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Food Chemistry|January 10, 2026
Photochemical glyoxylic acid production in white wine: Impact of light sources and ethanol concentrationsIsara Vongluanngam, John W Blackman, Xinyi Zhang, et al.Food Chemistry|May 14, 2024
Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colourIsara Vongluanngam, Xinyi Zhang, John W Blackman, et al.Journal of Agricultural and Food Chemistry|August 17, 2019
Regional Discrimination of Australian Shiraz Wine Volatome by Two-Dimensional Gas Chromatography Coupled to Time-of-Flight Mass SpectrometryKatja Šuklje, Silvia Carlin, Guillaume Antalick, et al.Journal of the Science of Food and Agriculture|May 16, 2017
Harvesting and blending options for lower alcohol wines: a sensory and chemical investigationRocco Longo, John W Blackman, Guillaume Antalick, et al.Food Research International (Ottawa, Ont.)|May 28, 2018
Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approachesRocco Longo, John W Blackman, Guillaume Antalick, et al.Journal of Agricultural and Food Chemistry|February 11, 2025
Impact of Cu Fractions on the Light-Induced Spoilage Aromas of Chardonnay Wine at Variable Riboflavin ConcentrationsIsara Vongluanngam, John W Blackman, Xinyi Zhang, et al.Journal of Agricultural and Food Chemistry|October 6, 2015
Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon WineGuillaume Antalick, Sophie Tempère, Katja Šuklje, et al.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|December 4, 2018
Unravelling wine volatile evolution during Shiraz grape ripening by untargeted HS-SPME-GC × GC-TOFMSKatja Šuklje, Silvia Carlin, Jan Stanstrup, 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.Pageof 3