J. Nelson. 2017. Elemental profiles of whisk(e)y allow differentiation by type and region. Beverages 3, 8: https://doi.org/10.3390/beverages3010008 (open access).

*Blanco-Ulate, B., H. Hopfer, R. Figueroa-Balderas, Z. Ye, R. M. Rivero, A. Albacete, F. Pérez-Alfocea, R. Koyama, M. M. Anderson, R. J. Smith, S. E. Ebeler, D. Cantu. 2017. Red blotch disease alters grape berry development and metabolism by interfering with the transcriptional and hormonal regulation of ripening. J. Exp. Bot. 68(5): 1225-1238. DOI: https://doi.org/10.1093/jxb/erw506

*Savoca, M. S., Wohlfeil, M. E., Ebeler, S. E., Nevitt, G. A. 2016. Marine plastic debris emits a keystone infochemical for olfactory foraging seabirds. Science Advances 2(11): e1600395. https://doi.org/10.1126/sciadv.1600395

Heymann, H., Ebeler, S. E. 2017. Sensory and Instrumental Evaluation of Alcoholic Beverages. https://dx.doi.org/10.1016/B978-0-12-802727-1.00005-3, Academic Press/Elsevier, London, UK. ISBN: 978-0-12-802727-1

*Hendrickson, D. A.; Lerno, L. A., Hjelmeland, A. K., Ebeler, S. E., Heymann, H., Hopfer, H., Block, K. L., Brenneman, C. A., Oberholster, A. 2016. Impact of mechanical harvesting and optical berry sorting on grape and wine composition. Am. J. Enol. Vitic. 67: 385-397. https://doi.org/10.5344/ajev.2016.14132.

*Bokulich, N., Collins, T., Masarweh, C., Allen, G., Heymann, H., Ebeler, S. E., Mills, D. A. 2016. Associations among wine grape microbiome, metabolome, and fermentation behavior suggest microbial contribution to regional wine characteristics. mBio, 7(3), mBio00631-16. doi: 10.1128/mBio.00631-16. Open access: https://mbio.asm.org/content/7/3/e00631-16

*Hopfer, H., Jodari, F., Negre-Zakharov, F., Whylie, P. L., Ebeler, S. E. 2016. HS-SPME-GC-MS/MS method for the rapid and sensitive quantitation of 2-acetyl-1-pyrroline in single rice kernels. J. Agric. Food Chem. 64(20): 4114-4120. https://doi.org/10.1021/acs.jafc.6b00703

*Tanabe, C. K., H. Hopfer, G. Gilleland, A. Liba, S. E. Ebeler, J. Nelson. 2016. Total arsenic analysis in Californian wines with hydride generation-microwave plasma-atomic emission spectroscopy (HG-MP-AES). J. An. At. Spectrom. 31: 1223-1227. https://doi.org/10.1039/C6JA00051G. (Cover article)

*Walker, G. A., A. Hjelmeland, N. A. Bokulich, D. A. Mills, S. E. Ebeler, L. F. Bisson. 2016. Impact of the [GAR+] prion on fermentation and bacterial community composition with Saccharomyces cerevisiaeUCD 932. Am. J. Enol. Vitic. 67: 296-307. https://doi.org/10.5344/ajev.2016.15092

*Ebeler, S. E.2015. Analysis of grapes and wines: An overview of new approaches and analytical tools. In: Advances in Wine Research. ACS Symposium Series No. 1203. S. E. Ebeler, G. Sacks, S. Vidal, and P. Winterhalter, Eds., American Chemical Society, Washington DC. Pp. 3-12. https://doi.org/10.1021/bk-2015-1203.ch001

*Heymann, H., Robinson, A. L., Buscema, F., Stoumen, M. E., King, E. S., Hopfer, H., Boulton, R. B., Ebeler, S. E.2015. Effect of region on the volatile composition and sensory profiles of Malbec and Cabernet Sauvignon wines. In: Advances in Wine Research. ACS Symposium Series No. 1203. S. E. Ebeler, G. Sacks, S. Vidal, and P. Winterhalter, Eds., American Chemical Society, Washington DC. Pp. 109-122. https://doi.org/10.1021/bk-2015-1203.ch007

Ebeler, S. E., Sacks, G., Vidal, S., Winterhalter, P. 2015. Preface. In: Advances in Wine Research. ACS Symposium Series No. 1203. S. E. Ebeler, G. Sacks, S. Vidal, and P. Winterhalter, Eds., American Chemical Society, Washington DC. Pp. xi-xii. https://doi.org/10.1021/bk-2015-1203.pr001

*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. https://doi.org/10.1021/bk-2015-1203

*Hjelmeland, A. K., P. Wylie, S. E. Ebeler. 2016. A comparison of sorptive extraction techniques coupled to a new quantitative, sensitive, high throughput GC-MS/MS method for methoxypyrazine analysis in wine. Talanta 148: 336-345. Doi: https://dx.doi.org/10.1016/j.talanta.2015.10.086

*Blanco-Ulate, B., Amrine, K. C. H., Collins, T. S., Rivero, R. M., Vicente, A. R., Morales-Cruz, A., Doyle, C. L., Ye, Z., Allen, G., Heymann, H., Ebeler, S. E., Cantu, D. 2015. Developmental and metabolic plasticity of white-skinned grape berries in response to Botrytis cinereaduring noble rot. Plant Physiology169(4): 2422-2443. doi: https://dx.doi.org/10.1104/pp.15.00852.

Ebeler, S. E., Mitchell, A. E. 2016. Analytical chemistry of botanical extracts. Chapter 33 in Cosmeceuticals and Active Cosmetics. 3rdEdition. R. K. Sivamani, J. Jagdeo, P. Elsner, H. I. Maibach, Eds., CRC Press, Boca Raton, FL, pp. 411-428.

