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Meat Science|February 15, 2022
Assessing chemometric models developed using Raman spectroscopy and fatty acid data for Northern and Southern Australian beef production systemsBridgette G Logan, David L Hopkins, Leigh M Schmidtke, et al.Analytica Chimica Acta|June 13, 2012
Rapid monitoring of grapevine reserves using ATR-FT-IR and chemometricsLeigh M Schmidtke, Jason P Smith, Markus C Müller, et al.Journal of Agricultural and Food Chemistry|November 13, 2013
Wine metabolomics: objective measures of sensory properties of semillon from GC-MS profilesLeigh M Schmidtke, John W Blackman, Andrew C Clark, et al.Research in Microbiology|October 13, 2020
Volatile organic compounds produced by Aureobasidium pullulans induce electrolyte loss and oxidative stress in Botrytis cinerea and Alternaria alternataSashika M Yalage Don, Leigh M Schmidtke, Joanna M Gambetta, et al.Environmental Microbiology Reports|January 15, 2021
Elucidating the interaction of carbon, nitrogen, and temperature on the biosynthesis of Aureobasidium pullulans antifungal volatilesSashika M Yalage Don, Joanna M Gambetta, Christopher C Steel, et al.Food Chemistry|March 8, 2016
Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumptionMichaela Rousseva, Nikolaos Kontoudakis, Leigh M Schmidtke, et al.Talanta|May 8, 2016
Measurement of labile copper in wine by medium exchange stripping potentiometry utilising screen printed carbon electrodesAndrew C Clark, Nikolaos Kontoudakis, Celia Barril, et al.Microorganisms|December 15, 2019
Geographical Origin Has a Greater Impact on Grape Berry Fungal Community than Grape Variety and Maturation StateDimitrios Kioroglou, Elena Kraeva-Deloire, Leigh M Schmidtke, et al.Journal of Agricultural and Food Chemistry|July 3, 2018
Late-Season Shiraz Berry Dehydration That Alters Composition and Sensory Traits of WineHsiao-Chi Chou, Katja Šuklje, Guillaume Antalick, et al.Journal of Agricultural and Food Chemistry|February 24, 2015
Gas chromatography-mass spectrometry method optimized using response surface modeling for the quantitation of fungal off-flavors in grapes and wineNavideh Sadoughi, Leigh M Schmidtke, Guillaume Antalick, et al.Pageof 5