| Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir S Knight, S Klaere, B Fedrizzi, MR Goddard Scientific reports 5 (1), 14233, 2015 | 303 | 2015 |
| Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine M Azzolini, B Fedrizzi, E Tosi, F Finato, P Vagnoli, C Scrinzi, G Zapparoli European Food Research and Technology 235, 303-313, 2012 | 166 | 2012 |
| Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in Shiraz fermentation and wine M Ugliano, B Fedrizzi, T Siebert, B Travis, F Magno, G Versini, ... Journal of Agricultural and Food Chemistry 57 (11), 4948-4955, 2009 | 148 | 2009 |
| First Identification of 4-S-Glutathionyl-4-methylpentan-2-one, a Potential Precursor of 4-Mercapto-4-methylpentan-2-one, in Sauvignon Blanc Juice B Fedrizzi, KH Pardon, MA Sefton, GM Elsey, DW Jeffery Journal of Agricultural and Food Chemistry 57 (3), 991-995, 2009 | 140 | 2009 |
| Centella asiatica (Gotu kola) as a neuroprotectant and its potential role in healthy ageing R Sabaragamuwa, CO Perera, B Fedrizzi Trends in Food Science & Technology 79, 88-97, 2018 | 104 | 2018 |
| Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine KJ Olejar, B Fedrizzi, PA Kilmartin Food chemistry 183, 181-189, 2015 | 82 | 2015 |
| Aging effects and grape variety dependence on the content of sulfur volatiles in wine B Fedrizzi, F Magno, D Badocco, G Nicolini, G Versini Journal of agricultural and food chemistry 55 (26), 10880-10887, 2007 | 82 | 2007 |
| Ethyl propiolate derivatisation for the analysis of varietal thiols in wine M Herbst-Johnstone, F Piano, N Duhamel, D Barker, B Fedrizzi Journal of Chromatography A 1312, 104-110, 2013 | 71 | 2013 |
| Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol E Tosi, B Fedrizzi, M Azzolini, F Finato, B Simonato, G Zapparoli Food Chemistry 130 (2), 370-375, 2012 | 69 | 2012 |
| Degradation studies of cholecalciferol (vitamin D3) using HPLC-DAD, UHPLC-MS/MS and chemical derivatization F Mahmoodani, CO Perera, B Fedrizzi, G Abernethy, H Chen Food chemistry 219, 373-381, 2017 | 68 | 2017 |
| Gas chromatography–mass spectrometry determination of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine: A comparison of headspace solid phase microextraction and solid … B Fedrizzi, G Versini, I Lavagnini, G Nicolini, F Magno Analytica chimica acta 596 (2), 291-297, 2007 | 67 | 2007 |
| Influence of fermentation temperature, yeast strain, and grape juice on the aroma chemistry and sensory profile of Sauvignon blanc wines RC Deed, B Fedrizzi, RC Gardner Journal of agricultural and food chemistry 65 (40), 8902-8912, 2017 | 65 | 2017 |
| Hydrogen sulfide and its roles in Saccharomyces cerevisiae in a winemaking context CW Huang, ME Walker, B Fedrizzi, RC Gardner, V Jiranek FEMS yeast research 17 (6), fox058, 2017 | 63 | 2017 |
| Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide MI Kinzurik, M Herbst-Johnstone, RC Gardner, B Fedrizzi Food chemistry 209, 341-347, 2016 | 63 | 2016 |
| Grape cluster microclimate influences the aroma composition of Sauvignon blanc wine D Martin, C Grose, B Fedrizzi, L Stuart, A Albright, A McLachlan Food chemistry 210, 640-647, 2016 | 55 | 2016 |
| Development of reliable analytical tools for evaluating the influence of reductive winemaking on the quality of Lugana wines F Mattivi, B Fedrizzi, A Zenato, P Tiefenthaler, S Tempesta, D Perenzoni, ... Analytica Chimica Acta 732, 194-202, 2012 | 55 | 2012 |
| Changes in wine aroma composition according to botrytized berry percentage: A preliminary study on Amarone wine B Fedrizzi, E Tosi, B Simonato, F Finato, M Cipriani, G Caramia, ... Food Technology and Biotechnology 49 (4), 529-535, 2011 | 55 | 2011 |
| The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking HR Jones-Moore, RE Jelley, M Marangon, B Fedrizzi Food Hydrocolloids 123, 107150, 2022 | 54 | 2022 |
| Evolution of volatile sulfur compounds during wine fermentation MI Kinzurik, M Herbst-Johnstone, RC Gardner, B Fedrizzi Journal of agricultural and food chemistry 63 (36), 8017-8024, 2015 | 50 | 2015 |
| Enhancement of Chardonnay antioxidant activity and sensory perception through maceration technique KJ Olejar, B Fedrizzi, PA Kilmartin LWT-Food Science and Technology 65, 152-157, 2016 | 48 | 2016 |
Lisa I. PilkingtonSenior LecturerVerified email at aucklanduni.ac.nz
