2024 |
Culbert, J., Ristic, R., & Wilkinson, K. (2024). Evaluating the Susceptibility of Different Crops to Smoke Taint. Horticulturae, 10(7), 713-1-713-11. DOI |
2024 |
Huo, Y., Ristic, R., Puglisi, C., Wang, X., Muhlack, R., Baars, S., . . . Wilkinson, K. L. (2024). Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation. Journal of Agricultural and Food Chemistry, 72(32), 18121-18131. DOI |
2023 |
Shi, T., Ristic, R., & Wilkinson, K. L. (2023). Impact of Smoke from Wheat, Oat, and Clover Stubble Burning on Cabernet Sauvignon Grapes and Wine. Australian Journal of Grape and Wine Research, 2023, 10 pages. DOI Scopus1 |
2022 |
Wilkinson, K. L., Ristic, R., Szeto, C., Capone, D. L., Yu, L., & Losic, D. (2022). Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine. Australian Journal of Grape and Wine Research, 28(3), 500-507. DOI Scopus5 WoS1 |
2022 |
Szeto, C., Ristic, R., & Wilkinson, K. (2022). Thinking Inside the Box: A Novel Approach to Smoke Taint Mitigation Trials.. Molecules, 27(5), 1-13. DOI Scopus6 WoS2 Europe PMC2 |
2022 |
Favell, J. W., Wilkinson, K. L., Zigg, I., Lyons, S. M., Ristic, R., Puglisi, C. J., . . . Noestheden, M. (2022). Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols. Molecules, 27(15), 1-15. DOI Scopus13 WoS2 Europe PMC4 |
2022 |
Puglisi, C., Ristic, R., Saint, J., & Wilkinson, K. (2022). Evaluation of Spinning Cone Column Distillation as a Strategy for Remediation of Smoke Taint in Juice and Wine.. Molecules, 27(22), 8096. DOI Scopus9 |
2021 |
Armstrong, C. E. J., Ristic, R., Boss, P. K., Pagay, V., & Jeffery, D. W. (2021). Effect of grape heterogeneity on wine chemical composition and sensory attributes for Vitis vinifera cv. Cabernet Sauvignon. Australian Journal of Grape and Wine Research, 27(2), 206-218. DOI Scopus11 WoS7 |
2021 |
Verdonk, N., Ristic, R., Culbert, J. A., Pearce, K., & Wilkinson, K. L. (2021). Investigating Australian Consumers’ Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument. Foods, 10(3), 488. DOI Scopus6 WoS4 Europe PMC2 |
2021 |
Modesti, M., Szeto, C., Ristic, R., Jiang, W., Culbert, J., Bindon, K., . . . Wilkinson, K. (2021). Potential mitigation of smoke taint in wines by post-harvest ozone treatment of grapes. Molecules, 26(6), 1798-1-1798-17. DOI Scopus16 WoS12 Europe PMC7 |
2021 |
Modesti, M., Szeto, C., Ristic, R., Jiang, W., Culbert, J., Catelli, C., . . . Wilkinson, K. (2021). Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes. Beverages, 7(3), 44-1-44-10. DOI Scopus4 WoS3 |
2021 |
Culbert, J. A., Jiang, W., Ristic, R., Puglisi, C. J., Nixon, E. C., Shi, H., & Wilkinson, K. L. (2021). Glycosylation of Volatile Phenols in Grapes following Pre-Harvest (On-Vine) vs. Post-Harvest (Off-Vine) Exposure to Smoke. Molecules, 26(17), 5277-1-5277-13. DOI Scopus10 WoS7 Europe PMC5 |
2021 |
Wilkinson, K., Ristic, R., McNamara, I., Loveys, B., Jiang, W., & Krstic, M. (2021). Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine. Molecules, 26(24), 7540-1-7540-16. DOI Scopus7 WoS2 Europe PMC1 |
2020 |
Pham, D., Ristic, R., Stockdale, V. J., Jeffery, D. W., Tuke, S., & Wilkinson, K. (2020). Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines. Food Chemistry, 325, 126869-1-126869-8. DOI Scopus24 WoS11 Europe PMC6 |
