| 2015 |
Li, S., Crump, A., Grbin, P., Cozzolino, D., Warren, P., Hayasaka, Y. & Wilkinson, K. (2015). Aroma potential of oak battens prepared from decommissioned oak barrels. Journal of Agricultural and Food Chemistry, 63, 13, 3419-3425.
10.1021/acs.jafc.5b00339
|
| 2015 |
Crump, A., Johnson, T., Wilkinson, K. & Bastian, S. (2015). Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines. Journal of Agricultural and Food Chemistry, 63, 5, 1593-1600.
10.1021/jf5044025
|
| 2014 |
Crump, A., Johnson, T., Bastian, S., Bruwer, J. & Wilkinson, K. (2014). Consumers' knowledge of and attitudes toward the role of oak in winemaking. International Journal of Wine Research, 6, 21-30.
10.2147/IJWR.S70458
|
| 2014 |
Crump, A., Sefton, M. & Wilkinson, K. (2014). Microwave-assisted deuterium exchange: the convenient preparation of isotopically labelled analogues for stable isotope dilution analysis of volatile wine phenols. Food Chemistry, 162, 261-263.
10.1016/j.foodchem.2014.04.051
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