| 2025 |
Holds, H., Wilkinson, K., Jeffery, D., Jack, F., & Bastian, S. (2025). Mitigating agricultural losses from wine grape exposure to wildfire smoke by distillation and barrel maturation: Sensory and chemical profiles of brandy spirit made from smoke tainted grapes.. Food chemistry, 483, 144153.
DOI |
| 2025 |
Goulioti, E., Jeffery, D. W., Sachot, S., Roland, A., & Kotseridis, Y. (2025). Insights into the evolution of certain sulfur-containing compounds during artificial ageing of Xinomavro PDO wines.. Food Chem, 484, 144229.
DOI |
| 2025 |
Hou, Y., Bekker, M. Z., Siebert, T. E., & Jeffery, D. W. (2025). Persistence of wine polysulfides: Investigation of the stability of isolated glutathione and cysteine species. Food Chemistry, 486, 144603.
DOI WoS1 |
| 2025 |
Goulioti, E., Jeffery, D. W., Gialouris, P. -L., Nastou, E., Dasenaki, M., Kontoudakis, N., . . . Kotseridis, Y. (2025). Effect of terroir on aroma and sensory characteristics of Xinomavro (Vitis vinifera L. cv.) red wines from different Greek protected designations of origin.. Food Chem, 486, 144507.
DOI Scopus2 WoS3 Europe PMC1 |
| 2025 |
Hou, Y., Bekker, M. Z., Siebert, T. E., & Jeffery, D. W. (2025). Quantitation of Polysulfides in Wine, Beer, and Cider by HPLC-MS/MS after Solid-Phase Extraction.. J Agric Food Chem, 73(40), 25591-25603.
DOI |
| 2025 |
Holds, H. R., Wilkinson, K. L., Jeffery, D. W., Jack, F., & Bastian, S. E. P. (2025). Production of prototype lab-scale oak barrel analogues using additive manufacturing. Oeno One, 59(1), 9 pages.
DOI |
| 2025 |
Tindal, R. A., Jeffery, D. W., & Muhlack, R. A. (2025). Fourier Spectral Deconvolution to Describe Behaviors of pH-Dependent Monomeric and Self-Associated Anthocyanin Species. Journal of Chemical Information and Modeling, 65(6), 2834-2844.
DOI |
| 2025 |
Sáenz-Navajas, M. P., Ferreira, C., Bastian, S. E. P., & Jeffery, D. W. (2025). Bagging and boosting machine learning algorithms for modelling sensory perception from simple chemical variables: Wine mouthfeel as a case study. Food Quality and Preference, 129, 105494.
DOI |
| 2025 |
Tindal, R. A., Jeffery, D. W., & Muhlack, R. A. (2025). Mathematical Modelling and Chemical Analysis to Characterise Anthocyanin Self-association Interactions Influencing Colour Expression and Stability in Young Red Wines. Food and Bioprocess Technology, 18(3), 2899-2924.
DOI Scopus3 WoS2 |
| 2025 |
Li, R., Varela, C., Espinase Nandorfy, D., Borneman, A. R., Hale, L. J., & Jeffery, D. W. (2025). Insight into how fermentation might contribute to the distinctiveness of Australian coffee.. Food chemistry, 468, 142433.
DOI |
| 2024 |
Tindal, R. A., Jeffery, D. W., & Muhlack, R. A. (2024). Nonlinearity and anthocyanin colour expression: A mathematical analysis of anthocyanin association kinetics and equilibria. Food Research International, 183, 114195-1-114195-20.
DOI Scopus10 WoS8 Europe PMC4 |
| 2024 |
Wang, H., & Jeffery, D. W. (2024). Machine Learning Model Stability for Sub-Regional Classification of Barossa Valley Shiraz Wine Using A-TEEM Spectroscopy.. Foods, 13(9), 15 pages.
DOI Scopus1 |
| 2024 |
Schlank, R., Kidman, C. M., Gautam, D., Jeffery, D. W., & Pagay, V. (2024). Data-driven irrigation scheduling increases the crop water use efficiency of Cabernet Sauvignon grapevines. Irrigation Science, 42(1), 29-44.
DOI Scopus4 WoS4 |
| 2023 |
Goulioti, E., Jeffery, D. W., Kanapitsas, A., Lola, D., Papadopoulos, G., Bauer, A., & Kotseridis, Y. (2023). Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece. Molecules, 28(13), 5016-1-5016-18.
DOI Scopus14 WoS14 Europe PMC3 |
| 2023 |
Midzi, J., Jeffery, D. W., Baumann, U., Capone, D. L., Rogiers, S. Y., & Pagay, V. (2023). Evidence of Bi-Directional Volatile-Mediated Communication between Drought-Stressed and Well-Watered Grapevines (Vitis vinifera L.). Agronomy, 13(7), 1747.
DOI Scopus3 WoS3 |
| 2023 |
Ferrero-Del-Teso, S., Arapitsas, P., Jeffery, D. W., Ferreira, C., Mattivi, F., Fernández-Zurbano, P., & Sáenz-Navajas, M. -P. (2023). Exploring UPLC-QTOF-MS-based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approach. Food Chemistry, 437(Pt 1), 137726-1-137726-11.
DOI Scopus11 WoS10 Europe PMC4 |
| 2023 |
Zhang, X. -K., Jeffery, D. W., Li, D. -M., Lan, Y. -B., Zhao, X., & Duan, C. -Q. (2023). Red wine coloration: A review of pigmented molecules, reactions, and applications (vol 21, pg 3834, 2022). COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 22(2), 1462.
DOI |
| 2023 |
Sanders, R. D., Boss, P. K., Capone, D. L., Kidman, C. M., Maffei, S., & Jeffery, D. W. (2023). Methoxypyrazine concentrations in the grape bunch rachis of Vitis vinifera L. Cv Shiraz: Influence of rootstock, region and light. Food Chemistry, 408, 135234-1-135234-10.
