1. Adelaide Research & Scholarship

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Results 11-20 of 21 (Search time: 0.002 seconds).
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PreviewIssue DateTitleAuthor(s)
2007Aspergillus species producing ochratoxin A: isolation from vineyard soils and infection of Semillon bunches in AustraliaLeong, S.; Hocking, A.; Scott, E.
2003(E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene: A potent grape-derived odorant in wineJanusz, A.; Capone, D.; Puglisi, C.; Perkins, M.; Elsey, G.; Sefton, M.
2009Quantification of Several 4-Alkyl Substituted gamma-Lactones in Australian WinesCooke, R.; Capone, D.; van Leeuwen, K.; Elsey, G.; Sefton, M.
2003Feasibility study on the use of visible and near-infrared Spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal originsCozzolino, D.; Smyth, H.; Gishen, M.
2008From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma CompoundWood, C.; Siebert, T.; Parker, M.; Capone, D.; Elsey, G.; Pollnitz, A.; Eggers, M.; Meier, M.; Vossing, T.; Widder, S.; Krammer, G.; Sefton, M.; Herderich, M.
2008Analysis of elements in wine using near infrared spectroscopy and partial least squares regressionCozzolino, D.; Kwiatkowski, M.; Dambergs, R.; Cynkar, W.; Janik, L.; Skouroumounis, G.; Gishen, M.
2005Moderate acute intake of de-alcoholised red wine, but not alcohol, is protective against radiation-induced DNA damage ex vivo - Results of a comparative in vivo intervention study in younger menGreenrod, W.; Stockley, C.; Burcham, P.; Abbey, M.; Fenech, M.
2000The incidence of killer activity of non-Saccharomyces yeasts towards indigenous yeast species of grape must: potential application in wine fermentationYap, N.; de Barros Lopes, M.; Langridge, P.; Henschke, P.
2009The influence of yeast on the aroma of Sauvignon Blanc wineSwiegers, J.; Kievit, R.; Siebert, T.; Lattey, K.; Bramley, B.; Francis, I.; King, E.; Pretorius, I.
2005A survey of glycosidase activities of commercial wine strains of Oenococcus oeniGrimaldi, A.; Bartowsky, E.; Jiranek, V.

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