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, 109335-1-109335-8. DOI |
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 Scopus1 WoS1 |
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. DOI |
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 Scopus1 WoS1 Europe PMC1 |
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 Scopus3 WoS2 |
2022 |
Hranilovic, A., Albertin, W., Capone, D. L., Gallo, A., Grbin, P. R., Danner, L., . . . Jiranek, V. (2022). Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines. Journal of Fungi, 8(5), 474-1-474-20. DOI |
2022 |
Wilkinson, K. (2022). Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment. Frontiers in Nutrition, 9, 799809-1-799809-15. DOI |
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 Scopus1 WoS1 |
2022 |
Wilkinson, K. L., Ristic, R., Szeto, C., Capone, D. L., Yu, L., & Losic, D. (2022). Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine. Australian Journal of Grape and Wine Research, 28(3), 500-507. DOI Scopus1 WoS1 |
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 Scopus1 WoS1 |
2022 |
Capone, D. L., Francis, I. L., Clingeleffer, P. R., Maffei, S. M., & Boss, P. K. (2022). Evidence that methoxypyrazine accumulation is elevated in Shiraz rachis grown on Ramsey rootstock, increasing ‘green’ flavour in wine. Australian Journal of Grape and Wine Research, 28(2), 304-315. DOI Scopus2 WoS1 |
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 Scopus26 WoS26 Europe PMC6 |
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 Scopus14 WoS14 |
2021 |
Hranilovic, A., Albertin, W., Capone, D. L., Gallo, A., Grbin, P. R., Danner, L., . . . Jiranek, V. (2021). Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines. Food Chemistry, 349, 129015-1-129015-15. DOI Scopus27 WoS25 Europe PMC5 |
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 Scopus4 WoS4 Europe PMC1 |
2021 |
Capone, D. L., Barker, A., Pearson, W., & Francis, I. L. (2021). Influence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition of Vitis vinifera cv. Shiraz wine. Australian Journal of Grape and Wine Research, 27(3), 348-359. DOI Scopus13 WoS10 |
2021 |
Copper, A. W., Collins, C., Bastian, S. E. P., Johnson, T. E., & Capone, D. L. (2021). Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi. Oeno One, 55(1), 223-234. DOI Scopus1 WoS1 |
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 Scopus15 WoS14 Europe PMC5 |
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 Scopus9 WoS7 Europe PMC3 |
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 Scopus1 WoS2 |
2021 |
Previtali, P., Dokoozlian, N., Capone, D. L., Wilkinson, K. L., & Ford, C. M. (2021). Exploratory study of sugar and C₆ compounds in single berries of grapevine ( Vitis vinifera L.) cv. Cabernet Sauvignon throughout ripening. Australian Journal of Grape and Wine Research, 27(2), 194-205. DOI Scopus5 WoS5 |
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 Scopus10 WoS10 Europe PMC2 |
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 Scopus6 WoS6 Europe PMC1 |
2020 |
Szeto, C., Ristic, R., Capone, D., Puglisi, C., Pagay, V., Culbert, J., . . . Wilkinson, K. (2020). Uptake and glycosylation of smoke-derived volatile phenols by Cabernet Sauvignon grapes and their subsequent fate during winemaking. Molecules, 25(16), 1-17. DOI Scopus26 WoS26 Europe PMC18 |
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 Scopus14 WoS11 Europe PMC5 |
2019 |
Cordente, A. G., Borneman, A. R., Bartel, C., Capone, D., Solomon, M., Roach, M., & Curtin, C. D. (2019). Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production.. Applied and environmental microbiology, 85(6), 1-14. DOI Scopus11 WoS10 Europe PMC6 |
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 Scopus16 WoS16 Europe PMC1 |
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 Scopus22 WoS20 Europe PMC7 |
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 Scopus6 WoS5 Europe PMC1 |
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 Scopus12 WoS7 |
