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| 1 | The characterisation of a novel Pichia anomala β-glucosidase with potentially aroma-enhancing capabilities in wine显示文摘 | SWANGKEAW J VICHITPHAN S BUTZKE C E | | 0，，02： | 1 |
| 2 | Impact of fermentation rate changes on potential hydrogen sulfide concentrations in wine显示文摘 | BUTZKE C E SEUNG K P | 2011 | J Microbiol Bio- technoi2011，21，5： | 1 |
| 3 | Study of aged Cognac u- sing solid-phase mictroextraction and partial least squares re- gression显示文摘 | Watts V A Butzke C E Boulton R B | 2003 | Journal of Agricultural and Food Chemistry2003，51，8： | 1 |
| 4 | Study of aged Cognac using solid-phase mictroextraction and partial least-squares regression显示文摘 | WATTS V A BUTZKE C E BOULTON R B | 2003 | Journal of agricultural and food chemistry2003，51，： | 1 |
| 5 | Implications of odor threshold variations on sensory quality control of cork stoppers显示文摘 | Suprenant A Butzke C E | 1997 | A merican Journal of Enology and Viticulture1997，48，2： | 1 |
| 6 | Analysis of 2,4,6- trichloroanisole in wines using solid-phase microextraction coupled to gas chromatography-mass spectrometry显示文摘 | EVANS T J BUTZKE C E EBELER S E | 1997 | Journal of Chromatography A1997，786，： | 1 |
| 7 | The charac- terisation of a novel Pichia anomala 显示文摘 | SWANGKEAW J VICHITPHAN S BUTZKE C E | 2009 | Ann Mierobiol2009，59，2： | 1 |
| 8 | Study of aged cognac using solid-phase microextraction and partial least-squares regression显示文摘 | WATTS V A BUTZKE C E BOULTON R B | 2003 | Journal of Agricultural and Food Chemistry2003，51，26： | 1 |
| 9 | Super- critical fluid extraction of 2,4,6-trichloroanisole from cork stoppers显示文摘 | M K TAYLOR T M YOUNG C E BUTZKE | 2000 | Journal of Agricultural and Food Chemistry2000，48，6： | 1 |
| 10 | Analysis of 2,4,6- trichloroanisole in wines using solid-phase microextraction coupled to gas chromatography-mass spectrometry显示文摘 | EVANS T J BUTZKE C E EBELER S E | 1997 | Journal of Chromatography A1997，786，2： | 1 |
| 11 | Rapid determination of primary amino acids in must using an OPA/NAC sepctrophotometric assay显示文摘 | Dukes B C C E Butzke | 1998 | American Journal of Enology and Viticulture1998，49，2： | 1 |
| 12 | Rapid determination of primary amino acids in grape juice using an o-Phthaldialdehyde/N-Acetyl-L-Cysteine Spectrophotometric assay显示文摘 | Bruce C Dudes Christian E Butzke | 1998 | American Journal of Enology and Viticulture1998，49，2： | 1 |
| 13 | Impact of fermentation rate changes on potential hydrogen sulfide concentrations in wine显示文摘 | BUTZKE C E PARK S K | 2011 | J Mierobiol Biol2011，21，5： | 1 |
| 14 | Analysis of 2,4,6-trichlor- oanisole in wines using solid-phase microextraction coupled to gas chro- matography-mass spectrometry显示文摘 | EVANS T J BUTZKE C E EBELER S E | 1997 | J Chromatogr A1997，786，2： | 1 |
| 15 | Analysis of 2, 4, 6-trichloroanisole in wines using solid-phase microextraction coupled to gas chromatography-mass spectrometry显示文摘 | EVANS T J BUTZKE C E EBELER S E | 1997 | Journal of Chromatography A1997，，786： | 1 |
| 16 | Supercritical fluid extraction of 2,4,6-trichloroanisole from cork stoppers显示文摘 | Taylor M K Young T M Butzke C E | 2000 | Journal of Agricultural and Food Chemistry2000，48，6： | 1 |
| 17 | Analysis of brandy aroma by solid-phase microextraction and liquid-liquid extrac- tion显示文摘 | Ebeler S E Terrien M B Butzke C E | 2000 | Journal of the Science of Food and Agriculture2000，80，5： | 1 |
| 18 | Diagnosis and rectification of stuck andsluggish fermentations显示文摘 | BISSON L F BUTZKE C E | 2000 | Am J Enol Viticult2000，51，2： | 1 |
| 19 | Rapid determination of primary amino acids in must using an OPA/NAC Sepectrophotometric assay显示文摘 | Dukes B C C E Butzke | 1998 | American Journal of Enology and Viticulture1998，49，2： | 1 |
| 20 | Analysis of microvolatiles in brandy: rela- tionship between methylketone concentration and Cognac age显示文摘 | WATTS V A BUTZKE C E | 2003 | 1 Sci Food Agr2003，83，11： | 1 |
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