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Results 1-10 of 83 (Search time: 0.003 seconds).
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PreviewIssue DateTitleAuthor(s)
2008Oak lactone formation in wine and sprits : the role of glycosidic precursorsWilkinson, K.
2016Partial dealcoholisation of red wine by reverse osmosis-evaporative perstraction: impact on wine compositionPham, D.; Jeffery, D.; Wollan, D.; Wilkinson, K.; Stockdale, V.; Macrowine 2016 - Macromolecules and Secondary Metabolites of Grapevine and Wine (27 Jun 2016 - 30 Jun 2016 : Changins-Nyon, Switzerland)
2016Influence of sample storage on the composition of carbonated beverages by MIR spectroscopyPearce, K.; Culbert, J.; Cass, D.; Cozzolino, D.; Wilkinson, K.
2019Using learning analytics to evaluate course design and student behavior in an online foundations of Wine Science CourseWilkinson, K.; McNamara, I.; Riggs, K.; Wilson, D.; International Conference on Learning Analytics & Knowledge (5 Mar 2018 - 9 Mar 2018 : Sydney, Australia)
2018Novel wine yeast for improved utilisation of proline during fermentationLong, D.; Wilkinson, K.; Taylor, D.; Jiranek, V.
2010Perceptions and expectations of authorship: Towards development of an e-learning tool facilitating discussion and reflection between post-graduate supervisors and candidatesPicard, M.; Wilkinson, K.; Wirthensohn, M.
2008Should publication be a compulsory component of Australian HDR programs?Wilkinson, K.; Quality in Postgraduate Research Conference (8th : 2008 : Adelaide, S.Aust.)
2011Impact of smoke on grape berry microflora and yeast fermentationDungey, K.; Grbin, P.; Wilkinson, K.; Hoffmann, T.; Meyerhof, W.; Schieberle, P.; Wartburg Symposium on Flavor Chemistry and Biology (9th : 2010 : Eisenach, Germany)
2005Formation of oak lactone from 3-methyl-4-hydroxyoctanoic acid and its 4-O-β-D-glucopyranosidesWilkinson, K.; Elsey, G.; Prager, R.; Pollnitz, A.; Sefton, M.
2010Assessing smoke taint in grapes and wineWilkinson, K.; Ristic, R.; Baldock, G.; Australian Wine industry Technical Conference (14th : 2010 : Adelaide, S.A.)