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From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound

Journal of agricultural and food chemistry, 2008-05, Vol.56 (10), p.3738-3744

2008

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Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine

Australian journal of grape and wine research, 2009-10, Vol.15 (3), p.228-237

2009

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Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties

Australian journal of grape and wine research, 2011-06, Vol.17 (2), p.S5-S12

2011

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Identification and Quantification of a Marker Compound for ‘Pepper' Aroma and Flavor in Shiraz Grape Berries by Combination of Chemometrics and Gas Chromatography−Mass Spectrometry

Journal of agricultural and food chemistry, 2007-07, Vol.55 (15), p.5948-5955

2007

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Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties: Effect of smoke on grapevine phenology

Australian journal of grape and wine research, 2011-06, Vol.17 (2), p.S5-S12

2011

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The effects of size, temperature and air contact on the outcome of heating oak fragments

Australian journal of grape and wine research, 2005-10, Vol.11 (3), p.348-354

2005

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Accumulation of Vanillin during Barrel-Aging of White, Red, and Model Wines

Journal of agricultural and food chemistry, 1997-07, Vol.45 (7), p.2584-2589

1997

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Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines

Journal of agricultural and food chemistry, 1998-02, Vol.46 (2), p.657-663

1998

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Rates of Formation of cis- and trans-Oak Lactone from 3-Methyl-4-hydroxyoctanoic Acid

Journal of agricultural and food chemistry, 2004-06, Vol.52 (13), p.4213-4218

2004

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effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analysis

Journal of agricultural and food chemistry, 2004, Vol.52 (11), p.3244-3252

2004

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The analysis of 2,4,6-trichloroanisole and other chloroanisoles in tainted wines and corks

Australian journal of grape and wine research, 1996-10, Vol.2 (3), p.184-190

1996

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Absorption of chloroanisoles from wine by corks and by other materials

Australian journal of grape and wine research, 1999-10, Vol.5 (3), p.91-98

1999

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Absorption of 2,4,6-trichloroanisole by wine corks via the vapour phase in an enclosed environment

Australian journal of grape and wine research, 2001-04, Vol.7 (1), p.40-46

2001

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The location of 2,4,6-trichloroanisole in a batch of contaminated wine corks

Australian journal of grape and wine research, 1997-10, Vol.3 (3), p.1-5

1997

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From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound

Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine

Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties

Identification and Quantification of a Marker Compound for ‘Pepper' Aroma and Flavor in Shiraz Grape Berries by Combination of Chemometrics and Gas Chromatography−Mass Spectrometry

Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties: Effect of smoke on grapevine phenology

The effects of size, temperature and air contact on the outcome of heating oak fragments

Accumulation of Vanillin during Barrel-Aging of White, Red, and Model Wines

Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines

Rates of Formation of cis- and trans-Oak Lactone from 3-Methyl-4-hydroxyoctanoic Acid

effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analysis

The analysis of 2,4,6-trichloroanisole and other chloroanisoles in tainted wines and corks

Absorption of chloroanisoles from wine by corks and by other materials

Absorption of 2,4,6-trichloroanisole by wine corks via the vapour phase in an enclosed environment

The location of 2,4,6-trichloroanisole in a batch of contaminated wine corks

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