Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines von Mierczynska-Vasilev, Agnieszka M., Kulcsar, Allie C., Dabare, Panthihage Ruvini L., Vasilev, Krasimir A., Bekker, Marlize Z.

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Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions von Zhang, Xinyi, Bekker, Marlize Z., Kulcsar, Allie C., Nandorfy, Damian Espinase, Clark, Andrew C.

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Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media von Bekker, Marlize Z., Cuijvers, Kathleen M., Kulcsar, Allie C., Sanders, Ross D., Capone, Dimitra L., Jeffery, David W., Schmidt, Simon A.

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Modulation of Volatile Thiol Release during Fermentation of Red Musts by Wine Yeast von Cordente, Antonio G., Curtin, Christopher D., Solomon, Mark, Kulcsar, Allie C., Watson, Flynn, Pisaniello, Lisa, Schmidt, Simon A., Espinase Nandorfy, Damian

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Effects of yeast strain and juice nitrogen status on glutathione utilisation during fermentation of model media von Bekker, Marlize Z., Cuijvers, Kathleen M., Kulcsar, Allie C., Sanders, Ross D., Capone, Dimitra L., Jeffery, David W., Schmidt, Simon A.

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