*Hjelmeland, A. K., J. Zweigenbaum, S. E. Ebeler. 2015.  Profiling monoterpenol glycoconjugation in Vitis vinifera L. cv. Muscat of Alexandria using a novel putative compound database approach, high resolution mass spectrometry and collision induced dissociation fragmentation analysis. Anal. Chim. Acta. 887: 138-147. https://doi.org/10.1016/j.aca.2015.06.026

*Ebeler, S. E.2015. Teaching analytical chemistry with grapes and wines. In: Ethanol and Education: Alcohol as a Theme for Teaching Chemistry, R.  Barth, M. A. Benvenuto, Eds., ACS Symposium Series No. 1189. American Chemical Society, Washington, DC, pp. 137-157. https://doi.org/10.1021/bk-2015-1189.ch011

*Hopfer, H., J. Nelson, S. E. Ebeler, H. Heymann. 2015. Correlating wine quality indicators to chemical and sensory measurements. Molecules 20(5): 8453-8483. https://doi.org/10.3390/molecules20058453 (open-access)

*Joseph, C. M., E. A. Albino, S. E. Ebeler, L. F. Bisson. 2015. Brettanomyces bruxellensisaroma active compounds determined by SPME GC-MS olfactory analysis. Am. J. Enol. Vitic. 66(3): 379-387. https://doi.org/10.5344/ajev.2015.14073

*Howe, P. A., S. E. Ebeler, G. L. Sacks. 2015. A review of thirteen years of CTS winery laboratory collaborative data. Am. J. Enol. Vitic. 66(3): 321-339. https://doi.org/10.5344/ajev.2015.14119

*Nelson, J., H. Hopfer, G. Gilleland, R. B. Boulton, S. E. Ebeler. 2015. Elemental profiling of Malbec wines under controlled winemaking conditions by microwave plasma atomic emission spectroscopy. Am. J. Enol. Vitic. 66(3): 373-378. https://doi.org/10.5344/ajev.2015.14120

*Collins, T. S., Miles, J. L., Boulton, R. B., Ebeler, S. E.2015. Targeted volatile composition of oak wood samples taken during toasting at a commercial cooperage. Tetrahedron, 71: 2971-2982. https://doi.org/10.1016/j.tet.2015.02.079

*Heelan, J., Gates, B.C., Ebeler, S. E., Block, D. E. 2015. Catalytic conversion of bio-fuel components: Product analysis by multidetector gas chromatography. Energy & Fuels 29(3): 1801-1811. https://doi.org/10.1021/ef502855v

*Johnson, A. J., H. Heymann, S. E. Ebeler. 2015. Volatile and sensory profiling of cocktail bitters. Food Chemistry 179: 343-354. https://doi.org/10.1016/j.foodchem.2015.01.114

*Splivallo, R., and Ebeler, S. E. 2015. Sulfur volatiles of microbial origin are key contributors to human sensed truffle aroma. Applied Microbiology and Biotechnology 99: 2583-2592. https://doi.org/10.1007/s00253-014-6360-9

*Hopfer, H., Nelson, J., Collins, T. S., Heymann, H., Ebeler, S. E.2015. The combined impact of vineyard origin and processing winery on the elemental profile of red wines. Food Chemistry 172: 486-496. https://doi.org/10.1016/j.foodchem.2014.09.113

*Guchu, E., Ebeler, S. E., Lee, J., Mitchell, A. E. 2015. Monitoring selected monomeric polyphenol composition in pre- and post-fermentation products of Vitis viniferaL. cv. Airén and cv. Grenache noir. LWT-Food Science and Technology: 60: 552-562. https://doi.org/10.1016/j.lwt.2014.09.019

*Nelson, J., H. Hopfer, T. S. Collins, S. E. Ebeler, H. Heymann. 2014. How trace element analysis provides important insight into wine chemistry. Spectroscopy. Sep. 1, pp. 34, 36, 37, 38, 39. http://www.spectroscopyonline.com/how-trace-elemental-analysis-provides-important-insight-wine-chemistry

*Hjelmeland, A. K., and S. E. Ebeler. 2015. Glycosidically bound volatile aroma compounds in grapes and wine: A review. Am. J. Enol. Vitic. 66: 1-11. https://doi.org/10.5344/ajev.2014.14104

*Lee, J., Xiao, L., Zhang, G., Ebeler, S. E.,Mitchell, A.E. 2014. Influence of storage on volatile profiles in roasted almonds (Prunus dulcis). J. Agric. Food Chem. 62: 11236-11245. https://doi.org/10.1021/jf503817g.

*Hopfer, H.,S. E. Ebeler, H. Heymann. 2014. Comparison of different data analysis tools to study the effect of storage conditions on red wine by sensory and trace metal analysis. In: Chapter 8. Foodinformatics: Applications of Chemical Information to Food Chemistry. K. Martinez-Mayorga and J. L. Medina-Franco, Eds. Springer, New York. Pp. 213-231. ISBN 978-3-319-10225-2; ISBN 978-3-319-10226-9 (eBook); https://doi.org/10.1007/978-3-319-10226-9_8

*Makkumrai, W., Anthon, G. E., Sivertsen, H., Ebeler, S. E.,Negre-Zakharov, F., Barrett, D. M., Mitcham, E. 2014. Effect of ethylene and temperature conditions on sensory attributes and chemical composition of ‘Bartlett’ pears. Postharvest Biology and Technology. 97: 44-61. http://dx.doi.org/10.1016/j.postharvbio.2014.06.001

*Makkumrai, W. H. Sivertsen, D. Sugar, S. E. Ebeler, F. Negre-Zakharov, E. Mitcham. 2014. Effect of ethylene and temperature conditioning on sensory attributes and chemical composition of ‘Comice’ pears. J. Agric. Food Chem. 62(22): 4988-5004. https://doi.org/10.1021/jf405047v

*Collins, T. S., Zweigenbaum, J., Ebeler, S. E.2014. Profiling of nonvolatiles in whiskeys using ultra high pressure liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF MS). Food Chem. 163: 186-196. Available on-line May 9, 2014. http://dx.doi.org/10.1016/j.foodchem.2014.04.095.

*Hampel, D., Robinson, A. L., Johnson, A. J., Ebeler, S. E.2014. Direct hydrolysis and analysis of glycosidically-bound aroma compounds in grapes and wines: Comparison of hydrolysis conditions and sample preparation methods. Austr. J. Grape Wine Res. 20: 361-377. https://doi.org/10.1111/ajgw.12087

*Pesis, E., O. Feygenberg, R. Sabban-Amin, S. E. Ebeler, E. J. Mitcham, R. Ben-Arie. 2014. The role of low oxygen pre-storage treatment in reducing chilling injuries of deciduous fruit. International Journal of Postharvest Technology and Innovation 4(1): 23-32. https://doi.org/10.1504/IJPTI.2014.064139

*Robinson, A. L., P. K. Boss, P. S. Solomon, R. D. Trengove, H. Heymann, S. E. Ebeler. 2014. Origins of grape and wine aroma. Part 1. Chemical components and viticultural impacts. American Journal of Enology and Viticulture. 65: 1-24. https://doi.org/10.5344/ajev.2013.12070

*Robinson, A. L., P. K. Boss, P. S. Solomon, R. D. Trengove, H. Heymann, S. E. Ebeler. 2014. Origins of grape and wine aroma. Part 2. Chemical and sensory analysis. American Journal of Enology and Viticulture. 65: 25-42. https://doi.org/10.5344/ajev.2013.13106

Ebeler, S. E.2013. L’analyse et la caractérisation de l’arome du raisin et du vin. Hier, aujord’hui et demain (Analysis and characterization of the aroma of grape and wine Flavor: Past, Present and Future). Revue des Oenologues 149S: 7. Invited Editorial. http://www.oeno.tm.fr/extraits/wod/clst/2571x11072x11366n11372_vRub/2571x11072x11366x11367x11372.html.

