| Influence of fermentation temperature, yeast strain, and grape juice on the aroma chemistry and sensory profile of Sauvignon blanc wines RC Deed, B Fedrizzi, RC Gardner Journal of agricultural and food chemistry 65 (40), 8902-8912, 2017 | 56 | 2017 |
| Bacteria, mould and yeast spore inactivation studies by scanning electron microscope observations SNM Rozali, EA Milani, RC Deed, FVM Silva International journal of food microbiology 263, 17-25, 2017 | 38 | 2017 |
| The Chemical Reaction of Glutathione and trans-2-Hexenal in Grape Juice Media To Form Wine Aroma Precursors: The Impact of pH, Temperature, and Sulfur … AC Clark, RC Deed Journal of agricultural and food chemistry 66 (5), 1214-1221, 2018 | 28 | 2018 |
| The role of yeast ARO8, ARO9 and ARO10 genes in the biosynthesis of 3-(methylthio)-1-propanol from L-methionine during fermentation in synthetic grape medium RC Deed, R Hou, MI Kinzurik, RC Gardner, B Fedrizzi FEMS yeast research 19 (2), foy109, 2019 | 25 | 2019 |
| Transcriptional response of Saccharomyces cerevisiae to low temperature during wine fermentation RC Deed, NK Deed, RC Gardner Antonie Van Leeuwenhoek 107, 1029-1048, 2015 | 22 | 2015 |
| Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation MI Kinzurik, RC Deed, M Herbst-Johnstone, D Slaghenaufi, R Guzzon, ... Food microbiology 89, 103435, 2020 | 19 | 2020 |
| Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine Y Yang, RC Deed, LD Araujo, AL Waterhouse, PA Kilmartin Australian journal of grape and wine research 28 (1), 50-60, 2022 | 14 | 2022 |
| A new analytical method to measure S‐methyl‐l‐methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation RC Deed, LI Pilkington, M Herbst‐Johnstone, GM Miskelly, D Barker, ... Journal of the Science of Food and Agriculture 99 (15), 6944-6953, 2019 | 12 | 2019 |
| Saccharomyces cerevisiae FLO1 Gene Demonstrates Genetic Linkage to Increased Fermentation Rate at Low Temperatures RC Deed, B Fedrizzi, RC Gardner G3: Genes, Genomes, Genetics 7 (3), 1039-1048, 2017 | 11 | 2017 |
| Iterative synthetic strategies and gene deletant experiments enable the first identification of polysulfides in Saccharomyces cerevisiae LI Pilkington, RC Deed, K Parish-Virtue, CW Huang, ME Walker, V Jiranek, ... Chemical communications 55 (60), 8868-8871, 2019 | 10 | 2019 |
| Effect of microoxygenation applied before and after malolactic fermentation on monomeric phenolics and tannin composition of Pinot Noir wine Y Yang, RC Deed, LD Araujo, AL Waterhouse, PA Kilmartin Australian Journal of Grape and Wine Research 28 (1), 95-106, 2022 | 8 | 2022 |
| Saturated linear aliphatic γ-and δ-lactones in wine: a review GC Miller, LI Pilkington, D Barker, RC Deed Journal of Agricultural and Food Chemistry 70 (49), 15325-15346, 2022 | 7 | 2022 |
| Fermentation of Sauvignon blanc grape marc extract yields important wine aroma 3-sulfanylhexan-1-ol (3SH) RE Jelley, RC Deed, D Barker, K Parish-Virtue, B Fedrizzi LWT 131, 109653, 2020 | 7 | 2020 |
| Synthesis and antibacterial analysis of analogues of the marine alkaloid pseudoceratidine D Barker, S Lee, KG Varnava, K Sparrow, M van Rensburg, RC Deed, ... Molecules 25 (11), 2713, 2020 | 7 | 2020 |
| Valorisation of the diterpene podocarpic acid–Antibiotic and antibiotic enhancing activities of polyamine conjugates SA Li, MM Cadelis, RC Deed, H Douafer, ML Bourguet-Kondracki, ... Bioorganic & Medicinal Chemistry 64, 116762, 2022 | 6 | 2022 |
| Lifestyle, lineage, and geographical origin influence temperature-dependent phenotypic variation across yeast strains during wine fermentation RC Deed, LI Pilkington Microorganisms 8 (9), 1367, 2020 | 6 | 2020 |
| First synthesis of 3-S-glutathionylhexanal-d8 and its bisulfite adduct JR Muhl, LI Pilkington, RC Deed Tetrahedron Letters 61 (28), 152100, 2020 | 6 | 2020 |
| Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices K Parish-Virtue, M Herbst-Johnstone, F Bouda, B Fedrizzi, RC Deed, ... Beverages 7 (2), 29, 2021 | 5 | 2021 |
| Unraveling the Mystery of 3-Sulfanylhexan-1-ol: The Evolution of Methodology for the Analysis of Precursors to 3-Sulfanylhexan-1-ol in Wine JR Muhl, LI Pilkington, B Fedrizzi, RC Deed Foods 11 (14), 2050, 2022 | 4 | 2022 |
| New Precursors to 3-Sulfanylhexan-1-ol? Investigating the Keto–Enol Tautomerism of 3-S-Glutathionylhexanal JR Muhl, LI Pilkington, RC Deed Molecules 26 (14), 4261, 2021 | 4 | 2021 |
Bruno FedrizziProfessor, The University of AucklandAdresse e-mail validée de aucklanduni.ac.nz
