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Regionality in Australian Pinot noir wines: A study on the use of NMR and ICP-MS on commercial wines

Food chemistry, 2021-03, Vol.340, p.127906-127906, Article 127906

2021

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Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin Polymers

Molecules (Basel, Switzerland), 2020-02, Vol.25 (4), p.910

2020

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Preparation of Magnetic Polymers for the Elimination of 3-Isobutyl-2-Methoxypyrazine from Wine

Molecules (Basel, Switzerland), 2018-05, Vol.23 (5), p.1140

2018

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Microwave-assistance provides very rapid and efficient extraction of grape seed polyphenols

Food chemistry, 2011-11, Vol.129 (2), p.570-576

2011

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Development and Evaluation of a HS-SPME GC-MS Method for Determining the Retention of Volatile Phenols by Cyclodextrin in Model Wine

Molecules (Basel, Switzerland), 2019-09, Vol.24 (19), p.3432

2019

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Production of the Pepper Aroma Compound, (−)-Rotundone, by Aerial Oxidation of α‑Guaiene

Journal of agricultural and food chemistry, 2014-11, Vol.62 (44), p.10809-10815

2014

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Occurrence, Sensory Impact, Formation, and Fate of Damascenone in Grapes, Wines, and Other Foods and Beverages

Journal of agricultural and food chemistry, 2011-09, Vol.59 (18), p.9717-9746

2011

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A Dual Pressure Linear Ion Trap Orbitrap Instrument with Very High Sequencing Speed

Molecular & cellular proteomics, 2009-12, Vol.8 (12), p.2759-2769

2009

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Interventional Critical Care: A Manual for Advanced Practice Providers

2nd Edition 2021, 2021

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Synthesis of allo- and epi-Inositol via the NHC-Catalyzed Carbocyclization of Carbohydrate-Derived Dialdehydes

Journal of organic chemistry, 2014-06, Vol.79 (11), p.5088-5096

2014

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A Heck-Based Strategy To Generate Anacardic Acids and Related Phenolic Lipids for Isoform-Specific Bioactivity Profiling

Organic letters, 2018-10, Vol.20 (19), p.6234-6238

2018

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Chemical Changes in Grape Stem and Their Relationship to Stem Color throughout Berry Ripening in Vitis vinifera L. cv Shiraz

Journal of agricultural and food chemistry, 2015-02, Vol.63 (4), p.1242-1250

2015

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Hydroxycinnamoyl Glucose and Tartrate Esters and Their Role in the Formation of Ethylphenols in Wine

Journal of agricultural and food chemistry, 2016-12, Vol.64 (49), p.9401-9411

2016

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Novel Wine Yeast for Improved Utilisation of Proline during Fermentation

Fermentation (Basel), 2018-03, Vol.4 (1), p.10

2018

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Comparison of the Formation of Peppery and Woody Sesquiterpenes Derived from α‑Guaiene and α‑Bulnesene under Aerial Oxidative Conditions

Journal of agricultural and food chemistry, 2015-02, Vol.63 (7), p.1932-1938

2015

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Distributed Wireless Monitoring System for Ullage and Temperature in Wine Barrels

Sensors (Basel, Switzerland), 2015-08, Vol.15 (8), p.19495-19506

2015

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Artemisinin and a Series of Novel Endoperoxide Antimalarials Exert Early Effects on Digestive Vacuole Morphology

Antimicrobial Agents and Chemotherapy, 2008-01, Vol.52 (1), p.98-109

2008

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ATR-MIR Spectroscopy Predicts Total Phenolics and Colour for Extracts Produced by Microwave-Assisted or Conventional Thermal Extraction Methods Applied Separately to Mixtures of Grape Skins from White or Red Commercial Cultivars

Food analytical methods, 2020-04, Vol.13 (4), p.872-884

2020

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Governance characteristics and role effectiveness of audit committees

Managerial auditing journal, 2012-04, Vol.27 (4), p.336-354

2012

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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