2020 |
Szeto, C., Ristic, R., Capone, D., Puglisi, C., Pagay, V., Culbert, J., . . . Wilkinson, K. (2020). Uptake and glycosylation of smoke-derived volatile phenols by Cabernet Sauvignon grapes and their subsequent fate during winemaking. Molecules, 25(16), 1-17. DOI Scopus40 WoS29 Europe PMC21 |
2020 |
Verdonk, N., Ristic, R., Culbert, J., Pearce, K., & Wilkinson, K. (2020). Understanding Australian wine consumers’ preferences for different sparkling wine styles. Beverages, 6(1), 1-21. DOI Scopus7 WoS4 |
2020 |
Saltman, Y., Culbert, J. A., Johnson, T. E., Ristic, R., Wilkinson, K. L., & Bastian, S. E. P. (2020). Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines.. Foods (Basel, Switzerland), 9(9), 14 pages. DOI Scopus5 WoS3 |
2020 |
Danner, L., Johnson, T. E., Ristic, R., Meiselman, H. L., & Bastian, S. E. P. (2020). Consumption Context Effects on Fine Wine Consumer Segments’ Liking and Emotions. Foods, 9(12), 1-17. DOI Scopus25 WoS13 Europe PMC4 |
2019 |
Matijašević, S., Popović-Djordjević, J., Ristić, R., Ćirković, D., Ćirković, B., & Popović, T. (2019). Volatile aroma compounds of brandy ‘Lozovača' produced from Muscat table grapevine cultivars (Vitis vinifera L.). Molecules, 24(13), 15 pages. DOI Scopus18 WoS6 Europe PMC6 |
2019 |
Fuentes, S., Tongson, E. J., De Bei, R., Viejo, C. G., Ristic, R., Tyerman, S., & Wilkinson, K. (2019). Non-invasive tools to detect smoke contamination in grapevine canopies, berries and wine: a remote sensing and machine learning modeling approach. Sensors, 19(15), 3335-1-3335-16. DOI Scopus28 WoS18 Europe PMC8 |
2019 |
Ristic, R., Danner, L., Johnson, T., Meiselman, H., Hoek, A., Jiranek, V., & Bastian, S. (2019). Wine-related aromas for different seasons and occasions: hedonic and emotional responses of wine consumers from Australia, UK and USA. Food Quality and Preference, 71, 250-260. DOI Scopus52 WoS31 Europe PMC1 |
2018 |
Liang, C., Ristic, R., Jiranek, V., & Jeffery, D. (2018). Chemical and sensory evaluation of magnetic polymers as a remedial treatment for elevated concentrations of 3-isobutyl-2-methoxypyrazine in Cabernet Sauvignon grape must and wine. Journal of Agricultural and Food Chemistry, 66(27), 7121-7130. DOI Scopus24 WoS18 Europe PMC6 |
2018 |
Culbert, J., Ristic, R., Ovington, L., Saliba, A., & Wilkinson, K. (2018). Sensory profiles and consumer acceptance of different styles of Australian Moscato. Australian Journal of Grape and Wine Research, 24(1), 96-104. DOI Scopus10 WoS9 |
2018 |
Hranilovic, A., Li, S., Boss, P., Bindon, K., Ristic, R., Grbin, P., . . . Jiranek, V. (2018). Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomyces inocula. Australian Journal of Grape and Wine Research, 24(2), 166-180. DOI Scopus53 WoS40 |
2018 |
Olarte Mantilla, S. M., Collins, C., Patrick, G. I., Kidman, C. M., Ristic, R., Boss, P. K., . . . Bastian, S. E. P. (2018). Shiraz (Vitis vinifera L.) berry and wine sensory profiles and composition are modulated by rootstocks. American Journal of Enology and Viticulture, 69(1), 32-44. DOI Scopus24 WoS17 |
2017 |
