Leigh Schmidtke
Leigh Schmidtke
National Wine and Grape Industry Centre, Charles Sturt University
Dirección de correo verificada de csu.edu.au
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Production technologies for reduced alcoholic wines
LM Schmidtke, JW Blackman, SO Agboola
Journal of Food Science 77 (1), R25-R41, 2012
1172012
Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faults
CC Steel, JW Blackman, LM Schmidtke
Journal of agricultural and food chemistry 61 (22), 5189-5206, 2013
1102013
Effect of leaf removal and ultraviolet radiation on the composition and sensory perception of Vitis vinifera L. cv. Sauvignon Blanc wine
K Šuklje, G Antalick, Z Coetzee, LM Schmidtke, H Baša Česnik, J Brandt, ...
Australian Journal of Grape and Wine Research 20 (2), 223-233, 2014
712014
Micro-oxygenation of red wine: techniques, applications, and outcomes
LM Schmidtke, AC Clark, GR Scollary
Critical reviews in food science and nutrition 51 (2), 115-131, 2011
652011
Characteristics of Flexibacter psychrophilus isolated from Atlantic salmon in Australia
LM Schmidtke, J Carson
Diseases of Aquatic Organisms 21 (2), 157-161, 1995
651995
Identification of significant factors by an extension of ANOVA–PCA based on multi-block analysis
DJR Bouveresse, RC Pinto, LM Schmidtke, N Locquet, DN Rutledge
Chemometrics and Intelligent Laboratory Systems 106 (2), 173-182, 2011
612011
Influence of grape composition on red wine ester profile: comparison between Cabernet Sauvignon and Shiraz cultivars from Australian warm climate
G Antalick, K Šuklje, JW Blackman, C Meeks, A Deloire, LM Schmidtke
Journal of agricultural and food chemistry 63 (18), 4664-4672, 2015
602015
A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC–MS–Application on Semillon wines
L Rebière, AC Clark, LM Schmidtke, PD Prenzler, GR Scollary
Analytica chimica acta 660 (1-2), 149-157, 2010
602010
Study of the influence of micro-oxygenation and oak chip maceration on wine composition using an electronic tongue and chemical analysis
A Rudnitskaya, LM Schmidtke, I Delgadillo, A Legin, G Scollary
Analytica chimica acta 642 (1-2), 235-245, 2009
572009
Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines
J Blackman, A Saliba, L Schmidtke
Food Quality and Preference 21 (7), 679-683, 2010
552010
Cytophaga johnsonae: a putative skin pathogen of juvenile farmed barramundi, Lates calcarifer Bloch
J Carson, LM Schmidtke, BL Munday
Journal of Fish Diseases 16 (3), 209-218, 1993
531993
Wine metabolomics: objective measures of sensory properties of semillon from GC-MS profiles
LM Schmidtke, JW Blackman, AC Clark, P Grant-Preece
Journal of agricultural and food chemistry 61 (49), 11957-11967, 2013
502013
Chararacteristics of Vagococcus salmoninarum isolated from diseased salmonid fish
LM Schmidtke, J Carson
Journal of Applied Bacteriology 77 (2), 229-236, 1994
501994
Changes in volatile composition and sensory attributes of wines during alcohol content reduction
R Longo, JW Blackman, PJ Torley, SY Rogiers, LM Schmidtke
Journal of the Science of Food and Agriculture 97 (1), 8-16, 2017
412017
Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition
K Suklje, X Zhang, G Antalick, AC Clark, A Deloire, LM Schmidtke
Journal of agricultural and food chemistry 64 (4), 870-880, 2016
412016
Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation
A Hranilovic, JM Gambetta, L Schmidtke, PK Boss, PR Grbin, ...
Scientific reports 8 (1), 1-13, 2018
352018
Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption
M Rousseva, N Kontoudakis, LM Schmidtke, GR Scollary, AC Clark
Food chemistry 203, 440-447, 2016
342016
Improving the detection of significant factors using ANOVA-PCA by selective reduction of residual variability
R Climaco-Pinto, AS Barros, N Locquet, L Schmidtke, DN Rutledge
Analytica Chimica Acta 653 (2), 131-142, 2009
342009
Sensory, chemical, and electronic tongue assessment of micro-oxygenated wines and oak chip maceration: assessing the commonality of analytical techniques
LM Schmidtke, A Rudnitskaya, AJ Saliba, JW Blackman, GR Scollary, ...
Journal of agricultural and food chemistry 58 (8), 5026-5033, 2010
312010
Gas chromatography–mass spectrometry method optimized using response surface modeling for the quantitation of fungal off-flavors in grapes and wine
N Sadoughi, LM Schmidtke, G Antalick, JW Blackman, CC Steel
Journal of agricultural and food chemistry 63 (11), 2877-2885, 2015
302015
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