Hydrogen sulfide production during early yeast fermentation correlates with volatile sulfur compound biogenesis but not thiol release von Hou, Ruoyu, Jelley, Rebecca E, van Leeuwen, Katryna A, Pinu, Farhana R, Fedrizzi, Bruno, Deed, Rebecca C

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Gas Chromatography‐Combustion‐Isotope Ratio Mass Spectrometry for Traceability and Authenticity in Foods and Beverages von van Leeuwen, Katryna A., Prenzler, Paul D., Ryan, Danielle, Camin, Federica

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Monitoring hydrogen sulfide de-novo formation from polysulfides present in wine using ion chromatography and ultra high-pressure liquid chromatography combined with fraction collec... von Dekker, Susanne, Nardin, Tiziana, Fedrizzi, Bruno, van Leeuwen, Katryna A., Larcher, Roberto

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Time course accumulation of polysulfides in Chardonnay and model juice fermentations von Dekker, Susanne, Fedrizzi, Bruno, van Leeuwen, Katryna A., Nardin, Tiziana, Dell'Anna, Cinzia, Larcher, Roberto

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Corrigendum to “Time course accumulation of polysulfides in Chardonnay and model juice fermentations” [Food Chem. 371 (2022) 131341] von Dekker, Susanne, Fedrizzi, Bruno, van Leeuwen, Katryna A., Nardin, Tiziana, Dell'Anna, Cinzia, Larcher, Roberto

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A novel LC-HRMS method reveals cysteinyl and glutathionyl polysulfides in wine von van Leeuwen, Katryna A., Nardin, Tiziana, Barker, David, Fedrizzi, Bruno, Nicolini, Giorgio, Larcher, Roberto

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Bulk and compound-specific stable isotope ratio analysis for authenticity testing of organically grown tomatoes von Bontempo, Luana, van Leeuwen, Katryna A., Paolini, Mauro, Holst Laursen, Kristian, Micheloni, Cristina, Prenzler, Paul D., Ryan, Danielle, Camin, Federica

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Gas chromatography combined with mass spectrometry, flame ionization detection and elemental analyzer/isotope ratio mass spectrometry for characterizing and detecting the authentic... von Pellati, Federica, Orlandini, Giulia, van Leeuwen, Katryna A., Anesin, Giulia, Bertelli, Davide, Paolini, Mauro, Benvenuti, Stefania, Camin, Federica

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Dietary Effects on Stable Carbon Isotope Composition of Fatty Acids in Polar and Neutral Fractions of Intramuscular Fat of Lambs von van Leeuwen, Katryna A, Camin, Federica, Jerónimo, Eliana, Vasta, Valentina, Prenzler, Paul D, Ryan, Danielle, Bessa, Rui J. B

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Differentiation of wood-derived vanillin from synthetic vanillin in distillates using gas chromatography/combustion/isotope ratio mass spectrometry for δ 13 C analysis von van Leeuwen, Katryna A, Prenzler, Paul D, Ryan, Danielle, Paolini, Mauro, Camin, Federica

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Quantification of Several 4-Alkyl Substituted γ-Lactones in Australian Wines von Cooke, Rachel C, Capone, Dimitra L, van Leeuwen, Katryna A, Elsey, Gordon M, Sefton, Mark A

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Odor Detection Thresholds and Enantiomeric Distributions of Several 4-Alkyl Substituted γ-Lactones in Australian Red Wine von Cooke (née Brown), Rachel C, van Leeuwen, Katryna A, Capone, Dimitra L, Gawel, Richard, Elsey, Gordon M, Sefton, Mark A

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Polysulfides accumulation in white wines produced from different oenological yeasts von Dekker, Susanne, Fedrizzi, Bruno, van Leeuwen, Katryna A., Roman, Tomas, Nardin, Tiziana, Larcher, Roberto

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Effect of antioxidant supplementation on the polysulfides of white wines von Nardin, Tiziana, Larcher, Roberto, van Leeuwen, Katryna A., Pilkington, Lisa I., Roman, Tomas, Malacarne, Mario, Fedrizzi, Bruno

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Differentiation of wood‐derived vanillin from synthetic vanillin in distillates using gas chromatography/combustion/isotope ratio mass spectrometry for δ13C analysis von Leeuwen, Katryna A., Prenzler, Paul D., Ryan, Danielle, Paolini, Mauro, Camin, Federica

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Evolution and Occurrence of 1,8-Cineole (Eucalyptol) in Australian Wine von Capone, Dimitra L, Van Leeuwen, Katryna, Taylor, Dennis K, Jeffery, David W, Pardon, Kevin H, Elsey, Gordon M, Sefton, Mark A

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