*Xiao, L., J. Lee, G. Zhang, S. E. Ebeler, Y. A. N. N. Wickramisinghe, J. Seiber, A. E. Mitchell. 2014. HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis). Food Chem. 151: 31-39. https://doi.org/10.1016/j.foodchem.2013.11.052

*King, E. S., M. Stoumen, F. Buscema, A. K. Hjelmeland, S. E. Ebeler, H. Heymann, R. B. Boulton. 2014. Regional sensory and chemical characteristics of Malbec wines from Mendoza and California. Food Chem. 143: 256-267. https://doi.org/10.1016/j.foodchem.2013.07.085

*Winterhalter, P. and S. E. Ebeler. 2013. Carotenoid cleavage products: An introduction. In: Carotenoid Cleavage Products. ACS Symposium Series 1134. P. Winterhalter and S. E. Ebeler, eds. American Chemical Society, Washington, DC., pp. 3-9. https://doi.org/10.1021/bk-2013-1134.ch001

Winterhalter, P. and S. E. Ebeler. 2013. Preface. In: Carotenoid Cleavage Products. ACS Symposium Series 1134. P. Winterhalter and S. E. Ebeler, eds. American Chemical Society, Washington, DC., pp. ix-x. https://doi.org/10.1021/bk-2013-1134.pr001

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

Ferraretto, P., Cacciola, V., Ebeler, S. E., Celotti, E. 2013. Ricerca delle condizioni di stabilita colloidale dei vini: Il ruolo delle interazioni tra tannini e polisaccaridi. Rivista Internet Di Viticoltura Ed Enologia, 6/2: 1-17. http://www.infowine.com/default.asp?scheda=12362

*Hopfer, H., Nelson, J., Mitchell, A. E., Heymann, H., Ebeler, S. E. 2013. Profiling the trace metal composition of wine as a function of storage temperature and packaging type. J. Anal. At. Spectrom. 28: 1288-1291. https://doi.org/10.1039/C3JA50098E

*Vallone, S., Sivertsen, H., Anthon, G. E., Barrett, D. M., Mitcham, E. J., Ebeler, S. E., Zakharov, F. 2013. An integrated approach for flavor quality evaluation in muskmelon (Cucumis meloL. reticulatusgroup) during ripening. Food Chemistry, 139: 171-183. https://doi.org/10.1016/j.foodchem.2012.12.042

*Hopfer, H., Buffon, P. A., Ebeler, S. E., Heymann, H. 2013. The combined effects of storage temperature and packaging on the sensory, chemical and physical properties of a Cabernet Sauvignon wine. J. Agric. Food Chem. 61: 3320-3334. https://doi.org/10.1021/jf3051736

*Joseph, C. M., Gorton, L. W., Ebeler, S. E., Bisson, L. F. 2013. Production of volatile compounds by wine strains of Brettanomyces bruxellensisgrown in the presence of different precursor substrates. Am. J. Enol. Vitic. 64: 231-240. https://doi.org/10.5344/ajev.2013.12095

*Hopfer, H.,Ebeler, S. E., Heymann, H. 2012. The combined effects of storage temperature and packaging type on the sensory and chemical properties of Chardonnay. J. Agric. Food Chem., 60: 10743-10754. https://doi.org/10.1021/jf302910f

*Hjelmeland, A. K., King, E. S., Ebeler, S. E., Heymann, H. 2013. Characterizing the chemical and sensory profiles of U.S. Cabernet Sauvignon wines and blends. Am. J. Enol. Vitic., 64: 169-179. https://doi.org/10.5344/ajev.2012.12107

*Lee, J. Ebeler, S. E.,Zweigenbaum, J., Mitchell, A. E. 2012. UHPLC-(ESI)QTOF MS/MS profiling of quercetin metabolites in human plasma post-consumption of applesauce enriched with apple peel and onion. J. Agric. Food Chem. 60(34): 8510-8520. https://doi.org/10.1021/jf302637t

*Hirson, G. D., Heymann, H., Ebeler, S. E.2012. Equilibration time and glass shape effects on chemical and sensory properties of wine. Am. J. Enol. Vitic. 63: 515-521. https://doi.org/10.5344/ajev.2012.11113

*Johnson, A., G. Hirson, S. E. Ebeler. 2012.Perceptual characterization and analysis of aroma mixtures using gas chromatography recomposition-olfactometry. PLoS One. 7(9): e42693. https://doi.org/10.1371/journal.pone.0042693

*Collins, T. S., Hjelmeland, A. K., Ebeler, S. E. 2012. Analysis of haloanisoles in corks and wines. In: Recent Advances in the Analysis of Food and Flavors. ACS Symposium Series 1098. S. Toth, C. J. Mussinan, Eds., American Chemical Society, Washington, DC, pp. 110-127. https://doi.org/10.1021/bk-2012-1098.ch008

*Hjelmeland, A. K., Collins, T. S., Miles, J. L., Wylie, P. L., Mitchell, A. E., Ebeler, S. E.2012. High throughput, sub ng/L analysis of haloanisoles in wines using HS-SPME with GC-triple quadrupole MS. Am. J. Enol. Vitic. 63: 494-499. https://doi.org/10.5344/ajev.2012.12043

*Callejon, R. M., B. Margulies, G. D. Hirson, S. E. Ebeler, 2012. Dynamic changes in volatile compounds during the fermentation of Cabernet Sauvignon grapes with and without skins. Am. J. Enol. Vitic. 63(3): 301-312. https://doi.org/10.5344/ajev.2012.12009

