| Yeast and bacterial modulation of wine aroma and flavour JH Swiegers, EJ Bartowsky, PA Henschke, IS Pretorius Australian Journal of grape and wine research 11 (2), 139-173, 2005 | 1436 | 2005 |
| Bacterial cell wall recycling provides cytosolic muropeptides as effectors for beta‐lactamase induction. C Jacobs, LJ Huang, E Bartowsky, S Normark, JT Park The EMBO journal 13 (19), 4684-4694, 1994 | 479 | 1994 |
| The ‘buttery’attribute of wine—diacetyl—desirability, spoilage and beyond EJ Bartowsky, PA Henschke International journal of food microbiology 96 (3), 235-252, 2004 | 446 | 2004 |
| Acetic acid bacteria spoilage of bottled red wine—A review EJ Bartowsky, PA Henschke International journal of food microbiology 125 (1), 60-70, 2008 | 358 | 2008 |
| Bacterial spoilage of wine and approaches to minimize it EJ Bartowsky Letters in applied microbiology 48 (2), 149-156, 2009 | 309 | 2009 |
| Lactic acid bacteria as a potential source of enzymes for use in vinification A Matthews, A Grimaldi, M Walker, E Bartowsky, P Grbin, V Jiranek Applied and environmental microbiology 70 (10), 5715-5731, 2004 | 235 | 2004 |
| Linking wine lactic acid bacteria diversity with wine aroma and flavour MS Cappello, G Zapparoli, A Logrieco, EJ Bartowsky International Journal of Food Microbiology 243, 16-27, 2017 | 200 | 2017 |
| Hydrolysis and Transformation of Grape Glycosidically Bound Volatile Compounds during Fermentation with Three Saccharomyces Yeast Strains M Ugliano, EJ Bartowsky, J McCarthy, L Moio, PA Henschke Journal of Agricultural and Food Chemistry 54 (17), 6322-6331, 2006 | 196 | 2006 |
| Oenococcus oeni and malolactic fermentation–moving into the molecular arena EJ BARTOWSKY Australian Journal of Grape and Wine Research 11 (2), 174-187, 2005 | 195 | 2005 |
| Comparison of preservation techniques for DNA extraction from hymenopterous insects N Dillon, AD Austin, E Bartowsky Insect Molecular Biology 5 (1), 21-24, 1996 | 176 | 1996 |
| Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains KS Howell, JH Swiegers, GM Elsey, TE Siebert, EJ Bartowsky, GH Fleet, ... FEMS microbiology letters 240 (2), 125-129, 2004 | 170 | 2004 |
| Spoilage of bottled red wine by acetic acid bacteria EJ Bartowsky, D Xia, RL Gibson, GH Fleet, PA Henschke Letters in applied microbiology 36 (5), 307-314, 2003 | 170 | 2003 |
| Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation KS Howell, D Cozzolino, EJ Bartowsky, GH Fleet, PA Henschke FEMS yeast research 6 (1), 91-101, 2006 | 163 | 2006 |
| A survey of glycosidase activities of commercial wine strains of Oenococcus oeni A Grimaldi, E Bartowsky, V Jiranek International journal of food microbiology 105 (2), 233-244, 2005 | 155 | 2005 |
| Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation N D’Incecco, E Bartowsky, S Kassara, A Lante, P Spettoli, P Henschke Food Microbiology 21 (3), 257-265, 2004 | 154 | 2004 |
| Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition CE Abrahamse, EJ Bartowsky World Journal of Microbiology and Biotechnology 28, 255-265, 2012 | 148 | 2012 |
| Microbial formation and modification of flavor and off-flavor compounds in wine EJ Bartowsky, IS Pretorius Biology of Microorganisms on Grapes, in Must and in Wine, 209-231, 2009 | 142 | 2009 |
| Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenology A Grimaldi, E Bartowsky, V Jiranek Journal of Applied Microbiology 99 (5), 1061-1069, 2005 | 133 | 2005 |
| Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine EJ Bartowsky, AR Borneman Applied Microbiology and Biotechnology 92, 441-447, 2011 | 126 | 2011 |
| Molecular phylogeny of the apocritan wasps: the Proctotrupomorpha and Evaniomorpha M Dowton, A Austin, N Dillon, E Bartowsky Systematic Entomology 22 (3), 245-255, 1997 | 123 | 1997 |
