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Dimitra L. Capone

Australian Wine Research Institute

H指数:43

被引数:4,553

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Evidence of Bi-Directional Volatile-Mediated Communication between Drought-Stressed and Well-Watered Grapevines (Vitis vinifera L.)

IF3.4

2023-06-282

OA

Methoxypyrazine concentrations in the grape bunch rachis of Vitis vinifera L. Cv Shiraz: Influence of rootstock, region and light

IF9.8

2023-05-015

PRE

Insights into the Uptake, Distribution, and Metabolism of 3-Isobutyl-2-hydroxypyrazine in Grapevine Using a Stable Isotope Tracer

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-04-203

PRE

Absorbance-transmission and fluorescence excitation-emission matrix (A-TEEM) with multi-block data analysis and machine learning for accurate intraregional classification of Barossa Shiraz wine

IF6.3

2023-02-015

PRE

Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine

IF9.8

2023-01-016

OA

Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment

FRONTIERS IN NUTRITION

IF5.1

2022-06-294

OAAI

Rootstock, Vine Vigor, and Light Mediate MethoxypyrazineConcentrations in the Grape Bunch Rachis ofVitis viniferaL. cv.Cabernet Sauvignon

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2022-04-208

PRE

Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines

IF9.8

2022-03-017

PRE

Consumer perspectives of wine typicity and impact of region information on the sensory perception of Cabernet Sauvignon wines

FOOD RESEARCH INTERNATIONAL

IF8

2022-02-0114

PRE

Spectrofluorometric analysis combined with machine learning for geographical and varietal authentication, and prediction of phenolic compound concentrations in red wine

IF9.8

2021-11-0130

PREAI

Chiral analysis of cis-2-methyl-4-propyl-1,3-oxathiane and identification of cis-2,4,4,6-tetramethyl-1,3-oxathiane in wine

IF9.8

2021-09-017

PREAI

A Review of Wine Authentication Using Spectroscopic Approaches in Combination with Chemometrics

IF4.6

2021-07-1742

OAAI

Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines

IF9.8

2021-07-0160

OA

Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modelling

IF9.8

2021-01-0148

PREAI

Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysis

FOOD RESEARCH INTERNATIONAL

IF8

2020-12-0125

PREAI

Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking

IF4.6

2020-08-1439

OAAI

Evolution and Correlation of cis-2-Methyl-4-propyl-1,3-oxathiane, Varietal Thiols, and Acetaldehyde during Fermentation of Sauvignon blanc Juice

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2020-07-298

PREAI

Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc

IF9.8

2019-10-0128

OAAI

Analysis of Potent Odour-Active Volatile Thiols in Foods and Beverages with a Focus on Wine

IF4.6

2019-07-0535

OAAI

Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production

APPLIED AND ENVIRONMENTAL MICROBIOLOGY

IF3.7

2019-03-1520

OAAI