*Hopfer, H.,Ebeler, S. E., and H. Heymann. 2012. How blending affects the sensory and chemical properties of red wine. Am. J. Enol. Vitic. 63(3): 313-324. https://doi.org/10.5344/ajev.2012.11112

*Vallone, S., Lloyd, N. W., Ebeler, S. E., Zakharov, F.  2012. Fruit volatile analysis using an electronic nose. J. Vis. Exp. (JoVE), Issue 61, e3821. https://doi.org/10.3791/3821

*Koch, A., Ebeler, S. E., Williams, L. E., Matthews, M. A. 2012. Fruit ripening in Vitis vinifera: light intensity before and not during ripening determines the concentration of 2-methoxy-3-isobutylpyrazine in Cabernet Sauvignon berries. Physiologica Plantarum. 145(2): 275-285. https://doi.org/10.1111/j.1399-3054.2012.01572.x

*Nimmanwudipong, T., Runnebaum, R. C., Ebeler, S. E., Block, D. E., Gates, B. C. 2012. Upgrading of lignin-derived compounds: reactions of eugenol catalyzed by HY zeolite and by Pt/g-Al2O3. Catalysis Letters 142: 151-160. https://doi.org/10.1007/s10562-011-0759-z

*Takeoka, G. R., and S. E. Ebeler. 2011. Progress in authentication of food and wine. Chapter 1. In: Progress in Authentication of Food and Wine. ACS Symposium Series 1081. S. E. Ebeler, G. R. Takeoka, P. Winterhalter Eds., American Chemical Society, Washington, DC., pp. 3-11. https://doi.org/10.1021/bk-2011-1081.ch001

Ebeler, S. E.,Takeoka, G. R., Winterhalter, P. 2011. Preface. In: Progress in Authentication of Food and Wine. ACS Symposium Series 1081. S. E. Ebeler, G. R. Takeoka, P. Winterhalter, Eds., American Chemical Society, Washington, DC., pp. xi-xii. https://doi.org/10.1021/bk-2011-1081.pr001

*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. https://doi.org/10.1021/bk-2011-1081

*Lloyd, N. W., Kardaras, E., Ebeler, S. E., Dungan, S. R. 2011. Measuring local equilibrium flavor distributions in SDS solution using headspace solid-phase microextraction. J. Phys. Chem. B. 115: 14484-14492. https://doi.org/10.1021/jp206984q

Ebeler, S. E. 2013.Wine and cancer. In:Phytochemicals: Health Promotion and Therapeutic Potential. C. Carkeet, K. Grann, R. K. Randolph, D. S. Venzon, S. M. Izzy, Eds., CRC Press (Taylor and Francis), New York. pp. 21-38.

Ebeler, S. E.2012. Gas chromatographic analysis of wines: Current applications and future trends. In: Gas Chromatography, C. F. Poole, Ed., Elsevier, New York. pp. 689-710. https://doi.org/10.1016/B978-0-12-385540-4.00030-4

Min, K. and Ebeler, S. E.  2011. DNA damage and mRNA levels of DNA base excision repair enzymes following H2O2challenge at different temperatures. Chapter 26. In: DNA Repair and Human Health. Book 3. S. Vengrova, Ed. ISBN 978-953-307-612-6. October 2011. Available from: http://www.intechopen.com/articles/show/title/dna-damage-and-mrna-levels-of-dna-base-excision-repair-enzymes-following-h2o2-challenge-at-different

*Lloyd, N. W., Dungan, S. R., Ebeler, S. E. 2011. Measuring gas-liquid partition coefficients of aroma compounds by solid phase microextraction, sampling either headspace or liquid. Analyst, 136: 3375-3383;  Published Online 5 July, 2011. https://doi.org/10.1039/C1AN15270J

Ebeler, S. E. 2011. Understanding wine flavor from vine to wine. In: Wine Active Compounds 2011. Proceedings of the Second International Conference Series on Wine Active Compounds. D. Chassagne and R. D. Gougeon, Eds., Oenoplurimédia, Chateau de Chaintre, France. pp. 175-178.

*Herszage, J., Ebeler, S. E. 2011. Analysis of volatile organic sulfur compounds in wine using headspace-SPME-GC with sulfur chemiluminescence detection. Am. J. Enol. Vitic. 62: 1-8. https://doi.org/10.5344/ajev.2010.10099

*Snitkjaer, P., Risbo, J., Skibsted, L. H., Ebeler, S. E., Heymann, H., Harmon, K., Frøst, M. B. 2011. Beef stock reduction with red wine—Effects of preparation method and wine characteristics. Food Chemistry. 126: 183-196. https://doi.org/10.1016/j.foodchem.2010.10.096

*Koch, A., Doyle, C., Matthews, M. A., Williams, L. E., Ebeler, S. E. 2010. 2-Methoxy-3-isobutylpyrazine in grapes and its dependence on genotype. Phytochemistry, 71: 2190-2198. https://doi.org/10.1016/j.phytochem.2010.09.006

*Pesis, E., Ebeler, S. E., Tonetto de Freitas, S., Padda, M., Mitcham, E. J. 2010. Short anaerobiosis period prior to cold storage alleviates bitter pit and superficial scald in Granny Smith apples. J. Sci. Food Agric., 90: 2114-2123.  https://doi.org/10.1002/jsfa.4060

*Robinson,A. L., Mueller, M., Heymann, H., Ebeler, S. E., Boss, P. K., Solomon, P. S., Trengove, R. D.  2010. Effect of simulated shipping conditions on sensory attributes and volatile composition of white and red wines. Am. J. Enol. Vitic. 61: 337-347. http://www.ajevonline.org/content/61/3/337.full

*Robinson, A. L., Ebeler, S. E., Heymann, H., Boss, P. K., Solomon, P. S., Trengove, R. D. 2009. Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning. J. Agric. Food Chem., 57: 10313-10322.  https://doi.org/10.1021/jf902586n

*Ebeler, S. E.and Thorngate, J. H. 2009. Wine chemistry and flavor: Looking into the crystal glass. J. Agric. Food Chem., 57: 8098-8108. https://doi.org/10.1021/jf9000555

*Min, K. and Ebeler, S. E.2009. Quercetin inhibits hydrogen peroxide-induced DNA damage and enhances DNA repair in Caco-2 cells. Food Chem. Toxicol. 47:2716-2722.  https://doi.org/10.1016/j.fct.2009.07.033

