Zobrazeno 1 - 10
of 338
pro vyhledávání: '"Wilkinson, KL"'
Autor:
Vongluanngam I; School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia. Electronic address: ivongluanngam@csu.edu.au., Zhang X; School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. Electronic address: xizhang@csu.edu.au., Blackman JW; School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. Electronic address: jblackman@csu.edu.au., Schmidtke LM; School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia. Electronic address: lschmidtke@csu.edu.au., Wilkinson KL; The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia; Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia. Electronic address: Kerry.wilkinson@adelaide.edu.au., Clark AC; School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia. Electronic address: aclark@csu.edu.au.
Publikováno v:
Food chemistry [Food Chem] 2024 Sep 15; Vol. 452, pp. 139504. Date of Electronic Publication: 2024 Apr 27.
Autor:
Huo Y; Discipline of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia 5064, Australia., Ristic R; Discipline of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia 5064, Australia., Puglisi C; Discipline of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia 5064, Australia., Wang X; Discipline of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia 5064, Australia., Muhlack R; Discipline of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia 5064, Australia., Baars S; amaea Limited, 10 Bisley Road, Hamilton 3214, New Zealand., Herderich MJ; Discipline of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia 5064, Australia.; The Australian Wine Research Institute, Glen Osmond, South Australia 5064, Australia., Wilkinson KL; Discipline of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia 5064, Australia.
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Aug 14; Vol. 72 (32), pp. 18121-18131. Date of Electronic Publication: 2024 Aug 02.
Autor:
Bless I; School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, 5064 South Australia, Australia; School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough LE12 5RD, UK., Bastian SEP; School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, 5064 South Australia, Australia., Gould J; School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough LE12 5RD, UK., Yang Q; School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough LE12 5RD, UK., Wilkinson KL; School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, 5064 South Australia, Australia. Electronic address: kerry.wilkinson@adelaide.edu.au.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 190, pp. 114574. Date of Electronic Publication: 2024 May 27.
Autor:
Szeto C; Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA 5064, Australia.; Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA 5064, Australia., Lloyd N; The Australian Wine Research Institute (AWRI), Glen Osmond, SA 5064, Australia.; Metabolomics Australia, Glen Osmond, SA 5064, Australia., Nicolotti L; The Australian Wine Research Institute (AWRI), Glen Osmond, SA 5064, Australia.; Metabolomics Australia, Glen Osmond, SA 5064, Australia., Herderich MJ; Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA 5064, Australia.; The Australian Wine Research Institute (AWRI), Glen Osmond, SA 5064, Australia.; Metabolomics Australia, Glen Osmond, SA 5064, Australia., Wilkinson KL; Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA 5064, Australia.; Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA 5064, Australia.
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Jan 31; Vol. 72 (4), pp. 2018-2033. Date of Electronic Publication: 2023 May 09.
One of the most concerning trends associated with increasing heat and water stress is advanced ripening of grapes, leading to harvesting fruit that is high in sugar concentrations but lacks optimal phenolic (i.e. color and mouthfeel) and aromatic mat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1299::d2a58724229672520070f86beb817226
https://hdl.handle.net/10281/401671
https://hdl.handle.net/10281/401671
Autor:
Favell JW; Department of Chemistry, The University of British Columbia, Kelowna, BC V1V 1V7, Canada., Wilkinson KL; Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.; The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA 5064, Australia., Zigg I; Department of Chemistry, The University of British Columbia, Kelowna, BC V1V 1V7, Canada., Lyons SM; Department of Chemistry, The University of British Columbia, Kelowna, BC V1V 1V7, Canada.; Supra Research and Development, Kelowna, BC V1X 6Y5, Canada., Ristic R; Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.; The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA 5064, Australia., Puglisi CJ; Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia., Wilkes E; The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia., Taylor R; The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia., Kelly D; Vintessential Laboratories, Dromana, VIC 3936, Australia., Howell G; Vintessential Laboratories, Dromana, VIC 3936, Australia., McKay M; Department of Viticulture and Oenology/Central Analytical Facility, Stellenbosch University, Stellenbosch 7600, South Africa., Mokwena L; Department of Viticulture and Oenology/Central Analytical Facility, Stellenbosch University, Stellenbosch 7600, South Africa., Plozza T; Agriculture Victoria, Bundoora, VIC 3083, Australia., Zhang P; Agriculture Victoria, Bundoora, VIC 3083, Australia., Bui A; Agriculture Victoria, Bundoora, VIC 3083, Australia., Porter I; School of Life Sciences, LaTrobe University, Bundoora, VIC 3083, Australia., Frederick O; Enartis Vinquiry, Windsor, CA 95492, USA., Karasek J; Enartis Vinquiry, Windsor, CA 95492, USA., Szeto C; Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.; The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA 5064, Australia.; E. & J. Gallo Winery, Modesto, CA 95354, USA., Pan BS; E. & J. Gallo Winery, Modesto, CA 95354, USA., Tallman S; E. & J. Gallo Winery, Modesto, CA 95354, USA., McClure BA; E. & J. Gallo Winery, Modesto, CA 95354, USA., Feng H; E. & J. Gallo Winery, Modesto, CA 95354, USA., Hervé E; ETS Laboratories, St Helena, CA 94574, USA., Oberholster A; Department of Viticulture and Enology, University of California Davis, Davis, CA 95616, USA., Zandberg WF; Department of Chemistry, The University of British Columbia, Kelowna, BC V1V 1V7, Canada., Noestheden M; Department of Chemistry, The University of British Columbia, Kelowna, BC V1V 1V7, Canada.; Supra Research and Development, Kelowna, BC V1X 6Y5, Canada.
