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Items: 1 to 20 of 25

1.

Taste the Bass: Low Frequencies Increase the Perception of Body and Aromatic Intensity in Red Wine.

Burzynska J, Wang QJ, Spence C, Bastian SEP.

Multisens Res. 2019 Jan 1:1-26. doi: 10.1163/22134808-20191406. [Epub ahead of print]

PMID:
31117049
2.

Dynamic characterization of wine astringency profiles using modified progressive profiling.

Kang W, Niimi J, Muhlack RA, Smith PA, Bastian SEP.

Food Res Int. 2019 Jun;120:244-254. doi: 10.1016/j.foodres.2019.02.041. Epub 2019 Feb 22.

PMID:
31000236
3.

A cross-cultural examination of Australian, Chinese and Vietnamese consumers' attitudes towards a new Australian wine product containing Ganoderma lucidum extract.

Nguyen ANH, Johnson TE, Jeffery DW, Danner L, Bastian SEP.

Food Res Int. 2019 Jan;115:393-399. doi: 10.1016/j.foodres.2018.10.086. Epub 2018 Nov 1. Review.

PMID:
30599957
4.
5.

Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition.

Niimi J, Tomic O, Næs T, Jeffery DW, Bastian SEP, Boss PK.

Food Chem. 2018 Aug 1;256:195-202. doi: 10.1016/j.foodchem.2018.02.120. Epub 2018 Feb 24.

PMID:
29606438
6.

Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities.

Niimi J, Boss PK, Bastian SEP.

Food Res Int. 2018 Apr;106:304-316. doi: 10.1016/j.foodres.2017.12.060. Epub 2017 Dec 26.

PMID:
29579931
7.

Effects of commercially produced almond by-products on chemotherapy-induced mucositis in rats.

Whittaker AL, Zhu Y, Howarth GS, Loung CS, Bastian SEP, Wirthensohn MG.

World J Gastrointest Pathophysiol. 2017 Nov 15;8(4):176-187. doi: 10.4291/wjgp.v8.i4.176.

8.

"I like the sound of that!" Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines.

Danner L, Johnson TE, Ristic R, Meiselman HL, Bastian SEP.

Food Res Int. 2017 Sep;99(Pt 1):263-274. doi: 10.1016/j.foodres.2017.05.019. Epub 2017 May 25.

PMID:
28784483
9.

Wine consumers' subjective responses to wine mouthfeel and understanding of wine body.

Niimi J, Danner L, Li L, Bossan H, Bastian SEP.

Food Res Int. 2017 Sep;99(Pt 1):115-122. doi: 10.1016/j.foodres.2017.05.015. Epub 2017 May 20.

PMID:
28784467
10.

Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines.

Danner L, Ristic R, Johnson TE, Meiselman HL, Hoek AC, Jeffery DW, Bastian SEP.

Food Res Int. 2016 Nov;89(Pt 1):254-265. doi: 10.1016/j.foodres.2016.08.006. Epub 2016 Aug 8.

PMID:
28460912
11.

Exploring the Effects of Geographical Origin on the Chemical Composition and Quality Grading of Vitis vinifera L. cv. Chardonnay Grapes.

Gambetta JM, Cozzolino D, Bastian SE, Jeffery DW.

Molecules. 2017 Jan 31;22(2). pii: E218. doi: 10.3390/molecules22020218.

12.

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
13.

Effects of Supernatants from Escherichia coli Nissle 1917 and Faecalibacterium prausnitzii on Intestinal Epithelial Cells and a Rat Model of 5-Fluorouracil-Induced Mucositis.

Wang H, Jatmiko YD, Bastian SE, Mashtoub S, Howarth GS.

Nutr Cancer. 2017 Feb-Mar;69(2):307-318. doi: 10.1080/01635581.2017.1263747. Epub 2017 Jan 17.

PMID:
28094590
14.

Shiraz wines made from grape berries (Vitis vinifera) delayed in ripening by plant growth regulator treatment have elevated rotundone concentrations and "pepper" flavor and aroma.

Davies C, Nicholson EL, Böttcher C, Burbidge CA, Bastian SE, Harvey KE, Huang AC, Taylor DK, Boss PK.

J Agric Food Chem. 2015 Mar 4;63(8):2137-44. doi: 10.1021/jf505491d. Epub 2015 Feb 18.

PMID:
25661455
15.

Factors derived from Escherichia coli Nissle 1917, grown in different growth media, enhance cell death in a model of 5-fluorouracil-induced Caco-2 intestinal epithelial cell damage.

Wang H, Bastian SE, Lawrence A, Howarth GS.

Nutr Cancer. 2015;67(2):316-26. doi: 10.1080/01635581.2015.990570. Epub 2015 Jan 27.

PMID:
25625670
16.

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
17.

Factors influencing the aroma composition of Chardonnay wines.

Gambetta JM, Bastian SE, Cozzolino D, Jeffery DW.

J Agric Food Chem. 2014 Jul 16;62(28):6512-34. doi: 10.1021/jf501945s. Epub 2014 Jul 7. Review.

PMID:
24954266
18.

Low molecular weight procyanidins from grape seeds enhance the impact of 5-Fluorouracil chemotherapy on Caco-2 human colon cancer cells.

Cheah KY, Howarth GS, Bindon KA, Kennedy JA, Bastian SE.

PLoS One. 2014 Jun 6;9(6):e98921. doi: 10.1371/journal.pone.0098921. eCollection 2014.

19.
20.

Grape seed extract dose-responsively decreases disease severity in a rat model of mucositis; concomitantly enhancing chemotherapeutic effectiveness in colon cancer cells.

Cheah KY, Howarth GS, Bastian SE.

PLoS One. 2014 Jan 21;9(1):e85184. doi: 10.1371/journal.pone.0085184. eCollection 2014.

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