1. Adelaide Research & Scholarship

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Results 21-30 of 57 (Search time: 0.002 seconds).
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PreviewIssue DateTitleAuthor(s)
2015Australian wine consumers’ acceptance of and attitudes toward the use of additives in wine and food productionSaltman, Y.; Johnson, T.; Wilkinson, K.; Bastian, S.
2015Accumulation of glycoconjugates of 3-methyl-4-hydroxyoctanoic acid in fruits, leaves, and shoots of Vitis vinifera cv. Monastrell following foliar applications of oak extract or oak lactonePardo-Garcia, A.; Wilkinson, K.; Culbert, J.; Lloyd, N.; Alonso, G.; Salinas, M.
2016Rosé wine volatile composition and the preferences of Chinese wine professionalsWang, J.; Capone, D.; Wilkinson, K.; Jeffery, D.
2014Does the chemical nature of soil carbon drive the structure and functioning of soil microbial communities?Ng, E.; Patti, A.; Rose, M.; Schefe, C.; Wilkinson, K.; Smernik, R.; Cavagnaro, T.
2015Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon winesCrump, A.; Johnson, T.; Wilkinson, K.; Bastian, S.
2015Aroma potential of oak battens prepared from decommissioned oak barrelsLi, S.; Crump, A.; Grbin, P.; Cozzolino, D.; Warren, P.; Hayasaka, Y.; Wilkinson, K.
2015Lipophilic antioxidant content of almonds (Prunus dulcis): a regional and varietal studyZhu, Y.; Wilkinson, K.; Wirthensohn, M.
2013Seasonal and regional variation of green aroma compounds in commercial vineyards of vitis vinifera L. Merlot in CaliforniaMendez Costabel, M.; Wilkinson, K.; Bastian, S.; McCarthy, M.; Ford, C.; Dokoozlian, N.
2015Influence of fruit maturity at harvest on the intensity of smoke taint in wineRistic, R.; Boss, P.; Wilkinson, K.
2013Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wineFudge, A.; Wilkinson, K.; Ristic, R.; Cozzolino, D.

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