Popović-Djordjević, J., Pejin, B., Dramićanin, A., Jović, S., Vujović, D., Žunić, D., & Ristić, R. (2017). Wine chemical composition and radical scavenging activity of some cabernet franc clones. Current Pharmaceutical Biotechnology, 18(4), 343-350. DOI Scopus10 WoS9 Europe PMC6 |
2017 |
Verdonk, N., Wilkinson, J., Culbert, J., Ristic, R., Pearce, K., & Wilkinson, K. (2017). Toward a model of sparkling wine purchasing preferences. International Journal of Wine Business Research, 29(1), 58-73. DOI Scopus34 WoS20 |
2017 |
Saltman, Y., Johnson, T., Wilkinson, K., Ristic, R., Norris, L., & Bastian, S. (2017). Natural flavor additives influence the sensory perception and consumer liking of Australian Chardonnay and Shiraz wines. American Journal of Enology and Viticulture, 68(2), 243-251. DOI Scopus12 WoS9 |
2017 |
Culbert, J., Ristic, R., Ovington, L., Saliba, A., & Wilkinson, K. (2017). Influence of production method on the sensory profile and consumer acceptance of Australian sparkling white wine styles. Australian Journal of Grape and Wine Research, 23(2), 170-178. DOI Scopus31 WoS18 |
2017 |
Ristic, R., van der Hulst, L., Capone, D., & Wilkinson, K. (2017). Impact of bottle aging on smoke-tainted wines from different grape cultivars. Journal of Agricultural and Food Chemistry, 65(20), 4146-4152. DOI Scopus41 WoS31 Europe PMC17 |
2017 |
Danner, L., Johnson, T., Ristic, R., Meiselman, H., & Bastian, S. (2017). “I like the sound of that!” Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines. Food Research International, 99(Pt 1), 263-274. DOI Scopus63 WoS47 Europe PMC5 |
2017 |
Manabe, S. (2017). Antibody-Drug Conjugates: Element Technology and General Technology. YAKUGAKU ZASSHI-JOURNAL OF THE PHARMACEUTICAL SOCIETY OF JAPAN, 137(5), 523-524. DOI |
2017 |
Vujović, D., Maletić, R., Popović-Đorđević, J., Pejin, B., & Ristić, R. (2017). Viticultural and chemical characteristics of Muscat Hamburg preselected clones grown for table grapes. Journal of the Science of Food and Agriculture, 97(2), 587-594. DOI Scopus18 WoS17 Europe PMC2 |
2017 |
Jiang, W., Niimi, J., Ristic, R., & Bastian, S. (2017). The effects of immersive context and wine flavor on consumer wine flavor perception and emotions elicited. American Journal of Enology and Viticulture, 68(1), 1-10. DOI Scopus36 WoS30 |
2016 |
Ristic, R., Hranilovic, A., Li, S., Longo, R., Pham, D., Qesja, B., . . . Jiranek, V. (2016). Integrated strategies to moderate the alcohol content of wines. Wine & Viticulture Journal, 31(5), 33-38. |
2016 |
Danner, L., Ristic, R., Johnson, T., Meiselman, H., Hoek, A., Jeffery, D., & Bastian, S. (2016). Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines. Food Research International, 89(1), 254-265. DOI Scopus104 WoS76 Europe PMC14 |
2016 |
Culbert, J., Verdonk, N., Ristic, R., Olarte Mantilla, S., Lane, M., Pearce, K., . . . Wilkinson, K. (2016). Understanding consumer preferences for Australian sparkling wine vs. French champagne. Beverages, 2(3), 19-1-19-12. DOI Scopus14 WoS9 |
2016 |
Ristic, R., Cozzolino, D., Jeffery, D., Gambetta, J., & Bastian, S. (2016). Prediction of phenolic composition of shiraz wines using attenuated total reflectance mid-infrared (ATR-MIR) spectroscopy. American Journal of Enology and Viticulture, 67(4), 460-465. DOI Scopus10 WoS6 |
