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Journal of the Science of Food and Agriculture|April 22, 2016
Changes in volatile composition and sensory attributes of wines during alcohol content reductionRocco Longo, John W Blackman, Peter J Torley, et al.Journal of Agricultural and Food Chemistry|January 14, 2016
Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical CompositionKatja Šuklje, Xinyi Zhang, Guillaume Antalick, et al.Molecules (Basel, Switzerland)|July 14, 2023
Rapid In-Field Volatile Sampling for Detection of Botrytis cinerea Infection in Wine GrapesLiang Jiang, Morphy C Dumlao, William A Donald, et al.Journal of Agricultural and Food Chemistry|April 24, 2015
Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm ClimateGuillaume Antalick, Katja Šuklje, John W Blackman, et al.Analytica Chimica Acta|January 28, 2010
A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC-MS--application on Semillon winesLaure Rebière, Andrew C Clark, Leigh M Schmidtke, et al.Critical Reviews in Food Science and Nutrition|April 17, 2015
Light-induced changes in bottled white wine and underlying photochemical mechanismsParis Grant-Preece, Celia Barril, Leigh M Schmidtke, et al.Food Chemistry|May 10, 2018
A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profilesRocco Longo, John W Blackman, Guillaume Antalick, et al.Food Chemistry|April 25, 2023
Detection and prediction of Botrytis cinerea infection levels in wine grapes using volatile analysisLiang Jiang, Yu Qiu, Morphy C Dumlao, et al.Journal of Agricultural and Food Chemistry|August 17, 2019
Regional Discrimination of Australian Shiraz Wine Volatome by Two-Dimensional Gas Chromatography Coupled to Time-of-Flight Mass SpectrometryKatja Šuklje, Silvia Carlin, Guillaume Antalick, et al.Journal of the Science of Food and Agriculture|May 16, 2017
Harvesting and blending options for lower alcohol wines: a sensory and chemical investigationRocco Longo, John W Blackman, Guillaume Antalick, et al.Pageof 5