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Items: 34

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.

Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition.

Kontoudakis N, Schmidtke LM, Bekker MZ, Smith M, Smith PA, Scollary GR, Wilkes EN, Clark AC.

Food Chem. 2019 Feb 15;274:89-99. doi: 10.1016/j.foodchem.2018.08.084. Epub 2018 Aug 21.

PMID:
30373024
3.

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
4.

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
5.

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
6.

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
7.

Impact of fluorescent lighting on the browning potential of model wine solutions containing organic acids and iron.

Grant-Preece P, Barril C, Schmidtke LM, Clark AC.

Food Chem. 2018 Mar 15;243:239-248. doi: 10.1016/j.foodchem.2017.09.093. Epub 2017 Sep 19.

PMID:
29146334
8.

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
9.

Measurements of the effects of wine maceration with oak chips using an electronic tongue.

Rudnitskaya A, Schmidtke LM, Reis A, Domingues MR, Delgadillo I, Debus B, Kirsanov D, Legin A.

Food Chem. 2017 Aug 15;229:20-27. doi: 10.1016/j.foodchem.2017.02.013. Epub 2017 Feb 20.

PMID:
28372165
10.

Impact of Fluorescent Lighting on Oxidation of Model Wine Solutions Containing Organic Acids and Iron.

Grant-Preece P, Barril C, Schmidtke LM, Clark AC.

J Agric Food Chem. 2017 Mar 22;65(11):2383-2393. doi: 10.1021/acs.jafc.6b04669. Epub 2017 Mar 9.

PMID:
28238266
11.

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
12.

Photoproduction of glyoxylic acid in model wine: Impact of sulfur dioxide, caffeic acid, pH and temperature.

Grant-Preece P, Schmidtke LM, Barril C, Clark AC.

Food Chem. 2017 Jan 15;215:292-300. doi: 10.1016/j.foodchem.2016.07.131. Epub 2016 Jul 22.

PMID:
27542478
13.

Measurement of labile copper in wine by medium exchange stripping potentiometry utilising screen printed carbon electrodes.

Clark AC, Kontoudakis N, Barril C, Schmidtke LM, Scollary GR.

Talanta. 2016 Jul 1;154:431-7. doi: 10.1016/j.talanta.2016.03.099. Epub 2016 Mar 31.

PMID:
27154696
14.

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
15.

Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption.

Rousseva M, Kontoudakis N, Schmidtke LM, Scollary GR, Clark AC.

Food Chem. 2016 Jul 15;203:440-447. doi: 10.1016/j.foodchem.2016.02.081. Epub 2016 Feb 12.

PMID:
26948636
16.

Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition.

Šuklje K, Zhang X, Antalick G, Clark AC, Deloire A, Schmidtke LM.

J Agric Food Chem. 2016 Feb 3;64(4):870-80. doi: 10.1021/acs.jafc.5b05158. Epub 2016 Jan 22.

PMID:
26761394
17.

Inactive dry yeast application on grapes modify Sauvignon Blanc wine aroma.

Šuklje K, Antalick G, Buica A, Coetzee ZA, Brand J, Schmidtke LM, Vivier MA.

Food Chem. 2016 Apr 15;197 Pt B:1073-84. doi: 10.1016/j.foodchem.2015.11.105. Epub 2015 Nov 26.

PMID:
26675843
18.

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
19.

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
20.

Light-induced changes in bottled white wine and underlying photochemical mechanisms.

Grant-Preece P, Barril C, Schmidtke LM, Scollary GR, Clark AC.

Crit Rev Food Sci Nutr. 2017 Mar 4;57(4):743-754. Review.

PMID:
25879850
21.

Clonal differences and impact of defoliation on Sauvignon blanc (Vitis vinifera L.) wines: a chemical and sensory investigation.

Šuklje K, Antalick G, Buica A, Langlois J, Coetzee ZA, Gouot J, Schmidtke LM, Deloire A.

J Sci Food Agric. 2016 Feb;96(3):915-26. doi: 10.1002/jsfa.7165. Epub 2015 Apr 10.

PMID:
25752685
22.

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
23.

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
24.

Sensorially important aldehyde production from amino acids in model wine systems: impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxide.

Grant-Preece P, Fang H, Schmidtke LM, Clark AC.

Food Chem. 2013 Nov 1;141(1):304-12. doi: 10.1016/j.foodchem.2013.02.100. Epub 2013 Mar 7.

PMID:
23768362
25.

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
26.

Rapid monitoring of grapevine reserves using ATR-FT-IR and chemometrics.

Schmidtke LM, Smith JP, Müller MC, Holzapfel BP.

Anal Chim Acta. 2012 Jun 30;732:16-25. doi: 10.1016/j.aca.2011.10.055. Epub 2011 Nov 6.

PMID:
22688030
27.

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
28.

Micro-oxygenation of red wine: techniques, applications, and outcomes.

Schmidtke LM, Clark AC, Scollary GR.

Crit Rev Food Sci Nutr. 2011 Feb;51(2):115-31. doi: 10.1080/10408390903434548. Review.

PMID:
21328108
29.

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
30.

A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC-MS--application on Semillon wines.

Rebière L, Clark AC, Schmidtke LM, Prenzler PD, Scollary GR.

Anal Chim Acta. 2010 Feb 15;660(1-2):149-57. doi: 10.1016/j.aca.2009.10.029. Epub 2009 Oct 24.

PMID:
20103156
31.

Study of the influence of micro-oxygenation and oak chip maceration on wine composition using an electronic tongue and chemical analysis.

Rudnitskaya A, Schmidtke LM, Delgadillo I, Legin A, Scollary G.

Anal Chim Acta. 2009 May 29;642(1-2):235-45. doi: 10.1016/j.aca.2008.12.034. Epub 2008 Dec 25.

PMID:
19427482
33.
34.

Characteristics of Vagococcus salmoninarum isolated from diseased salmonid fish.

Schmidtke LM, Carson J.

J Appl Bacteriol. 1994 Aug;77(2):229-36.

PMID:
7961194

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