Publikováno v:
Molecules (Basel, Switzerland) [Molecules] 2022 Jul 30; Vol. 27 (15). Date of Electronic Publication: 2022 Jul 30.
Autor:
Sui Y; Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.; The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia., Wollan D; The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia.; VAF Memstar, Nuriootpa, SA, Australia., McRae JM; School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, SA, Australia., Muhlack R; Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.; The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia., Capone DL; Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.; The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia., Godden P; The Australian Wine Research Institute, Glen Osmond, SA, Australia., Wilkinson KL; Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.; The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia.
Publikováno v:
Frontiers in nutrition [Front Nutr] 2022 Jun 29; Vol. 9, pp. 799809. Date of Electronic Publication: 2022 Jun 29 (Print Publication: 2022).
Autor:
Previtali P; Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB1 Glen Osmond, SA, 5064, Australia., Giorgini F; Department of Economy, Management and Statistics, University of Milano-Bicocca, I-20125 Milano, Italy., Mullen RS; Research and Development Statistics, E. & J. Gallo Winery, Modesto, CA 95354, USA., Dookozlian NK; Australian Research Council Training Centre for Innovative Wine Production, PMB1 Glen Osmond, SA, 5064, Australia., Wilkinson KL; Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB1 Glen Osmond, SA, 5064, Australia., Ford CM; Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB1 Glen Osmond, SA, 5064, Australia.
Publikováno v:
Horticulture research [Hortic Res] 2022 May 17; Vol. 9, pp. uhac118. Date of Electronic Publication: 2022 May 17 (Print Publication: 2022).
Publikováno v:
International Journal of Wine Research, Vol 2015, Iss default, Pp 83-92 (2015)
Yaelle Saltman, Trent E Johnson, Kerry L Wilkinson, Susan EP Bastian Department of Wine and Food, School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, Adelaide, SA, Australia. Abstract: Additives are routinely used in food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::c77ce29e4841e6ffbb159baf8c74b9a3
https://www.dovepress.com/australian-wine-consumersrsquo-acceptance-of-and-attitudes-toward-the--peer-reviewed-article-IJWR
https://www.dovepress.com/australian-wine-consumersrsquo-acceptance-of-and-attitudes-toward-the--peer-reviewed-article-IJWR
Autor:
Previtali P; Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB1 Glen Osmond, SA, 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, PMB1 Glen Osmond, SA 5064, Australia., Dokoozlian NK; Australian Research Council Training Centre for Innovative Wine Production, PMB1 Glen Osmond, SA 5064, Australia; E. & J. Gallo Winery, Modesto, CA 95354, USA., Pan BS; E. & J. Gallo Winery, Modesto, CA 95354, USA., Wilkinson KL; Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB1 Glen Osmond, SA, 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, PMB1 Glen Osmond, SA 5064, Australia., Ford CM; Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB1 Glen Osmond, SA, 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, PMB1 Glen Osmond, SA 5064, Australia. Electronic address: christopher.ford@adelaide.edu.au.
Publikováno v:
Food chemistry [Food Chem] 2022 Mar 30; Vol. 373 (Pt A), pp. 131406. Date of Electronic Publication: 2021 Oct 14.