| 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 97 (1), 8-16, 2017 | 38 | 2017 |
| 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 | 14 | 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 | 13 | 2018 |
| 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 | 10 | 2018 |
| Alcohol: Integrated strategies to moderate the alcohol content of wines R Ristic, A Hranilovic, S Li, R Longo, DT Pham, B Qesja, OJ Schelezki, ... Wine & Viticulture Journal 31 (5), 33-38, 2016 | 6 | 2016 |
| The effect of non-Saccharomyces and Saccharomyces non-cerevisiae yeasts on ethanol and glycerol levels in wine NN Ivit, R Longo, B Kemp Fermentation 6 (3), 77, 2020 | 5 | 2020 |
| SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines B Saha, R Longo, P Torley, A Saliba, L Schmidtke Foods 7 (8), 127, 2018 | 5 | 2018 |
| Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Vis Spectral Phenolic Fingerprint and Chemometrics F Kerslake, R Longo, R Dambergs Beverages 4 (2), 45, 2018 | 5 | 2018 |
| A review on the aroma composition of Vitis vinifera L. Pinot noir wines: origins and influencing factors R Longo, A Carew, S Sawyer, B Kemp, F Kerslake Critical reviews in food science and nutrition, 1-16, 2020 | 3 | 2020 |
| Preliminary study of Australian Pinot noir wines by colour and volatile analyses, and the PivotŠ Profile method using wine professionals R Longo, W Pearson, A Merry, M Solomon, L Nicolotti, H Westmore, ... Foods 9 (9), 1142, 2020 | 2 | 2020 |
| Reducing alcohol: Low alcohol wines: Blending with an early harvest or dealcoholisation of a later harvest? R Longo, R Ristic, L Schimdtke Wine & Viticulture Journal 34 (1), 32-35, 2019 | 1 | 2019 |
| A feasibility study on monitoring total phenolic content in sparkling wine press juice fractions using a new in-line system and predictive models R Longo, RG Dambergs, H Westmore, DS Nichols, FL Kerslake Food Control 123, 106810, 2021 | | 2021 |
| Is it the age or the autolysis? Pulling apart where sparkling wine character comes from S Sawyer, R Longo, M Solomon, L Nicolotti, H Westmore, A Merry, ... AWITC 2018: 17th Australian Wine Industry Technical Conference (SA, Australia), 2019 | | 2019 |
| In-line sensing of grape juice press fractioning by UV-Vis spectroscopy: comparison with a benchtop spectrophotometer cycle R Longo, F Kerslake, B Dambergs, H Westmore, L Donachie Crush 2018: the Grape and Wine Science Symposium, Adelaide (SA, Australia), 2018 | | 2018 |
| Effects of harvest timing and technological approaches on volatile compounds and sensory profiles of lower alcohol wines R Longo Charles Sturt University, PhD Thesis, 2018 | | 2018 |