Journal of agricultural and food chemistry, 2015-03, Vol.63 (8), p.2137-2144

2015

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Human ARMT1 structure and substrate specificity indicates that it is a DUF89 family damage-control phosphatase

Journal of structural biology, 2020-10, Vol.212 (1), p.107576-107576, Article 107576

2020

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Relationship between Menthiafolic Acid and Wine Lactone in Wine

Journal of agricultural and food chemistry, 2015-09, Vol.63 (37), p.8241-8246

2015

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Rapid Method for Proline Determination in Grape Juice and Wine

Journal of agricultural and food chemistry, 2012-05, Vol.60 (17), p.4259-4264

2012

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Several Mineral Elements Discriminate the Origin of Wines from Three Districts in China

International journal of food properties, 2015-07, Vol.18 (7), p.1460-1470

2015

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Synthesis of Guaia-4(5)-en-11-ol, Guaia-5(6)-en-11-ol, Aciphyllene, 1-epi-Melicodenones C and E, and Other Guaiane-Type Sesquiterpenoids via the Diastereoselective Epoxidation of Guaiol

Journal of natural products (Washington, D.C.), 2014-11, Vol.77 (11), p.2522-2536

2014

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Regionality in Australian Pinot noir wines: A study on the use of NMR and ICP-MS on commercial wines

Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin Polymers

Preparation of Magnetic Polymers for the Elimination of 3-Isobutyl-2-Methoxypyrazine from Wine

Microwave-assistance provides very rapid and efficient extraction of grape seed polyphenols

Development and Evaluation of a HS-SPME GC-MS Method for Determining the Retention of Volatile Phenols by Cyclodextrin in Model Wine

Production of the Pepper Aroma Compound, (−)-Rotundone, by Aerial Oxidation of α‑Guaiene

Occurrence, Sensory Impact, Formation, and Fate of Damascenone in Grapes, Wines, and Other Foods and Beverages

A Dual Pressure Linear Ion Trap Orbitrap Instrument with Very High Sequencing Speed

Interventional Critical Care: A Manual for Advanced Practice Providers

Synthesis of allo- and epi-Inositol via the NHC-Catalyzed Carbocyclization of Carbohydrate-Derived Dialdehydes

A Heck-Based Strategy To Generate Anacardic Acids and Related Phenolic Lipids for Isoform-Specific Bioactivity Profiling

Chemical Changes in Grape Stem and Their Relationship to Stem Color throughout Berry Ripening in Vitis vinifera L. cv Shiraz

Hydroxycinnamoyl Glucose and Tartrate Esters and Their Role in the Formation of Ethylphenols in Wine

Novel Wine Yeast for Improved Utilisation of Proline during Fermentation

Comparison of the Formation of Peppery and Woody Sesquiterpenes Derived from α‑Guaiene and α‑Bulnesene under Aerial Oxidative Conditions

Distributed Wireless Monitoring System for Ullage and Temperature in Wine Barrels

Artemisinin and a Series of Novel Endoperoxide Antimalarials Exert Early Effects on Digestive Vacuole Morphology

ATR-MIR Spectroscopy Predicts Total Phenolics and Colour for Extracts Produced by Microwave-Assisted or Conventional Thermal Extraction Methods Applied Separately to Mixtures of Grape Skins from White or Red Commercial Cultivars

Governance characteristics and role effectiveness of audit committees

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

Human ARMT1 structure and substrate specificity indicates that it is a DUF89 family damage-control phosphatase

Relationship between Menthiafolic Acid and Wine Lactone in Wine

Rapid Method for Proline Determination in Grape Juice and Wine

Several Mineral Elements Discriminate the Origin of Wines from Three Districts in China

Synthesis of Guaia-4(5)-en-11-ol, Guaia-5(6)-en-11-ol, Aciphyllene, 1-epi-Melicodenones C and E, and Other Guaiane-Type Sesquiterpenoids via the Diastereoselective Epoxidation of Guaiol

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