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Food Research International (Ottawa, Ont.)|January 3, 2019
A cross-cultural examination of Australian, Chinese and Vietnamese consumers' attitudes towards a new Australian wine product containing Ganoderma lucidum extractAnh N H Nguyen, Trent E Johnson, David W Jeffery, et al.Foods (Basel, Switzerland)|February 26, 2020
Sensory and Chemical Drivers of Wine Consumers' Preference for a New Shiraz Wine Product Containing <i>Ganoderma</i> <i>lucidum</i> Extract as a Novel IngredientAnh N H Nguyen, Trent E Johnson, David W Jeffery, et al.Foods (Basel, Switzerland)|November 6, 2019
Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of <i>Ganoderma lucidum</i> ExtractAnh N H Nguyen, Dimitra L Capone, Trent E Johnson, et al.Food Research International (Ottawa, Ont.)|May 3, 2017
Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz winesLukas Danner, Renata Ristic, Trent E Johnson, et al.Food Chemistry|February 5, 2021
Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot winesAna Hranilovic, Warren Albertin, Dimitra Liacopoulos Capone, et al.Journal of Fungi (Basel, Switzerland)|May 28, 2022
Impact of <i>Lachancea thermotolerans</i> on Chemical Composition and Sensory Profiles of Viognier WinesAna Hranilovic, Warren Albertin, Dimitra L Capone, et al.Pageof 2