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Kerry L Wilkinson

Showing results (11-20 of 48) with videos related to

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Foods (Basel, Switzerland)|September 15, 2020
Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging ConditionsRichard G Ntuli, Ravi Ponangi, David W Jeffery, et al.
Journal of Chromatography. A|November 26, 2008
Quantitative analysis of beta-d-glucopyranoside of 3-methyl-4-hydroxyoctanoic acid, a potential precursor to cis-oak lactone, in oak extracts using liquid chromatography-tandem mass spectrometry based stable isotope dilution analysisAnthea L Fudge, Gordon M Elsey, Yoji Hayasaka, et al.
Foods (Basel, Switzerland)|March 6, 2021
Investigating Australian Consumers' Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine InstrumentNaomi Verdonk, Renata Ristic, Julie A Culbert, et al.
Journal of Agricultural and Food Chemistry|May 4, 2017
Impact of Bottle Aging on Smoke-Tainted Wines from Different Grape CultivarsRenata Ristic, Lieke van der Hulst, Dimitra L Capone, et al.
Journal of Agricultural and Food Chemistry|November 17, 2011
Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera)Rachel L Hanlin, Mark A Kelm, Kerry L Wilkinson, et al.
Journal of Agricultural and Food Chemistry|August 6, 2008
Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smokeKristen R Kennison, Mark R Gibberd, Alan P Pollnitz, et al.
Journal of Agricultural and Food Chemistry|May 9, 2023
Beyond Volatile Phenols: An Untargeted Metabolomic Approach to Revealing Additional Markers of Smoke Taint in Grapevines (<i>Vitis vinifera</i> L.) cv. MerlotColleen Szeto, Natoiya Lloyd, Luca Nicolotti, et al.
Journal of Agricultural and Food Chemistry|February 2, 2017
Use of Winemaking Supplements To Modify the Composition and Sensory Properties of Shiraz WineSijing Li, Keren Bindon, Susan E P Bastian, et al.
Journal of Agricultural and Food Chemistry|January 14, 2015
Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon winesAnna M Crump, Trent E Johnson, Kerry L Wilkinson, et al.
Journal of Agricultural and Food Chemistry|October 3, 2007
Identification of natural oak lactone precursors in extracts of american and French oak woods by liquid chromatography-tandem mass spectrometryYoji Hayasaka, Kerry L Wilkinson, Gordon M Elsey, et al.
Pageof 5

Showing results (11-20 of 48) with videos related to

Sort By:
Pageof 5
Foods (Basel, Switzerland)|September 15, 2020
Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging ConditionsRichard G Ntuli, Ravi Ponangi, David W Jeffery, et al.
Journal of Chromatography. A|November 26, 2008
Quantitative analysis of beta-d-glucopyranoside of 3-methyl-4-hydroxyoctanoic acid, a potential precursor to cis-oak lactone, in oak extracts using liquid chromatography-tandem mass spectrometry based stable isotope dilution analysisAnthea L Fudge, Gordon M Elsey, Yoji Hayasaka, et al.
Foods (Basel, Switzerland)|March 6, 2021
Investigating Australian Consumers' Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine InstrumentNaomi Verdonk, Renata Ristic, Julie A Culbert, et al.
Journal of Agricultural and Food Chemistry|May 4, 2017
Impact of Bottle Aging on Smoke-Tainted Wines from Different Grape CultivarsRenata Ristic, Lieke van der Hulst, Dimitra L Capone, et al.
Journal of Agricultural and Food Chemistry|November 17, 2011
Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera)Rachel L Hanlin, Mark A Kelm, Kerry L Wilkinson, et al.
Journal of Agricultural and Food Chemistry|August 6, 2008
Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smokeKristen R Kennison, Mark R Gibberd, Alan P Pollnitz, et al.
Journal of Agricultural and Food Chemistry|May 9, 2023
Beyond Volatile Phenols: An Untargeted Metabolomic Approach to Revealing Additional Markers of Smoke Taint in Grapevines (<i>Vitis vinifera</i> L.) cv. MerlotColleen Szeto, Natoiya Lloyd, Luca Nicolotti, et al.
Journal of Agricultural and Food Chemistry|February 2, 2017
Use of Winemaking Supplements To Modify the Composition and Sensory Properties of Shiraz WineSijing Li, Keren Bindon, Susan E P Bastian, et al.
Journal of Agricultural and Food Chemistry|January 14, 2015
Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon winesAnna M Crump, Trent E Johnson, Kerry L Wilkinson, et al.
Journal of Agricultural and Food Chemistry|October 3, 2007
Identification of natural oak lactone precursors in extracts of american and French oak woods by liquid chromatography-tandem mass spectrometryYoji Hayasaka, Kerry L Wilkinson, Gordon M Elsey, et al.
Pageof 5