Paul A. Henschke

9.6k citations

85 papers · 7.1k indexed · 2 hit papers · h-index 44

Food Science top 0.02%
Plant Science top 0.2%
Molecular Biology top 5%
Biochemistry top 0.2%
Tourism, Leisure and Hospitality Management top 0.02%

Co-authors: Eveline Bartowsky Isak S. Pretorius Peter Langridge Jan H. Swiegers Cristián Varela Vladimir Jiranek Maurizio Ugliano Paul J. Chambers
Topics: Fermentation and Sensory Analysis (76 papers)Horticultural and Viticultural Research (47 papers)Fungal and yeast genetics research (16 papers)
Cited by: Tourism, Leisure and Hospitality Management Food Science Biochemistry
Journals: Applied and Environmental Microbiology Journal of Agricultural and Food Chemistry Food Chemistry
Partner nations: Australia Spain Italy

In The Last Decade

Paul A. Henschke

85 papers receiving 6.9k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Yeast and bacterial modulation of wine aroma and flavour

2005 908 citations Eveline Bartowsky, Paul A. Henschke et al. profile →
Implications of nitrogen nutrition for grapes, fermentation and wine

2005 707 citations Paul A. Henschke et al. profile →

Peers

Countries citing papers authored by Paul A. Henschke

Since Specialization

Citations

This map shows the geographic impact of Paul A. Henschke's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Paul A. Henschke with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Paul A. Henschke more than expected).

Fields of papers citing papers by Paul A. Henschke

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Paul A. Henschke. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Paul A. Henschke. The network helps show where Paul A. Henschke may publish in the future.

