Deed RC - Search Results

1

The importance of outlier rejection and significant explanatory variable selection for pinot noir wine soft sensor development.

An J, Wilson DI, Deed RC, Kilmartin PA, Young BR, Yu W. An J, et al. Among authors: deed rc. Curr Res Food Sci. 2023 May 13;6:100514. doi: 10.1016/j.crfs.2023.100514. eCollection 2023. Curr Res Food Sci. 2023. PMID: 37251636 Free PMC article.

2

Could Collected Chemical Parameters Be Utilized to Build Soft Sensors Capable of Predicting the Provenance, Vintages, and Price Points of New Zealand Pinot Noir Wines Simultaneously?

An J, Deed RC, Kilmartin PA, Yu W. An J, et al. Among authors: deed rc. Foods. 2023 Jan 9;12(2):323. doi: 10.3390/foods12020323. Foods. 2023. PMID: 36673415 Free PMC article.

3

Inter-regional characterisation of New Zealand pinot noir wines: Correlation between wine colour, monomeric and polymeric phenolics, tannin composition, antioxidant capacity, and sensory attributes.

Yang Y, Ye Z, Araujo LD, Rutan T, Deed RC, Kilmartin PA. Yang Y, et al. Among authors: deed rc. Food Chem. 2025 Mar 1;467:142311. doi: 10.1016/j.foodchem.2024.142311. Epub 2024 Dec 2. Food Chem. 2025. PMID: 39647390 Free article.

4

A new analytical method to measure S-methyl-l-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation.

Deed RC, Pilkington LI, Herbst-Johnstone M, Miskelly GM, Barker D, Fedrizzi B. Deed RC, et al. J Sci Food Agric. 2019 Dec;99(15):6944-6953. doi: 10.1002/jsfa.9983. Epub 2019 Sep 17. J Sci Food Agric. 2019. PMID: 31414495

5

Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation.

Kinzurik MI, Deed RC, Herbst-Johnstone M, Slaghenaufi D, Guzzon R, Gardner RC, Larcher R, Fedrizzi B. Kinzurik MI, et al. Among authors: deed rc. Food Microbiol. 2020 Aug;89:103435. doi: 10.1016/j.fm.2020.103435. Epub 2020 Jan 24. Food Microbiol. 2020. PMID: 32138993

6

Characterization of polysulfides in Saccharomyces cerevisiae cells and finished wine from a cysteine-supplemented model grape medium.

Huang CW, Deed RC, Parish-Virtue K, Pilkington LI, Walker ME, Jiranek V, Fedrizzi B. Huang CW, et al. Among authors: deed rc. Food Microbiol. 2023 Feb;109:104124. doi: 10.1016/j.fm.2022.104124. Epub 2022 Aug 30. Food Microbiol. 2023. PMID: 36309435

7

Saturated Linear Aliphatic γ- and δ-Lactones in Wine: A Review.

Miller GC, Pilkington LI, Barker D, Deed RC. Miller GC, et al. Among authors: deed rc. J Agric Food Chem. 2022 Dec 14;70(49):15325-15346. doi: 10.1021/acs.jafc.2c04527. Epub 2022 Dec 5. J Agric Food Chem. 2022. PMID: 36469412 Review.

8

Exploring the Equilibrium between Glut3SHal and Glut3SH-SO₃: A Method for the Quantification of These Compounds in Wine.

Muhl JR, Pilkington LI, Fedrizzi B, Deed RC. Muhl JR, et al. Among authors: deed rc. J Agric Food Chem. 2024 Jan 31;72(4):1902-1913. doi: 10.1021/acs.jafc.2c08924. Epub 2023 Mar 29. J Agric Food Chem. 2024. PMID: 36988295

9

Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines.

Deed RC, Fedrizzi B, Gardner RC. Deed RC, et al. J Agric Food Chem. 2017 Oct 11;65(40):8902-8912. doi: 10.1021/acs.jafc.7b03229. Epub 2017 Oct 2. J Agric Food Chem. 2017. PMID: 28922915

10

Bacteria, mould and yeast spore inactivation studies by scanning electron microscope observations.

Rozali SNM, Milani EA, Deed RC, Silva FVM. Rozali SNM, et al. Among authors: deed rc. Int J Food Microbiol. 2017 Dec 18;263:17-25. doi: 10.1016/j.ijfoodmicro.2017.10.008. Epub 2017 Oct 4. Int J Food Microbiol. 2017. PMID: 29024903

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