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Items: 14

1.

Unravelling wine volatile evolution during Shiraz grape ripening by untargeted HS-SPME-GC × GC-TOFMS.

Šuklje K, Carlin S, Stanstrup J, Antalick G, Blackman JW, Meeks C, Deloire A, Schmidtke LM, Vrhovsek U.

Food Chem. 2019 Mar 30;277:753-765. doi: 10.1016/j.foodchem.2018.10.135. Epub 2018 Oct 30.

PMID:
30502213
2.

A GC-MS untargeted metabolomics approach for the classification of chemical differences in grape juices based on fungal pathogen.

Schueuermann C, Steel CC, Blackman JW, Clark AC, Schwarz LJ, Moraga J, Collado IG, Schmidtke LM.

Food Chem. 2019 Jan 1;270:375-384. doi: 10.1016/j.foodchem.2018.07.057. Epub 2018 Jul 10.

PMID:
30174061
3.

Late-Season Shiraz Berry Dehydration That Alters Composition and Sensory Traits of Wine.

Chou HC, Šuklje K, Antalick G, Schmidtke LM, Blackman JW.

J Agric Food Chem. 2018 Jul 25;66(29):7750-7757. doi: 10.1021/acs.jafc.8b01646. Epub 2018 Jul 17.

PMID:
29962206
4.

Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches.

Longo R, Blackman JW, Antalick G, Torley PJ, Rogiers SY, Schmidtke LM.

Food Res Int. 2018 Jul;109:561-571. doi: 10.1016/j.foodres.2018.04.057. Epub 2018 Apr 27.

PMID:
29803484
5.

A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles.

Longo R, Blackman JW, Antalick G, Torley PJ, Rogiers SY, Schmidtke LM.

Food Chem. 2018 Sep 30;261:21-29. doi: 10.1016/j.foodchem.2018.04.013. Epub 2018 Apr 7.

PMID:
29739584
6.

Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation.

Longo R, Blackman JW, Antalick G, Torley PJ, Rogiers SY, Schmidtke LM.

J Sci Food Agric. 2018 Jan;98(1):33-42. doi: 10.1002/jsfa.8434. Epub 2017 Jun 27.

PMID:
28504346
7.

Changes in volatile composition and sensory attributes of wines during alcohol content reduction.

Longo R, Blackman JW, Torley PJ, Rogiers SY, Schmidtke LM.

J Sci Food Agric. 2017 Jan;97(1):8-16. doi: 10.1002/jsfa.7757. Epub 2016 May 12. Review.

PMID:
27098726
8.

Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine.

Antalick G, Tempère S, Šuklje K, Blackman JW, Deloire A, de Revel G, Schmidtke LM.

J Agric Food Chem. 2015 Oct 21;63(41):9103-11. doi: 10.1021/acs.jafc.5b03847. Epub 2015 Oct 8.

PMID:
26434979
9.

Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm Climate.

Antalick G, Šuklje K, Blackman JW, Meeks C, Deloire A, Schmidtke LM.

J Agric Food Chem. 2015 May 13;63(18):4664-72. doi: 10.1021/acs.jafc.5b00966. Epub 2015 May 4.

PMID:
25905977
10.

Gas chromatography-mass spectrometry method optimized using response surface modeling for the quantitation of fungal off-flavors in grapes and wine.

Sadoughi N, Schmidtke LM, Antalick G, Blackman JW, Steel CC.

J Agric Food Chem. 2015 Mar 25;63(11):2877-85. doi: 10.1021/jf505444r. Epub 2015 Mar 17.

PMID:
25703150
11.

Wine metabolomics: objective measures of sensory properties of semillon from GC-MS profiles.

Schmidtke LM, Blackman JW, Clark AC, Grant-Preece P.

J Agric Food Chem. 2013 Dec 11;61(49):11957-67. doi: 10.1021/jf403504p. Epub 2013 Nov 23.

PMID:
24215513
12.

Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faults.

Steel CC, Blackman JW, Schmidtke LM.

J Agric Food Chem. 2013 Jun 5;61(22):5189-206. doi: 10.1021/jf400641r. Epub 2013 May 28. Review.

PMID:
23675852
13.

Production technologies for reduced alcoholic wines.

Schmidtke LM, Blackman JW, Agboola SO.

J Food Sci. 2012 Jan;77(1):R25-41. doi: 10.1111/j.1750-3841.2011.02448.x. Epub 2011 Nov 10. Review.

PMID:
22260123
14.

Sensory, chemical, and electronic tongue assessment of micro-oxygenated wines and oak chip maceration: assessing the commonality of analytical techniques.

Schmidtke LM, Rudnitskaya A, Saliba AJ, Blackman JW, Scollary GR, Clark AC, Rutledge DN, Delgadillo I, Legin A.

J Agric Food Chem. 2010 Apr 28;58(8):5026-33. doi: 10.1021/jf904104f.

PMID:
20356080

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