| Biochemical and Molecular Characterization of Saccharomyces cerevisiae Strains Obtained from Sugar-Cane Juice Fermentations and Their Impact in Cachaça … VA Oliveira, MA Vicente, LG Fietto, I de Miranda Castro, MX Coutrim, ... Applied and Environmental Microbiology 74 (3), 693-701, 2008 | 64 | 2008 |
| Indications of the prominent role of elemental sulfur in the formation of the varietal thiol 3-mercaptohexanol in Sauvignon blanc wine LD Araujo, S Vannevel, A Buica, S Callerot, B Fedrizzi, PA Kilmartin, ... Food Research International 98, 79-86, 2017 | 39 | 2017 |
| Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters WV Parr, C Grose, D Hedderley, MM Maraboli, O Masters, LD Araujo, ... Food Research International 137, 109423, 2020 | 38 | 2020 |
| Aroma impact of ascorbic acid and glutathione additions to Sauvignon blanc at harvest to supplement sulfur dioxide O Makhotkina, LD Araujo, K Olejar, M Herbst-Johnstone, B Fedrizzi, ... American Journal of Enology and Viticulture 65 (3), 388-393, 2014 | 35 | 2014 |
| Effects of mechanical harvesting on'Sauvignon blanc'aroma M Herbst-Johnstone, LD Araujo, TA Allen, G Logan, L Nicolau, ... I International Workshop on Vineyard Mechanization and Grape and Wine …, 2012 | 33 | 2012 |
| Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations APG de Souza, MA Vicente, RC Klein, LG Fietto, MX Coutrim, ... Antonie Van Leeuwenhoek 101, 379-392, 2012 | 31 | 2012 |
| Avaliação cromatográfica de compostos voláteis de cachaças produzidas com leveduras de diferentes procedências PHA Silva, JO Santos, LD Araújo, FC Faria, AF Pereira, VA Oliveira, ... Food Science and Technology 29, 100-106, 2009 | 22* | 2009 |
| In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation LD Araujo, WV Parr, C Grose, D Hedderley, O Masters, PA Kilmartin, ... Food Research International 149, 110665, 2021 | 19 | 2021 |
| Effects of antioxidant and elemental sulfur additions at crushing on aroma profiles of Pinot Gris, Chardonnay and Sauvignon Blanc wines X Lyu, LD Araujo, SY Quek, PA Kilmartin Food Chemistry 346, 128914, 2021 | 16 | 2021 |
| Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine Y Yang, RC Deed, LD Araujo, AL Waterhouse, PA Kilmartin Australian journal of grape and wine research 28 (1), 50-60, 2022 | 15 | 2022 |
| Effect of glutathione addition at harvest on Sauvignon Blanc wines X Lyu, DR Del Prado, LD Araujo, SY Quek, PA Kilmartin Australian Journal of Grape and Wine Research 27 (4), 431-441, 2021 | 15 | 2021 |
| Varietal aromas of sauvignon blanc: impact of oxidation and antioxidants used in winemaking PC Tsai, LD Araujo, B Tian Fermentation 8 (12), 686, 2022 | 12 | 2022 |
| Effect of microoxygenation applied before and after malolactic fermentation on monomeric phenolics and tannin composition of Pinot Noir wine Y Yang, RC Deed, LD Araujo, AL Waterhouse, PA Kilmartin Australian Journal of Grape and Wine Research 28 (1), 95-106, 2022 | 8 | 2022 |
| Exogenous abscisic acid and sugar induce a cascade of ripening events associated with anthocyanin accumulation in cultured Pinot Noir grape berries J Bennett, S Meiyalaghan, HM Nguyen, H Boldingh, J Cooney, ... Frontiers in Plant Science 14, 1324675, 2023 | 3 | 2023 |
| Assessing geographical origin of Diqing wines based on their elemental and isotopic profiles Y Su, J Zhang, L Wang, LD Araujo, D Tan, C Yuan, A Zhang Journal of Food Composition and Analysis 125, 105671, 2024 | 2 | 2024 |
| Grape berry size is a key factor in determining New Zealand Pinot noir wine composition D Martin, M Lindsay, P Kilmartin, L Dias Araujo, T Rutan, M Yvon, L Stuart, ... The International Viticulture and Enology Society (IVES), 2022 | 2 | 2022 |
| Impact of microoxygenation on Pinot noir wines with different initial phenolic content Y Yang, RC Deed, L Dias Araujo, PA Kilmartin The International Viticulture and Enology Society (IVES), 2021 | 2 | 2021 |
| Influence of antioxidant additions at harvest on Sauvignon Blanc wine aroma PA Kilmartin, O Makhotkina, LD Araujo, JA Homer Advances in wine research, 217-227, 2015 | 2 | 2015 |
| Análise sensorial descritiva de cachaça: proposta de um protocolo preliminar para avaliação da qualidade da bebida LD Araújo Universidade Federal de Viçosa, 2010 | 2 | 2010 |
| Varietal Aromas of Sauvignon Blanc: Impact of Oxidation and Antioxidants Used in Winemaking. Fermentation 2022, 8, 686 PC Tsai, LD Araujo, B Tian Wine Aromas, 155, 2022 | 1 | 2022 |
