Leigh Schmidtke
Leigh Schmidtke
National Wine and Grape Industry Centre, Charles Sturt University
Verified email at csu.edu.au
Cited by
Cited by
Production technologies for reduced alcoholic wines
LM Schmidtke, JW Blackman, SO Agboola
Journal of Food Science 77 (1), R25-R41, 2012
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
Effect of leaf removal and ultraviolet radiation on the composition and sensory perception of Vitis vinifera L. cv. Sauvignon Blanc wine
K Šuklje, G Antalick, Z Coetzee, LM Schmidtke, H Baša Česnik, J Brandt, ...
Australian Journal of Grape and Wine Research 20 (2), 223-233, 2014
Micro-oxygenation of red wine: techniques, applications, and outcomes
LM Schmidtke, AC Clark, GR Scollary
Critical reviews in food science and nutrition 51 (2), 115-131, 2011
Characteristics of Flexibacter psychrophilus isolated from Atlantic salmon in Australia
LM Schmidtke, J Carson
Diseases of Aquatic Organisms 21 (2), 157-161, 1995
Influence of grape composition on red wine ester profile: comparison between Cabernet Sauvignon and Shiraz cultivars from Australian warm climate
G Antalick, K Šuklje, JW Blackman, C Meeks, A Deloire, LM Schmidtke
Journal of agricultural and food chemistry 63 (18), 4664-4672, 2015
A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC–MS–Application on Semillon wines
L Rebičre, AC Clark, LM Schmidtke, PD Prenzler, GR Scollary
Analytica chimica acta 660 (1-2), 149-157, 2010
Identification of significant factors by an extension of ANOVA–PCA based on multi-block analysis
DJR Bouveresse, RC Pinto, LM Schmidtke, N Locquet, DN Rutledge
Chemometrics and Intelligent Laboratory Systems 106 (2), 173-182, 2011
Study of the influence of micro-oxygenation and oak chip maceration on wine composition using an electronic tongue and chemical analysis
A Rudnitskaya, LM Schmidtke, I Delgadillo, A Legin, G Scollary
Analytica chimica acta 642 (1-2), 235-245, 2009
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
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
Cytophaga johnsonae: a putative skin pathogen of juvenile farmed barramundi, Lates calcarifer Bloch
J Carson, LM Schmidtke, BL Munday
Journal of Fish Diseases 16 (3), 209-218, 1993
Chararacteristics of Vagococcus salmoninarum isolated from diseased salmonid fish
LM Schmidtke, J Carson
Journal of Applied Bacteriology 77 (2), 229-236, 1994
Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation
A Hranilovic, JM Gambetta, L Schmidtke, PK Boss, PR Grbin, ...
Scientific reports 8 (1), 1-13, 2018
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
Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition
K Suklje, X Zhang, G Antalick, AC Clark, A Deloire, LM Schmidtke
Journal of agricultural and food chemistry 64 (4), 870-880, 2016
Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption
M Rousseva, N Kontoudakis, LM Schmidtke, GR Scollary, AC Clark
Food chemistry 203, 440-447, 2016
Improving the detection of significant factors using ANOVA-PCA by selective reduction of residual variability
R Climaco-Pinto, AS Barros, N Locquet, L Schmidtke, DN Rutledge
Analytica Chimica Acta 653 (2), 131-142, 2009
Light-induced changes in bottled white wine and underlying photochemical mechanisms
P Grant-Preece, C Barril, LM Schmidtke, GR Scollary, AC Clark
Critical reviews in food science and nutrition 57 (4), 743-754, 2017
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
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