2016 |
Ristic, R., Johnson, T., Meiselman, H., Hoek, A., & Bastian, S. (2016). Towards development of a Wine Neophobia Scale (WNS): measuring consumer wine neophobia using an adaptation of The Food Neophobia Scale (FNS). Food Quality and Preference, 49, 161-167. DOI Scopus29 WoS21 Europe PMC1 |
2016 |
Ristic, R., Fudge, A., Pinchbeck, K., De Bei, R., Fuentes, S., Hayasaka, Y., . . . Wilkinson, K. (2016). Impact of grapevine exposure to smoke on vine physiology and the composition and sensory properties of wine. Theoretical and Experimental Plant Physiology, 28(1), 67-83. DOI Scopus44 WoS35 |
2015 |
Ristic, R. (2015). New training centre projects to deliver new tools and optimise existing practices for industry. Wine & Viticulture Journal, 30(4), 20-24. |
2015 |
Capone, D., Ristic, R., Pardon, K., & Jeffery, D. (2015). Simple quantitative determination of potent thiols at ultratrace levels in wine by derivatization and high-performance liquid chromatography-tandem mass spectrometry (hplc-ms/ms) analysis. Analytical Chemistry, 87(2), 1226-1231. DOI Scopus110 WoS93 Europe PMC21 |
2015 |
Ristic, R., Boss, P., & Wilkinson, K. (2015). Influence of fruit maturity at harvest on the intensity of smoke taint in wine. Molecules, 20(5), 8913-8927. DOI Scopus26 WoS22 Europe PMC10 |
2015 |
Culbert, J., Cozzolino, D., Ristic, R., & Wilkinson, K. (2015). Classification of sparkling wine style and quality by MIR spectroscopy. Molecules, 20(5), 8341-8356. DOI Scopus39 WoS34 Europe PMC7 |
2015 |
Mantilla, S., Collins, C., Iland, P., Kidman, C., Ristic, R., Hasted, A., . . . Bastian, S. (2015). Relationships between grape and wine sensory attributes and compositional measures of cv. Shiraz. American Journal of Enology and Viticulture, 66(2), 177-186. DOI Scopus10 WoS8 |
2014 |
Bastian, S., Ristic, R., Johnson, T., & Hoek, A. (2014). Consumer insights: Feeling the flavour: The wine industry gets emotional.. Wine and Viticulture Journal, 29(2), 66-70. |
2013 |
Ristic, R., & Wilkinson, K. (2013). Varietal response to smoke exposure. Wine and Viticulture Journal, (28), 40-41. |
2013 |
Ristic, R., Pinchbeck, K., Fudge, A., Hayasaka, Y., & Wilkinson, K. (2013). Effect of leaf removal and grapevine smoke exposure on colour, chemical composition and sensory properties of Chardonnay wines. Australian Journal of Grape and Wine Research, 19(2), 230-237. DOI Scopus29 WoS26 |
2013 |
Johnson, T., Hasted, A., Ristic, R., & Bastian, S. (2013). Multidimensional scaling (MDS), cluster and descriptive analyses provide preliminary insights into Australian Shiraz wine regional characteristics. Food Quality and Preference, 29(2), 174-185. DOI Scopus39 WoS31 Europe PMC1 |
2013 |
Fudge, A., Wilkinson, K., Ristic, R., & Cozzolino, D. (2013). Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wine. Food Chemistry, 139(1-4), 115-119. DOI Scopus27 WoS24 Europe PMC4 |
2012 |
Fudge, A., Schiettecatte, M., Ristic, R., Hayasaka, Y., & Wilkinson, K. (2012). Amelioration of smoke taint in wine by treatment with commercial fining agents. Australian Journal of Grape and Wine Research, 18(3), 302-307. DOI Scopus52 WoS40 |
