Publications by authors named "Kerry Wilkinson"

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Transcription Profiling of Glycosyltransferases in Cultivars Following Smoke Exposure.
Lieke van der Hulst, Lina Herliana, Ali Saleh Hassan, Julian G Schwerdt, Neil Shirley, Kerry L Wilkinson

J Agric Food Chem· September 2025

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Mitigating agricultural losses from wine grape exposure to wildfire smoke by distillation and barrel maturation: Sensory and chemical profiles of brandy spirit made from smoke tainted grapes.
Hugh Holds, Kerry Wilkinson, David Jeffery, Frances Jack, Susan Bastian

Food Chem· August 2025

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Optimizing the use of membrane filtration for the amelioration of smoke tainted wine.
Yiming Huo, Renata Ristic, David Wollan, Stephanie Angela, Richard Muhlack, Kerry Wilkinson

Food Chem· July 2025

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Adsorption properties of molecularly imprinted polymers designed for removal of smoke taint compounds from wine.
Yiming Huo, Renata Ristic, Maxime Savoie, Richard Muhlack, Markus Herderich, Kerry Wilkinson

Food Res Int· April 2025

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Evaluating the Potential for Different Fabrics to Protect Grapes from Contamination by Smoke.
Tingting Shi, Renata Ristic, Kerry Wilkinson

Foods· April 2025

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Australian Dog Owners' Acceptance of Insect-Based Pet Food.
Anna Triggs, Ishka Bless, Lukas Danner, Maria Saarela, Kerry Wilkinson

Insects· March 2025

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Impact of Cu Fractions on the Light-Induced Spoilage Aromas of Chardonnay Wine at Variable Riboflavin Concentrations.
Isara Vongluanngam, John W Blackman, Xinyi Zhang, Leigh M Schmidtke, Kerry L Wilkinson

J Agric Food Chem· February 2025

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Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colour.
Isara Vongluanngam, Xinyi Zhang, John W Blackman, Leigh M Schmidtke, Kerry L Wilkinson

Food Chem· September 2024

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Development of a lexicon for the sensory description of edible insects commercially available in Australia.
Ishka Bless, Susan Elaine Putnam Bastian, Joanne Gould, Qian Yang, Kerry Leigh Wilkinson

Food Res Int· August 2024

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Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation.
Yiming Huo, Renata Ristic, Carolyn Puglisi, Xingchen Wang, Richard Muhlack, Kerry L Wilkinson

J Agric Food Chem· August 2024

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Compositional Consequences of Ultrafiltration Treatment of White and Red Wines.
Stephanie Angela, David Wollan, Richard Muhlack, Keren Bindon, Kerry Wilkinson

Foods· June 2024

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Beyond Volatile Phenols: An Untargeted Metabolomic Approach to Revealing Additional Markers of Smoke Taint in Grapevines ( L.) cv. Merlot.
Colleen Szeto, Natoiya Lloyd, Luca Nicolotti, Markus J Herderich, Kerry L Wilkinson

J Agric Food Chem· January 2024

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Volatile profiles of commercial vetch prepared via different processing methods.
Samuel Riley, Aneesh Lale, Vy Nguyen, Hangwei Xi, Kerry Wilkinson

Food Chem· November 2022

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Evaluation of Spinning Cone Column Distillation as a Strategy for Remediation of Smoke Taint in Juice and Wine.
Carolyn Puglisi, Renata Ristic, Jamie Saint, Kerry Wilkinson

Molecules· November 2022

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Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols.
James W Favell, Kerry L Wilkinson, Ieva Zigg, Sarah M Lyons, Renata Ristic

Molecules· July 2022

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Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment.
Yihe Sui, David Wollan, Jacqui M McRae, Richard Muhlack, Dimitra L Capone, Kerry L Wilkinson

Front Nutr· June 2022

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A systematic review and meta-analysis of vineyard techniques used to delay ripening.
Pietro Previtali, Filippo Giorgini, Randall S Mullen, Nick K Dookozlian, Kerry L Wilkinson

Hortic Res· May 2022

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The effect of ripening rates on the composition of Cabernet Sauvignon and Riesling wines: Further insights into the sugar/flavor nexus.
Pietro Previtali, Nick K Dokoozlian, Bruce S Pan, Kerry L Wilkinson, Christopher M Ford

Food Chem· March 2022

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Thinking Inside the Box: A Novel Approach to Smoke Taint Mitigation Trials.
Colleen Szeto, Renata Ristic, Kerry Wilkinson

Molecules· March 2022

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Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins.
Richard G Ntuli, Yaelle Saltman, Ravi Ponangi, David W Jeffery, Keren Bindon, Kerry L Wilkinson

Food Chem· February 2022

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Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine.
Kerry Wilkinson, Renata Ristic, Imogen McNamara, Beth Loveys, WenWen Jiang

Molecules· December 2021

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Glycosylation of Volatile Phenols in Grapes following Pre-Harvest (On-Vine) vs. Post-Harvest (Off-Vine) Exposure to Smoke.
Julie A Culbert, WenWen Jiang, Renata Ristic, Carolyn J Puglisi, Elizabeth C Nixon, Kerry L Wilkinson

Molecules· August 2021

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Crop Load and Plant Water Status Influence the Ripening Rate and Aroma Development in Berries of Grapevine ( L.) cv. Cabernet Sauvignon.
Pietro Previtali, Nick K Dokoozlian, Bruce S Pan, Kerry L Wilkinson, Christopher M Ford

J Agric Food Chem· July 2021

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Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review.
Ysadora A Mirabelli-Montan, Matteo Marangon, Antonio Graça, Christine M Mayr Marangon, Kerry L Wilkinson

Molecules· March 2021

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Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes.
Margherita Modesti, Colleen Szeto, Renata Ristic, WenWen Jiang, Julie Culbert, Kerry Wilkinson

Molecules· March 2021

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