*Zhang, K., Wong, J. W., Hayward, D. G., Sheladia, Pl, Krynitsky A. J., Schenck, F. J., Webster, M. G., Ammann J. A., and Ebeler, S. E.2009. Multiresidue pesticide analysis of wines by dispersive solid-phase extraction and ultra-high performance liquid chromatography-tandem mass spectrometry. J. Agric. Food Chem., 57: 4019-4029. https://doi.org/10.1021/jf9000023

*Hein, K., Ebeler, S. E.,Heymann, H. 2009. Perception of fruity and vegetative aroma in red wine. J. Sens. Studies. 24: 441-455. https://doi.org/10.1111/j.1745-459X.2009.00220.x

*Pesis, E., Ibanez, A. M., Phu, M. L., Mitcham, E. J., Ebeler, S. E., Dandekar, A. M. 2009. Superficial Scald and Bitter Pit Development in Cold-Stored Transgenic Apples Suppressed for Ethylene Biosynthesis. J. Agric. Food Chem., 57(7): 2786-2792. https://doi.org/10.1021/jf802564z

*Canuti, V., Conversano, M., Li Calzi, M., Heymann, H., Matthews, M. A., Ebeler, S. E.2009. Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines.  J. Chrom. A., 1216: 3012-3022. https://doi.org/10.1016/j.chroma.2009.01.104

*Elias, R. J., V. F. Laurie, S. E. Ebeler, J. W. Wong, A. L. Waterhouse. 2008. Analysis of selected carbonyl oxidation products in wine by liquid chromatography with diode array detection. Anal. Chim. Acta, 626(1): 104-110.  https://doi.org/10.1016/j.aca.2008.07.048

*Webb, M. R., K. Min, and S. E. Ebeler. 2008. DNA intercalation, topoisomerase I inhibition, and oxidative reactions of polyphenols. In: Functional Food and Health. ACS Symposium Series No. 993. T. Shibamoto, K. Kanazawa, F. Shahidi, and C.-T. Ho, Eds., American Chemical Society, Washington DC, pp. 320-334. https://doi.org/10.1021/bk-2008-0993.ch027 

*Webb, M. R., Min, K., Ebeler, S. E. 2008.  Anthocyanin interactions with DNA: Intercalation, topoisomerase I inhibition and oxidative reactions. J. Food Biochem., 32: 576-596. 10.1111/j.1745-4514.2008.00181.x

*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. https://doi.org/10.1021/bk-2008-0988

Tamura, H., S. E. Ebeler, K. Kubota and G. R. Takeoka. 2008. Preface. In:  Food Flavor: Chemistry, Sensory Evaluation, and Biological Activity. ACS Symposium Series, No. 988. H. Tamura, S. E. Ebeler, K. Kubota and G. R. Takeoka, Eds., American Chemical Society, Washington DC., pp. xi – xiii. https://doi.org/10.1021/bk-2008-0988.pr001

*Stevens, S. and S. E. Ebeler. 2008. C13-Norisoprenoid concentrations in grapes as affected by sunlight and shading. In: Food Flavor: Chemistry, Sensory Evaluation, and Biological Activity. ACS Symposium Series, No. 988. H. Tamura, S. E. Ebeler, K. Kubota and G. R. Takeoka, Eds., American Chemical Society, Washington DC., pp. 68-77. https://doi.org/10.1021/bk-2008-0988.ch006

*Polaskova, P., J. Herszage, and S. E. Ebeler. 2008.  Wine flavor: Chemistry in a glass. Royal Society of Chemistry, Chemical Society Reviews, 37: 2478-2489.DOI: 10.1039/b714455p http://www.rsc.org/Publishing/Journals/CS/article.asp?doi=b714455p 

Ebeler, S. E. 2008.  Instant insight:  Tasting the chemistry. Chemical Science 5:C73-C80. http://pubs.rsc.org/en/content/articlepdf/2008/dt/b816240a

*Preston, L. D. D. E. Block, H. Heymann, G. Soleas, A. C. Noble, and S. E. Ebeler. 2008. Defining vegetal aromas in Cabernet Sauvignon using sensory and chemical evaluations. Am. J. Enol. Vitic. 59(2): 137-145. 

Ebeler, S. E. 2008. Comprender los aromas vegetales en los vinos (Understandgin vegetal aromas in wines). Revista Enologia 1(5): 17-19.

*Min, K., and Ebeler, S. E.2008. Flavonoid effects on DNA oxidation at low concentrations relevant to physiological levels. Food Chem. Toxicol., 46: 96-104.

*Miller, A. C., Wolff, S. R., Bisson, L. F., and Ebeler, S. E.2007. Yeast strain and nitrogen supplementation: Role in volatile ester production in Chardonnay juice fermentations.  Am. J. Enol. Vitic. 58(4): 470-483.

*Lee, S.-H., Seo, M.-J., Riu, M., Cotta, J. P., Block, D. E., Dokoozlian, N. K., Ebeler, S. E.2007. Vine microclimate and norisoprenoid concentration in Cabernet Sauvignon grapes and wines.  Am. J. Enol. Vitic., 58: 291- 301.

*Pelayo, C., Ben Abda, J., Ebeler, S. E., Kader, A. A. 2007. Quality and chemical changes associated with flavor of ‘Camarosa’ strawberries in response to a CO2-enriched atmosphere.  HortScience, 42(2): 299-303..

*Ebeler, S. E. 2007.  Enantiomeric analysis as a tool for authentication of foods and beverages. In Authentication of Food and Wine. S. E. Ebeler, G. R. Takeoka, P. Winterhalter, Eds., ACS Symposium Series 952, American Chemical Society: Washington, DC, pp. 39-49. https://doi.org/10.1021/bk-2007-0952.ch003

Ebeler, S. E., Takeoka, G. R., Winterhalter, P. 2007. Preface. In Authentication of Food and Wine. S. E. Ebeler, G. R. Takeoka, P. Winterhalter, Eds., ACS Symposium Series 952, American Chemical Society: Washington, DC, pp. xi-xiii. https://doi.org/10.1021/bk-2007-0952.pr001

*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. https://doi.org/10.1021/bk-2007-0952

*Premkumar, K., Min, K., Zlkan, Z., Hawkes, W., Ebeler, S., Bowlus, C. L. 2007. The potentiating and protective effects of ascorbate on oxidative stress depend upon the dietary iron concentration fed C3H mice. J. Nutritional Biochemistry 18: 272-278.

