Paul A. Kilmartin

university of auckland

H指数:55

被引数:1.0万

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Grape stalk valorisation: Effects of grape stalk extract on the chemical and sensory properties of Sauvignon Blanc, Chardonnay, and Chenin Blanc wines after bottle ageing

葡萄梗增值利用：葡萄梗提取物对瓶陈后长相思、霞多丽和 Chenin Blanc 葡萄酒化学和感官特性的影响

Food Chemistry

IF9.8

2026-10-290

Understanding and Regulating C–N Coupling Pathways for Electrocatalytic Urea Synthesis From CO₂ and NO₃⁻/NO₂⁻

理解和调控电催化尿素合成中的C–N耦合路径：源自CO2和NO3−/NO2−

Advanced Science

IF14.1

2026-09-070

OAAI

A neural cell-compatible electroactive hydrogel Interface for reversible stiffness modulation at physiological temperatures

一种神经细胞兼容的、在生理温度下可逆调节刚度的电活性水凝胶界面

Journal of Colloid and Interface Science

IF9.7

2026-08-230

OAAI

Molecular remodeling of waste-derived polyphenols: engineering tea and grape by-products into high-value functional molecules

废弃物衍生多酚的分子重塑：将茶和葡萄副产品工程化为高价值功能分子

Current Opinion in Food Science

IF9.1

2026-07-010

OAAI

Linking chemical profiles to sensory quality: Insights into color and taste formation in purple leaf tea infusions

将化学特征与感官品质联系起来：对紫叶茶汤颜色和风味形成的见解

Food Chemistry

IF9.8

2026-02-030

PRE

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

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

Advancements in Mercury-Free Electrochemical Sensors for Iron Detection: A Decade of Progress in Electrode Materials and Modifications

SENSORS

IF3.5

2025-02-270

OAAI

Effect of high amylose starch on the incorporation of thymol into electrospun pullulan nanofibers

FOOD CHEMISTRY

IF9.8

2025-02-011

PRE

Electrochemical oxidation-cyclocondensation of chitin-derived 3-acetamido-5-acetylfuran (3A5AF) for the synthesis of 3-acetyl-4-acetamidopyrrolin-2-ones

壳聚糖衍生的3-乙酰胺基-5-乙酰基呋喃（3A5AF）的电化学氧化-环缩合合成3-乙酰基-4-乙酰胺基吡咯啉-2-酮

GREEN CHEMISTRY

IF9.2

2025-01-010

PRE

Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes

FOOD CHEMISTRY

IF9.8

2024-07-012

Contents of a-dicarbonyl compounds in commercial black tea and affected by the processing

FOOD RESEARCH INTERNATIONAL

IF8

2024-02-011

PRE

One-pot fabrication of potent antimicrobial and antiviral films with eco-friendly in situ after-use disposal

CHEMICAL ENGINEERING JOURNAL

IF13.2

2024-02-011

Flexible and multi-material intrinsically conductive polymer devices fabricated via DLP and DIW additive manufacturing techniques

RAPID PROTOTYPING JOURNAL

IF3.6

2023-08-243

PRE

Editorial: Rising stars in food chemistry: insights on plant polyphenols and their polymers

FRONTIERS IN NUTRITION

IF5.1

2023-06-130

OAAI

Analysis of phenolics in New Zealand Pinot noir wines using UV-visible spectroscopy and chemometrics

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2023-04-0115

PRE

Charged laser-induced graphene electrodes exhibit strong capacitance-based antibacterial and antiviral properties

APPLIED MATERIALS TODAY

IF6.9

2023-04-0112

OAAI

From energy storage to pathogen eradication: unveiling the antibacterial and antiviral capacities of flexible solid-state carbon cloth supercapacitors

JOURNAL OF MATERIALS CHEMISTRY B

IF5.7

2023-01-010

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

Antimicrobial and antioxidant AIE chitosan-based films incorporating a Pickering emulsion of lemon myrtle (Backhousia citriodora) essential oil

抗菌和抗氧化剂AIE基于壳聚糖的薄膜，其中包含柠檬桃金娘 (Backhousia citriodora) 精油的皮克林乳液

FOOD HYDROCOLLOIDS

IF12.4

2022-12-0123

PRE

Paul A. Kilmartin

个人简介

教育背景

工作经历

荣誉奖项

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