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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.
Food Chemistry|April 3, 2018
Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical compositionJun Niimi, Oliver Tomic, Tormod Næs, et al.
Endocrinology|October 1, 1980
Radioautographic visualization of in vivo insulin binding to the exocrine pancreasJ J Bergeron, R Rachubinski, N Searle, et al.
Molecules (Basel, Switzerland)|December 19, 2019
Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical FactorsWenyu Kang, Richard A Muhlack, Keren A Bindon, et al.
Food Chemistry|December 2, 2020
Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and winesJun Niimi, Kristian H Liland, Oliver Tomic, 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.
Food Chemistry|June 3, 2021
Spectrofluorometric analysis combined with machine learning for geographical and varietal authentication, and prediction of phenolic compound concentrations in red wineRanaweera K R Ranaweera, Adam M Gilmore, Dimitra L Capone, et al.
Food Chemistry|August 5, 2020
Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modellingRanaweera K R Ranaweera, Adam M Gilmore, Dimitra L Capone, et al.
Canadian Journal of Veterinary Research = Revue Canadienne De Recherche Veterinaire|October 4, 2023
Infrared thermography as a diagnostic tool to detect cranial cruciate ligament deficiency in dogsAlison A Cain, Garrett J Davis, Spencer Davis, et al.
Journal of Agricultural and Food Chemistry|October 24, 2008
Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc winesEllena S King, Jan H Swiegers, Brooke Travis, et al.
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