| Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation I Masneuf-Pomarede, A Hranilovic, J Gambetta, L Schmidtke, P Boss, ... | 73* | 2018 |
| Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation A Hranilovic, JM Gambetta, L Schmidtke, PK Boss, PR Grbin, ... Scientific reports 8, 2018 | 73 | 2018 |
| The evolution of Lachancea thermotolerans is driven by geographical determination, anthropisation and flux between different ecosystems A Hranilovic, M Bely, I Masneuf-Pomarede, V Jiranek, W Albertin PloS one 12 (9), e0184652, 2017 | 60 | 2017 |
| Chemical and sensory profiling of Shiraz wines co‐fermented with commercial non‐Saccharomyces inocula A Hranilovic, S Li, PK Boss, K Bindon, R Ristic, PR Grbin, ... Australian journal of grape and wine research 24 (2), 166-180, 2018 | 57 | 2018 |
| Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing A Hranilovic, JM Gambetta, DW Jeffery, PR Grbin, V Jiranek International Journal of Food Microbiology, 108651, 2020 | 49 | 2020 |
| Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on polysaccharide and tannin content OJ Schelezki, PA Smith, A Hranilovic, KA Bindon, DW Jeffery Food Chemistry 244, 50-59, 2018 | 48 | 2018 |
| Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines A Hranilovic, W Albertin, DL Capone, A Gallo, PR Grbin, L Danner, ... Food Chemistry 349, 129015, 2021 | 43 | 2021 |
| Alcohol: Integrated strategies to moderate the alcohol content of wines R Ristic, A Hranilovic, S Li, R Longo, DT Pham, B Qesja, OJ Schelezki, ... Wine & Viticulture Journal 31 (5), 33, 2016 | 11 | 2016 |
| Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine EC Snyder, V Jiranek, A Hranilovic OENO One 55 (2), 365-380, 2021 | 10 | 2021 |
| Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines A Hranilovic, W Albertin, DL Capone, A Gallo, PR Grbin, L Danner, ... Journal of Fungi 8 (5), 474, 2022 | 2 | 2022 |
| Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation D Delač Salopek, I Horvat, A Hranilović, T Plavša, S Radeka, I Pasković, ... Foods 11 (19), 3088, 2022 | 1 | 2022 |
| Lachancea Thermotolerans: Alternative Yeast for Sour Beer Production F Tondini, A Hranilovic World Brewing Congress, 2020 | 1 | 2020 |
| Managing ethanol and sensory compounds by non-Saccharomyces yeasts A Hranilovic PhD Thesis; The University of Adelaide, Australia, 2018 | 1 | 2018 |
| Dealing with spontaneous wine fermentation: wild yeast behaviour F Tondini, A Hranilovic, V Jiranek YEAST 32, S112-S112, 2015 | 1 | 2015 |
| Bio-acidification of wines by Lachancea thermotolerans A Hranilovic, A Seabrook, M Bely, J Coulon, I Masneuf-Pomarede, ... The 18th Australian Wine Industry Technical Conference, Adelaide, Australia, 2022 | | 2022 |
| Bio-acidification of wines by Lachancea thermotolerans A Hranilovic, M Bely, I Masneuf-Pomarede, J Coulon, W Albertin, ... The Wine Active Compounds (WAC), France, https://ives-openscience.eu/14789/, 2022 | | 2022 |
| Bioacidification des vins par la levure Lachancea thermotolerans A Hranilovic, V Jiranek, J Coulon, I Masneuf-Pomarede, W Albertin, ... Revue des Œnologues, 39-42, 2022 | | 2022 |
| Early fermentation aroma profiles of grape must produced by various non-Saccharomyces starters D Delac Salopek, I Horvat, A Hranilovic, T Plavsa, S Radeka, I Paskovic, ... In Vino Analytica Scientia, Germany, https://ives-openscience.eu/14422/, 2022 | | 2022 |
| Fresher wines, fewer sulfites: a new yeast for today's challenges CJ Favrier, M., Hranilovic, A., Masneuf-Pomarede, I., Albertin, W., Bely, M. Wine and Viticulture Journal 36 (4), 24-28, 2021 | | 2021 |
| All acids are equal, but some acids are more equal than others: (bio)acidification of wines A Hranilovic, M Bely, I Masneuf-Pomarede, V Jiranek Enoforum Web Conference 2021, https://ives-openscience.eu/7169/, 2021 | | 2021 |
