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Šuklje, Katja
36  Ergebnisse:
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1

New Insight on the Formation of 2-Aminoacetophenone in Whit..:

Radovanović Vukajlović, Tatjana ; Philipp, Christian ; Eder, Phillip...
Applied Sciences.  13 (2023)  14 - p. 8472 , 2023
Link: https://doi.org/10.3390/..
 
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2

High spatial heterogeneity of water stress levels in Refošk..:

Petruzzellis, Francesco ; Natale, Sara ; Bariviera, Luca...
Agricultural Water Management.  260 (2022)  - p. 107288 , 2022
Link: https://doi.org/10.1016/..
 
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3

Changes in Red Wine Composition during Bottle Aging: Impact..:

Zhang, Xinyi ; Kontoudakis, Nikolaos ; Šuklje, Katja...
Journal of Agricultural and Food Chemistry.  68 (2020)  47 - p. 13331-13343 , 2020
Link: https://doi.org/10.1021/..
 
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4

Pre-fermentation approaches to producing lower alcohol wine..:

Schelezki, Olaf J. ; Antalick, Guillaume ; Šuklje, Katja.
Food Chemistry.  309 (2020)  - p. 125698 , 2020
Link: https://doi.org/10.1016/..
 
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5

Determination of 13 Volatile Aldehyde Compounds in Wine by ..:

Zhang, Xinyi ; Kontoudakis, Nikolaos ; Blackman, John...
Food Analytical Methods.  12 (2019)  6 - p. 1285-1297 , 2019
Link: https://doi.org/10.1007/..
 
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6

Regional Discrimination of Australian Shiraz Wine Volatome ..:

Šuklje, Katja ; Carlin, Silvia ; Antalick, Guillaume...
Journal of Agricultural and Food Chemistry.  67 (2019)  36 - p. 10273-10284 , 2019
Link: https://doi.org/10.1021/..
 
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7

Unravelling wine volatile evolution during Shiraz grape rip..:

Šuklje, Katja ; Carlin, Silvia ; Stanstrup, Jan...
Food Chemistry.  277 (2019)  - p. 753-765 , 2019
Link: https://doi.org/10.1016/..
 
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8

Vitis vinifera berry metabolic composition during maturatio..:

Rossouw, Gerhard C. ; Šuklje, Katja ; Smith, Jason P....
Physiologia Plantarum.  164 (2018)  2 - p. 120-133 , 2018
Link: https://doi.org/10.1111/..
 
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9

Comparison of consecutive harvests versus blending treatmen..:

Schelezki, Olaf J. ; Šuklje, Katja ; Boss, Paul K..
Food Chemistry.  259 (2018)  - p. 196-206 , 2018
Link: https://doi.org/10.1016/..
 
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10

Late-Season Shiraz Berry Dehydration That Alters Compositio..:

Chou, Hsiao-Chi ; Šuklje, Katja ; Antalick, Guillaume..
Journal of Agricultural and Food Chemistry.  66 (2018)  29 - p. 7750-7757 , 2018
Link: https://doi.org/10.1021/..
 
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11

Vitis vinifera root and leaf metabolic composition during f..:

Rossouw, Gerhard C. ; Orchard, Beverley A. ; Šuklje, Katja...
Physiologia Plantarum.  161 (2017)  4 - p. 434-450 , 2017
Link: https://doi.org/10.1111/..
 
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12

Inactive dry yeast application on grapes modify Sauvignon B..:

Šuklje, Katja ; Antalick, Guillaume ; Buica, Astrid...
Food Chemistry.  197 (2016)  - p. 1073-1084 , 2016
Link: https://doi.org/10.1016/..
 
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13

Berry Shriveling Significantly Alters Shiraz (Vitis vinifer..:

Šuklje, Katja ; Zhang, Xinyi ; Antalick, Guillaume...
Journal of Agricultural and Food Chemistry.  64 (2016)  4 - p. 870-880 , 2016
Link: https://doi.org/10.1021/..
 
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14

Chemical and Sensory Study on the Evolution of Aromatic and..:

Coetzee, Carien ; Van Wyngaard, Elizma ; Šuklje, Katja..
Journal of Agricultural and Food Chemistry.  64 (2016)  42 - p. 7979-7993 , 2016
Link: https://doi.org/10.1021/..
 
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15

Influence of Grape Composition on Red Wine Ester Profile: C..:

Antalick, Guillaume ; Šuklje, Katja ; Blackman, John W....
Journal of Agricultural and Food Chemistry.  63 (2015)  18 - p. 4664-4672 , 2015
Link: https://doi.org/10.1021/..
 
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