Search Results - "Robinson, Anthony L"

Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry by Robinson, Anthony L., Boss, Paul K., Heymann, Hildegarde, Solomon, Peter S., Trengove, Robert D.

“…Future understanding of differences in the composition and sensory attributes of wines require improved analytical methods which allow the monitoring of a…”
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Influence of Yeast Strain, Canopy Management, and Site on the Volatile Composition and Sensory Attributes of Cabernet Sauvignon Wines from Western Australia by Robinson, Anthony L, Boss, Paul K, Heymann, Hildegarde, Solomon, Peter S, Trengove, Robert D

“…Understanding what factors are the major influences on wine composition will assist in the successful management of grape composition in the vineyard and/or…”
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Influence of Geographic Origin on the Sensory Characteristics and Wine Composition of Vitis vinifera cv. Cabernet Sauvignon Wines from Australia by Robinson, Anthony L, Adams, Douglas O, Boss, Paul K, Heymann, Hildegarde, Solomon, Peter S, Trengove, Robert D

“…The current study explores the relationship between sensory characteristics and wine composition of Cabernet Sauvignon wines in relation to Australian…”
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Effect of simulated shipping conditions on sensory attributes and volatile composition of commercial white and red wines by Robinson, Anthony L, Mueller, Martha, Heymann, Hildegarde, Ebeler, Susan E, Boss, Paul K, Solomon, Peter S, Trengove, Robert D

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Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts by Robinson, Anthony L., Boss, Paul K., Solomon, Peter S., Trengove, Robert D., Heymann, Hildegarde, Ebeler, Susan E.

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Interactions between Wine Volatile Compounds and Grape and Wine Matrix Components Influence Aroma Compound Headspace Partitioning by Robinson, Anthony L, Ebeler, Susan E, Heymann, Hildegarde, Boss, Paul K, Solomon, Peter S, Trengove, Robert D

“…A full-factorial design was used to assess the matrix effects of ethanol, glucose, glycerol, catechin, and proline on the volatile partitioning of 20 volatile…”
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Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis by Robinson, Anthony L., Boss, Paul K., Solomon, Peter S., Trengove, Robert D., Heymann, Hildegarde, Ebeler, Susan E.

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Analysis of the fate of valuable bioactive polyphenols during commercial winemaking and their partitioning into wastes for valorization by Liu, Xueqing, Robinson, Anthony L., Jarratt, Greg, Haritos, Victoria S.

“…Food processing is one of the largest and most important industries globally, but loses around 30% as waste, hence reduction and utilisation of food waste are…”
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