| Production technologies for reduced alcoholic wines LM Schmidtke, JW Blackman, SO Agboola Journal of Food Science 77 (1), R25-R41, 2012 | 135 | 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 | 127 | 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 | 85 | 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 | 74 | 2011 |
| 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 | 73 | 2011 |
| 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 | 70 | 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 | 67 | 2010 |
| Characteristics of Flexibacter psychrophilus isolated from Atlantic salmon in Australia LM Schmidtke, J Carson Diseases of Aquatic Organisms 21 (2), 157-161, 1995 | 66 | 1995 |
| 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 | 63 | 2010 |
| 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 | 59 | 2009 |
| 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 | 58 | 2018 |
| 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 | 58 | 2013 |
| Chararacteristics of Vagococcus salmoninarum isolated from diseased salmonid fish LM Schmidtke, J Carson Journal of Applied Bacteriology 77 (2), 229-236, 1994 | 55 | 1994 |
| 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 | 54 | 1993 |
| 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 | 51 | 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 | 47 | 2016 |
| Computer vision and machine learning for viticulture technology KP Seng, LM Ang, LM Schmidtke, SY Rogiers IEEE Access 6, 67494-67510, 2018 | 45 | 2018 |
| 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 | 41 | 2017 |
| 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 | 38 | 2016 |
| 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 | 35 | 2015 |
John BlackmanCharles Sturt UniversityVerified email at csu.edu.au
