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Grapevine Bunch Rots: Impacts on Wine Composition, Quality, and Potential Procedures for the Removal of Wine Faults

Journal of agricultural and food chemistry, 2013-06, Vol.61 (22), p.5189-5206

2013

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Ascorbic acid addition to rosé: Impact on the oxidative and reductive development of bottled wine

Food chemistry, 2023-10, Vol.424, p.136418-136418, Article 136418

2023

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Metallic Nanoparticles

Blackman, John

1, 2008

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Suppression of reductive characters in white wine by Cu fractions: Efficiency and duration of protection during bottle aging

Food chemistry, 2022-11, Vol.393, p.133305-133305, Article 133305

2022

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Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colour

Food chemistry, 2024-09, Vol.452, p.139504-139504, Article 139504

2024

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Regional Discrimination of Australian Shiraz Wine Volatome by Two-Dimensional Gas Chromatography Coupled to Time-of-Flight Mass Spectrometry

Journal of agricultural and food chemistry, 2019-09, Vol.67 (36), p.10273-10284

2019

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

Journal of agricultural and food chemistry, 2015-05, Vol.63 (18), p.4664-4672

2015

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

Journal of the science of food and agriculture, 2017-01, Vol.97 (1), p.8-16

2017

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

Food chemistry, 2019-01, Vol.270, p.375-384

2019

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Production Technologies for Reduced Alcoholic Wines

Journal of food science, 2012-01, Vol.77 (1), p.R25-R41

2012

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Wine Metabolomics: Objective Measures of Sensory Properties of Semillon from GC-MS Profiles

Journal of agricultural and food chemistry, 2013-12, Vol.61 (49), p.11957-11967

2013

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Analysis of temporal dominance of sensation data using correspondence analysis on Merlot wine with differing maceration and cap management regimes

Food quality and preference, 2018-03, Vol.64, p.245-252

2018

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

Food chemistry, 2018-09, Vol.261, p.21-29

2018

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Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging

Journal of agricultural and food chemistry, 2020-11, Vol.68 (47), p.13331-13343

2020

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Evaluation of Reduced Susceptibility to Quaternary Ammonium Compounds and Bisbiguanides in Clinical Isolates and Laboratory-Generated Mutants of Staphylococcus aureus

Antimicrobial Agents and Chemotherapy, 2013-08, Vol.57 (8), p.3488-3497

2013

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

Food chemistry, 2019-03, Vol.277, p.753-765

2019

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

Food research international, 2018-07, Vol.109, p.561-571

2018

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

Journal of agricultural and food chemistry, 2018-07, Vol.66 (29), p.7750-7757

2018

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

Journal of agricultural and food chemistry, 2015-10, Vol.63 (41), p.9103-9111

2015

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

Journal of the science of food and agriculture, 2018-01, Vol.98 (1), p.33-42

2018

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Reformulating the p-adic Littlewood Conjecture in terms of infinite loops mod pk

Journal of number theory, 2023-08, Vol.249, p.209-236

Blackman, John

2023

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Reformulating the p-adic Littlewood Conjecture in terms of infinite loops mod p

Journal of number theory, 2023-08, Vol.249, p.209-236

Blackman, John

2023

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Modelling within-region spatiotemporal variability in grapevine phenology with high resolution temperature data

OENO one, 2019-01, Vol.53 (2)

2019

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Gas Chromatography–Mass Spectrometry Method Optimized Using Response Surface Modeling for the Quantitation of Fungal Off-Flavors in Grapes and Wine

Journal of agricultural and food chemistry, 2015-03, Vol.63 (11), p.2877-2885

2015

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Presidential Seizure in Labor Disputes

Blackman, John L., Jr

1, 2013

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Grapevine Bunch Rots: Impacts on Wine Composition, Quality, and Potential Procedures for the Removal of Wine Faults

Ascorbic acid addition to rosé: Impact on the oxidative and reductive development of bottled wine

Metallic Nanoparticles

Suppression of reductive characters in white wine by Cu fractions: Efficiency and duration of protection during bottle aging

Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colour

Regional Discrimination of Australian Shiraz Wine Volatome by Two-Dimensional Gas Chromatography Coupled to Time-of-Flight Mass Spectrometry

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

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

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

Production Technologies for Reduced Alcoholic Wines

Wine Metabolomics: Objective Measures of Sensory Properties of Semillon from GC-MS Profiles

Analysis of temporal dominance of sensation data using correspondence analysis on Merlot wine with differing maceration and cap management regimes

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

Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging

Evaluation of Reduced Susceptibility to Quaternary Ammonium Compounds and Bisbiguanides in Clinical Isolates and Laboratory-Generated Mutants of Staphylococcus aureus

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

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

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

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

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

Reformulating the p-adic Littlewood Conjecture in terms of infinite loops mod pk

Reformulating the p-adic Littlewood Conjecture in terms of infinite loops mod p

Modelling within-region spatiotemporal variability in grapevine phenology with high resolution temperature data

Gas Chromatography–Mass Spectrometry Method Optimized Using Response Surface Modeling for the Quantitation of Fungal Off-Flavors in Grapes and Wine

Presidential Seizure in Labor Disputes

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