Bastian SEP - Search Results

1

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

Souza Gonzaga L, Capone DL, Bastian SEP, Danner L, Jeffery DW. Souza Gonzaga L, et al. Among authors: bastian sep. Food Res Int. 2020 Dec;138(Pt A):109760. doi: 10.1016/j.foodres.2020.109760. Epub 2020 Oct 6. Food Res Int. 2020. PMID: 33292942

2

Partial shading of Cabernet Sauvignon and Shiraz vines altered wine color and mouthfeel attributes, but increased exposure had little impact.

Joscelyne VL, Downey MO, Mazza M, Bastian SE. Joscelyne VL, et al. J Agric Food Chem. 2007 Dec 26;55(26):10888-96. doi: 10.1021/jf072162l. Epub 2007 Dec 4. J Agric Food Chem. 2007. PMID: 18052125

3

Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines.

King ES, Swiegers JH, Travis B, Francis IL, Bastian SE, Pretorius IS. King ES, et al. J Agric Food Chem. 2008 Nov 26;56(22):10829-37. doi: 10.1021/jf801695h. J Agric Food Chem. 2008. PMID: 18942843

4

Factors influencing the aroma composition of Chardonnay wines.

Gambetta JM, Bastian SE, Cozzolino D, Jeffery DW. Gambetta JM, et al. J Agric Food Chem. 2014 Jul 16;62(28):6512-34. doi: 10.1021/jf501945s. Epub 2014 Jul 7. J Agric Food Chem. 2014. PMID: 24954266 Review.

5

Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines.

Crump AM, Johnson TE, Wilkinson KL, Bastian SE. Crump AM, et al. J Agric Food Chem. 2015 Feb 11;63(5):1593-600. doi: 10.1021/jf5044025. Epub 2015 Jan 29. J Agric Food Chem. 2015. PMID: 25584640

6

Shiraz wines made from grape berries (Vitis vinifera) delayed in ripening by plant growth regulator treatment have elevated rotundone concentrations and "pepper" flavor and aroma.

Davies C, Nicholson EL, Böttcher C, Burbidge CA, Bastian SE, Harvey KE, Huang AC, Taylor DK, Boss PK. Davies C, et al. J Agric Food Chem. 2015 Mar 4;63(8):2137-44. doi: 10.1021/jf505491d. Epub 2015 Feb 18. J Agric Food Chem. 2015. PMID: 25661455

7

Use of Winemaking Supplements To Modify the Composition and Sensory Properties of Shiraz Wine.

Li S, Bindon K, Bastian SE, Jiranek V, Wilkinson KL. Li S, et al. J Agric Food Chem. 2017 Feb 22;65(7):1353-1364. doi: 10.1021/acs.jafc.6b04505. Epub 2017 Feb 13. J Agric Food Chem. 2017. PMID: 28145118

8

Exploring the Effects of Geographical Origin on the Chemical Composition and Quality Grading of Vitis vinifera L. cv. Chardonnay Grapes.

Gambetta JM, Cozzolino D, Bastian SE, Jeffery DW. Gambetta JM, et al. Molecules. 2017 Jan 31;22(2):218. doi: 10.3390/molecules22020218. Molecules. 2017. PMID: 28146133 Free PMC article.

9

Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines.

Danner L, Ristic R, Johnson TE, Meiselman HL, Hoek AC, Jeffery DW, Bastian SEP. Danner L, et al. Among authors: bastian sep. Food Res Int. 2016 Nov;89(Pt 1):254-265. doi: 10.1016/j.foodres.2016.08.006. Epub 2016 Aug 8. Food Res Int. 2016. PMID: 28460912

10

Wine consumers' subjective responses to wine mouthfeel and understanding of wine body.

Niimi J, Danner L, Li L, Bossan H, Bastian SEP. Niimi J, et al. Among authors: bastian sep. Food Res Int. 2017 Sep;99(Pt 1):115-122. doi: 10.1016/j.foodres.2017.05.015. Epub 2017 May 20. Food Res Int. 2017. PMID: 28784467

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