Polaskova, P. and Ebeler, S. E. 2006. How do macromolecules alter aromas in wine? In: Macromolecules and Secondary Metabolites of Grapevine and Wines. P. Jeandet, C. Clément, and A. Conreux, Eds., Lavoiser, London, Paris, New York, pp. 287-299.

*Chapman, D. M., Roby, G., Ebeler, S. E., Guinard, J-X., and Matthews, M. A.  2005. Sensory attributes of Cabernet Sauvignon wines made from vines with different water status. Australian Journal of Grape and Wine Research 11: 339-347.

*Miracle, R. E., Ebeler, S. E.,Bamforth, C. W. 2005. The measurement of sulfur-containing aroma compounds in samples from production-scale brewery operations. J. Am. Soc. Brew. Chem. 63(3): 129-134.

*Ebeler, S. E., P. Winterhalter and P. Fleischmann. 2005. Carotenoid cleavage enzymes in grapes. In: State-Of-The-Art in Flavor Chemistry and Biology. T. Hofmann, M. Rothe, and P. Schieberle, Eds., Deutsche Forschungsanstalt für Lebensmittelchemic, Garching Germany, pp. 464-468.

*Ebeler, S. E., Dingley, K. H, Ubick, E., Abel, S., Mitchell, A. E., Burns, S. A., Steinberg, F. M., and Clifford, A. J.  2005. Animal models and analytical approaches for understanding the relationships between wine and cancer. Drugs. Exptl. Clin. Res. XXXI (1): 19-27.

*Pelayo-Zaldívar, C., Ebeler, S. E., and Kader, A. A. 2005. Cultivar and harvest date effects on flavor and other quality attributes of California strawberries. J. Food Qual., 28: 78-97.

*Lee, S.-J., Rathbone, D., Asimont, S., Adden, R., and Ebeler, S. E.2004. Dynamic changes in ester formation during Chardonnay juice fermentations with different yeast inoculation and initial Brix conditions. Am. J. Enol. Vitic., 55(4): 346-354.

*Wong, J. W., Webster, M. G., Bezabeh, D. Z., Hengel, M. J., Ngim, K. K., Krynitsky, A. J., andS. E. Ebeler. 2004.  Multiresidue determination of pesticides in malt beverages by capillary gas chromatography with mass spectrometry and selected ion monitoring. J. Agric. Food Chem., 52: 6361-6372. https://doi.org/10.1021/jf040109g

*Webb, M. R., and Ebeler, S. E.,2004. Comparative analysis of topoisomerase IB inhibition and DNA intercalation by flavonoids and similar compounds: Structural determinates of activity. Biochemical Journal, 384: 527-541.

*Chapman, D. M., J. H. Thorngate, M. A. Matthews, J.-X. Guinard, and S. E. Ebeler. 2004. Yield effects on 2-methoxy-3-isobutylpyrazine concentration in Cabernet Sauvignon using a solid phase microextraction gas chromatography/mass spectrometry method. J. Agric. Food Chem., 52: 5431-5435. https://doi.org/10.1021/jf0400617

*Ebeler, S. E. 2004. Sensory analysis and analytical flavor chemistry: Missing links. In: Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology. K. D. Deibler and J. Delwiche, eds., Marcel Dekker, Inc., New York, pp. 41-50.

*  Aronson, J. and Ebeler, S. E.2004. Effect of polyphenol compounds on the headspace volatility of flavors. Am. J. Enol. Vitic. 55(1): 13-21.

*Dingley, K. H., Ubick, E. A., Chiarappa-Zucca, M. L., Nowell, S., Abel, S., Ebeler, S. E., Mitchell, A. E., Burns, S. A., Steinberg, F. M., and Clifford, A. J. 2003. Effect of dietary constituents with chemopreventive potential on adduct formation of a low dose of the heterocyclic amines PhIP and IQ and Phase II hepatic enzymes. Nutrition & Cancer, 46(2): 212-221.

*Webb, M. R. and Ebeler, S. E.2003. A gel electrophoresis assay for the simultaneous determination of topoisomerase I inhibition and DNA intercalation. Analytical Biochemistry, 321: 22-30.

*Jung, D.-M, and Ebeler, S. E.2003. Investigation of binding behavior of a- and b-ionones to b-lactoglobulin at different pHs using a diffusion based-NOE pumping technique. J. Agric. Food Chem., 51:1988-1993. https://doi.org/10.1021/jf021019j

*Frivik, S. K., and Ebeler, S. E. 2003. Influence of sulfur dioxide on the formation of aldehydes in white wine.  Am. J. Enol. Vitic., 54: 31-38.

*Rabaud, N. E., Ebeler, S. E., Ashbaugh, L. L., and Flocchini, R. G. 2003. Characterization and quantification of odorous and non-odorous volatile organic compounds near a commercial dairy in California. Atmospheric Environment. 37(7): 933-940.

*Wong, J. W., Webster, M. G., Halverson, C. A., Hengel, M. J. Ngim, K. K., and Ebeler, S. E.2003. Multiresidue pesticide analysis in wines by solid-phase extraction and capillary gas chromatography-mass spectrometric detection with selective ion monitoring. J. Agric. Food Chem., 51:1148-1161. https://doi.org/10.1021/jf0209995

*Pelayo, C.,Ebeler, S. E., Kader, A. A. 2003. Postharvest life and flavor quality of three strawberry cultivars kept at 5°C in air or air + 20 kPa CO2.  Postharvest Biology Technology, 27: 171-183.

*Jung, D.-M., and Ebeler, S. E.2003. Headspace solid phase microextraction method for the study of the volatility of selected flavor compounds. J. Agric. Food Chem., 51: 200-205. https://doi.org/10.1021/jf020651+

*Bisson, L. F., Waterhouse, A. L., Ebeler, S. E., Walker, M. A., and Lapsley, J. T. 2002. The present and future of the international wine industry. Nature 418:696-699.

*Rabaud, N. E., Ebeler, S. E., Ashbaugh, L. L., and Flocchini, R. G. 2002. Characterization and quantification of livestock odor compounds using thermal desorption GC/MS with simultaneous olfacotory evaluation.  J. Agric. Food Chem., 50(18): 5139-5145. https://doi.org/10.1021/jf020204u

*Jung, D.-M., de Ropp, J. S., and S. E. Ebeler. 2002. Application of pulsed field gradient NMR techniques for investigating binding of flavor compounds to macromolecules. J. Agric. Food Chem., 50: 4262-4269. https://doi.org/10.1021/jf020229t

*Ebeler, S. E.,Brenneman, C. A., Kim, G.-S. Jewell, W. T., Webb, M. R., Chacon-
Rodriguez, L., MacDonald, E. A., Cramer, A. C., Levi, A., Ebeler, J. D., Islas-Trejo, A., Kraus, A. Hinrichs, S. H., and Clifford, A. J. 2002. Dietary catechin delays tumor onset in a transgenic mouse model. Am. J. Clin. Nutr., 76: 865-872.