DOI Scopus7 WoS7 Europe PMC2 |
| 2023 |
Armstrong, C. E. J., Niimi, J., Boss, P. K., Pagay, V., & Jeffery, D. W. (2023). Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to Wine. Foods, 12(4), 15 pages.
DOI Scopus22 WoS11 Europe PMC1 |
| 2023 |
Bekker, M. Z., Cuijvers, K. M., Kulcsar, A. C., Sanders, R. D., Capone, D. L., Jeffery, D. W., & Schmidt, S. A. (2023). Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media. Australian Journal of Grape and Wine Research, 2023, 8041096-1-8041096-13.
DOI Scopus6 WoS5 |
| 2023 |
Armstrong, C. E. J., Previtali, P., Boss, P. K., Pagay, V., Bramley, R. G. V., & Jeffery, D. W. (2023). Grape Heterogeneity Index: Assessment of Overall Grape Heterogeneity Using an Aggregation of Multiple Indicators. Plants, 12(7), 1442.
DOI Scopus2 WoS1 |
| 2023 |
Sanders, R. D., Boss, P. K., Capone, D. L., Kidman, C. M., Maffei, S. M., & Jeffery, D. W. (2023). Insights into the Uptake, Distribution, and Metabolism of 3-Isobutyl-2-hydroxypyrazine in Grapevine Using a Stable Isotope Tracer. Journal of Agricultural and Food Chemistry, 71(17), 6717-6726.
DOI Scopus4 WoS4 Europe PMC3 |
| 2023 |
Unterkofler, J., Jeffery, D. W., Setford, P. C., Macintyre, J., & Muhlack, R. A. (2023). Modelling of Catechin Extraction from Red Grape Solids under Conditions That Simulate Red Wine Fermentation. Fermentation, 9(4), 394-1-394-18.
DOI Scopus1 |
| 2023 |
Sanders, R. D., Boss, P. K., Capone, D. L., Kidman, C. M., Nicholson, E. L., & Jeffery, D. W. (2023). Distribution of 3-Isobutyl-2-methoxypyrazine across Rachis Components of Vitis vinifera Shiraz and Cabernet Sauvignon. Australian Journal of Grape and Wine Research, 2023, 2428791-1-2428791-10.
DOI Scopus1 WoS3 |
| 2023 |
Ranaweera, R. K. R., Bastian, S. E. P., Gilmore, A. M., Capone, D. L., & Jeffery, D. W. (2023). Absorbance-transmission and fluorescence excitation-emission matrix (A-TEEM) with multi-block data analysis and machine learning for accurate intraregional classification of Barossa Shiraz wine. Food Control, 144, 1-8.
DOI Scopus9 WoS7 |
| 2023 |
Wang, X., Capone, D. L., Roland, A., & Jeffery, D. W. (2023). Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine. Food Chemistry, 400, 134051-1-134051-12.
DOI Scopus12 WoS8 Europe PMC2 |
| 2023 |
Armstrong, C. E. J., Gilmore, A. M., Boss, P. K., Pagay, V., & Jeffery, D. W. (2023). Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectra. Food Chemistry, 403, 1-10.
DOI Scopus29 WoS21 Europe PMC9 |
| 2023 |
Ntuli, R. G., Saltman, Y., Ponangi, R., Jeffery, D. W., Bindon, K., & Wilkinson, K. L. (2023). Impact of skin contact time, oak and tannin addition on the chemical composition, color stability and sensory profile of Merlot wines made from flash détente treatment. Food Chemistry, 405, 12 pages.
DOI Scopus11 WoS10 |
| 2022 |
Armstrong, C. E. J., Gilmore, A. M., Boss, P. K., Pagay, V., & Jeffery, D. W. (2022). Corrigendum to "Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectra" [Food Chemistry 403 (2023) 134321].. Food Chem, 406, 135055.
DOI |
| 2022 |
Fracassetti, D., Ballabio, D., Mastro, M., Tirelli, A., & Jeffery, D. W. (2022). Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin.. Journal of Agricultural and Food Chemistry, 70(51), 16347-6357.
DOI Scopus3 WoS3 Europe PMC3 |
| 2022 |
Midzi, J., Jeffery, D. W., Baumann, U., Rogiers, S., Tyerman, S. D., & Pagay, V. (2022). Stress-Induced Volatile Emissions and Signalling in Inter-Plant Communication. Plants, 11(19), 1-30.
DOI Scopus55 WoS47 Europe PMC29 |
| 2022 |
Wang, X., Capone, D. L., Kang, W., Roland, A., & Jeffery, D. W. (2022). Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines. Food Chemistry, 372, 131222-1-131222-10.
DOI Scopus8 WoS8 Europe PMC5 |
| 2022 |
Setford, P. C., Jeffery, D. W., Grbin, P. R., & Muhlack, R. A. (2022). A new approach to predicting the extraction of malvidin-3-glucoside during red wine fermentation at industrial-scale. Food and Bioproducts Processing, 131, 217-223.
DOI Scopus6 WoS5 |
| 2022 |
Ranaweera, R. K. R., Gilmore, A. M., Bastian, S. E. P., Capone, D., & Jeffery, D. (2022). Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines. OENO One, 56(1), 189-196.
DOI Scopus7 WoS5 |
| 2022 |
Sanders, R. D., Boss, P. K., Capone, D. L., Kidman, C. M., Bramley, R. G. V., Nicholson, E. L., & Jeffery, D. W. (2022). Rootstock, Vine Vigor, and Light Mediate Methoxypyrazine Concentrations in the Grape Bunch Rachis of Vitis vinifera L. cv. Cabernet Sauvignon. Journal of Agricultural and Food Chemistry, 70(17), 5417-5426.
