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Journal of Agricultural and Food Chemistry|February 19, 2020
Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during AgingXinyi Zhang, Nikolaos Kontoudakis, Katja Šuklje, et al.Food Chemistry|October 31, 2018
Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine compositionNikolaos Kontoudakis, Leigh M Schmidtke, Marlize Z Bekker, et al.Food Chemistry|September 4, 2018
A GC-MS untargeted metabolomics approach for the classification of chemical differences in grape juices based on fungal pathogenClaudia Schueuermann, Christopher C Steel, John W Blackman, et al.Journal of Agricultural and Food Chemistry|April 2, 2010
Sensory, chemical, and electronic tongue assessment of micro-oxygenated wines and oak chip maceration: assessing the commonality of analytical techniquesLeigh M Schmidtke, Alisa Rudnitskaya, Anthony J Saliba, et al.Pageof 5