John Blackman
John Blackman
Verified email at csu.edu.au
Title
Cited by
Cited by
Year
Production technologies for reduced alcoholic wines
LM Schmidtke, JW Blackman, SO Agboola
Journal of Food Science 77 (1), R25-R41, 2012
1262012
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
1132013
Astringency response of red wines: Potential role of molecular assembly
GR Scollary, G Pásti, M Kállay, J Blackman, AC Clark
Trends in Food Science & Technology 27 (1), 25-36, 2012
722012
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
632015
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
562010
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
532013
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, 2016
432016
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
322010
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
302015
Examination of the potential for using chemical analysis as a surrogate for sensory analysis
J Blackman, DN Rutledge, D Tesic, A Saliba, GR Scollary
Analytica chimica acta 660 (1-2), 2-7, 2010
302010
A GC–MS untargeted metabolomics approach for the classification of chemical differences in grape juices based on fungal pathogen
C Schueuermann, CC Steel, JW Blackman, AC Clark, LJ Schwarz, ...
Food chemistry 270, 375-384, 2019
272019
Unravelling wine volatile evolution during Shiraz grape ripening by untargeted HS-SPME-GC× GC-TOFMS
K Šuklje, S Carlin, J Stanstrup, G Antalick, JW Blackman, C Meeks, ...
Food chemistry 277, 753-765, 2019
252019
Investigation and sensory characterization of 1, 4-cineole: A potential aromatic marker of australian cabernet sauvignon wine
G Antalick, S Tempere, K Šuklje, JW Blackman, A Deloire, G de Revel, ...
Journal of agricultural and food chemistry 63 (41), 9103-9111, 2015
242015
Analysis of temporal dominance of sensation data using correspondence analysis on Merlot wine with differing maceration and cap management regimes
SC Frost, JW Blackman, SE Ebeler, H Heymann
Food Quality and Preference 64, 245-252, 2018
222018
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
182018
Sensory characterization of Hunter Valley Semillon using descriptive analysis
J Blackman, A Saliba
Flavour and fragrance journal 24 (5), 238-244, 2009
182009
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
172018
An investigation of the Pivot© Profile sensory analysis method using wine experts: Comparison with descriptive analysis and results from two expert panels
W Pearson, L Schmidtke, IL Francis, JW Blackman
Food Quality and Preference 83, 103858, 2020
162020
Regional discrimination of australian shiraz wine volatome by two-dimensional gas chromatography coupled to time-of-flight mass spectrometry
K Šuklje, S Carlin, G Antalick, JW Blackman, A Deloire, U Vrhovsek, ...
Journal of agricultural and food chemistry 67 (36), 10273-10284, 2019
162019
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
152018
The system can't perform the operation now. Try again later.
Articles 1–20