1. Adelaide Research & Scholarship

Search


Current filters:

Start a new search
Add filters:

Use filters to refine the search results.

 | 
Results 1-9 of 9 (Search time: 0.002 seconds).
  • previous
  • 1
  • next
Item hits:
PreviewIssue DateTitleAuthor(s)
2020Discovering the indigenous microbial communities associated with the natural fermentation of sap from the cider gum Eucalyptus gunniiVarela, C.; Sundstrom, J.; Cuijvers, K.; Jiranek, V.; Borneman, A.
2021Exploring the diversity of bacteriophage specific to Oenococcus oeni and Lactobacillus spp and their role in wine productionXu, Z.; Walker, M.E.; Zhang, J.; Gardner, J.M.; Sumby, K.M.; Jiranek, V.
2021Influence of Kazachstania spp. on the chemical and sensory profile of red winesLin, M.M.-H.; Boss, P.K.; Walker, M.E.; Sumby, K.M.; Jiranek, V.
2023Novel constituents of Salvia hispanica L. (chia) nutlet mucilage and the improved in vitro fermentation of nutlets when groundAng, M.E.; Cowley, J.M.; Yap, K.; Hahn, M.G.; Mikkelsen, D.; Tucker, M.R.; Williams, B.A.; Burton, R.A.
2023Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wineWang, X.; Capone, D.L.; Roland, A.; Jeffery, D.W.
2022Directed evolution as an approach to increase fructose utilisation in synthetic grape juice by wine yeast AWRI 796Walker, M.E.; Watson, T.L.; Large, C.R.L.; Berkovich, Y.; Lang, T.A.; Dunham, M.J.; Formby, S.; Jiranek, V.
2022Volatile profiles of commercial vetch prepared via different processing methodsRiley, S.; Lale, A.; Nguyen, V.; Xi, H.; Wilkinson, K.; Searle, I.R.; Fisk, I.
2022Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz winesWang, X.; Capone, D.L.; Kang, W.; Roland, A.; Jeffery, D.W.
2023Characterization of polysulfides in Saccharomyces cerevisiae cells and finished wine from a cysteine-supplemented model grape mediumHuang, C.W.; Deed, R.C.; Parish-Virtue, K.; Pilkington, L.I.; Walker, M.E.; Jiranek, V.; Fedrizzi, B.

Discover