*Noble, A. C., and Ebeler, S. E.2002. Use of multivariate statistics in understanding wine flavor. Food Reviews International, 18: 1-21.

*Gerdes, S. M., Winterhalter, P. and Ebeler, S.E. 2002. Effect of sunlight exposure on norisoprenoid formation in White Riesling grapes. In:  Carotenoid-derived Aroma Compounds. P. Winterhalter and R. Rouseff, eds., American Chemical Society, Washington, DC, pp. 262-272. https://doi.org/10.1021/bk-2002-0802.ch019

*Jewell, W. T. and Ebeler, S. E.2001. Tyrosinase biosensor for the measurement of wine phenolics. Am. J. Enol. Vitic., 52(3): 219-220.

*Ebeler, S. E., G. M. Sun, A. K. Vickers, and P. Stremple. 2001. Gas chromatographic analysis of chiral aroma compounds in wine using modified cyclodextrin stationary phases and solid phase microextraction. In: Aroma Active Compounds in Foods: Chemistry and Sensory Properties. G. R. Takeoka, M. Güntert, and K.-H. Engel, eds., American Chemical Society, Washington DC, pp. 45-56. https://doi.org/10.1021/bk-2001-0794.ch005

*Takeoka, G. R., Dao, L., Flessa, S., Gillespie, D. M., Jewell, W. T., Huebner, B., Bertow, D. and Ebeler, S. E.2001. Processing effects on lycopene content and antioxidant activity of tomatoes. J. Agric. Food Chem. 49(8): 3713-3717. https://doi.org/10.1021/jf0102721

*Ebeler, S. E., G. M. Sun, M. Datta, P. Stremple, and A. K. Vickers. 2001. Solid phase microextraction for the enantiomeric analysis of flavors in beverages. J. Assoc. Offic. Anal. Chem., 84(2): 479-485.

*Ebeler, S. E.2001. Analytical chemistry: Unlocking the secrets of wine flavor. Food Reviews International, 17(1): 45-64.

*Vianna, E., and S. E. Ebeler. 2001. Monitoring ester formation in grape juice fermentations using solid phase microextraction coupled with gas chromatogrpahy-mass spectrometry. J. Agric. Food Chem., 49(2): 589-595. https://doi.org/10.1021/jf000907g

Ebeler, S. E.and A. C. Noble. 2000. Past and the future: Bucket flavor chemistry to senso-chemistry. Proceedings of the ASEV 50thAnniversary Meeting, Seattle, Washington. Am. J. Enol. Vitic., 51(5): 205-208.

*Dewey, F. M., S. E. Ebeler, D. O. Adams, A. C. Noble, and U. M. Meyer. 2000. Quantification of Botrytis in grape juice determined by a monoclonal antibody-based immunoassay. Am. J. Enol. Vitic., 51(3): 276-282.

*Ngim, K. K., S. E. Ebeler, M. E. Lew, D. G. Crosby, and J. W. Wong. 2000. Optimized procedures for analyzing primary alkyl amines in wines by pentafluorobenzaldehyde derivatization and GC-MS. J. Agric. Food Chem., 48(8): 3311-3316. https://doi.org/10.1021/jf9912607

*Taylor, M. K., T. Young, C. E. Butzke, and S. E. Ebeler. 2000. Supercritical fluid extraction of 2,4,6-trichloroanisole from cork stoppers. J. Agric. Food Chem., 48(6): 2208-2211. https://doi.org/10.1021/jf991045q

*Ebeler, S. E., M. B. Terrien, and C. E. Butzke. 2000. Analysis of brandy aroma by solid phase microextraction and liquid-liquid extraction.  J. Sci. Food Agric., 80: 625-630.

*Jung, D.-M., J. S. de Ropp, and S. E. Ebeler. 2000. Study of interactions between food phenolics and aromatic flavors using one and two dimensional 1H NMR spectroscopy.  J. Agric. Food Chem., 48(2): 407-412. https://doi.org/10.1021/jf9906883

*Butzke, C. E. and S. E. Ebeler. 1999. Survey of analytical methods and winery laboratory proficiency.  Am. J. Enol. Vitic., 50(4): 461-465.

*Brenneman, C. A. and S. E. Ebeler. 1999. Chromatographic separations using solid phase extraction cartridges: Separation of wine phenolics. J. Chem. Ed., 76: 1710-1711.

*Lau, M. N., Ebeler, J. D., and Ebeler, S. E. 1999. Gas chromatographic analysis of aldehydes in alcoholic beverages using a cysteamine derivatization procedure. Am. J. Enol. Vitic., 50(3): 324-333.

Ebeler, S. E.1999. Linking flavor chemistry to sensory analysis of wine. In: Flavor Chemistry: 30 Years of Progress. I. Hornstein, E. L. Wick and R. Teranishi, eds., Plenum Publishing Corp. , New York. pp. 409-421.

*Scarlata, C. J., and Ebeler, S. E.  1999. Headspace solid-phase microextraction for the analysis of dimethyl sulfide in beer. J. Agric. Food Chem., 47(7): 2505-2508. https://doi.org/10.1021/jf990298g 

Ebeler, S. E. and J. D. Ebeler. 1999. Analysis of aroma compounds in wine: New techniques and challenges. In: Proceedings of the 12thInternational Oenological Symposium, 31 May – 2 June 1999, Montreal, Canada, E. Lemperle, ed., International Association for Winery Technology and Management, Breisach, Germany, pp. 532-543.

*Ebeler, S. E. and R. S. Spaulding. 1998. Characterization and measurement of aldehydes in wine. In: Chemistry of Wine Flavor.  A. L. Waterhouse and S. E. Ebeler, eds., American Chemical Society, Washington, DC, pp. 166-179. https://doi.org/10.1021/bk-1998-0714.ch013

*Butzke, C. E., T. J. Evans, and S. E. Ebeler. 1998. Detection of cork taint in wine using automated solid phase microextraction in combination with GC/MS-SIM. In: Chemistry of Wine Flavor.  A. L. Waterhouse and S. E. Ebeler, eds., American Chemical Society, Washington DC, pp. 208-216. https://doi.org/10.1021/bk-1998-0714.ch015

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

*Cook, R. M., B. R. Devlin, S. E. Ebeler, and C. E. Butzke. 1998. Evaluation of a digital blood glucose monitor for measuring residual glucose in wines.  American Journal of Enology and Viticulture, 49(2): 225-228.