DOI Scopus11 WoS9 Europe PMC2 |
| 2022 |
Zhang, X. K., Jeffery, D. W., Li, D. M., Lan, Y. B., Zhao, X., & Duan, C. Q. (2022). Red wine coloration: A review of pigmented molecules, reactions, and applications. Comprehensive Reviews in Food Science and Food Safety, 21(5), 3834-3866.
DOI Scopus45 WoS40 Europe PMC24 |
| 2022 |
Ntuli, R. G., Saltman, Y., Ponangi, R., Jeffery, D. W., Bindon, K., & Wilkinson, K. L. (2022). Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins. Food Chemistry, 369, 130861-1-130861-13.
DOI Scopus33 WoS28 Europe PMC13 |
| 2022 |
Souza Gonzaga, L., Bastian, S. E. P., Capone, D. L., Danner, L., & Jeffery, D. W. (2022). Consumer perspectives of wine typicity and impact of region information on the sensory perception of Cabernet Sauvignon wines. Food Research International, 152, 10 pages.
DOI Scopus19 WoS17 Europe PMC5 |
| 2021 |
Souza Gonzaga, L., Bastian, S. E. P., Capone, D. L., Ranaweera, R. K. R., & Jeffery, D. W. (2021). Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data. OENO One, 55(4), 19-33.
DOI Scopus9 WoS7 |
| 2021 |
Zhang, X. -K., Jeffery, D. W., Muhlack, R. A., & Duan, C. -Q. (2021). The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios. Food and Bioproducts Processing, 130, 34-47.
DOI Scopus6 WoS3 |
| 2021 |
Ntuli, R. G., Ponangi, R., Jeffery, D. W., & Wilkinson, K. L. (2021). Color Extraction and Stability of Rubired Juice Concentrate Produced via Conventional Must Heating or Flash Détente Processing. ACS Food Science & Technology, 1(5), 829-838.
DOI Scopus5 WoS4 |
| 2021 |
Ranaweera, R. K. R., Gilmore, A. M., Capone, D. L., Bastian, S. E. P., & Jeffery, D. W. (2021). Spectrofluorometric analysis combined with machine learning for geographical and varietal authentication, and prediction of phenolic compound concentrations in red wine. Food Chemistry, 361, 1-9.
DOI Scopus45 WoS39 Europe PMC16 |
| 2021 |
Sáenz-Navajas, M. -P., & Jeffery, D. W. (2021). Perspectives on wines of provenance: Sensory typicality, quality, and authenticity. ACS Food Science & Technology, 1(6), 986-992.
DOI Scopus12 WoS10 |
| 2021 |
Kustos, M., Goodman, S., Jeffery, D. W., & Bastian, S. E. P. (2021). Appropriate food and wine pairings and wine provenance information: Potential tools for developing memorable dining experiences. Food Quality and Preference, 94, 1-11.
DOI Scopus22 WoS21 |
| 2021 |
Ranaweera, R. K. R., Capone, D. L., Bastian, S. E. P., Cozzolino, D., & Jeffery, D. W. (2021). A review of wine authentication using spectroscopic approaches in combination with chemometrics. Molecules, 26(14), 4334-1-4334-15.
DOI Scopus61 WoS49 Europe PMC24 |
| 2021 |
Niimi, J., Liland, K. H., Tomic, O., Jeffery, D. W., Bastian, S. E. P., & Boss, P. K. (2021). Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines. Food chemistry, 344, 1-9.
DOI Scopus15 WoS13 Europe PMC3 |
| 2021 |
Armstrong, C. E. J., Ristic, R., Boss, P. K., Pagay, V., & Jeffery, D. W. (2021). Effect of grape heterogeneity on wine chemical composition and sensory attributes for Vitis vinifera cv. Cabernet Sauvignon. Australian Journal of Grape and Wine Research, 27(2), 206-218.
DOI Scopus13 WoS12 |
| 2021 |
Souza Gonzaga, L., Capone, D. L., Bastian, S. E. P., & Jeffery, D. W. (2021). Defining wine typicity: sensory characterisation and consumer perspectives. Australian Journal of Grape and Wine Research, 27(2), 24+-256.
DOI Scopus46 WoS42 |
| 2021 |
Tindal, R. A., Jeffery, D. W., & Muhlack, R. A. (2021). Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution. Australian Journal of Grape and Wine Research, 27(2), 219-233.
DOI Scopus18 WoS13 |
| 2021 |
Wang, X., Capone, D. L., Roland, A., & Jeffery, D. W. (2021). Chiral analysis of cis-2-methyl-4-propyl-1,3-oxathiane and identification of cis-2,4,4,6-tetramethyl-1,3-oxathiane in wine. Food Chemistry, 357, 129406-1-129406-11.
DOI Scopus8 WoS7 Europe PMC6 |
| 2021 |
Ranaweera, R. K. R., Gilmore, A. M., Capone, D. L., Bastian, S. E. P., & Jeffery, D. W. (2021). Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modelling. Food Chemistry, 335, 1-8.
DOI Scopus62 WoS53 Europe PMC26 |
| 2020 |
Millan, S., Jeffery, D. W., Dall'Acqua, S., & Masi, A. (2020). A novel HPLC-MS/MS approach for the identification of biological thiols in vegetables. Food Chemistry, 339, 127809.
DOI Scopus16 WoS15 Europe PMC8 |
| 2020 |
Ntuli, R. G., Ponangi, R., Jeffery, D. W., & Wilkinson, K. L. (2020). Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions.. Foods, 9(9), 1270-1-1270-22.
DOI Scopus9 WoS8 Europe PMC1 |
| 2020 |
Souza Gonzaga, L., Capone, D., Bastian, S., Danner, L., & Jeffery, D. (2020). Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysis. Food Research International, 138(Pt A), 109760-1-109760-9.
