Mandy Herbst-Johnstone - Search Results

Year	Number of Results
2010	1
2011	1
2013	1
2015	1
2016	2
2018	3
2019	2
2020	1
2022	0

1

The impact of postharvest ultra-violet light irradiation on the thiol content of Sauvignon blanc grapes.

Parish-Virtue K, Herbst-Johnstone M, Bouda F, Fedrizzi B. Parish-Virtue K, et al. Among authors: herbst johnstone m. Food Chem. 2019 Jan 15;271:747-752. doi: 10.1016/j.foodchem.2018.07.210. Epub 2018 Jul 31. Food Chem. 2019. PMID: 30236740

2

Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation.

Kinzurik MI, Deed RC, Herbst-Johnstone M, Slaghenaufi D, Guzzon R, Gardner RC, Larcher R, Fedrizzi B. Kinzurik MI, et al. Among authors: herbst johnstone m. Food Microbiol. 2020 Aug;89:103435. doi: 10.1016/j.fm.2020.103435. Epub 2020 Jan 24. Food Microbiol. 2020. PMID: 32138993

3

Effect of Cluster Thinning Vitis vinifera cv. Pinot Noir on Wine Volatile and Phenolic Composition.

Rutan TE, Herbst-Johnstone M, Kilmartin PA. Rutan TE, et al. Among authors: herbst johnstone m. J Agric Food Chem. 2018 Sep 26;66(38):10053-10066. doi: 10.1021/acs.jafc.8b04062. Epub 2018 Sep 12. J Agric Food Chem. 2018. PMID: 30175910

4

Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions.

Parish KJ, Herbst-Johnstone M, Bouda F, Klaere S, Fedrizzi B. Parish KJ, et al. Among authors: herbst johnstone m. Food Chem. 2016 Oct 1;208:326-35. doi: 10.1016/j.foodchem.2016.03.111. Epub 2016 Mar 30. Food Chem. 2016. PMID: 27132857

5

A new analytical method to measure S-methyl-l-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation.

Deed RC, Pilkington LI, Herbst-Johnstone M, Miskelly GM, Barker D, Fedrizzi B. Deed RC, et al. Among authors: herbst johnstone m. J Sci Food Agric. 2019 Dec;99(15):6944-6953. doi: 10.1002/jsfa.9983. Epub 2019 Sep 17. J Sci Food Agric. 2019. PMID: 31414495

6

Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide.

Kinzurik MI, Herbst-Johnstone M, Gardner RC, Fedrizzi B. Kinzurik MI, et al. Among authors: herbst johnstone m. Food Chem. 2016 Oct 15;209:341-7. doi: 10.1016/j.foodchem.2016.04.094. Epub 2016 Apr 21. Food Chem. 2016. PMID: 27173572

7

Influence of grape-harvesting steps on varietal thiol aromas in Sauvignon blanc wines.

Allen T, Herbst-Johnstone M, Girault M, Butler P, Logan G, Jouanneau S, Nicolau L, Kilmartin PA. Allen T, et al. Among authors: herbst johnstone m. J Agric Food Chem. 2011 Oct 12;59(19):10641-50. doi: 10.1021/jf2018676. Epub 2011 Sep 8. J Agric Food Chem. 2011. PMID: 21854044

8

Evolution of Volatile Sulfur Compounds during Wine Fermentation.

Kinzurik MI, Herbst-Johnstone M, Gardner RC, Fedrizzi B. Kinzurik MI, et al. Among authors: herbst johnstone m. J Agric Food Chem. 2015 Sep 16;63(36):8017-24. doi: 10.1021/acs.jafc.5b02984. Epub 2015 Sep 3. J Agric Food Chem. 2015. PMID: 26271945

9

Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments.

Patel P, Herbst-Johnstone M, Lee SA, Gardner RC, Weaver R, Nicolau L, Kilmartin PA. Patel P, et al. Among authors: herbst johnstone m. J Agric Food Chem. 2010 Jun 23;58(12):7280-8. doi: 10.1021/jf100200e. J Agric Food Chem. 2010. PMID: 20486689

10

Facile gas chromatography-tandem mass spectrometry stable isotope dilution method for the quantification of sesquiterpenes in grape.

Duhamel N, Slaghenaufi D, Pilkington LI, Herbst-Johnstone M, Larcher R, Barker D, Fedrizzi B. Duhamel N, et al. Among authors: herbst johnstone m. J Chromatogr A. 2018 Feb 16;1537:91-98. doi: 10.1016/j.chroma.2017.12.065. Epub 2018 Jan 5. J Chromatogr A. 2018. PMID: 29352581

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