Rebecca C. Deed

Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines

Rebecca C. Deed, Bruno Fedrizzi, Richard C. Gardner · Journal of Agricultural and Food Chemistry · 2017 · 64 citations

Food Chemistry, Sauvignon Blanc Wines, Food Fermentation +10

Bacteria, mould and yeast spore inactivation studies by scanning electron microscope observations

Siti N.M. Rozali, Elham A. Milani, Rebecca C. Deed et al. · International Journal of Food Microbiology · 2017 · 38 citations

Spore Biology, Microbial Contamination, Yeast +2

The role of yeast<i>ARO8, ARO9</i>and<i>ARO10</i>genes in the biosynthesis of 3-(methylthio)-1-propanol from<i>L</i>-methionine during fermentation in synthetic grape medium

Rebecca C. Deed, Ruoyu Hou, Matias I. Kinzurik et al. · FEMS Yeast Research · 2018 · 37 citations · Full text

The Chemical Reaction of Glutathione and <i>trans</i>-2-Hexenal in Grape Juice Media To Form Wine Aroma Precursors: The Impact of pH, Temperature, and Sulfur Dioxide

Andrew C. Clark, Rebecca C. Deed · Journal of Agricultural and Food Chemistry · 2018 · 36 citations

Food Chemistry, Biosynthesis, Engineering +14

Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation

Matias I. Kinzurik, Rebecca C. Deed, Mandy Herbst‐Johnstone et al. · Food Microbiology · 2020 · 23 citations

Biology, Biosynthesis, Biochemistry +8