Curtis M. Kalua

Evolution of Volatile Compounds during the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)

Curtis M. Kalua, Paul K. Boss · Journal of Agricultural and Food Chemistry · 2009 · 281 citations

Agriculture, Botany, Plant Sciences +17

Grape Contribution to Wine Aroma: Production of Hexyl Acetate, Octyl Acetate, and Benzyl Acetate during Yeast Fermentation Is Dependent upon Precursors in the Must

Eric G. Dennis, Robert A. Keyzers, Curtis M. Kalua et al. · Journal of Agricultural and Food Chemistry · 2012 · 164 citations

Agriculture, Enology, Viticulture +17

Comparison of major volatile compounds from Riesling and Cabernet Sauvignon grapes (Vitis vinifera L.) from fruitset to harvest

Curtis M. Kalua, Paul K. Boss · Australian Journal of Grape and Wine Research · 2010 · 134 citations · Full text

Agriculture, Horticultural Sciences, Plant Sciences +17

Changes in Volatile and Phenolic Compounds with Malaxation Time and Temperature during Virgin Olive Oil Production

Curtis M. Kalua, Danny R. Bedgood, Andrea Bishop et al. · Journal of Agricultural and Food Chemistry · 2006 · 128 citations

Agriculture, Biochemistry, Food Science +17

Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavour

Jake D. Dunlevy, Kathleen L. Soole, Michael V. Perkins et al. · Plant Molecular Biology · 2010 · 99 citations

Agriculture, Biochemistry, Enology +12