Rebecca C Deed

Publication Activity (10 Years)

Years Active: 2017-2023
Publications (10 Years): 15

Top Topics

Saccharomyces Cerevisiae

Liquid Chromatography

Molecularly Imprinted

Top Venues

Journal of agricultural and food chemistry

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Analytical and bioanalytical chemistry

This page only lists publications with an associated author ORCID identifier.

Publications

Jingxian An, Rebecca C Deed, Paul Andrew Kilmartin, Wei Yu
Could Collected Chemical Parameters Be Utilized to Build Soft Sensors Capable of Predicting the Provenance, Vintages, and Price Points of New Zealand Pinot Noir Wines Simultaneously? Foods (Basel, Switzerland) 12 (2) (2023)
Jennifer R Muhl, Lisa Ivy Pilkington, Bruno Fedrizzi, Rebecca C Deed
Exploring the Equilibrium between Glut3SHal and Glut3SH-SO 3 : A Method for the Quantification of These Compounds in Wine. Journal of agricultural and food chemistry (2023)
Jingxian An, Rebecca C Deed, Paul Andrew Kilmartin, Wei Yu
Could Collected Chemical Parameters Be Utilized to Build Soft Sensors Capable of Predicting the Provenance, Vintages, and Price Points of New Zealand Pinot Noir Wines Simultaneously? Foods (Basel, Switzerland) 12 (2) (2023)
Jingxian An, Rebecca C Deed, Paul Andrew Kilmartin, Wei Yu
Could Collected Chemical Parameters Be Utilized to Build Soft Sensors Capable of Predicting the Provenance, Vintages, and Price Points of New Zealand Pinot Noir Wines Simultaneously? Foods (Basel, Switzerland) 12 (2) (2023)
Katasha S McCullough, Yi Yang, Melodie A Lindsay, Neill Culley, Rebecca C Deed
Sequential inoculation of flocculent Torulaspora delbrueckii with Saccharomyces cerevisiae increases color density of Pinot Noir wines. Yeast (Chichester, England) (2023)
Gillean C Miller, David Barker, Lisa Ivy Pilkington, Rebecca C Deed
Synthesis of a novel isotopically labelled standard for quantification of γ-nonalactone in New Zealand Pinot noir via SIDA-SPE-GC-MS. Analytical and bioanalytical chemistry (2023)
Gillean C Miller, Lisa Ivy Pilkington, David Barker, Rebecca C Deed
Saturated Linear Aliphatic γ- and δ-Lactones in Wine: A Review. Journal of agricultural and food chemistry (2022)
Jennifer R Muhl, Lisa Ivy Pilkington, Bruno Fedrizzi, Rebecca C Deed
Unraveling the Mystery of 3-Sulfanylhexan-1-ol: The Evolution of Methodology for the Analysis of Precursors to 3-Sulfanylhexan-1-ol in Wine. Foods (Basel, Switzerland) 11 (14) (2022)
Jennifer R Muhl, Lisa Ivy Pilkington, Rebecca C Deed
New Precursors to 3-Sulfanylhexan-1-ol? Investigating the Keto-Enol Tautomerism of 3-S-Glutathionylhexanal. Molecules (Basel, Switzerland) 26 (14) (2021)
David Barker, Stephanie Lee, Kyriakos G Varnava, Kevin Sparrow, Michelle van Rensburg, Rebecca C Deed, Melissa M Cadelis, Steven A Li, Brent R Copp, Vijayalekshmi Sarojini, Lisa Ivy Pilkington
Synthesis and Antibacterial Analysis of Analogues of the Marine Alkaloid Pseudoceratidine. Molecules (Basel, Switzerland) 25 (11) (2020)
Rebecca C Deed, Lisa Ivy Pilkington
Lifestyle, Lineage, and Geographical Origin Influence Temperature-Dependent Phenotypic Variation across Yeast Strains during Wine Fermentation. Microorganisms 8 (9) (2020)
Rebecca C Deed, Lisa I Pilkington, Mandy Herbst-Johnstone, Gordon M Miskelly, David Barker, Bruno Fedrizzi
A new analytical method to measure S-methyl-l-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation. Journal of the science of food and agriculture 99 (15) (2019)
Andrew C Clark, Rebecca C Deed
Correction to The Chemical Reaction of Glutathione and trans-2-Hexenal in Grape Juice Media To Form Wine Aroma Precursors: The Impact of pH, Temperature, and Sulfur Dioxide. Journal of agricultural and food chemistry 66 (11) (2018)
Andrew C Clark, Rebecca C Deed
The Chemical Reaction of Glutathione and trans-2-Hexenal in Grape Juice Media To Form Wine Aroma Precursors: The Impact of pH, Temperature, and Sulfur Dioxide. Journal of agricultural and food chemistry 66 (5) (2018)
Rebecca C Deed, Bruno Fedrizzi, Richard C Gardner
Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines. Journal of agricultural and food chemistry 65 (40) (2017)