DOI Scopus35 WoS27 Europe PMC9 |
| 2020 |
Kustos, M., Gambetta, J. M., Jeffery, D. W., Heymann, H., Goodman, S., & Bastian, S. E. P. (2020). A matter of place: sensory and chemical characterisation of fine Australian Chardonnay and Shiraz wines of provenance. Food Research International, 130, 1-11.
DOI Scopus49 WoS48 Europe PMC14 |
| 2020 |
Sáenz-Navajas, M. P., Ferrero-del-Teso, S., Jeffery, D. W., Ferreira, V., & Fernández-Zurbano, P. (2020). Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements. Food Research International, 131, 9 pages.
DOI Scopus43 WoS40 Europe PMC16 |
| 2020 |
Niimi, J., Tomic, O., Næs, T., Bastian, S. E. P., Jeffery, D. W., Nicholson, E. L., . . . Boss, P. K. (2020). Objective measures of grape quality: From Cabernet Sauvignon grape composition to wine sensory characteristics. LWT, 123, 9 pages.
DOI Scopus33 WoS28 Europe PMC1 |
| 2020 |
Nguyen, A. N. H., Johnson, T. E., Jeffery, D. W., Capone, D. L., Danner, L., & Bastian, S. E. P. (2020). Sensory and chemical drivers of wine consumers' preference for a new shiraz wine product containing ganoderm alucidum extract as a novel ingredient. Foods, 9(2), 1-14.
DOI Scopus23 WoS21 Europe PMC7 |
| 2020 |
Unterkofler, J., Muhlack, R. A., & Jeffery, D. W. (2020). Processes and purposes of extraction of grape components during winemaking: current state and perspectives. Applied Microbiology and Biotechnology, 104(11), 4737-4755.
DOI Scopus46 WoS39 Europe PMC16 |
| 2020 |
Pham, D., Ristic, R., Stockdale, V. J., Jeffery, D. W., Tuke, S., & Wilkinson, K. (2020). Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines. Food Chemistry, 325, 126869-1-126869-8.
DOI Scopus31 WoS30 Europe PMC13 |
| 2020 |
Schelezki, O. J., Deloire, A., & Jeffery, D. W. (2020). Substitution or dilution? Assessing pre-fermentative water implementation to produce lower alcohol Shiraz wines. Molecules, 25(9), 2245-1-2245-17.
DOI Scopus16 WoS15 Europe PMC6 |
| 2020 |
Ferrero-del-Teso, S., Suárez, A., Jeffery, D. W., Ferreira, V., Fernández-Zurbano, P., & Sáenz-Navajas, M. P. (2020). Sensory variability associated with anthocyanic and tannic fractions isolated from red wines. Food Research International, 136, 9 pages.
DOI Scopus20 WoS18 Europe PMC9 |
| 2020 |
Hranilovic, A., Gambetta, J. M., Jeffery, D. W., Grbin, P. R., & Jiranek, V. (2020). Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: the effect of sequential inoculation timing. International Journal of Food Microbiology, 329, 108651-1-108651-14.
DOI Scopus77 WoS71 Europe PMC41 |
| 2020 |
Kustos, M., Heymann, H., Jeffery, D. W., Goodman, S., & Bastian, S. E. P. (2020). Intertwined: What makes food and wine pairings appropriate?. Food Research International, 136, 16 pages.
DOI Scopus20 WoS18 Europe PMC4 |
| 2020 |
Wang, X., Chen, L., Capone, D. L., Roland, A., & Jeffery, D. W. (2020). Evolution and correlation of cis-2-methyl-4-propyl-1,3-oxathiane, varietal thiols, and acetaldehyde during fermentation of sauvignon blanc Juice. Journal of Agricultural and Food Chemistry, 68(32), 8676-8687.
DOI Scopus9 WoS8 Europe PMC4 |
| 2020 |
Schelezki, O. J., Antalick, G., Šuklje, K., & Jeffery, D. W. (2020). Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: implications for wine quality based on chemical and sensory analysis. Food Chemistry, 309, 125698-1-125698-10.
DOI Scopus26 WoS23 Europe PMC9 |
| 2019 |
Souza Gonzaga, L., Capone, D. L., Bastian, S. E. P., Danner, L., & Jeffery, D. W. (2019). Using content analysis to characterise the sensory typicity and quality judgements of Australian Cabernet Sauvignon wines. Foods, 8(12), 1-19.
DOI Scopus27 WoS22 Europe PMC6 |
| 2019 |
Nguyen, A., Johnson, T., Jeffery, D., Danner, L., & Bastian, S. (2019). A cross-cultural examination of Australian, Chinese and Vietnamese consumers’ attitudes towards a new Australian wine product containing Ganoderma lucidum extract. Food Research International, 115, 393-399.
DOI Scopus24 WoS22 Europe PMC8 |
| 2019 |
Chen, L., Capone, D. L., Nicholson, E. L., & Jeffery, D. W. (2019). Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc. Food Chemistry, 295, 637-645.
DOI Scopus34 WoS31 Europe PMC9 |
| 2019 |
Kustos, M., Goodman, S., Jeffery, D. W., & Bastian, S. E. P. (2019). Using consumer opinion to define New World fine wine: Insights for hospitality. International Journal of Hospitality Management, 83, 180-189.
DOI Scopus30 WoS28 |
| 2019 |
Chen, L., Capone, D., & Jeffery, D. (2019). Analysis of potent odour-active volatile thiols in foods and beverages with a focus on wine. Molecules, 24(13), 1-24.
DOI Scopus42 WoS41 Europe PMC22 |
| 2019 |
Pham, D. -T., Stockdale, V. J., Jeffery, D. W., Tuke, J., & Wilkinson, K. L. (2019). Investigating alcohol sweetspot phenomena in reduced alcohol red wines. Foods (Basel, Switzerland), 8(10), 1-12.
