Resultados da pesquisa - Dimitra L. Capone

Analysis of Potent Odour-Active Volatile Thiols in Foods and Beverages with a Focus on Wine Por Liang Chen, Dimitra L. Capone, David W. Jeffery

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Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment Por Yihe Sui, Yihe Sui, David Wollan, David Wollan, Jacqui M. McRae, Richard Muhlack, Richard Muhlack, Dimitra L. Capone, Dimitra L. Capone, Peter Godden, Kerry L. Wilkinson, Kerry L. Wilkinson

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Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae. Por Jennifer R Bellon, Frank Schmid, Dimitra L Capone, Barbara L Dunn, Paul J Chambers

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Evidence of Bi-Directional Volatile-Mediated Communication between Drought-Stressed and Well-Watered Grapevines (<i>Vitis vinifera</i> L.) Por Joanah Midzi, David W. Jeffery, Ute Baumann, Dimitra L. Capone, Suzy Y. Rogiers, Vinay Pagay

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Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi Por Alexander Willem Copper, Cassandra Collins, Susan E. P. Bastian, Trent E. Johnson, Dimitra L. Capone

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A Review of Wine Authentication Using Spectroscopic Approaches in Combination with Chemometrics Por Ranaweera K. R. Ranaweera, Dimitra L. Capone, Susan E. P. Bastian, Daniel Cozzolino, David W. Jeffery

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Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines Por Ranaweera K.R. Ranaweera, Adam M. Gilmore, Susan E.P. Bastian, Dimitra L. Capone, David W. Jeffery

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Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data Por Lira Souza Gonzaga, Susan E. P. Bastian, Dimitra L. Capone, Ranaweera K. R. Ranaweera, David W. Jeffery

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Distribution of 3-Isobutyl-2-methoxypyrazine across Rachis Components of Vitis vinifera Shiraz and Cabernet Sauvignon Por Ross D. Sanders, Paul K. Boss, Dimitra L. Capone, Catherine M. Kidman, Emily L. Nicholson, David W. Jeffery

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Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of <i>Ganoderma lucidum </i>Extract Por Anh N. H. Nguyen, Dimitra L. Capone, Trent E. Johnson, David W. Jeffery, Lukas Danner, Susan E. P. Bastian

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Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing <i>Ganoderma</i> <i>lucidum</i> Extract as a Novel Ingredient Por Anh N.H. Nguyen, Trent E. Johnson, David W. Jeffery, Dimitra L. Capone, Lukas Danner, Susan E.P. Bastian

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Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media Por Marlize Z. Bekker, Kathleen M. Cuijvers, Allie C. Kulcsar, Ross D. Sanders, Dimitra L. Capone, David W. Jeffery, Simon A. Schmidt

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Impact of <i>Lachancea thermotolerans</i> on Chemical Composition and Sensory Profiles of Viognier Wines Por Ana Hranilovic, Warren Albertin, Dimitra L. Capone, Adelaide Gallo, Paul R. Grbin, Lukas Danner, Susan E. P. Bastian, Isabelle Masneuf-Pomarede, Joana Coulon, Marina Bely, Vladimir Jiranek

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