Mariola Kwiatkowski - Concepedia

Concepedia

Author

Mariola Kwiatkowski

Australian Wine Research Institute

Also Known As

Kwiatkowski, M., M. J. Kwiatkowski, M.J Kwiatkowski, M.J. KWIATKOWSKI, M.J. Kwiatkowski, MARIOLA J. KWIATKOWSKI, MARIOLA KWIATKOWSKI, Mariola Kwiatkowski

26

Publications

2.7K

Citations

19

H-Index

45

Concepts

All Affiliations

Australian Wine Research Institute Sciences pour L’Œnologie Cooperative Research Centre for Tissue Growth and Repair The University of Adelaide

MK

About

Mariola Kwiatkowski is an author at Australian Wine Research Institute specializing in health sciences, food chemistry, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	1.9K
2	Engineering	4	4	301
3	Natural Sciences	2	2	387
4	Social Sciences	1	1	205
5	Biochemistry	1	1	62

Mariola Kwiatkowski

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18

Publications

2.7K

Citations

18

H-Index

	Year	Citations
The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium Stéphane Vidal, I. Leigh Francis, Sylvain Guyot, Journal of the Science of Food and Agriculture Food ChemistryWine‐like MediumHealth SciencesFlavoromicsMouth‐feel Properties	2003	485
Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine Stéphane Vidal, I. Leigh Francis, Ann C. Noble, Analytica Chimica Acta Food ChemistryTannin-like Polyphenolic CompoundsMouth-feel PropertiesTanninWine Perception	2003	332
Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy Daniel Cozzolino, Mariola Kwiatkowski, Mango Parker, Analytica Chimica Acta Food ChemistryPhenolic CompoundsFood FermentationNatural SciencesSpectroscopy	2003	325
The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium Stéphane Vidal, I. Leigh Francis, Pascale Williams, Food Chemistry Food ChemistryPolysaccharideMouth-feel Properties	2004	309
Use of an experimental design approach for evaluation of key wine components on mouth-feel perception Stéphane Vidal, Philippe Courcoux, I. Leigh Francis, Food Quality and Preference Electronic TongueCognitive ScienceFood QualityExperimental Design ApproachDesign	2003	205
Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen Maurizio Ugliano, Mariola Kwiatkowski, Stéphane Vidal, Journal of Agricultural and Food Chemistry EngineeringChemical CompositionGreen ChemistryBottle StorageChemistry	2011	177
Analysis of elements in wine using near infrared spectroscopy and partial least squares regression Daniel Cozzolino, Mariola Kwiatkowski, Robert G. Dambergs, Talanta Infrared SpectroscopySpectroscopyWine TastingNear-infrared SpectroscopySpectrochemical Analysis	2007	136
The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage George K. Skouroumounis, Mariola Kwiatkowski, I. Leigh Francis, Australian Journal of Grape and Wine Research Storage ConditionsFood AnalysisStorage OrientationFood TechnologyWine Tasting	2005	129
Oxygen Consumption and Development of Volatile Sulfur Compounds during Bottle Aging of Two Shiraz Wines. Influence of Pre- and Postbottling Controlled Oxygen Exposure Maurizio Ugliano, Jean‐Baptiste Diéval, Tracey Siebert, Journal of Agricultural and Food Chemistry	2012	76
The effect of Saccharomyces bayanus-mediated fermentation on the chemical composition and aroma profile of Chardonnay wine Jeffrey M. Eglinton, SCOTT J. McWILLIAM, MICHAEL W. FOGARTY, Australian Journal of Grape and Wine Research	2000	71

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