Co-authorship network of co-authors of Paul A. Henschke

This figure shows the co-authorship network connecting the top 25 collaborators of Paul A. Henschke. A scholar is included among the top collaborators of Paul A. Henschke based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Paul A. Henschke. Paul A. Henschke is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	Systems-based approaches enable identification of gene targets which improve the flavour profile of low-ethanol wine yeast strains 2018 ·Metabolic Engineering ·Cristián Varela,Simon A. Schmidt,Anthony R. Borneman,Chi Nam Ignatius Pang,Jens O. Krömer,Alamgir Khan,Xiaomin Song,Mark P. Hodson,Mark Solomon,Christine Mayr Marangon,(unknown),Isak S. Pretorius,Mark S. Baker,Ute Roessner,Meagan D. Mercurio,Paul A. Henschke,Marc R. Wilkins,Paul J. Chambers	15
2	The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content 2015 ·International Journal of Food Microbiology ·Ángela Contreras,C. Hidalgo,Simon A. Schmidt,Paul A. Henschke,Chris Curtin,Cristián Varela	142
3	Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae 2012 ·Food Chemistry ·Cristián Varela,(unknown),Simon A. Schmidt,Carmen Ancín‐Azpilicueta,Paul A. Henschke	95
4	Grape juice and wine yeast: happy marriages and how to avoid getting stuck with the wrong partner 2011 ·Simon A. Schmidt,(unknown),Radka Kolouchova,Paul A. Henschke,Anthony R. Borneman,Angus H. Forgan,Paul J. Chambers,Isak S. Pretorius	4
5	Harnessing AWRI's yeast and bacterial research to shape " next-gen" Chardonnay Part 1: " Wild" and " non-conventional" yeast 2011 ·Chris Curtin,Jennifer R. Bellon,Eveline Bartowsky,Paul A. Henschke,Paul J. Chambers,Markus Herderich,Isak S. Pretorius	2
6	Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast 2011 ·Food Chemistry ·(unknown),Cristián Varela,Maurizio Ugliano,Carmen Ancín‐Azpilicueta,I. Leigh Francis,Paul A. Henschke	134
7	Effect of Nitrogen Supplementation and Saccharomyces Species on Hydrogen Sulfide and Other Volatile Sulfur Compounds in Shiraz Fermentation and Wine 2009 ·Journal of Agricultural and Food Chemistry ·Maurizio Ugliano,Bruno Fedrizzi,Tracey Siebert,(unknown),Franco Magno,Giuseppe Versini,Paul A. Henschke	79
8	Comparison of three methods for accurate quantification of hydrogen sulfide during fermentation 2009 ·Analytica Chimica Acta ·Maurizio Ugliano,Paul A. Henschke	22
9	Production of âfermentation aroma compounds bySaccharomyces cerevisiaewine yeasts: effects of yeast assimilable nitrogen on two model strains 2008 ·FEMS Yeast Research ·Francisco M. Carrau,Karina Medina,Laura Fariña,Eduardo Boido,Paul A. Henschke,Eduardo Dellacassa	196
10	Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts 2007 ·Applied Microbiology and Biotechnology ·Mar Vilanova,Maurizio Ugliano,Cristián Varela,Tracey Siebert,Isak S. Pretorius,Paul A. Henschke	197
11	Genetic diversity ofDekkera bruxellensisyeasts isolated from Australian wineries 2007 ·FEMS Yeast Research ·Chris Curtin,Jennifer R. Bellon,Paul A. Henschke,Peter Godden,(unknown)	68
12	De novo synthesis of monoterpenes bySaccharomyces cerevisiaewine yeasts 2004 ·FEMS Microbiology Letters ·Francisco M. Carrau,Karina Medina,Eduardo Boido,Laura Fariña,Carina Gaggero,Eduardo Dellacassa,Giuseppe Versini,Paul A. Henschke	190
13	The connection between yeast and alcohol reduction in wine: managing the double-edged sword of bottled sunshine 2003 ·Queensland's institutional digital repository (The University of Queensland) ·Miguel de Barros Lopes,(unknown),Paul A. Henschke,P. B. Høj,Isak S. Pretorius	6
14	Winemaking properties and potential of Saccharomyces bayanus wine yeast—harnessing the untapped potential of yeast biodiversity 2003 ·Queensland's institutional digital repository (The University of Queensland) ·(unknown),Paul A. Henschke,P. B. Høj,Isak S. Pretorius	6
15	Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene 2002 ·Yeast ·(unknown),(unknown),Alan P. Pollnitz,Peter Langridge,Paul A. Henschke,Miguel de Barros Lopes	108
16	Using Saccharomyces bayanus to modify the chemical and sensory profile of wine 2001 ·Queensland's institutional digital repository (The University of Queensland) ·(unknown),(unknown),(unknown),I. Leigh Francis,Mariola Kwiatkowski,P. B. Høj,Paul A. Henschke	2
17	The incidence of killer activity of non-Saccharomycesyeasts towards indigenous yeast species of grape must: potential application in wine fermentation 2000 ·Journal of Applied Microbiology ·(unknown),Miguel de Barros Lopes,Peter Langridge,Paul A. Henschke	41
18	Amino Acid and Ammonium Utilization by Saccharomyces cerevisiae Wine Yeasts From a Chemically Defined Medium 1995 ·American Journal of Enology and Viticulture ·Vladimir Jiranek,Peter Langridge,Paul A. Henschke	154
19	Validation of Bismuth-Containing Indicator Media for Predicting H2S-Producing Potential of Saccharomyces cerevisiae Wine Yeasts Under Enological Conditions 1995 ·American Journal of Enology and Viticulture ·Vladimir Jiranek,Peter Langridge,Paul A. Henschke	46
20	The Escherichia coli ß-Glucuronidase Gene as a Marker for Saccharomyces Yeast Strain Identification 1991 ·American Journal of Enology and Viticulture ·(unknown),Paul A. Henschke,Peter Langridge	11

About Paul A. Henschke

Paul A. Henschke is a scholar working on Tourism, Leisure and Hospitality Management, Food Science and Plant Science, having authored 85 papers that have together received 7.1k indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (76 papers), Horticultural and Viticultural Research (47 papers) and Fungal and yeast genetics research (16 papers). The work is most often cited by research in Tourism, Leisure and Hospitality Management (1.1k citations), Food Science (6.4k citations) and Biochemistry (1.3k citations). Paul A. Henschke has collaborated with scholars based in Australia, Spain and Italy. Frequent co-authors include Eveline Bartowsky, Isak S. Pretorius, Peter Langridge, Jan H. Swiegers, Cristián Varela, Vladimir Jiranek, Maurizio Ugliano, Paul J. Chambers, I. Leigh Francis and Miguel de Barros Lopes. Their work appears in journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Food Chemistry.

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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