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Kerry L Wilkinson

Showing results (31-40 of 48) with videos related to

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Journal of Agricultural and Food Chemistry|September 19, 2017
Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling WineBruna C Condé, Eloïse Bouchard, Julie A Culbert, et al.
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|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.
Frontiers in Nutrition|July 18, 2022
Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease TreatmentYihe Sui, David Wollan, Jacqui M McRae, et al.
Journal of Agricultural and Food Chemistry|April 7, 2012
Rapid method for proline determination in grape juice and wineDanfeng Long, Kerry L Wilkinson, Kate Poole, et al.
Foods (Basel, Switzerland)|September 5, 2020
Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz WinesYaelle Saltman, Julie A Culbert, Trent E Johnson, et al.
Journal of Agricultural and Food Chemistry|March 17, 2015
Aroma potential of oak battens prepared from decommissioned oak barrelsSijing Li, Anna M Crump, Paul R Grbin, et al.
Molecules (Basel, Switzerland)|September 10, 2021
Glycosylation of Volatile Phenols in Grapes following Pre-Harvest (On-Vine) vs. Post-Harvest (Off-Vine) Exposure to SmokeJulie A Culbert, WenWen Jiang, Renata Ristic, et al.
Journal of Agricultural and Food Chemistry|August 2, 2024
Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after FermentationYiming Huo, Renata Ristic, Carolyn Puglisi, et al.
Pageof 5

Showing results (31-40 of 48) with videos related to

Sort By:
Pageof 5
Journal of Agricultural and Food Chemistry|September 19, 2017
Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling WineBruna C Condé, Eloïse Bouchard, Julie A Culbert, et al.
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|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.
Frontiers in Nutrition|July 18, 2022
Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease TreatmentYihe Sui, David Wollan, Jacqui M McRae, et al.
Journal of Agricultural and Food Chemistry|April 7, 2012
Rapid method for proline determination in grape juice and wineDanfeng Long, Kerry L Wilkinson, Kate Poole, et al.
Foods (Basel, Switzerland)|September 5, 2020
Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz WinesYaelle Saltman, Julie A Culbert, Trent E Johnson, et al.
Journal of Agricultural and Food Chemistry|March 17, 2015
Aroma potential of oak battens prepared from decommissioned oak barrelsSijing Li, Anna M Crump, Paul R Grbin, et al.
Molecules (Basel, Switzerland)|September 10, 2021
Glycosylation of Volatile Phenols in Grapes following Pre-Harvest (On-Vine) vs. Post-Harvest (Off-Vine) Exposure to SmokeJulie A Culbert, WenWen Jiang, Renata Ristic, et al.
Journal of Agricultural and Food Chemistry|August 2, 2024
Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after FermentationYiming Huo, Renata Ristic, Carolyn Puglisi, et al.
Pageof 5