DOI Scopus7 WoS6 Europe PMC2 |
| 2019 |
Nguyen, A. N. H., Capone, D. L., Johnson, T. E., Jeffery, D. W., Danner, L., & Bastian, S. E. P. (2019). Volatile composition and sensory profiles of a shiraz wine product made with pre- and post-fermentation additions of Ganoderma Lucidum extract. Foods, 8(11), 1-17.
DOI Scopus21 WoS16 Europe PMC7 |
| 2019 |
Gambetta, J., Cozzolino, D., Bastian, S., & Jeffery, D. (2019). Classification of Chardonnay grapes according to geographical indication and quality grade using attenuated total reflectance mid-infrared spectroscopy. Food Analytical Methods, 12(1), 239-245.
DOI Scopus18 WoS15 |
| 2019 |
Setford, P. C., Jeffery, D. W., Grbin, P. R., & Muhlack, R. A. (2019). Mass transfer of anthocyanins during extraction from pre-fermentative grape solids under simulated fermentation conditions: effect of convective conditions. Molecules, 24(1), 73-1-73-16.
DOI Scopus12 WoS11 Europe PMC4 |
| 2019 |
Little, A., Lahnstein, J., Jeffery, D. W., Khor, S. F., Schwerdt, J. G., Shirley, N., . . . Bulone, V. (2019). A novel (1,4)-β-linked glucoxylan is synthesized by members of the cellulose synthase-like F gene family in land plants. ACS Central Science, 5(1), 73-84.
DOI Scopus32 WoS27 Europe PMC22 |
| 2019 |
Setford, P. C., Jeffery, D. W., Grbin, P. R., & Muhlack, R. A. (2019). Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenarios. Food Research International, 121, 705-713.
DOI Scopus33 WoS30 Europe PMC16 |
| 2019 |
Pham, D. T., Stockdale, V. J., Wollan, D., Jeffery, D. W., & Wilkinson, K. L. (2019). Compositional consequences of partial dealcoholization of red wine by reverse osmosis-evaporative perstraction. Molecules, 24(7), 1404-1-1404-16.
DOI Scopus32 WoS28 Europe PMC16 |
| 2018 |
Liang, C., Boss, P. K., & Jeffery, D. W. (2018). Extraction properties of new polymeric sorbents applied to wine. Journal of Agricultural and Food Chemistry, 66(38), 10086-10096.
DOI Scopus7 WoS7 Europe PMC4 |
| 2018 |
Chen, L., Capone, D., & Jeffery, D. (2018). Identification and quantitative analysis of 2-methyl-4-propyl-1,3-oxathiane in wine. Journal of Agricultural and Food Chemistry, 66(41), 10808-10815.
DOI Scopus18 WoS15 Europe PMC10 |
| 2018 |
Chen, L., Capone, D. L., Tondini, F. A., & Jeffery, D. W. (2018). Chiral polyfunctional thiols and their conjugated precursors upon winemaking with five Vitis vinifera Sauvignon blanc clones. Journal of Agricultural and Food Chemistry, 66(18), 4674-4682.
DOI Scopus15 WoS12 Europe PMC5 |
| 2018 |
Bekker, M. Z., Kreitman, G. Y., Jeffery, D. W., & Danilewicz, J. C. (2018). Liberation of hydrogen sulfide from dicysteinyl polysulfanes in model wine. Journal of Agricultural and Food Chemistry, 66(51), 13483-13491.
DOI Scopus46 WoS44 Europe PMC25 |
| 2018 |
Liang, C., Jeffery, D., & Taylor, D. (2018). Preparation of magnetic polymers for the elimination of 3-isobutyl-2-methoxypyrazine from wine. Molecules, 23(5), 1140-1-1140-14.
DOI Scopus10 WoS6 Europe PMC5 |
| 2018 |
Liang, C., Ristic, R., Jiranek, V., & Jeffery, D. (2018). Chemical and sensory evaluation of magnetic polymers as a remedial treatment for elevated concentrations of 3-isobutyl-2-methoxypyrazine in Cabernet Sauvignon grape must and wine. Journal of Agricultural and Food Chemistry, 66(27), 7121-7130.
DOI Scopus27 WoS22 Europe PMC12 |
| 2018 |
Hewawasam, E., Liu, G., Jeffery, D. W., Muhlhausler, B. S., & Gibson, R. A. (2018). A stable method for routine analysis of oxylipins from dried blood spots using ultra-high performance liquid chromatography–tandem mass spectrometry. Prostaglandins Leukotrienes and Essential Fatty Acids, 137, 12-18.
DOI Scopus14 WoS14 Europe PMC8 |
| 2018 |
Setford, P., Jeffery, D., Grbin, P., & Muhlack, R. (2018). Modelling the mass transfer process of malvidin-3-glucoside during simulated extraction from fresh grape solids under wine-like conditions. Molecules, 23(9), 2159-1-2159-16.
DOI Scopus17 WoS14 Europe PMC5 |
| 2018 |
Schelezki, O., Smith, P., Hranilovic, A., Bindon, K., & Jeffery, D. (2018). Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: impact on polysaccharide and tannin content and composition. Food Chemistry, 244, 50-59.
DOI Scopus31 WoS31 Europe PMC14 |
| 2018 |
Muhlack, R., Potumarthi, R., & Jeffery, D. (2018). Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products. Waste Management, 72, 99-118.
DOI Scopus250 WoS213 Europe PMC87 |
| 2018 |
Chen, L., Capone, D., & Jeffery, D. (2018). Chiral analysis of 3-sulfanylhexan-1-ol and 3-sulfanylhexyl acetate in wine by high-performance liquid chromatography-tandem mass spectrometry. Analytica Chimica Acta, 998, 83-92.
