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PreviewIssue DateTitleAuthor(s)
2021Authenticity and traceability in the wine industry: From analytical chemistry to consumer perceptionsRanaweera, R.; Souza Gonzaga, L.; Capone, D.; Bastian, S.; Jeffery, D.; Cifuentes, A.
2020Regulated deficit irrigation and crop load interaction effects on grape heterogeneityArmstrong, C.; Previtali, P.; Pagay, V.; Boss, P.; Jeffery, D.; International Terroir Congress (17 Nov 2020 - 18 Nov 2020 : virtual online)
2018Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: impact on polysaccharide and tannin content and compositionSchelezki, O.; Smith, P.; Hranilovic, A.; Bindon, K.; Jeffery, D.
2019Analysis of potent odour-active volatile thiols in foods and beverages with a focus on wineChen, L.; Capone, D.; Jeffery, D.
2020Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysisSouza Gonzaga, L.; Capone, D.; Bastian, S.; Danner, L.; Jeffery, D.
2018Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added productsMuhlack, R.; Potumarthi, R.; Jeffery, D.
2022Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal winesRanaweera, R.K.R.; Gilmore, A.M.; Bastian, S.E.P.; Capone, D.; Jeffery, D.
2017Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modellingSetford, P.; Jeffery, D.; Grbin, P.; Muhlack, R.
2018Preparation of magnetic polymers for the elimination of 3-isobutyl-2-methoxypyrazine from wineLiang, C.; Jeffery, D.; Taylor, D.
2016Spotlight on varietal thiols and precursors in grapes and winesJeffery, D.