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Items: 1 to 20 of 29

1.

Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction.

Pham DT, Stockdale VJ, Wollan D, Jeffery DW, Wilkinson KL.

Molecules. 2019 Apr 10;24(7). pii: E1404. doi: 10.3390/molecules24071404.

2.

Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin.

van der Hulst L, Munguia P, Culbert JA, Ford CM, Burton RA, Wilkinson KL.

Planta. 2019 Mar;249(3):941-952. doi: 10.1007/s00425-018-03079-x. Epub 2019 Jan 5.

PMID:
30612169
3.
4.

Australian Consumers' Awareness and Acceptance of Insects as Food.

Wilkinson K, Muhlhausler B, Motley C, Crump A, Bray H, Ankeny R.

Insects. 2018 Apr 19;9(2). pii: E44. doi: 10.3390/insects9020044.

5.

Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine.

Condé BC, Bouchard E, Culbert JA, Wilkinson KL, Fuentes S, Howell KS.

J Agric Food Chem. 2017 Oct 18;65(41):9110-9119. doi: 10.1021/acs.jafc.7b02675. Epub 2017 Oct 4.

PMID:
28918636
6.

Impact of Bottle Aging on Smoke-Tainted Wines from Different Grape Cultivars.

Ristic R, van der Hulst L, Capone DL, Wilkinson KL.

J Agric Food Chem. 2017 May 24;65(20):4146-4152. doi: 10.1021/acs.jafc.7b01233. Epub 2017 May 16.

PMID:
28464603
7.

Use of Winemaking Supplements To Modify the Composition and Sensory Properties of Shiraz Wine.

Li S, Bindon K, Bastian SE, Jiranek V, Wilkinson KL.

J Agric Food Chem. 2017 Feb 22;65(7):1353-1364. doi: 10.1021/acs.jafc.6b04505. Epub 2017 Feb 13.

PMID:
28145118
8.

Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.

Culbert JA, McRae JM, Condé BC, Schmidtke LM, Nicholson EL, Smith PA, Howell KS, Boss PK, Wilkinson KL.

J Agric Food Chem. 2017 Feb 22;65(7):1378-1386. doi: 10.1021/acs.jafc.6b05678. Epub 2017 Feb 13.

PMID:
28128557
9.

Accumulation of guaiacol glycoconjugates in fruit, leaves and shoots of Vitis vinifera cv. Monastrell following foliar applications of guaiacol or oak extract to grapevines.

Pardo-Garcia AI, Wilkinson KL, Culbert JA, Lloyd NDR, Alonso GL, Salinas MR.

Food Chem. 2017 Feb 15;217:782-789. doi: 10.1016/j.foodchem.2016.08.090. Epub 2016 Aug 25.

PMID:
27664698
10.

Changes in Wine Ethanol Content Due to Evaporation from Wine Glasses and Implications for Sensory Analysis.

Wollan D, Pham DT, Wilkinson KL.

J Agric Food Chem. 2016 Oct 12;64(40):7569-7575. Epub 2016 Sep 28.

PMID:
27640446
11.

Rosé wine volatile composition and the preferences of Chinese wine professionals.

Wang J, Capone DL, Wilkinson KL, Jeffery DW.

Food Chem. 2016 Jul 1;202:507-17. doi: 10.1016/j.foodchem.2016.02.042. Epub 2016 Feb 11.

PMID:
26920325
12.

Chemical and sensory profiles of rosé wines from Australia.

Wang J, Capone DL, Wilkinson KL, Jeffery DW.

Food Chem. 2016 Apr 1;196:682-93. doi: 10.1016/j.foodchem.2015.09.111. Epub 2015 Oct 3.

PMID:
26593542
13.

Classification of Sparkling Wine Style and Quality by MIR Spectroscopy.

Culbert J, Cozzolino D, Ristic R, Wilkinson K.

Molecules. 2015 May 8;20(5):8341-56. doi: 10.3390/molecules20058341.

14.

Influence of fruit maturity at harvest on the intensity of smoke taint in wine.

Ristic R, Boss PK, Wilkinson KL.

Molecules. 2015 May 18;20(5):8913-27. doi: 10.3390/molecules20058913.

15.

Accumulation of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in Fruits, Leaves, and Shoots of Vitis vinifera cv. Monastrell following Foliar Applications of Oak Extract or Oak Lactone.

Pardo-Garcia AI, Wilkinson KL, Culbert JA, Lloyd ND, Alonso GL, Salinas MR.

J Agric Food Chem. 2015 May 13;63(18):4533-8. doi: 10.1021/acs.jafc.5b01043. Epub 2015 May 4.

PMID:
25912091
16.

Aroma potential of oak battens prepared from decommissioned oak barrels.

Li S, Crump AM, Grbin PR, Cozzolino D, Warren P, Hayasaka Y, Wilkinson KL.

J Agric Food Chem. 2015 Apr 8;63(13):3419-25. doi: 10.1021/acs.jafc.5b00339. Epub 2015 Mar 27.

PMID:
25771908
17.

Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines.

Crump AM, Johnson TE, Wilkinson KL, Bastian SE.

J Agric Food Chem. 2015 Feb 11;63(5):1593-600. doi: 10.1021/jf5044025. Epub 2015 Jan 29.

PMID:
25584640
18.

Influence of deficit irrigation strategies on fatty acid and tocopherol concentration of almond (Prunus dulcis).

Zhu Y, Taylor C, Sommer K, Wilkinson K, Wirthensohn M.

Food Chem. 2015 Apr 15;173:821-6. doi: 10.1016/j.foodchem.2014.10.108. Epub 2014 Oct 29.

PMID:
25466095
19.

Microwave-assisted deuterium exchange: the convenient preparation of isotopically labelled analogues for stable isotope dilution analysis of volatile wine phenols.

Crump AM, Sefton MA, Wilkinson KL.

Food Chem. 2014 Nov 1;162:261-3. doi: 10.1016/j.foodchem.2014.04.051. Epub 2014 Apr 24.

PMID:
24874385
20.

Role of glycoconjugates of 3-methyl-4-hydroxyoctanoic acid in the evolution of oak lactone in wine during oak maturation.

Wilkinson KL, Prida A, Hayasaka Y.

J Agric Food Chem. 2013 May 8;61(18):4411-6. doi: 10.1021/jf400175h. Epub 2013 Apr 24.

PMID:
23565604

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