DOI Scopus27 WoS20 Europe PMC11 |
| 2018 |
Hewawasam, E., Liu, G., Jeffery, D., Gibson,, R., & Muhlhausler, B. (2018). Estimation of the volume of blood in a small disc punched from a dried blood spot card. European Journal of Lipid Science and Technology, 120(3), 1700362-1-1700362-6.
DOI Scopus35 WoS30 |
| 2018 |
Kreitman, G. Y., Elias, R. J., Jeffery, D. W., & Sacks, G. L. (2018). Loss and formation of malodorous volatile sulfhydryl compounds during wine storage. Critical Reviews in Food Science and Nutrition, 59(11), 1728-1752.
DOI Scopus43 WoS40 Europe PMC18 |
| 2018 |
Niimi, J., Tomic, O., Næs, T., Jeffery, D. W., Bastian, S. E. P., & Boss, P. K. (2018). Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition. Food Chemistry, 256, 195-202.
DOI Scopus32 WoS30 Europe PMC7 |
| 2018 |
Schelezki, O. J., Šuklje, K., Boss, P. K., & Jeffery, D. W. (2018). Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties. Food Chemistry, 259, 196-206.
DOI Scopus41 WoS43 Europe PMC22 |
| 2018 |
Niimi, J., Boss, P. K., Jeffery, D. W., & Bastian, S. E. P. (2018). Linking the sensory properties of chardonnay grape Vitis vinifera cv. berries to wine characteristics. American Journal of Enology and Viticulture, 69(2), 113-124.
DOI Scopus8 WoS7 |
| 2017 |
Gambetta, J., Cozzolino, D., Bastian, S., & Jeffery, D. (2017). Exploring the effects of geographical origin on the chemical composition and quality grading of Vitis vinifera L. Cv. chardonnay grapes. Molecules, 22(2), 17 pages.
DOI Scopus27 WoS25 Europe PMC10 |
| 2017 |
Kreitman, G., Danilewicz, J., Jeffery, D., & Elias, R. (2017). Copper(II)-mediated hydrogen sulfide and thiol oxidation to disulfides and organic polysulfanes and their reductive cleavage in wine: mechanistic elucidation and potential applications. Journal of Agricultural and Food Chemistry, 65(12), 2564-2571.
DOI Scopus71 WoS65 Europe PMC39 |
| 2017 |
Niimi, J., Boss, P. K., Jeffery, D., & Bastian, S. E. (2017). Linking the sensory and composition of Vitis vinifera cv.Cabernet Sauvignon grape berries to wine. American Journal of Enology and Viticulture, 68(3), 357-368.
DOI Scopus14 WoS14 |
| 2017 |
Hewawasam, E., Liu, G., Jeffery, D., Muhlhausler, B., & Gibson, R. (2017). A validated method for analyzing polyunsaturated free fatty acids from dried blood spots using LC–MS/MS. Prostaglandins Leukotrienes and Essential Fatty Acids, 125, 1-7.
DOI Scopus30 WoS28 Europe PMC14 |
| 2017 |
Setford, P., Jeffery, D., Grbin, P., & Muhlack, R. (2017). Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling. Trends in Food Science and Technology, 69, 106-117.
DOI Scopus131 WoS117 Europe PMC29 |
| 2017 |
Gambetta, J., Schmidtke, L., Wang, J., Cozzolino, D., Bastian, S., & Jeffery, D. (2017). Relating expert quality ratings of Australian chardonnay wines to volatile composition and production method. American Journal of Enology and Viticulture, 68(1), 39-48.
DOI Scopus19 WoS19 |
| 2017 |
Jeffery, D. (2017). Re: The secret to great wine? Organic chemistry. CHEMICAL & ENGINEERING NEWS, 95(28), 5. |
| 2016 |
Wang, J., Capone, D., Wilkinson, K., & Jeffery, D. (2016). Chemical and sensory profiles of rosé wines from Australia. Food Chemistry, 196, 682-693.
DOI Scopus114 WoS98 Europe PMC51 |
| 2016 |
Jeffery, D. (2016). Spotlight on varietal thiols and precursors in grapes and wines. Australian Journal of Chemistry, 69(12), 1323-1330.
DOI Scopus33 WoS30 |
| 2016 |
Danner, L., Ristic, R., Johnson, T., Meiselman, H., Hoek, A., Jeffery, D., & Bastian, S. (2016). Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines. Food Research International, 89(1), 254-265.
DOI Scopus112 WoS102 Europe PMC43 |
| 2016 |
Ristic, R., Cozzolino, D., Jeffery, D., Gambetta, J., & Bastian, S. (2016). Prediction of phenolic composition of shiraz wines using attenuated total reflectance mid-infrared (ATR-MIR) spectroscopy. American Journal of Enology and Viticulture, 67(4), 460-465.
DOI Scopus10 WoS6 |
| 2016 |
Wang, J., Capone, D., Wilkinson, K., & Jeffery, D. (2016). Rosé wine volatile composition and the preferences of Chinese wine professionals. Food Chemistry, 202, 507-517.
DOI Scopus22 WoS21 Europe PMC8 |
| 2016 |
Wang, J., Gambetta, J., & Jeffery, D. (2016). Comprehensive study of volatile compounds in two Australian rosé wines: aroma extract dilution analysis (AEDA) of extracts prepared using solvent-assisted flavor evaporation (SAFE) or headspace solid-phase extraction (HS-SPE). Journal of Agricultural and Food Chemistry, 64(19), 3838-3848.
DOI Scopus51 WoS43 Europe PMC29 |
| 2016 |
Kreitman, G., Danilewicz, J., Jeffery, D., & Elias, R. (2016). Reaction mechanisms of metals with hydrogen sulfide and thiols in model wine. Part 1: copper-catalyzed oxidation. Journal of Agricultural and Food Chemistry, 64(20), 4095-4104.
