John Blackman
John Blackman
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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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Sensory characterization of Hunter Valley Semillon using descriptive analysis
J Blackman, A Saliba
Flavour and fragrance journal 24 (5), 238-244, 2009
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
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