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Browsing "University Library" by Author Bartowsky, E.

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PreviewIssue DateTitleAuthor(s)
2005A survey of glycosidase activities of commercial wine strains of Oenococcus oeniGrimaldi, A.; Bartowsky, E.; Jiranek, V.
2014Acetic acid bacteria isolated from grapes of South Australian vineyardsMateo, E.; Torija, M.; Mas, A.; Bartowsky, E.
2008Acetic acid bacteria spoilage of bottled red wine-a reviewBartowsky, E.; Henschke, P.
2005Characterisation of glycosidase enzymes of wine Lactic Acid BacteriaGrimaldi, A.; Bartowsky, E.; Jiranek, V.; Australian Wine Industry Technical Conference (12th : 2004 : Melbourne, Vic.)
2012Comparative analysis of the Oenococcus oeni pan genome reveals genetic diversity in industrially-relevant pathwaysBorneman, A.; McCarthy, J.; Chambers, P.; Bartowsky, E.
2012Comparison of near infrared and mid infrared spectroscopy to discriminate between wines produced by different Oenococcus Oeni strains after malolactic fermentation: a feasibility studyCozzolino, D.; McCarthy, J.; Bartowsky, E.
1996Comparison of preservation techniques for DNA extraction from hymenopterous insectsDillon, N.; Austin, A.; Bartowsky, E.
1997Diacetyl in wine: role of malolactic bacteria and citrateBartowsky, E.; Burvill, T.; Henschke, P.
2015Emerging trends in the application of malolactic fermentationBartowsky, E.; Costello, P.; Chambers, P.
2012Functional divergence in the genus oenococcus as predicted by genome sequencing of the newly-described species, oenococcus kitaharaeBorneman, A.; McCarthy, J.; Chambers, P.; Bartowsky, E.; Pain, A.
2011Histamine in Australian wines - a survey between 1982 and 2009Bartowsky, E.; Stockley, C.
2006Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three saccharomyces yeast strainsUgliano, M.; Bartowsky, E.; McCarthy, J.; Moio, L.; Henschke, M.
2012Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wineBlazquez Rojas, I.; Smith, P.; Bartowsky, E.
2004Lactic Acid Bacteria as a Potential Source of Enzymes for Use in VinificationMatthews, A.; Grimaldi, A.; Walker, M.; Bartowsky, E.; Grbin, P.; Jiranek, V.
2021Lactic acid bacteria in wine: technological advances and evaluation of their functional roleVirdis, C.; Sumby, K.; Bartowsky, E.; Jiranek, V.
2017Linking wine lactic acid bacteria diversity with wine aroma and flavourCappello, M.; Zapparoli, G.; Logrieco, A.; Bartowsky, E.
2011Malolactic FermentationBartowsky, E.; Joshi, V.
2006Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentationHowell, K.; Cozzolino, D.; Bartowsky, E.; Fleet, G.; Henschke, P.
2009Microbial formation adn modification of flavour and off-flavour compounds in wineBartowsky, E.; Pretorius, I.; Konig, H.; Unden, G.; Frohlich, J.
1997Molecular phylogeny of the apocritan wasps: the Prototrupomorpha and EvaniomorphaDowton, M.; Austin, A.; Dillon, N.; Bartowsky, E.
Showing results 1 to 20 of 28  next >