Renata Ristic - Search Results

Year	Number of Results
2011	1
2012	1
2013	1
2015	3
2016	2
2017	4
2018	1
2019	2
2020	4
2021	4
2022	1

1

Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine.

Wilkinson K, Ristic R, McNamara I, Loveys B, Jiang W, Krstic M. Wilkinson K, et al. Among authors: ristic r. Molecules. 2021 Dec 13;26(24):7540. doi: 10.3390/molecules26247540. Molecules. 2021. PMID: 34946621 Free PMC article.

2

Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes.

Modesti M, Szeto C, Ristic R, Jiang W, Culbert J, Bindon K, Catelli C, Mencarelli F, Tonutti P, Wilkinson K. Modesti M, et al. Among authors: ristic r. Molecules. 2021 Mar 23;26(6):1798. doi: 10.3390/molecules26061798. Molecules. 2021. PMID: 33806831 Free PMC article.

3

Glycosylation of Volatile Phenols in Grapes following Pre-Harvest (On-Vine) vs. Post-Harvest (Off-Vine) Exposure to Smoke.

Culbert JA, Jiang W, Ristic R, Puglisi CJ, Nixon EC, Shi H, Wilkinson KL. Culbert JA, et al. Among authors: ristic r. Molecules. 2021 Aug 31;26(17):5277. doi: 10.3390/molecules26175277. Molecules. 2021. PMID: 34500710 Free PMC article.

4

Consumption Context Effects on Fine Wine Consumer Segments' Liking and Emotions.

Danner L, Johnson TE, Ristic R, Meiselman HL, Bastian SEP. Danner L, et al. Among authors: ristic r. Foods. 2020 Dec 3;9(12):1798. doi: 10.3390/foods9121798. Foods. 2020. PMID: 33287331 Free PMC article.

5

Investigating Australian Consumers' Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument.

Verdonk N, Ristic R, Culbert JA, Pearce K, Wilkinson KL. Verdonk N, et al. Among authors: ristic r. Foods. 2021 Feb 24;10(3):488. doi: 10.3390/foods10030488. Foods. 2021. PMID: 33668359 Free PMC article.

6

Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines.

Pham DT, Ristic R, Stockdale VJ, Jeffery DW, Tuke J, Wilkinson K. Pham DT, et al. Among authors: ristic r. Food Chem. 2020 Apr 20;325:126869. doi: 10.1016/j.foodchem.2020.126869. Online ahead of print. Food Chem. 2020. PMID: 32387983

7

Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines.

Saltman Y, Culbert JA, Johnson TE, Ristic R, Wilkinson KL, Bastian SEP. Saltman Y, et al. Among authors: ristic r. Foods. 2020 Sep 1;9(9):1208. doi: 10.3390/foods9091208. Foods. 2020. PMID: 32882844 Free PMC article.

8

Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking.

Szeto C, Ristic R, Capone D, Puglisi C, Pagay V, Culbert J, Jiang W, Herderich M, Tuke J, Wilkinson K. Szeto C, et al. Among authors: ristic r. Molecules. 2020 Aug 14;25(16):3720. doi: 10.3390/molecules25163720. Molecules. 2020. PMID: 32824099 Free PMC article.

9

Volatile Aroma Compounds of Brandy 'Lozovača' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.).

Matijašević S, Popović-Djordjević J, Ristić R, Ćirković D, Ćirković B, Popović T. Matijašević S, et al. Among authors: ristic r. Molecules. 2019 Jul 6;24(13):2485. doi: 10.3390/molecules24132485. Molecules. 2019. PMID: 31284600 Free PMC article.

10

Impact of Bottle Aging on Smoke-Tainted Wines from Different Grape Cultivars.

Ristic R, van der Hulst L, Capone DL, Wilkinson KL. Ristic R, et al. J Agric Food Chem. 2017 May 24;65(20):4146-4152. doi: 10.1021/acs.jafc.7b01233. Epub 2017 May 16. J Agric Food Chem. 2017. PMID: 28464603

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