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 Scopus14 WoS13 Europe PMC3 |
2018 |
Chen, L., Capone, D., Tondini, F., & Jeffery, D. (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 Scopus12 WoS10 Europe PMC1 |
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 Scopus21 WoS17 Europe PMC4 |
2018 |
Parker, M., Capone, D., Francis, I., & Herderich, M. (2018). Aroma precursors in grapes and wine: flavor release during wine production and consumption. Journal of Agricultural and Food Chemistry, 66(10), 2281-2286. DOI Scopus58 WoS51 Europe PMC21 |
2017 |
Ristic, R., van der Hulst, L., Capone, D., & Wilkinson, K. (2017). Impact of bottle aging on smoke-tainted wines from different grape cultivars. Journal of Agricultural and Food Chemistry, 65(20), 4146-4152. DOI Scopus31 WoS29 Europe PMC15 |
2017 |
Capone, D., Barker, A., Williamson, P., & Francis, I. (2017). The role of potent thiols in Chardonnay wine aroma. Australian Journal of Grape and Wine Research, 24(1), 1-13. DOI Scopus35 WoS31 |
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 Scopus16 WoS17 Europe PMC3 |
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 Scopus70 WoS65 Europe PMC23 |
2015 |
Black, C., Parker, M., Siebert, T., Capone, D., & Francis, I. (2015). Terpenoids and their role in wine flavour: recent advances. Australian Journal of Grape and Wine Research, 21, 582-600. DOI Scopus94 WoS87 |
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 Scopus86 WoS83 Europe PMC16 |
2015 |
Mayr, C., Capone, D., Pardon, K., Black, C., Pomeroy, D., & Francis, I. (2015). Quantitative Analysis by GC-MS/MS of 18 Aroma Compounds Related to Oxidative Off-Flavor in Wines. Journal of Agricultural and Food Chemistry, 63(13), 3394-3401. DOI Scopus60 WoS55 Europe PMC14 |
2015 |
Cordente, A. G., Capone, D. L., & Curtin, C. D. (2015). Unravelling glutathione conjugate catabolism in Saccharomyces cerevisiae: the role of glutathione/dipeptide transporters and vacuolar function in the release of volatile sulfur compounds 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one.. Applied microbiology and biotechnology, 99(22), 9709-9722. DOI Scopus29 WoS28 Europe PMC11 |
2013 |
Bellon, J., Schmid, F., Capone, D., Dunn, B., & Chambers, P. (2013). Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae. PLoS One, 8(4), 1-14. DOI Scopus63 WoS64 Europe PMC35 |
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 Scopus37 WoS36 Europe PMC7 |
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 Scopus51 WoS53 Europe PMC12 |
2012 |
Hixson, J., Sleep, N., Capone, D., Elsey, G., Curtin, C., Sefton, M., & Taylor, D. (2012). Hydroxycinnamic acid ethyl esters as precursors to ethylphenols in wine. Journal of Agricultural and Food Chemistry, 60(9), 2293-2298. DOI Scopus30 WoS27 Europe PMC8 |
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 Scopus39 WoS37 Europe PMC10 |
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 Scopus53 WoS47 Europe PMC14 |
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 Scopus67 WoS61 Europe PMC18 |
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 Scopus47 WoS47 Europe PMC14 |
2011 |
Lloyd, N., Capone, D., Ugliano, M., Taylor, D., Skouroumounis, G., Sefton, M., & Elsey, G. (2011). Formation of damascenone under both commercial and model fermentation conditions. Journal of Agricultural and Food Chemistry, 59(4), 1338-1343. DOI Scopus26 WoS24 Europe PMC9 |
2011 |
Giaccio, J., Capone, D., Hakansson, A., Smyth, H., Elsey, G., Sefton, M., & Taylor, D. (2011). The formation of wine lactone from grape-derived secondary metabolites. Journal of Agricultural and Food Chemistry, 59(2), 660-664. DOI Scopus14 WoS14 Europe PMC3 |
2011 |
Holt, S., Cordente, A. G., Williams, S. J., Capone, D. L., Jitjaroen, W., Menz, I. R., . . . Anderson, P. A. (2011). Engineering Saccharomyces cerevisiae to release 3-mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae gene, STR3, for improvement of wine aroma. Applied and Environmental Microbiology, 77(11), 3626-3632. DOI Scopus53 WoS52 Europe PMC26 |
