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WHO MAKES A GOOD LEADER? COOPERATIVENESS, OPTIMISM, AND LEADING-BY-EXAMPLE

Economic inquiry, 2012-10, Vol.50 (4), p.953-967

2012

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DISAPPOINTMENT AVERSION AND SOCIAL COMPARISONS IN A REAL‐EFFORT COMPETITION

Economic inquiry, 2018-07, Vol.56 (3), p.1512-1525

2018

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Discretionary Sanctions and Rewards in the Repeated Inspection Game

Management science, 2016-02, Vol.62 (2), p.502-517

2016

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Majoritarian Blotto contests with asymmetric battlefields: an experiment on apex games

Economic theory, 2016-01, Vol.61 (1), p.55-89

2016

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Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS

Analytical and bioanalytical chemistry, 2005-02, Vol.381 (4), p.937-947

2005

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Compounds causing cork taint and the factors affecting their transfer from natural cork closures to wine - a review

Australian journal of grape and wine research, 2005-07, Vol.11 (2), p.226-240

2005

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The 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 Analyses

Journal of agricultural and food chemistry, 2004-06, Vol.52 (11), p.3244-3252

2004

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Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine

Journal of Chromatography A, 2000-03, Vol.874 (1), p.101-109

2000

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Endogenous entry in contests

Economic theory, 2012-10, Vol.51 (2), p.435

2012

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The effect of oak wood source, location of seasoning and coopering on the composition of volatile compounds in oak-matured wines

Australian journal of grape and wine research, 2004-10, Vol.10 (3), p.216-226

2004

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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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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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Acid-Catalyzed Hydrolysis of Alcohols and Their β-d-Glucopyranosides

Journal of agricultural and food chemistry, 2000-06, Vol.48 (6), p.2033-2039

2000

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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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The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine

Australian journal of grape and wine research, 2004-10, Vol.10 (3), p.227-235

2004

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Precursors to oak lactone. Part 2: Synthesis, separation and cleavage of several β- d-glucopyranosides of 3-methyl-4-hydroxyoctanoic acid

Tetrahedron, 2004-07, Vol.60 (29), p.6091-6100

2004

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Quantitative analysis of geraniol, nerol, linalool, and alpha-terpineol in wine

Analytical and bioanalytical chemistry, 2003-02, Vol.375 (4), p.517-522

2003

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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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(E)-1-(2,3,6-Trimethylphenyl)buta-1,3-diene: A Potent Grape-Derived Odorant in Wine

Journal of agricultural and food chemistry, 2003-12, Vol.51 (26), p.7759-7763

2003

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Determination of oak lactones in barrel-aged wines and in oak extracts by stable isotope dilution analysis

Journal of Chromatography A, 1999-10, Vol.857 (1), p.239-246

1999

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Quantitative Analysis, Occurrence, and Stability of (E)-1-(2,3,6-Trimethylphenyl)buta-1,3-diene in Wine

Journal of agricultural and food chemistry, 2005-05, Vol.53 (9), p.3584-3591

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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WHO MAKES A GOOD LEADER? COOPERATIVENESS, OPTIMISM, AND LEADING-BY-EXAMPLE

DISAPPOINTMENT AVERSION AND SOCIAL COMPARISONS IN A REAL‐EFFORT COMPETITION

Discretionary Sanctions and Rewards in the Repeated Inspection Game

Majoritarian Blotto contests with asymmetric battlefields: an experiment on apex games

Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS

Compounds causing cork taint and the factors affecting their transfer from natural cork closures to wine - a review

The 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 Analyses

Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine

Endogenous entry in contests

The effect of oak wood source, location of seasoning and coopering on the composition of volatile compounds in oak-matured wines

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

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

Acid-Catalyzed Hydrolysis of Alcohols and Their β-d-Glucopyranosides

Analysis of pigmented polymers in red wine by reverse phase HPLC

The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine

Precursors to oak lactone. Part 2: Synthesis, separation and cleavage of several β- d-glucopyranosides of 3-methyl-4-hydroxyoctanoic acid

Quantitative analysis of geraniol, nerol, linalool, and alpha-terpineol in wine

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

(E)-1-(2,3,6-Trimethylphenyl)buta-1,3-diene: A Potent Grape-Derived Odorant in Wine

Determination of oak lactones in barrel-aged wines and in oak extracts by stable isotope dilution analysis

Quantitative Analysis, Occurrence, and Stability of (E)-1-(2,3,6-Trimethylphenyl)buta-1,3-diene in Wine

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

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