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» Research
Crop Production
(National Program 305) in OR
Horticultural Crops Research
- Evaluating Commercially Available Technologies for Weed Management in Blueberry: Saturated Steam and Rotary Brush
- Calibrating Imagery Obtained by Uncrewed Aerial Vehicles (UAV) in Nursery Production Systems
- Utilizing Non-Saccharomyces Yeast as Bioprotectants During Pre-fermentation Cold Soaking
- Optimizing Fertilizer and Water Use in Pacific Northwest Nursery Production Systems
- Grape Smoke Exposure Effects: Determining the Compounds that Cause Smoke Impacts in Wine
- Heat Stress in Wine Grapes: Acclimation and Potential Mitigation
- Development and Testing of a Novel Spotted-Wing Drosophila Deterrent
- Sensory Perception of Smoke Exposure-related Compounds in Wine
- Water and Nutrient Management for Sustainable Production of Small Fruit and Nursery Crops
- Improved Fruit, Grape and Wine Products through Precision Agriculture and Quality Component Evaluation
- Use of Biochar for Sustainable Production of Organic Blueberries in Eastern Oregon and Washington
- Assessment of Risk to Grape and Wine Quality from Smoke Exposure and Evaluation of Methods for Mitigation Smoke Exposure Impacts
- Understanding the Onset of Systemic Infection of Red Blotch Virus & Phenotypic Studies of Grapevines Expressing a Red Blotch Virus Infectious Clone
- Can Humic Acids Improve Production in Mature Organic Northern Highbush Blueberry?
- Optimizing Nutrient Management for Organically Grown Blueberries East of the Cascade Range
- Alternative Plastic Culture Production of Fresh-market Strawberry in Substrate, High Tunnels, and Low Tunnels
- Developing Large Populations of Hexaploid Althea Selections
- Evaluating Water Stress Responses for Important Field-Grown Tree Nursery Species
- Virome Associated with Common Grape Virus Diseases in the Pacific Northwest and the Development of New Detection Tools
- Detection of Wine Faults Using the Electronic Tongue
- Evaluation of Combined Effects of Grape Maturity, Alcohol Concentration & Long Term Maceration on Flavor & Mouthfeel Profile of Cabernet Sauvignon
- Understanding Smoke Exposure in Winegrapes: Mitigation at the Vineyard and Winery
- Understanding Smoke Exposure in Winegrapes: Chemical and Sensory Studies
- Developing Triploid Forms of Maples to Breed for Reduced Invasiveness
- High-Resolution Vineyard Nutrient Management
- Optimizing Mineral Nutrition in Container-Grown Crops in Soilless Substrates
- Optimizing Water Use for Winegrapes with Sensor-controlled Subsurface Irrigation
- Taking Proof of Concept to Wide-scale Field Use: The OSU High-performance Dendrometer
- Use of Non-Saccharomyces Yeasts to Ferment High Sugar Chardonnay Grape Musts from the Pacific Northwest
- Impact of Pediococcus on Wine Chemical and Sensory Properties
- Expanding Weed Control Options for Cranberry Growers