DOI Scopus74 WoS68 Europe PMC34 |
| 2016 |
Kreitman, G., Danilewicz, J., Jeffery, D., & Elias, R. (2016). Reaction mechanisms of metals with hydrogen sulfide and thiols in model wine. Part 2: iron- and copper-catalyzed oxidation. Journal of Agricultural and Food Chemistry, 64(20), 4105-4113.
DOI Scopus52 WoS50 Europe PMC27 |
| 2016 |
Gambetta, J., Cozzolino, D., Bastian, S., & Jeffery, D. (2016). Towards the Creation of a Wine Quality Prediction Index: Correlation of Chardonnay Juice and Wine Compositions from Different Regions and Quality Levels. Food Analytical Methods, 9(10), 2842-2855.
DOI Scopus28 WoS25 |
| 2015 |
Capone, D., Ristic, R., Pardon, K., & Jeffery, D. (2015). Simple quantitative determination of potent thiols at ultratrace levels in wine by derivatization and high-performance liquid chromatography-tandem mass spectrometry (hplc-ms/ms) analysis. Analytical Chemistry, 87(2), 1226-1231.
DOI Scopus122 WoS115 Europe PMC57 |
| 2015 |
Boss, P., Pearce, A., Zhao, Y., Nicholson, E., Dennis, E., & Jeffery, D. (2015). Potential grape-derived contributions to volatile ester concentrations in wine. Molecules, 20(5), 7845-7873.
DOI Scopus54 WoS53 Europe PMC30 |
| 2015 |
Bonada, M., Jeffery, D., Petrie, P., Moran, M., & Sadras, V. (2015). Impact of elevated temperature and water deficit on the chemical and sensory profiles of Barossa Shiraz grapes and wines. Australian Journal of Grape and Wine Research, 21(2), 240-253.
DOI Scopus111 WoS107 |
| 2014 |
Gambetta, J., Bastian, S., Cozzolino, D., & Jeffery, D. (2014). Factors influencing the aroma composition of Chardonnay wines. Journal of Agricultural and Food Chemistry, 62(28), 6512-6534.
DOI Scopus133 WoS111 Europe PMC49 |
| 2014 |
Mayr, C., Geue, J., Holt, H., Pearson, W., Jeffery, D., & Francis, I. (2014). Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies. Journal of Agricultural and Food Chemistry, 62(20), 4528-4536.
DOI Scopus118 WoS103 Europe PMC49 |
| 2013 |
Hayasaka, Y., Parker, M., Baldock, G., Pardon, K., Black, C., Jeffery, D., & Herderich, M. (2013). Assessing the impact of smoke exposure in grapes: Development and validation of a HPLC-MS/MS method for the quantitative analysis of smoke-derived phenolic glycosides in grapes and wine. Journal of Agricultural and Food Chemistry, 61(1), 25-33.
DOI Scopus79 WoS74 Europe PMC50 |
| 2012 |
McRae, J., Dambergs, R., Kassara, S., Parker, M., Jeffery, D., Herderich, M., & Smith, P. (2012). Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age. Journal of Agricultural and Food Chemistry, 60(40), 10093-10102.
DOI Scopus81 WoS68 Europe PMC28 |
| 2012 |
Capone, D., Black, C., & Jeffery, D. (2012). Effects on 3-mercaptohexan-1-ol precursor concentrations from prolonged storage of Sauvignon blanc grapes prior to crushing and pressing. Journal of Agricultural and Food Chemistry, 60(13), 3515-3523.
DOI Scopus45 WoS40 Europe PMC15 |
| 2012 |
Capone, D., Jeffery, D., & Sefton, M. (2012). Vineyard and fermentation studies to elucidate the origin of 1,8-cineole in Australian red wine. Journal of Agricultural and Food Chemistry, 60(9), 2281-2287.
DOI Scopus65 WoS59 Europe PMC24 |
| 2012 |
Dennis, E., Jeffery, D., Johnston, M., Perkins, M., & Smith, P. (2012). Procyanidin oligomers. A new method for 4→8 interflavan bond formation using C8-boronic acids and iterative oligomer synthesis through a boron-protection strategy. Tetrahedron, 68(1), 340-348.
DOI Scopus14 WoS14 |
| 2012 |
Parker, M., Osidacz, P., Baldock, G., Hayasaka, Y., Black, C., Pardon, K., . . . Francis, I. (2012). Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine. Journal of Agricultural and Food Chemistry, 60(10), 2629-2637.
DOI Scopus148 WoS128 Europe PMC76 |
| 2011 |
Capone, D., Pardon, K., Cordente, A., & Jeffery, D. (2011). Identification and quantitation of 3-S-cysteinyiglycinehexan-1-ol (cysgly-3-MH) in sauvignon blanc grape juice by HPLC-MS/MS. Journal of Agricultural and Food Chemistry, 59(20), 11204-11210.
DOI Scopus49 WoS43 Europe PMC20 |
| 2011 |
Capone, D., & Jeffery, D. (2011). Effects of transporting and processing sauvignon blanc grapes on 3-mercaptohexan-1-ol precursor concentrations. Journal of Agricultural and Food Chemistry, 59(9), 4659-4667.
DOI Scopus61 WoS53 Europe PMC22 |
| 2011 |
Capone, D., Sefton, M., & Jeffery, D. (2011). Application of a modified method for 3-mercaptohexan-1-ol determination to investigate the relationship between free thiol and related conjugates in grape juice and wine. Journal of Agricultural and Food Chemistry, 59(9), 4649-4658.
DOI Scopus79 WoS71 Europe PMC33 |
| 2011 |
Capone, D., van Leeuwen, K., Taylor, D., Jeffery, D., Pardon, K., Elsey, G., & Sefton, M. (2011). Evolution and occurrence of 1,8-Cineole (eucalyptol) in Australian wine. Journal of Agricultural and Food Chemistry, 59(3), 953-959.
