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Development and Utilization of a Model System to Evaluate the Potential of Surface Coatings for Protecting Grapes from Volatile Phenols Implicated in Smoke Taint

Molecules (Basel, Switzerland), 2021-08, Vol.26 (17), p.5197

2021

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Glycosylation of Volatile Phenols in Grapes following Pre-Harvest (On-Vine) vs. Post-Harvest (Off-Vine) Exposure to Smoke

Molecules (Basel, Switzerland), 2021-08, Vol.26 (17), p.5277

2021

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

Planta, 2019-03, Vol.249 (3), p.941-952

2019

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Compositional Changes in Smoke-Affected Grape Juice as a Consequence of Activated Carbon Treatment and the Impact on Phenolic Compounds and Smoke Flavor in Wine

Journal of agricultural and food chemistry, 2021-09, Vol.69 (35), p.10246-10259

2021

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Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking

Molecules (Basel, Switzerland), 2020-08, Vol.25 (16), p.3720

2020

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Classification of Sparkling Wine Style and Quality by MIR Spectroscopy

Molecules (Basel, Switzerland), 2015-05, Vol.20 (5), p.8341-8356

2015

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Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes

Molecules (Basel, Switzerland), 2021-03, Vol.26 (6), p.1798

2021

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Evaluating the Susceptibility of Different Crops to Smoke Taint

Horticulturae, 2024-07, Vol.10 (7), p.713

2024

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

Journal of agricultural and food chemistry, 2017-10, Vol.65 (41), p.9110-9119

2017

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

Journal of agricultural and food chemistry, 2017-02, Vol.65 (7), p.1378-1386

2017

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

Food chemistry, 2017-02, Vol.217, p.782-789

2017

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Consumer response to wine made from smoke-affected grapes

OENO one, 2023-06, Vol.57 (2), p.417-430

2023

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Investigating Australian Consumers' Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument

Foods, 2021-02, Vol.10 (3), p.488

2021

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Toward a model of sparkling wine purchasing preferences

International journal of wine business research, 2017-01, Vol.29 (1), p.58-73

2017

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Understanding Australian Wine Consumers’ Preferences for Different Sparkling Wine Styles

Beverages (Basel), 2020-03, Vol.6 (1), p.14

2020

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Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines

Foods, 2020-09, Vol.9 (9), p.1208

2020

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Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes

Beverages (Basel), 2021-09, Vol.7 (3), p.44

2021

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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

Journal of agricultural and food chemistry, 2015-05, Vol.63 (18), p.4533-4538

2015

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Influence of Sample Storage on the Composition of Carbonated Beverages by MIR Spectroscopy

Beverages (Basel), 2016-12, Vol.2 (4), p.26

2016

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1,2-Dioxines Containing Tethered Hydroxyl Functionality as Convenient Precursors for Pyran Syntheses

Journal of organic chemistry, 2005-10, Vol.70 (21), p.8344-8351

2005

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Understanding Consumer Preferences for Australian Sparkling Wine vs. French Champagne

Beverages (Basel), 2016-09, Vol.2 (3), p.19

2016

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Enantioselective assay for the determination of perhexiline enantiomers in human plasma by liquid chromatography

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2006-02, Vol.832 (1), p.114-120

2006

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The first total synthesis of natural grenadamide

Organic & biomolecular chemistry, 2006-01, Vol.4 (2), p.323-330

2006

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Understanding consumers’ perceptions of smoke-affected wines: Sourced from the research article: “Consumer response to wine made from smoke-affected grapes” (OENO One, 2023). Original language of the article: English

IVES technical reviews : vine & wine, 2023-09

2023

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Evaluation of Red Wine Made on a Small Scale Utilizing Frozen Must

Journal of agricultural and food chemistry, 2007-08, Vol.55 (17), p.7156-7161

2007

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Development and Utilization of a Model System to Evaluate the Potential of Surface Coatings for Protecting Grapes from Volatile Phenols Implicated in Smoke Taint

Glycosylation of Volatile Phenols in Grapes following Pre-Harvest (On-Vine) vs. Post-Harvest (Off-Vine) Exposure to Smoke

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

Compositional Changes in Smoke-Affected Grape Juice as a Consequence of Activated Carbon Treatment and the Impact on Phenolic Compounds and Smoke Flavor in Wine

Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking

Classification of Sparkling Wine Style and Quality by MIR Spectroscopy

Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes

Evaluating the Susceptibility of Different Crops to Smoke Taint

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

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

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

Consumer response to wine made from smoke-affected grapes

Investigating Australian Consumers' Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument

Toward a model of sparkling wine purchasing preferences

Understanding Australian Wine Consumers’ Preferences for Different Sparkling Wine Styles

Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines

Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes

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

Influence of Sample Storage on the Composition of Carbonated Beverages by MIR Spectroscopy

1,2-Dioxines Containing Tethered Hydroxyl Functionality as Convenient Precursors for Pyran Syntheses

Understanding Consumer Preferences for Australian Sparkling Wine vs. French Champagne

Enantioselective assay for the determination of perhexiline enantiomers in human plasma by liquid chromatography

The first total synthesis of natural grenadamide

Understanding consumers’ perceptions of smoke-affected wines: Sourced from the research article: “Consumer response to wine made from smoke-affected grapes” (OENO One, 2023). Original language of the article: English

Evaluation of Red Wine Made on a Small Scale Utilizing Frozen Must

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