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PreviewIssue DateTitleAuthor(s)
2008Oak lactone formation in wine and sprits : the role of glycosidic precursorsWilkinson, K.
2008Should publication be a compulsory component of Australian HDR programs?Wilkinson, K.; Quality in Postgraduate Research Conference (8th : 2008 : Adelaide, S.Aust.)
2005Formation of oak lactone from 3-methyl-4-hydroxyoctanoic acid and its 4-O-β-D-glucopyranosidesWilkinson, K.; Elsey, G.; Prager, R.; Pollnitz, A.; Sefton, M.
2007Identification of natural oak lactone precursors in extracts of American and French oak woods by liquid chromatography-tandem mass spectrometryHayasaka, Y.; Wilkinson, K.; Elsey, G.; Raunkjaer, M.; Sefton, M.
2006Characterising NOM to Assess TreatabilityChow, C.; Fabris, R.; Wilkinson, K.; Fitzgerald, F.; Drikas, M.
2003On the thermally induced rearrangement of 2-alkoxypyridines to N-alkylpyridonesLister, T.; Prager, R.; Tsaconas, M.; Wilkinson, K.
2007Smoke-derived taint in wine: Effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wineKennison, K.; Wilkinson, K.; Williams, H.; Smith, J.; Gibberd, M.
2004Rates of formation of cis- and trans-oak lactone from 3-methyl-4- hydroxyoctanoic acidWilkinson, K.; Elsey, G.; Prager, R.; Pollnitz, A.; Sefton, M.
2004Precursors to oak lactone. Part 2: Synthesis separation and cleavage of several β-D-glucopyranosides of 3-methyl-4-hydroxyoctanoic acidWilkinson, K.; Elsey, G.; Prager, R.; Tanaka, T.; Sefton, M.
2009Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wineKennison, K.; Wilkinson, K.; Pollnitz, A.; Williams, H.; Gibberd, M.

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