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Journal of Agricultural and Food Chemistry|May 17, 2013
Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faultsChristopher C Steel, John W Blackman, Leigh M SchmidtkeCritical Reviews in Food Science and Nutrition|February 18, 2011
Micro-oxygenation of red wine: techniques, applications, and outcomesLeigh M Schmidtke, Andrew C Clark, Geoff R ScollaryJournal of Food Science|January 21, 2012
Production technologies for reduced alcoholic winesLeigh M Schmidtke, John W Blackman, Samson O AgboolaMass Spectrometry Reviews|July 2, 2025
Direct Ambient Mass Spectrometry for Food, Beverage, and Agricultural Sample Analysis and ResearchLeigh M Schmidtke, Liang Jiang, Morphy Dumlao, et al.Biomolecules|January 21, 2022
Secondary Metabolites Coordinately Protect Grapes from Excessive Light and Sunburn Damage during DevelopmentJoanna M Gambetta, Valentina Romat, Leigh M Schmidtke, et al.Food Chemistry|November 18, 2017
Impact of fluorescent lighting on the browning potential of model wine solutions containing organic acids and ironParis Grant-Preece, Celia Barril, Leigh M Schmidtke, et al.Journal of Agricultural and Food Chemistry|February 28, 2017
Impact of Fluorescent Lighting on Oxidation of Model Wine Solutions Containing Organic Acids and IronParis Grant-Preece, Celia Barril, Leigh M Schmidtke, et al.Food Chemistry|August 21, 2016
Photoproduction of glyoxylic acid in model wine: Impact of sulfur dioxide, caffeic acid, pH and temperatureParis Grant-Preece, Leigh M Schmidtke, Celia Barril, et al.Food Chemistry|June 18, 2013
Sensorially important aldehyde production from amino acids in model wine systems: impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxideParis Grant-Preece, Hongjuan Fang, Leigh M Schmidtke, et al.Meat Science|May 1, 2024
Validation of Raman spectroscopic models to verify the origin of Australian beef grown under different production systemsStephanie M Fowler, Matthew Kerr, David L Hopkins, et al.Pageof 5