College of Agricultural Sciences

P. Mohekar, Osborne, J. P., Wiman, N. G., Walton, V. M., and Tomasino, E., “Influence of Winemaking Processing Steps on the Amounts of ( E )-2-Decenal and Tridecane as Off-Odorants Caused by Brown Marmorated Stink Bug ( Halyomorpha halys )”, Journal of Agricultural and Food Chemistry, vol. 65, no. 4, pp. 872 - 878, 2017.

E. Tomasino, Harrison, R., Sedcole, R., and Frost, A., “Regional differentiation of New Zealand Pinot noir wine by wine professionals using canonical variate analysis”, American Journal of Enology and Viticulture, p. ajev–2013, 2013.

E. Tomasino, Harrison, R., and Sedcole, R., “Characterising regional New Zealand Pinot Noir”, Australian and New Zealand grapegrower and winemaker, pp. 64–68, 2012.

E. Tomasino, Harrison, R., Sedcole, R., and Frost, A., “Sensory Analysis of within-Region Variation for Pinot noir from New Zealand”, in AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2010.

L. Conterno, Lasik, G., Tomasino, E., Schneider, K., Hesford, F., and Henick-Kling, T., “Influence of sugar and nitrogen sources on growth and phenolic off-flavor production by Brettanomyces bruxellensis isolated from wine”, in American Journal of Enology and Viticulture, 2007.