| Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine A Contreras, C Hidalgo, PA Henschke, PJ Chambers, C Curtin, C Varela Applied and environmental microbiology 80 (5), 1670-1678, 2014 | 368 | 2014 |
| Purification, molecular cloning, and characterization of glutathione S-transferases (GSTs) from pigmented Vitis vinifera L. cell suspension cultures as putative anthocyanin … S Conn, C Curtin, A Bézier, C Franco, W Zhang Journal of experimental botany 59 (13), 3621-3634, 2008 | 231 | 2008 |
| Flavour-active wine yeasts AG Cordente, CD Curtin, C Varela, IS Pretorius Applied Microbiology and Biotechnology, 1-18, 2012 | 207 | 2012 |
| The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content A Contreras, C Hidalgo, S Schmidt, PA Henschke, C Curtin, C Varela International journal of food microbiology 205, 7-15, 2015 | 204 | 2015 |
| Integration of jasmonic acid and light irradiation for enhancement of anthocyanin biosynthesis in< i> Vitis vinifera</i> suspension cultures W Zhang, C Curtin, M Kikuchi, C Franco Plant Science 162 (3), 459-468, 2002 | 190 | 2002 |
| Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum C Varela, F Sengler, M Solomon, C Curtin Food Chemistry 209, 57-64, 2016 | 164 | 2016 |
| Strategies for reducing alcohol concentration in wine C Varela, PR Dry, DR Kutyna, IL Francis, PA Henschke, CD Curtin, ... Australian Journal of Grape and Wine Research 21 (S1), 670-679, 2015 | 137 | 2015 |
| De-Novo Assembly and Analysis of the Heterozygous Triploid Genome of the Wine Spoilage Yeast Dekkera bruxellensis AWRI1499 CD Curtin, AR Borneman, PJ Chambers, IS Pretorius PLoS ONE 7 (3), e33840, 2012 | 136 | 2012 |
| Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum C Varela, A Barker, T Tran, A Borneman, C Curtin International Journal of Food Microbiology 252, 1-9, 2017 | 133 | 2017 |
| Yeast population dynamics reveal a potential ‘collaboration’between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz … A Contreras, C Curtin, C Varela Applied microbiology and biotechnology 99 (4), 1885-1895, 2015 | 115 | 2015 |
| Genetic diversity of Dekkera bruxellensis yeasts isolated from Australian wineries CD Curtin, JR Bellon, PA Henschke, PW Godden, MA De Barros Lopes FEMS yeast research 7 (3), 471-481, 2007 | 114 | 2007 |
| The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference ES King, RL Kievit, C Curtin, JH Swiegers, IS Pretorius, SEP Bastian, ... Food Chemistry 122 (3), 618-626, 2010 | 109 | 2010 |
| Manipulating anthocyanin composition in Vitis vinifera suspension cultures by elicitation with jasmonic acid and light irradiation C Curtin, W Zhang, C Franco Biotechnology letters 25 (14), 1131-1135, 2003 | 108 | 2003 |
| Insights into the Dekkera bruxellensis genomic landscape: comparative genomics reveals variations in ploidy and nutrient utilisation potential amongst wine isolates AR Borneman, R Zeppel, PJ Chambers, CD Curtin PLoS genetics 10 (2), e1004161, 2014 | 104 | 2014 |
| Assessing desirable levels of sensory properties in Sauvignon Blanc wines–consumer preferences and contribution of key aroma compounds ES King, P Osidacz, C Curtin, SEP Bastian, IL Francis Australian Journal of Grape and Wine Research 17 (2), 169-180, 2011 | 97 | 2011 |
| Contribution of cysteine and glutathione conjugates to the formation of the volatile thiols 3‐mercaptohexan‐1‐ol (3MH) and 3‐mercaptohexyl acetate (3MHA) during fermentation by … G Winter, T Van Der Westhuizen, VJ Higgins, C Curtin, M Ugliano Australian Journal of Grape and Wine Research 17 (2), 285-290, 2011 | 86 | 2011 |
| Engineering Saccharomyces cerevisiae To Release 3-Mercaptohexan-1-ol during Fermentation through Overexpression of an S. cerevisiae Gene, STR3, for Improvement of Wine Aroma S Holt, AG Cordente, SJ Williams, DL Capone, W Jitjaroen, IR Menz, ... Applied and environmental microbiology 77 (11), 3626-3632, 2011 | 82 | 2011 |
| Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution M Avramova, A Cibrario, E Peltier, M Coton, E Coton, J Schacherer, ... Scientific Reports 8 (1), 4136, 2018 | 78 | 2018 |
| Genotype‐dependent sulphite tolerance of Australian Dekkera (Brettanomyces) bruxellensis wine isolates C Curtin, E Kennedy, PA Henschke Letters in applied microbiology 55 (1), 56-61, 2012 | 77 | 2012 |
| Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America K Harrison, C Curtin Microorganisms 9 (5), 1060, 2021 | 66 | 2021 |
