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Kerry L Wilkinson

Showing results (1-10 of 48) with videos related to

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Journal of Agricultural and Food Chemistry|April 10, 2013
Role of glycoconjugates of 3-methyl-4-hydroxyoctanoic acid in the evolution of oak lactone in wine during oak maturationKerry L Wilkinson, Andrei Prida, Yoji Hayasaka
Molecules (Basel, Switzerland)|May 21, 2015
Influence of fruit maturity at harvest on the intensity of smoke taint in wineRenata Ristic, Paul K Boss, Kerry L Wilkinson
Food Chemistry|May 31, 2014
Microwave-assisted deuterium exchange: the convenient preparation of isotopically labelled analogues for stable isotope dilution analysis of volatile wine phenolsAnna M Crump, Mark A Sefton, Kerry L Wilkinson
Molecules (Basel, Switzerland)|February 23, 2020
Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin PolymersChao Dang, Vladimir Jiranek, Dennis K Taylor, et al.
Molecules (Basel, Switzerland)|September 25, 2019
Development and Evaluation of a HS-SPME GC-MS Method for Determining the Retention of Volatile Phenols by Cyclodextrin in Model WineChao Dang, Kerry L Wilkinson, Vladimir Jiranek, et al.
Journal of Agricultural and Food Chemistry|December 2, 2011
Classification of smoke tainted wines using mid-infrared spectroscopy and chemometricsAnthea L Fudge, Kerry L Wilkinson, Renata Ristic, et al.
Food Chemistry|April 9, 2013
Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wineAnthea L Fudge, Kerry L Wilkinson, Renata Ristic, et al.
Molecules (Basel, Switzerland)|June 6, 2019
Applying Nanoparticle Tracking Analysis to Characterize the Polydispersity of Aggregates Resulting from Tannin-Polysaccharide Interactions in Wine-Like MediaSijing Li, Kerry L Wilkinson, Agnieszka Mierczynska-Vasilev, et al.
Food Chemistry|November 24, 2015
Chemical and sensory profiles of rosé wines from AustraliaJiaming Wang, Dimitra L Capone, Kerry L Wilkinson, et al.
Food Chemistry|February 28, 2016
Rosé wine volatile composition and the preferences of Chinese wine professionalsJiaming Wang, Dimitra L Capone, Kerry L Wilkinson, et al.
Pageof 5

Showing results (1-10 of 48) with videos related to

Sort By:
Pageof 5
Journal of Agricultural and Food Chemistry|April 10, 2013
Role of glycoconjugates of 3-methyl-4-hydroxyoctanoic acid in the evolution of oak lactone in wine during oak maturationKerry L Wilkinson, Andrei Prida, Yoji Hayasaka
Molecules (Basel, Switzerland)|May 21, 2015
Influence of fruit maturity at harvest on the intensity of smoke taint in wineRenata Ristic, Paul K Boss, Kerry L Wilkinson
Food Chemistry|May 31, 2014
Microwave-assisted deuterium exchange: the convenient preparation of isotopically labelled analogues for stable isotope dilution analysis of volatile wine phenolsAnna M Crump, Mark A Sefton, Kerry L Wilkinson
Molecules (Basel, Switzerland)|February 23, 2020
Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin PolymersChao Dang, Vladimir Jiranek, Dennis K Taylor, et al.
Molecules (Basel, Switzerland)|September 25, 2019
Development and Evaluation of a HS-SPME GC-MS Method for Determining the Retention of Volatile Phenols by Cyclodextrin in Model WineChao Dang, Kerry L Wilkinson, Vladimir Jiranek, et al.
Journal of Agricultural and Food Chemistry|December 2, 2011
Classification of smoke tainted wines using mid-infrared spectroscopy and chemometricsAnthea L Fudge, Kerry L Wilkinson, Renata Ristic, et al.
Food Chemistry|April 9, 2013
Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wineAnthea L Fudge, Kerry L Wilkinson, Renata Ristic, et al.
Molecules (Basel, Switzerland)|June 6, 2019
Applying Nanoparticle Tracking Analysis to Characterize the Polydispersity of Aggregates Resulting from Tannin-Polysaccharide Interactions in Wine-Like MediaSijing Li, Kerry L Wilkinson, Agnieszka Mierczynska-Vasilev, et al.
Food Chemistry|November 24, 2015
Chemical and sensory profiles of rosé wines from AustraliaJiaming Wang, Dimitra L Capone, Kerry L Wilkinson, et al.
Food Chemistry|February 28, 2016
Rosé wine volatile composition and the preferences of Chinese wine professionalsJiaming Wang, Dimitra L Capone, Kerry L Wilkinson, et al.
Pageof 5