DOI Scopus63 WoS56 Europe PMC24 |
| 2011 |
Dennis, E., Jeffery, D., Perkins, M., & Smith, P. (2011). Pd(DPEPhos)Cl₂-catalyzed Negishi cross-couplings for the formation of biaryl and diarylmethane phloroglucinol adducts. Tetrahedron, 67(11), 2125-2131.
DOI Scopus15 WoS14 |
| 2010 |
Grant-Preece, P., Pardon, K., Capone, D., Cordente, A., Sefton, M., Jeffery, D., & Elsey, G. (2010). Synthesis of wine thiol conjugates and labeled analogues: Fermentation of the glutathione conjugate of 3-mercaptohexan-1-ol yields the corresponding cysteine conjugate and free thiol. Journal of Agricultural and Food Chemistry, 58(3), 1383-1389.
DOI Scopus67 WoS60 Europe PMC33 |
| 2010 |
Capone, D., Sefton, M., Hayasaka, Y., & Jeffery, D. (2010). Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: Resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol. Journal of Agricultural and Food Chemistry, 58(3), 1390-1395.
DOI Scopus98 WoS92 Europe PMC44 |
| 2010 |
Hayasaka, Y., Baldock, G., Pardon, K., Jeffery, D., & Herderich, M. (2010). Investigation into the formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. Cv. cabernet sauvignon using stable isotope tracers combined with HPLC-MS and MS/MS analysis. Journal of Agricultural and Food Chemistry, 58(4), 2076-2081.
DOI Scopus73 WoS70 Europe PMC38 |
| 2010 |
Siebert, T., Solomon, M., Pollnitz, A., & Jeffery, D. (2010). Selective determination of volatile sulfur compounds in wine by gas chromatography with sulfur chemiluminescence detection. Journal of Agricultural and Food Chemistry, 58(17), 9454-9462.
DOI Scopus142 WoS137 Europe PMC74 |
| 2010 |
Hayasaka, Y., Baldock, G., Parker, M., Pardon, K., Herderich, M., & Jeffery, D. (2010). Glycosylation of smoke-derived volatile phenols in grapes as a consequence of grapevine exposure to bushfire smoke. Journal of Agricultural and Food Chemistry, 58(20), 10989-10998.
DOI Scopus119 WoS107 Europe PMC66 |
| 2009 |
Herderich, M. J., Fedrizzi, B., Ugliano, M., Siebert, T., & Jeffery, D. W. (2009). The good, the bad, and the unknown: Analysis and formation of key sulfur aroma compounds in wine. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 238, 167.
WoS2 |
| 2009 |
Fedrizzi, B., Pardon, K., Sefton, M., Elsey, G., & Jeffery, D. (2009). First identification of 4-S-glutathionyl-4-methylpentan-2-one, a potential precursor of 4-mercapto-4-methylpentan-2-one, in Sauvignon Blanc juice. Journal of Agricultural and Food Chemistry, 57(3), 991-995.
DOI Scopus101 WoS97 Europe PMC52 |
| 2008 |
Jeffery, D., Parker, M., & Smith, P. (2008). Flavonol composition of Australian red and white wines determined by high-performance liquid chromatography. Australian Journal of Grape and Wine Research, 14(3), 153-161.
DOI Scopus60 WoS60 |
| 2008 |
Jeffery, D., Mercurio, M., Herderich, M., Hayasaka, Y., & Smith, P. (2008). Rapid isolation of red wine polymeric polyphenols by solid-phase extraction. Journal of Agricultural and Food Chemistry, 56(8), 2571-2580.
DOI Scopus70 WoS55 Europe PMC30 |
| 2006 |
Dennis, E. G., Jeffery, D. W., Perkins, M. V., & Smith, P. A. (2006). CELL 107-Transition metal catalyzed cross-couplings and their application in proanthocyanidin synthesis. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 232, 1 page. |
| 2005 |
Jeffery, D. W., Perkins, M. V., & White, J. M. (2005). Synthesis of an analogue of the marine polypropionate tridachiahydropyrone. Organic Letters, 7(3), 407-409.
DOI Scopus16 WoS14 Europe PMC7 |
| 2005 |
Jeffery, D., Perkins, M., & White, J. (2005). Synthesis of the putative structure of tridachiahydropyrone. Organic Letters, 7(8), 1581-1584.
DOI Scopus24 WoS24 Europe PMC15 |
| 2004 |
Jeffery, D. W., Lister, T., & Prager, R. H. (2004). The role of hydrogen bonding in the intramolecular cyclization of carbenes. Australian Journal of Chemistry, 57(5), 491-496.
DOI Scopus2 WoS2 |
| 2004 |
Jeffery, D. W., & Perkins, M. V. (2004). Formation of highly substituted chiral cyclohexanone derivatives using a tandem conjugate addition/cyclisation. Tetrahedron Letters, 45(47), 8667-8671.
DOI Scopus16 WoS12 |
| 2002 |
Jeffery, D., Prager, R. H., Turner, D., & Dreimanis, M. (2002). 2-Aryl-3-arylaminoisoxazol-5(2H)-ones as sources of indoles and imidazo[1,2-a]pyridines. Tetrahedron, 58(50), 9965-9972.
DOI Scopus25 WoS20 |
| 2001 |
Jeffery, D. W., Prager, R. H., & Taylor, M. R. (2001). Ethyl 6-nitro-2-phenylaminoimidazo[1,2-<i>a</i>]pyridine-3-carboxylate. ACTA CRYSTALLOGRAPHICA SECTION E-STRUCTURE REPORTS ONLINE, 57(10), o980-o982.
DOI WoS3 |
