Christopher D. Curtin

Author

Australian Wine Research Institute

Also Known As

C. CURTIN, C.D. Curtin, Christopher Curtin, Christopher D. Curtin

Publications

718

Citations

H-Index

Concepts

All Affiliations

Australian Wine Research Institute The University of Adelaide Oregon State University

About

Christopher D. Curtin is an author at Australian Wine Research Institute specializing in biosynthesis, food fermentation, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	126
2	Health Sciences	3	3	74
3	Medicine	3	3	122
4	Natural Sciences	2	2	90
5	Biochemistry	2	2	90

Christopher D. Curtin

Publications

391

Citations

H-Index

Page 1

	Year	Citations
Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds Ellena S. King, P. Osidacz, Christopher D. Curtin, Australian Journal of Grape and Wine Research	2011	85
Contribution of cysteine and glutathione conjugates to the formation of the volatile thiols 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) during fermentation by Saccharomyces cerevisiae Gerhard Winter, Tertius van der Westhuizen, Vincent J. Higgins, Australian Journal of Grape and Wine Research Molecular BiologySecondary MetaboliteModel Grape JuiceRedox BiologyEster 3-Mercaptohexyl Acetate	2011	66
Novel wine yeast with ARO4 and TYR1 mutations that overproduce ‘floral’ aroma compounds 2-phenylethanol and 2-phenylethyl acetate Antonio G. Cordente, Mark Solomon, Alex Schulkin, Applied Microbiology and Biotechnology BiosynthesisFlavoromicsGeneticsTyr1 MutationsMolecular Biology	2018	66
Novel wine yeast with mutations in<i>YAP1</i>that produce less acetic acid during fermentation Antonio G. Cordente, Gustavo Cordero-Bueso, Isak S. Pretorius, FEMS Yeast Research EngineeringGeneticsMolecular BiologyMolecular GeneticsGenomics	2012	42
Hydroxycinnamic Acid Ethyl Esters as Precursors to Ethylphenols in Wine Josh L. Hixson, Nicola R. Sleep, Dimitra L. Capone, Journal of Agricultural and Food Chemistry Food ChemistryBiosynthesisEngineeringFood FermentationEthylphenol Production	2012	41
Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production Antonio G. Cordente, Anthony R. Borneman, Caroline Bartel, Applied and Environmental Microbiology	2019	34
Hydroxycinnamoyl Glucose and Tartrate Esters and Their Role in the Formation of Ethylphenols in Wine Josh L. Hixson, Yoji Hayasaka, Christopher D. Curtin, Journal of Agricultural and Food Chemistry Bioorganic ChemistryEngineeringIsomeric MixtureOrganic ChemistryTartrate Esters	2016	24
Ongoing domestication of wine yeast: past, present and future Paul J. Chambers, Anthony R. Borneman, Cristián Varela, Australian Journal of Grape and Wine Research BiologyFungal Developmental BiologyEngineeringFood FermentationGenetics	2015	19
Influence of Select Non-<i>Saccharomyces</i> Yeast on <i>Hanseniaspora uvarum</i> Growth during Prefermentation Cold Maceration Jared Johnson, Mengying Fu, Michael C. Qian, American Journal of Enology and Viticulture BiologyIndustrial MycologyBiosynthesisFood FermentationIn Vitro Fermentation	2020	14

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