biodiversity
- You have accessRestricted accessConcentrations and Similarities across Countries in the Mix of Winegrape CultivarsView ORCID ProfileGerman Puga, View ORCID ProfileKym AndersonAm J Enol Vitic. 2023 74: 0740018 ; DOI: 10.5344/ajev.2023.22067German Puga1Centre for Global Food and Resources, School of Economics and Public Policy, University of Adelaide, 10 Pulteney St, Adelaide SA 5005, Australia;2Wine Economics Research Centre, School of Economics and Public Policy, University of Adelaide, 10 Pulteney St, Adelaide SA 5005, Australia;Kym Anderson2Wine Economics Research Centre, School of Economics and Public Policy, University of Adelaide, 10 Pulteney St, Adelaide SA 5005, Australia;3Arndt-Cordon Department of Economics, Australian National University, Canberra, ACT 2601, Australia.
- You have accessRestricted accessOrganic and Biodynamic Viticulture Affect Biodiversity and Properties of Vine and Wine: A Systematic Quantitative ReviewJohanna Döring, Cassandra Collins, Matthias Frisch, Randolf KauerAm J Enol Vitic. 2019 70: 221-242 ; DOI: 10.5344/ajev.2019.18047Johanna Döring1Department of General and Organic Viticulture, Hochschule Geisenheim University, Geisenheim, GermanyCassandra Collins2School of Agriculture, Food and Wine, University of Adelaide, Waite Research Institute, Adelaide, AustraliaMatthias Frisch3Institute of Agronomy and Plant Breeding II, Justus-Liebig-University Gießen, GermanyRandolf Kauer1Department of General and Organic Viticulture, Hochschule Geisenheim University, Geisenheim, Germany
- You have accessRestricted accessComparison of Proteomic, Metabolic, and Growth Profiles of Brettanomyces bruxellensis Isolates from Croatian WinesStela Križanović, Leo Gracin, Mario Cindrić, Marina Tomašević, Karla Kelšin, Katarina Lukić, Karin Kovačević GanićAm J Enol Vitic. 2019 70: 77-87 ; DOI: 10.5344/ajev.2018.18025Stela Križanović1Faculty of Food Technology and Biotechnology, University of Zagreb, Laboratory for Technology and Analysis of Wine, Pierottijeva 6, 10000 Zagreb, CroatiaLeo Gracin1Faculty of Food Technology and Biotechnology, University of Zagreb, Laboratory for Technology and Analysis of Wine, Pierottijeva 6, 10000 Zagreb, CroatiaMario Cindrić2Ruđer Bošković Institute, Laboratory for System Biomedicine and Centre for Proteomics and Mass Spectrometry, Planinska 1, 10000 Zagreb, Croatia.Marina Tomašević1Faculty of Food Technology and Biotechnology, University of Zagreb, Laboratory for Technology and Analysis of Wine, Pierottijeva 6, 10000 Zagreb, CroatiaKarla Kelšin1Faculty of Food Technology and Biotechnology, University of Zagreb, Laboratory for Technology and Analysis of Wine, Pierottijeva 6, 10000 Zagreb, CroatiaKatarina Lukić1Faculty of Food Technology and Biotechnology, University of Zagreb, Laboratory for Technology and Analysis of Wine, Pierottijeva 6, 10000 Zagreb, CroatiaKarin Kovačević Ganić1Faculty of Food Technology and Biotechnology, University of Zagreb, Laboratory for Technology and Analysis of Wine, Pierottijeva 6, 10000 Zagreb, Croatia