Yeh, G., J. D. Ebeler, and S. E. Ebeler. 1998. Analysis of nitrosamines in foods and beverages. In: Chromatographic Analysis of Environmental and Food Toxicants. T. Shibamoto, ed., Marcel Dekker, Inc., NY, pp. 77-91.

*Ebeler, S. E.,  A. J. Clifford, and T. Shibamoto. 1997. Quantitative analysis by gas chromatography of volatile carbonyl compounds in expired air from mice and humans. J. Chromatogr. B., 702: 211-215.

*Mialon, V., and Ebeler, S. E.1997. Utilization of a time-intensity protocol for evaluating the effects of flavor/matrix interactions on retronasal aroma perception. J. Sensory Studies, 12(4): 303-316.

*Evans, T. J., C. E. Butzke, and S. E. Ebeler. 1997. Analysis of 2,4,6-trichloroanisole in wines using solid-phase microextraction coupled to gas chromatography-mass spectrometry. J. Chromatogr., A., 786: 293-298.

*Ebeler, S. E.1997. Phytochemicals and wine flavor. In: Recent Advances in Phytochemistry: Functionality of Food Phytochemicals. T. Johns and J. T. Romeo, eds., Plenum Press, NY, pp. 155-178.

*Ebeler, S.E., A. J. Clifford, J. D. Ebeler, N. D. Bills, and S. H. Hinrichs. 1997.  An in vivo experimental protocol for identifying and evaluating dietary factors which delay tumor onset:  Effect of red wine solids.  In: Wine: Nutritional and Therapeutic Benefits. T. Watkins, ed., American Chemical Society, Washington, DC, pp. 215-229. https://doi.org/10.1021/bk-1997-0661.ch016

*Clifford, A. J., S. E. Ebeler, J. D. Ebeler, N. D. Bills, S. H. Hinrichs, P.-L. Teissedre, and A. L. Waterhouse. 1996. Delayed tumor onset in transgenic mice fed an amino acid based diet supplemented with red wine solids. Am. J. Clin. Nutr., 64:748-756.

Ebeler, S. E., and J. D. Ebeler. 1996. SPE methodologies for the separation of lipids. Inform, 7(10): 1094, 1096-1100.

Teissedre, P. L., A. L. Waterhouse, R. L. Walzem, J. B. German, E. N. Frankel, S. E. Ebeler, and A. J. Clifford. 1996. Phenolic compounds of grape and wine and health. Composés phénoliques du raisin, et du vin et santé. Bulletin de l’ OIV, 69:  781-782, 251-277.

Teissedre, P. L., R. L. Walzem, A. L. Waterhouse, J. B. German, E. N. Frankel, S. E. Ebeler, and A. J. Clifford. 1996. Composés phénoliques du raisin, du vin et santé. Revue des Œnologues 79:  7-14.

*Bisson, L. F., C. E. Butzke, and S. E. Ebeler. 1995. The role of moderate ethanol consumption in health and human nutrition.  Am. J. Enol. Vitic., 46(4): 449-462.

*Lin, Y., S. R. Dueker, A. D. Jones, S. E. Ebeler, and A. J. Clifford. 1995. Protocol for collection and HPLC analysis of volatile carbonyl compounds in breath. Clin. Chem., 41(7): 1028-1032.

*Wong, J. W., S. E. Ebeler, R. Rivkah-Isseroff, and T. Shibamoto. 1994. Analysis of malondialdehyde in biological samples by capillary cas chromatography.  Anal. Biochem., 220:  73-81.

*Ebeler, S. E., S. H. Hinrichs, A. J. Clifford, and T. Shibamoto. 1994.  Volatile carbonyl levels in tissues of mice with nerve sheath tumors.  J. Chromatogr. B, 654:  9-18.

Ebeler, S. E.,  T. Shibamoto, and T. Osawa.  1994. Gas and high-performance liquid chromatographic analysis of lipid peroxidation products. In: Lipid Chromatographic Analysis. T. Shibamoto, ed., Marcel Dekker, Inc., New York,pp. 223-249.

Ebeler, S. E., and Shibamoto, T. 1994. Overview and recent developments in solid-phase extraction for lipid classes.  In: Lipid Chromatographic Analysis. T. Shibamoto, ed., Marcel Dekker, Inc., New York, pp. 1-49.

*Ebeler, S. E., S. H. Hinrichs, A. J. Clifford, and T. Shibamoto.  1992. Analysis of reactive carbonyls in the expired air of transgenic mice.  Anal. Biochem., 205:  183-186.

*Ebeler, S. E., L. G. Phillips, and J. E. Kinsella. 1990.  Purification of b-lactoglobulin:  Isolation of genetic variants and influence of purification method on secondary structure. Milchwissenschaft, 45(11): 694-689.

*Ebeler, S. E., R. M. Pangborn, and W. G. Jennings. 1988. Influence of dispersion media on the perceived aroma intensity and headspace concentration of menthone and isoamyl acetate. J. Agric. Food Chem., 36(4): 791-796. https://doi.org/10.1021/jf00082a030

*Ebeler, S. E., L. M. Breyer, and C. E. Walker. 1986.  White layer cake batter emulsion characteristics and the effects of sucrose ester emulsifiers. J. Food Sci.,  51(5): 1276-1279.

*Takeoka, G., S. Ebeler, and W. Jennings. 1985. Capillary gas chromatographic analysis of volatile flavor compounds. In:  Characterization and Measurement of Flavor Compounds. ACS Symposium Series No. 289.  D. D. Bills and C. J. Mussinan, eds., American Chemical Society, Washington, DC., pp. 95-108.

*Ebeler, S. E., and C. E. Walker. 1984. Effects of various sucrose fatty acid ester emulsifiers on high ratio white layer cakes. J. Food Sci., 49(2): 380-383, 388.

*  Ebeler, S. E., and C. E. Walker. 1983. Wheat and composite flour chapaties: Effects of soy flour and sucrose ester emulsifiers. Cereal Chem., 60(4): 270-275.