C. Kalua

发表

Olive oil volatile compounds, flavour development and quality: A critical review

Danny Bedgood, Danny R. Bedgood, Andrea G. Bishop, 2007 .

Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must.

Robert A. Keyzers, C. Kalua, P. Boss, 2012, Journal of agricultural and food chemistry.

Volatile Compounds in Australian Olive Oils: How Different Are They From Other Oils

C. Kalua, P. Prenzler, K. Robards, 2010 .

Sample preparation optimization in wine and grapes. Dilution and sample/headspace volume equilibrium theory for headspace solid-phase microextraction.

C. Kalua, P. Boss, 2008, Journal of chromatography. A.

Development of a headspace solid phase microextraction- gas chromatography method for monitoring volatile compounds in extended time-course experiments of olive oil.

Danny R. Bedgood, D. Bedgood, C. Kalua, 2006 .

Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavour

C. Kalua, P. Boss, K. Soole, 2010, Plant Molecular Biology.

Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds.

Andrea G. Bishop, D. Bedgood, C. Kalua, 2005, Journal of agricultural and food chemistry.

Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production.

Andrea G. Bishop, D. Bedgood, C. Kalua, 2006, Journal of agricultural and food chemistry.

Discrimination of storage conditions and freshness in virgin olive oil.

Andrea G. Bishop, D. Bedgood, C. Kalua, 2006, Journal of agricultural and food chemistry.

Flavour quality critical production steps from fruit to extra-virgin olive oil at consumption

Danny R. Bedgood, Andrea G. Bishop, Paul D. Prenzler, 2013 .

Comparison of major volatile compounds from Riesling and Cabernet Sauvignon grapes (Vitis vinifera L.) from fruitset to harvest

C. Kalua, P. Boss, 2010 .

Evolution of volatile compounds during the development of cabernet sauvignon grapes (Vitis vinifera L.).

C. Kalua, P. Boss, 2009, Journal of agricultural and food chemistry.

Changes in virgin olive oil quality during low-temperature fruit storage.

Andrea G. Bishop, D. Bedgood, C. Kalua, 2008, Journal of agricultural and food chemistry.

The Production of Flavour & Aroma Compounds in Grape Berries

C. Kalua, P. Boss, J. Dunlevy, 2009 .

Erratum to: Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavour

C. Kalua, P. Boss, K. Soole, 2013, Plant Molecular Biology.

Erratum to: Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavour

C. Kalua, P. Boss, K. Soole, 2013, Plant Molecular Biology.

Fermentation of grapes throughout development identifies stages critical to the development of wine volatile composition

C. Kalua, P. Boss, C. Böttcher, 2018 .