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Hydrolytically-released volatile secondary metabolites from a juice sample of Vitis vinifera grape cvs Merlot and Cabernet Sauvignon

Australian journal of grape and wine research, 1998-04, Vol.4 (1), p.30-38

SEFTON, M.A.

1998

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Synthesis of the Individual Diastereomers of the Cysteine Conjugate of 3-Mercaptohexanol (3-MH)

Journal of agricultural and food chemistry, 2008-05, Vol.56 (10), p.3758-3763

2008

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The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage

Australian journal of grape and wine research, 2005-10, Vol.11 (3), p.369-377

2005

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Identification of Natural Oak Lactone Precursors in Extracts of American and French Oak Woods by Liquid Chromatography–Tandem Mass Spectrometry

Journal of agricultural and food chemistry, 2007-10, Vol.55 (22), p.9195-9201

2007

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Isolation and Identification of 2-Methoxy-3,5-dimethylpyrazine, a Potent Musty Compound from Wine Corks

Journal of agricultural and food chemistry, 2004-08, Vol.52 (17), p.5425-5430

2004

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Identification and analysis of 2-chloro-6-methylphenol, 2,6-dichlorophenol and indole: causes of taints and off-flavours in wines

Australian journal of grape and wine research, 2010-02, Vol.16 (1), p.210-217

2010

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Analysis of pigmented polymers in red wine by reverse phase HPLC

Australian journal of grape and wine research, 2002-04, Vol.8 (1), p.70-75

2002

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Fate of Damascenone in Wine: The Role of SO2

Journal of agricultural and food chemistry, 2004-12, Vol.52 (26), p.8127-8131

2004

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The influence of ascorbic acid on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage

Australian journal of grape and wine research, 2005-10, Vol.11 (3), p.355-368

2005

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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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Generation of (E)-1-(2,3,6-Trimethylphenyl)buta-1,3-diene from C13-Norisoprenoid Precursors

Journal of agricultural and food chemistry, 2005-08, Vol.53 (17), p.6777-6783

2005

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The Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor Analysis

American journal of enology and viticulture, 1993, Vol.44 (4), p.359-370

1993

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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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The effect of ascorbic acid on oxidative browning of white wines and model wines

Australian journal of grape and wine research, 1998-10, Vol.4 (3), p.127-135

1998

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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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Accumulation of volatile oak compounds in a model wine stored in American and Limousin oak barrels

Australian journal of grape and wine research, 1998-07, Vol.4 (2), p.67-73

1998

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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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Volatile norisoprenoid compounds as constituents of oak woods used in wine and spirit maturation

Journal of agricultural and food chemistry, 1990-11, Vol.38 (11), p.2045-2049

1990

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The free and bound volatile secondary metabolites of Vitis vinifera grape cv. Semillon

Australian journal of grape and wine research, 1996-10, Vol.2 (3), p.179-183

1996

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Two-dimensional GC-DCCC analysis of the glycoconjugates of monoterpenes, norisoprenoids, and shikimate-derived metabolites from Riesling wine

Journal of agricultural and food chemistry, 1990-04, Vol.38 (4), p.1041-1048

1990

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Precursors of damascenone in fruit juices

Tetrahedron letters, 1992, Vol.33 (24), p.3533-3536

1992

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Hydrolytically-released volatile secondary metabolites from a juice sample of Vitis vinifera grape cvs Merlot and Cabernet Sauvignon

Synthesis of the Individual Diastereomers of the Cysteine Conjugate of 3-Mercaptohexanol (3-MH)

The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage

Identification of Natural Oak Lactone Precursors in Extracts of American and French Oak Woods by Liquid Chromatography–Tandem Mass Spectrometry

Isolation and Identification of 2-Methoxy-3,5-dimethylpyrazine, a Potent Musty Compound from Wine Corks

Identification and analysis of 2-chloro-6-methylphenol, 2,6-dichlorophenol and indole: causes of taints and off-flavours in wines

Analysis of pigmented polymers in red wine by reverse phase HPLC

Fate of Damascenone in Wine: The Role of SO2

The influence of ascorbic acid on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage

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

Generation of (E)-1-(2,3,6-Trimethylphenyl)buta-1,3-diene from C13-Norisoprenoid Precursors

The Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor Analysis

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

The effect of ascorbic acid on oxidative browning of white wines and model wines

Absorption of chloroanisoles from wine by corks and by other materials

Accumulation of volatile oak compounds in a model wine stored in American and Limousin oak barrels

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

Volatile norisoprenoid compounds as constituents of oak woods used in wine and spirit maturation

The free and bound volatile secondary metabolites of Vitis vinifera grape cv. Semillon

Two-dimensional GC-DCCC analysis of the glycoconjugates of monoterpenes, norisoprenoids, and shikimate-derived metabolites from Riesling wine

Precursors of damascenone in fruit juices

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