日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment

采用超滤/热/蛋白酶联合处理法对长相思葡萄酒进行蛋白质稳定化处理后的化学和感官特性分析

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2022.799809
Sui, Yihe; Wollan, David; McRae, Jacqui M; Muhlack, Richard; Capone, Dimitra L; Godden, Peter; Wilkinson, Kerry L
发表日期：2022
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Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines

耐热拉氏菌对维欧尼葡萄酒化学成分和感官特性的影响

期刊:Journal of Fungi
影响因子:4
doi:10.3390/jof8050474
Hranilovic, Ana; Albertin, Warren; Capone, Dimitra L; Gallo, Adelaide; Grbin, Paul R; Danner, Lukas; Bastian, Susan E P; Masneuf-Pomarede, Isabelle; Coulon, Joana; Bely, Marina; Jiranek, Vladimir
发表日期：2022
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Sensory and Chemical Drivers of Wine Consumers' Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient

感官和化学因素如何影响葡萄酒消费者对含有灵芝提取物这一新型成分的西拉葡萄酒产品的偏好

期刊:Foods
影响因子:5.1
doi:10.3390/foods9020224
Nguyen, Anh N H; Johnson, Trent E; Jeffery, David W; Capone, Dimitra L; Danner, Lukas; Bastian, Susan E P
发表日期：2020
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Analysis of Potent Odour-Active Volatile Thiols in Foods and Beverages with a Focus on Wine

食品和饮料中强效气味活性挥发性硫醇的分析（以葡萄酒为例）

期刊:Molecules
影响因子:4.6
doi:10.3390/molecules24132472
Chen, Liang; Capone, Dimitra L; Jeffery, David W
发表日期：2019
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