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Allie C. Kulcsar

Observed names: A.C. Kulcsar, Allie Cherie Kulcsar, Allie G. Kulcsar, Allie Kulcsar, Kulcsar, Allie C.
ORCID: 0009-0002-9441-6623
Observed ORCID: 0009-0002-9441-6623
OpenAlex ID: A5112875716
Comparison of remediation strategies for decreasing ‘reductive’ characters in Shiraz wines
2020 · M.Z. Bekker, D. Espinase Nandorfy, et al. · Australian Journal of Grape and Wine Research · 24
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Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending
2023 · Damian Espinase Nandorfy, Desireé Likos, et al. · OENO One · 19
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The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine
2023 · Damian Espinase Nandorfy, Tracey Siebert, et al. · Australian Journal of Grape and Wine Research · 16
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Modulation of Volatile Thiol Release during Fermentation of Red Musts by Wine Yeast
2022 · Antonio G. Cordente, Christopher D. Curtin, et al. · Processes · 16
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Tannin additions decrease the concentration of malodorous volatile sulfur compounds in wine-like model solutions and wine
2025 · Marlize Zaretha Bekker, Allie Cherie Kulcsar, et al. · Food Chemistry · 12
Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media
2023 · Marlize Z. Bekker, Kathleen M. Cuijvers, et al. · Australian Journal of Grape and Wine Research · 8
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Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions
2024 · Xinyi Zhang, Marlize Z. Bekker, et al. · Journal of Agricultural and Food Chemistry · 7
Modulation of the ‘flinty’ aroma compound phenylmethanethiol during fermentation: impacts of yeast starter culture and nitrogen supplementation
2024 · Antonio G. Cordente, Allie G. Kulcsar, et al. · OENO One · 6
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Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines
2023 · Agnieszka M. Mierczynska-Vasilev, Allie C. Kulcsar, et al. · npj Science of Food · 5
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The Discovery of Disulfides Linked to “Flint” Aroma Formation in Wine
2025 · Deanna Langone, Allie C. Kulcsar, et al. · Journal of Agricultural and Food Chemistry · 1
The Suppression of Free H 2 S and Methanethiol Formation by Cu Fractions in Wine: Evaluation across Diverse Wine Types and Storage Conditions
2026 · Xinyi Zhang, Kylie Langford, et al. · ACS Food Science & Technology
Works count: 13
Citation count: 114
H-index: 7
I10-index: 5
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