2012 |
Fudge, A., Wilkinson, K., Ristic, R., & Cozzolino, D. (2012). Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics. Journal of Agricultural and Food Chemistry, 60(1), 52-59. DOI Scopus30 WoS27 Europe PMC9 |
2012 |
wilkinson, K., & Ristic, R. (2012). Burning issue: the impact of vineyard exposure to smoke. Australian and New Zealand Grapegrower and Winemaker, 585, 47-49. |
2011 |
Ristic, R., Osidacz, P., Pinchbeck, K., Hayasaka, Y., Fudge, A., & Wilkinson, K. (2011). The effect of winemaking techniques on the intensity of smoke taint in wine. Australian Journal of Grape and Wine Research, 17(2), S29-S40. DOI Scopus63 WoS56 |
2011 |
Wilkinson, K., Ristic, R., Pinchbeck, K., Fudge, A., Singh, D., Pitt, K., . . . Herderich, M. (2011). Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine. Australian Journal of Grape and Wine Research, 17(2), S22-S28. DOI Scopus47 WoS40 |
2011 |
Fudge, A., Ristic, R., Wollan, D., & Wilkinson, K. (2011). Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption. Australian Journal of Grape and Wine Research, 17(2), S41-S48. DOI Scopus58 WoS47 |
2010 |
Ristic, R., Bindon, K., Francis, L., Herderich, M., & Iland, P. (2010). Flavonoids and C₁₃-norisoprenoids in Vitis vinifera L. cv. Shiraz: relationships between grape and wine composition, wine colour and wine sensory properties. Australian Journal of Grape and Wine Research, 16(3), 369-388. DOI Scopus97 WoS80 |
2008 |
De Bolt, S., Ristic, R., Iland, P., & Ford, C. (2008). Altered light interception reduces grape berry weight and modulates organic acid biosynthesis during development. Hortscience, 43(3), 957-961. DOI Scopus42 WoS30 |
2007 |
Ristic, R., Downey, M., Iland, P., Bindon, K., Francis, I., Herderich, M., & Robinson, S. (2007). Exclusion of sunlight from Shiraz grapes alters wine colour tannin and sensory properties. Australian Journal of Grape and Wine Research, 13(2), 53-65. DOI Scopus202 WoS173 |
2006 |
Holt, H., Iland, P., & Ristic, R. (2006). A method for mini-lot fermentation for use in research and commercial viticultural and winemaking trials. Australian & New Zealand Grapegrower & Winemaker, 509(a), 74-81. |
2005 |
Ristic, R., & Iland, P. (2005). Relationships between seed and berry development of Vitis Vinifera L. cv Shiraz: Developmental changes in seed morphology and phenolic composition. Australian Journal of Grape and Wine Research, 11(1), 43-58. DOI Scopus119 WoS103 |
2003 |
Wolf, T., Dry, P., Iland, P., Botting, D., Dick, J., Kennedy, U., & Ristic, R. (2003). Response of Shiraz grapevines to five different training systems in the Barossa Valley, Australia. Australian Journal of Grape and Wine Research, 9(2), 82-95. DOI Scopus54 WoS40 |
2000 |
Kennedy, J., Troup, G., Pilbrow, J., Hutton, D., Hewitt, D., Hunter, C., . . . Jones, G. (2000). Development of seed polyphenols in berries from Vitis vinifera L. cv. Shiraz. Australian Journal of Grape and Wine Research, 6(3), 244-254. DOI Scopus178 |
1996 |
Ristic, R., Ignjatovic, S., & MajkicSingh, N. (1996). Enzymatic determination of 'randox' sodium using IL Monarch 2000 analyzer. JUGOSLOVENSKA MEDICINSKA BIOHEMIJA-YUGOSLAV MEDICAL BIOCHEMISTRY, 15(4), 256. |