| Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faults CC Steel, JW Blackman, LM Schmidtke Journal of agricultural and food chemistry 61 (22), 5189-5206, 2013 | 195 | 2013 |
| Production technologies for reduced alcoholic wines LM Schmidtke, JW Blackman, SO Agboola Journal of Food Science 77 (1), R25-R41, 2012 | 187 | 2012 |
| Changes in volatile composition and sensory attributes of wines during alcohol content reduction R Longo, JW Blackman, PJ Torley, SY Rogiers, LM Schmidtke Journal of the Science of Food and Agriculture, 2016 | 92 | 2016 |
| Influence of grape composition on red wine ester profile: comparison between Cabernet Sauvignon and Shiraz cultivars from Australian warm climate G Antalick, K Suklje, JW Blackman, C Meeks, A Deloire, LM Schmidtke Journal of agricultural and food chemistry 63 (18), 4664-4672, 2015 | 90 | 2015 |
| Astringency response of red wines: Potential role of molecular assembly GR Scollary, G Pásti, M Kállay, J Blackman, AC Clark Trends in Food Science & Technology 27 (1), 25-36, 2012 | 89 | 2012 |
| Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines J Blackman, A Saliba, L Schmidtke Food Quality and Preference 21 (7), 679-683, 2010 | 72 | 2010 |
| Wine metabolomics: objective measures of sensory properties of semillon from GC-MS profiles LM Schmidtke, JW Blackman, AC Clark, P Grant-Preece Journal of agricultural and food chemistry 61 (49), 11957-11967, 2013 | 66 | 2013 |
| A GC–MS untargeted metabolomics approach for the classification of chemical differences in grape juices based on fungal pathogen C Schueuermann, CC Steel, JW Blackman, AC Clark, LJ Schwarz, ... Food chemistry 270, 375-384, 2019 | 54 | 2019 |
| Unravelling wine volatile evolution during Shiraz grape ripening by untargeted HS-SPME-GC× GC-TOFMS K Šuklje, S Carlin, J Stanstrup, G Antalick, JW Blackman, C Meeks, ... Food Chemistry 277, 753-765, 2019 | 45 | 2019 |
| Gas chromatography–mass spectrometry method optimized using response surface modeling for the quantitation of fungal off-flavors in grapes and wine N Sadoughi, LM Schmidtke, G Antalick, JW Blackman, CC Steel Journal of Agricultural and Food Chemistry 63 (11), 2877-2885, 2015 | 45 | 2015 |
| Investigation and sensory characterization of 1, 4-Cineole: a potential aromatic marker of Australian Cabernet Sauvignon Wine G Antalick, S Tempère, K Šuklje, JW Blackman, A Deloire, G de Revel, ... Journal of Agricultural and Food Chemistry 63 (41), 9103-9111, 2015 | 43 | 2015 |
| An investigation of the Pivot© Profile sensory analysis method using wine experts: Comparison with descriptive analysis and results from two expert panels W Pearson, L Schmidtke, IL Francis, JW Blackman Food Quality and Preference 83, 103858, 2020 | 41 | 2020 |
| Analysis of temporal dominance of sensation data using correspondence analysis on Merlot wine with differing maceration and cap management regimes SC Frost, JW Blackman, SE Ebeler, H Heymann Food Quality and Preference 64, 245-252, 2018 | 41 | 2018 |
| Volatile and sensory profiling of Shiraz wine in response to alcohol management: Comparison of harvest timing versus technological approaches R Longo, JW Blackman, G Antalick, PJ Torley, SY Rogiers, LM Schmidtke Food Research International 109, 561-571, 2018 | 38 | 2018 |
| Regional discrimination of Australian Shiraz wine volatome by two-dimensional gas chromatography coupled to time-of-flight mass spectrometry K Šuklje, S Carlin, G Antalick, JW Blackman, A Deloire, U Vrhovsek, ... Journal of agricultural and food chemistry 67 (36), 10273-10284, 2019 | 37 | 2019 |
| A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles R Longo, JW Blackman, G Antalick, PJ Torley, SY Rogiers, LM Schmidtke Food chemistry 261, 21-29, 2018 | 35 | 2018 |
| Sensory, chemical, and electronic tongue assessment of micro-oxygenated wines and oak chip maceration: assessing the commonality of analytical techniques LM Schmidtke, A Rudnitskaya, AJ Saliba, JW Blackman, GR Scollary, ... Journal of Agricultural and Food Chemistry 58 (8), 5026-5033, 2010 | 34 | 2010 |
| Examination of the potential for using chemical analysis as a surrogate for sensory analysis J Blackman, DN Rutledge, D Tesic, A Saliba, GR Scollary Analytica chimica acta 660 (1-2), 2-7, 2010 | 32 | 2010 |
| Harvesting and blending options for lower alcohol wines: A sensory and chemical investigation R Longo, JW Blackman, G Antalick, PJ Torley, SY Rogiers, LM Schmidtke Journal of the Science of Food and Agriculture 98 (1), 33-42, 2018 | 31 | 2018 |
| Performing sequential harvests based on berry sugar accumulation (mg/berry) to obtain specific wine sensory profiles G Antalick, K Suklje, J Blackman, L Schmidtke, A Deloire Oeno One 55 (2), 131-146, 2021 | 30 | 2021 |
