Rebecca C. Deed

university of auckland

H指数:12

被引数:479

个人简介

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教育背景

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工作经历

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荣誉奖项

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Analytical characterisation of yeast cell walls by lectin-binding flow cytometry and extraction-based polysaccharide analysis

酵母细胞壁的流式细胞术凝集素结合分析与提取法多糖分析

Analytica Chimica Acta

IF6

2026-08-250

A chemometrics approach to characterise styles of premium Chardonnay wines based on chemical and sensory attributes: a focus on drivers of positive reduction

Food Chemistry

IF9.8

2026-01-220

OAAI

Product extrinsic cues as quality predictors in New Zealand Pinot Noir: Vintage outperforms price

产品外在线索作为新西兰黑皮诺葡萄酒质量的预测指标：年份优于价格

Food and Humanity

IF0

2025-12-010

PRE

Characterization of the aroma profile and methylglyoxal content of meads produced from mānuka honey with different nitrogen levels and Saccharomyces cerevisiae yeast strains

不同氮水平及酿酒酵母菌株对生产麦卢卡蜂蜜蜜酒香气特征和甲基乙二醛含量的影响研究

Journal of Food Measurement and Characterization

IF3.3

2025-10-150

Impact of Oak on γ-Nonalactone Concentration During Fermentation and Maturation of Chardonnay Wines

橡木对霞多丽葡萄酒发酵和陈酿过程中γ-壬内酯浓度的影响

Australian Journal of Grape and Wine Research

IF2.2

2025-08-070

OAAI

Investigating the factors driving concentrations of volatile thiols and their precursors in white wines: The impact of Botrytis cinerea and grape variety

探究驱动白葡萄酒中挥发性硫醇及其前体物质浓度集中的因素：灰葡萄孢菌(Botrytis cinerea)和葡萄品种的影响

FOOD CHEMISTRY

IF9.8

2025-07-011

OAAI

Quantification of methyl glyoxal in New Zealand Manuka honey and honey meads

新西兰麦卢卡蜂蜜和蜂蜜酒中甲基乙二醛的定量

FOOD CHEMISTRY

IF9.8

2025-06-010

OAAI

Inter-regional characterisation of New Zealand pinot noir wines: Correlation between wine colour, monomeric and polymeric phenolics, tannin composition, antioxidant capacity, and sensory attributes

FOOD CHEMISTRY

IF9.8

2025-03-010

Mead production and quality: A review of chemical and sensory mead quality evaluation with a focus on analytical methods

蜂蜜酒的生产与质量：对化学和感官蜂蜜酒质量评价的综述，重点关注分析方法

FOOD RESEARCH INTERNATIONAL

IF8

2025-02-012

PRE

Insights into the relative contribution of four precursors to 3-sulfanylhex-an-1-ol and 3-sulfanylhexylacetate biogenesis during fermentation

FOOD CHEMISTRY

IF9.8

2024-08-011

A green liquid chromatography-tandem mass spectrometry method for the simultaneous analysis of volatile thiols and their precursors in oenological samples

JOURNAL OF CHROMATOGRAPHY A

IF4

2023-09-016

OAAI

Synthesis of a novel isotopically labelled standard for quantification of γ-nonalactone in New Zealand Pinot noir via SIDA-SPE-GC-MS

ANALYTICAL AND BIOANALYTICAL CHEMISTRY

IF3.8

2023-06-133

OAAI

Exploring the Equilibrium between Glut3SHal and Glut3SH-SO3: A Method for the Quantification of These Compounds in Wine

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-03-293

PRE

The importance of outlier rejection and significant explanatory variable selection for pinot noir wine soft sensor development

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2023-01-012

OAAI

Saturated Linear Aliphatic γ- and δ-Lactones in Wine: A Review

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2022-12-0510

PRE

Valorisation of the diterpene podocarpic acid-Antibiotic and antibiotic enhancing activities of polyamine conjugates

BIOORGANIC & MEDICINAL CHEMISTRY

IF3

2022-06-016

OAAI

Contribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts

FERMENTATION-BASEL

IF3.3

2021-08-272

New Precursors to 3-Sulfanylhexan-1-ol? Investigating the Keto-Enol Tautomerism of 3-S-Glutathionylhexanal

MOLECULES

IF4.6

2021-07-143

OAAI

Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices

BEVERAGES

IF2.7

2021-05-255

OAAI

Lifestyle, Lineage, and Geographical Origin Influence Temperature-Dependent Phenotypic Variation across Yeast Strains during Wine Fermentation

MICROORGANISMS

IF4.2

2020-09-074

OAAI

Rebecca C. Deed

个人简介

教育背景

工作经历

荣誉奖项

研究方向