2011 |
Ugliano, M., Kwiatkowski, M., Vidal, S., Capone, D., Siebert, T., Dieval, J. B., . . . Waters, E. J. (2011). Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen. Journal of Agricultural and Food Chemistry, 59(6), 2564-2572. DOI Scopus145 WoS132 Europe PMC33 |
2010 |
Capone, D., van Leeuwen, K., Pardon, K., Daniel, M., Elsey, G., Coulter, A., & Sefton, M. (2010). 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, 16(1), 210-217. DOI Scopus22 WoS20 |
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 Scopus61 WoS56 Europe PMC21 |
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 Scopus83 WoS79 Europe PMC17 |
2010 |
Arevalo-Villena, M., Bartowsky, E. J., Capone, D., & Sefton, M. A. (2010). Production of indole by wine-associated microorganisms under oenological conditions. Food Microbiology, 27(5), 685-690. DOI Scopus38 WoS34 Europe PMC6 |
2009 |
Cooke, R., Capone, D., van Leeuwen, K., Elsey, G., & Sefton, M. (2009). Quantification of Several 4-Alkyl Substituted gamma-Lactones in Australian Wines. Journal of Agricultural and Food Chemistry, 57(2), 348-352. DOI Scopus31 WoS25 Europe PMC5 |
2009 |
Daniel, M., Capone, D., Sefton, M., & Elsey, G. (2009). Riesling acetal is a precursor to 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in wine. Australian Journal of Grape and Wine Research, 15(1), 93-96. DOI Scopus27 WoS25 |
2009 |
Prat, C., Ruiz-Rueda, O., Trias, R., Anticó, E., Capone, D., Sefton, M., & Baneras, L. (2009). Molecular fingerprinting by PCR-denaturing gradient gel electrophoresis reveals differences in the levels of microbial diversity for musty-earthy tainted corks. Applied and Environmental Microbiology, 75(7), 1922-1931. DOI Scopus22 WoS21 Europe PMC10 |
2009 |
Cooke, R., van Leeuwen, K., Capone, D., Gawel, R., Elsey, G., & Sefton, M. (2009). Odor detection thresholds and enantiomeric distributions of several 4-alkyl substituted γ-lactones in Australian red wine. Journal of Agricultural and Food Chemistry, 57(6), 2462-2467. DOI Scopus37 WoS34 Europe PMC6 |
2009 |
Daniel, M. A., Puglisi, C. J., Capone, D. L., Elsey, G. M., & Sefton, M. A. (2009). Erratum: Rationalizing the formation of damascenone: Synthesis and hydrolysis of damascenone precursors and their analogues, in both aglycone and glycoconjugate forms(J. Agric. Food. Chem., (2009) 57:4 1654-1654)). Journal of Agricultural and Food Chemistry, 57(4), 1654. DOI |
2008 |
Ugliano, M., Siebert, T., Mercurio, M., Capone, D., & Henschke, P. A. (2008). Volatile and color composition of young and model-aged shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation. Journal of Agricultural and Food Chemistry, 56(19), 9175-9182. DOI Scopus49 WoS43 Europe PMC14 |
2008 |
Daniel, M., Puglisi, C., Capone, D., Elsey, G., & Sefton, M. (2008). Rationalizing the formation of damascenone: Synthesis and hydrolysis of damascenone precursors and their analogues, in both aglycone and glycoconjugate forms. Journal of Agricultural and Food Chemistry, 56(19), 9183-9189. DOI Scopus16 WoS17 Europe PMC9 |
2008 |
Wood, C., Siebert, T., Parker, M., Capone, D., Elsey, G., Pollnitz, A., . . . Herderich, M. (2008). From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound. Journal of Agricultural and Food Chemistry, 56(10), 3738-3744. DOI Scopus165 WoS154 Europe PMC40 |
2008 |
Pardon, K., Graney, S., Capone, D., Swiegers, J., Sefton, M., & Elsey, G. (2008). Synthesis of the Individual Diastereomers of the Cysteine Conjugate of 3-Mercaptohexanol (3-MH). Journal of Agricultural and Food Chemistry, 56(10), 3758-3763. DOI Scopus38 WoS37 Europe PMC10 |
2007 |
Swiegers, J., Capone, D., Pardon, K., Elsey, G., Sefton, M., Francis, I., & Pretorius, I. (2007). Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma. Yeast, 24(7), 561-574. DOI Scopus125 WoS108 Europe PMC36 |
2005 |
Skouroumounis, G., Kwiatkowski, M., Francis, I., Oakey, H., Capone, D., Peng, Z., . . . Waters, E. (2005). 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, 11(3), 355-368. DOI Scopus57 WoS51 |
2005 |
Skouroumounis, G., Kwiatkowski, M., Francis, I., Oakey, H., Capone, D., Duncan, B., . . . Waters, E. (2005). 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, 11(3), 369-377. DOI Scopus97 WoS96 |
2005 |
Siebert, T., Smyth, H., Capone, D., Neuwohner, C., Pardon, K., Skouroumounis, G., . . . Pollnitz, A. (2005). Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS. Analytical and Bioanalytical Chemistry, 381(4), 937-947. DOI Scopus172 WoS160 Europe PMC67 |
2005 |
Cox, A., Capone, D., Elsey, G., Perkins, M., & Sefton, M. (2005). Quantitative analysis, occurrence, and stability of (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene in wine. Journal of Agricultural and Food Chemistry, 53(9), 3584-3591. DOI Scopus30 WoS28 Europe PMC8 |
2005 |
Puglisi, C., Daniel, M., Capone, D., Elsey, G., Prager, R., & Sefton, M. (2005). Precursors to damascenone: Synthesis and hydrolysis of isomeric 3,9-dihydroxymegastigma-4,6,7-trienes. Journal of Agricultural and Food Chemistry, 53(12), 4895-4900. DOI Scopus17 WoS15 Europe PMC5 |
2004 |
Daniel, M., Elsey, G., Capone, D., Perkins, M., & Sefton, M. (2004). Fate of Damascenone in Wine: The Role of SO2. Journal of Agricultural and Food Chemistry, 52(26), 8127-8131. DOI Scopus25 WoS24 Europe PMC9 |
2004 |
Simpson, R., Capone, D., & Sefton, M. (2004). Isolation and Identification of 2-Methoxy-3,5-dimethylpyrazine, a Potent Musty Compound from Wine Corks. Journal of Agricultural and Food Chemistry, 52(17), 5425-5430. DOI Scopus66 WoS55 Europe PMC21 |
2003 |
Janusz, A., Capone, D., Puglisi, C., Perkins, M., Elsey, G., & Sefton, M. (2003). (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene: A potent grape-derived odorant in wine. Journal of Agricultural and Food Chemistry, 51(26), 7759-7763. DOI Scopus48 WoS43 Europe PMC11 |
2003 |
Pedersen, D., Capone, D., Skouroumounis, G., Pollnitz, A., & Sefton, M. (2003). Quantitative analysis of geraniol, nerol, linalool, and a-terpineol in wine. Analytical and Bioanalytical Chemistry, 375(4), 517-522. DOI Scopus71 WoS70 Europe PMC25 |
2002 |
Capone, D. L., Skouroumounis, G. K., & Sefton, M. A. (2002). Permeation of 2,4,6-trichloroanisole through cork closures in wine bottles. Australian Journal of Grape and Wine Research, 8(3), 196-199. DOI Scopus32 WoS28 |
2001 |
Barker, D., Capone, D., Pollnitz, A., McLean, H., Francis, I., Oakey, H., & Sefton, M. (2001). Absorption of 2,4,6-trichloroanisole by wine corks via the vapour phase in an enclosed environment. Australian Journal of Grape and Wine Research, 7(1), 40-46. DOI Scopus30 WoS29 |
1999 |
Capone, D. L., Skouroumounis, G. K., Barker, D. A., McLean, H. J., Pollnitz, A. P., & Sefton, M. A. (1999). Absorption of chloroanisoles from wine by corks and by other materials. Australian Journal of Grape and Wine Research, 5(3), 91-98. DOI Scopus57 |
1998 |
Spillman, P., Pollnitz, A., Liacopoulos, D., Pardon, K., & Sefton, M. (1998). Formation and degradation of furfuryl alcohol, 5-methylfurfuryl alcohol, vanillyl alcohol, and their ethyl ehters in barrel-aged wines.. Journal of Agricultural and Food Chemistry, 46(2), 657-663. DOI Scopus99 WoS95 Europe PMC3 |
1997 |
Howland, P., Pollnitz, A., Liacopoulos, D., McLean, H., & Sefton, M. (1997). The location of 2,4,6-trichloroanisole in a batch of contaminated wine corks. Australian Journal of Grape and Wine Research, 3(3), 141-145. DOI Scopus18 |
1997 |
Spillman, P., Pollnitz, A., Liacopoulos, D., Skouroumounis, G., & Sefton, M. (1997). Accumulation of vanillin during barrel-aging of white, red, and model wines.. Journal of Agricultural and Food Chemistry, 45(7), 2584-2589. DOI Scopus106 WoS99 |
1996 |
Pollnitz, A. P., Pardon, K. H., Liacopoulos, D., Skouroumounis, G. K., & Sefton, M. A. (1996). The analysis of 2,4,6-trichloroanisole and other chloroanisoles in tainted wines and corks. Australian Journal of Grape and Wine Research, 2(3), 184-190. DOI Scopus96 |