Marlize Bekker

Marlize Bekker

School of Agriculture, Food and Wine

Faculty of Sciences, Engineering and Technology

Eligible to supervise Masters and PhD (as Co-Supervisor) - email supervisor to discuss availability.

Dr Marlize Bekker is a Senior Lecturer at the School of Agriculture and Food Sustainability, University of Queensland. Her research interests include fermented food and beverages. Specifically, evaluating the formation, fate, and function of key aroma and flavour compounds in these food and beverage products, and examining the impacts of processing on these compounds. Marlize is also interested in the isolation and identification of important flavour and aroma compounds from natural Australian Bush foods and the development of new products. Her research relies heavily on the application of chromatographic techniques.

  • Journals
    Year Citation
    2025 Bekker, M. Z., Kulcsar, A. C., Jouin, A. L., & Laurie, V. F. (2025). Tannin additions decrease the concentration of malodorous volatile sulfur compounds in wine-like model solutions and wine. Food Chemistry, 471, 10 pages.
    DOI
    2024 Bekker, M. Z., Taraji, M., Hysenaj, V., & Lloyd, N. (2024). Accurate measurement of sulfhydryls and TCEP-releasable sulfhydryls in the liquid phase of wine that contribute to ‘reductive’ aromas using LC-MS/MS. Heliyon, 10(7), 14 pages.
    DOI
    2024 Zhang, X., Bekker, M. Z., Kulcsar, A. C., Nandorfy, D. E., & Clark, A. C. (2024). Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions. Journal of Agricultural and Food Chemistry, 72(19), 11051-11061.
    DOI Scopus1
    2024 Cordente, A. G., Kulcsar, A. C., Langone, D., Pisaniello, L., Siebert, T. E., & Bekker, M. Z. (2024). Modulation of the ‘flinty’ aroma compound phenylmethanethiol during fermentation: impacts of yeast starter culture and nitrogen supplementation. Oeno One, 58(3), 1-14.
    DOI
    2023 Mierczynska-Vasilev, A. M., Kulcsar, A. C., Dabare, P. R. L., Vasilev, K. A., & Bekker, M. Z. (2023). Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines.. NPJ science of food, 7(1), 5 pages.
    DOI Scopus1 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 Scopus5
    2023 Espinase Nandorfy, D., Siebert, T., Bilogrevic, E., Likos, D., Watson, F., Barter, S., . . . Bekker, M. (2023). The Role of Potent Thiols in "empyreumatic" Flint/Struck-Match/Mineral Odours in Chardonnay Wine. Australian Journal of Grape and Wine Research, 2023, 17 pages.
    DOI Scopus10
    2023 Espinase Nandorfy, D., Likos, D., Lewin, S., Barter, S., Kassara, S., Wang, S., . . . Francis, L. (2023). Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending. OENO One, 57(4), 1-18.
    DOI Scopus5
    2021 Day, M. P., Espinase Nandorfy, D., Bekker, M. Z., Bindon, K. A., Solomon, M., Smith, P. A., & Schmidt, S. A. (2021). Aeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes. Australian Journal of Grape and Wine Research, 27(3), 360-377.
    DOI Scopus8 WoS2
    2021 Bekker, M. Z., Espinase Nandorfy, D., Kulcsar, A. C., Faucon, A., Bindon, K., & Smith, P. A. (2021). Comparison of remediation strategies for decreasing ‘reductive’ characters in Shiraz wines. Australian Journal of Grape and Wine Research, 27(1), 52-65.
    DOI Scopus16 WoS10
    2020 Burger, B. V., Slade, D., Bekker, M. Z., & Goitom, A. H. (2020). Mammalian exocrine secretions XIX. Chemical characterization of the interdigital secretion of the black wildebeest, connochaetes gnou. Zeitschrift fur Naturforschung - Section C Journal of Biosciences, 75(9-10), 339-351.
    DOI Scopus1 WoS1
    2019 Bekker, M. Z., Day, M. P., & Smith, P. A. (2019). Changes in metal ion concentrations in a Chardonnay wine related to oxygen exposure during vinification. Molecules, 24(8), 20 pages.
    DOI Scopus17 WoS9 Europe PMC6
    2019 Kontoudakis, N., Schmidtke, L. M., Bekker, M. Z., Smith, M., Smith, P. A., Scollary, G. R., . . . Clark, A. C. (2019). Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition. Food Chemistry, 274, 89-99.
    DOI Scopus26 WoS18 Europe PMC2
    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 Scopus40 WoS33 Europe PMC7
    2018 Bekker, M. Z., Wilkes, E. N., & Smith, P. A. (2018). Evaluation of putative precursors of key ‘reductive’ compounds in wines post-bottling. Food Chemistry, 245, 676-686.
    DOI Scopus29 WoS23 Europe PMC7
    2018 Burger, B. V., Pošta, M., Light, M. E., Kulkarni, M. G., Viviers, M. Z., & Van Staden, J. (2018). More butenolides from plant-derived smoke with germination inhibitory activity against karrikinolide. South African Journal of Botany, 115, 256-263.
    DOI Scopus25 WoS15
    2016 Bekker, M. Z., Smith, M. E., Smith, P. A., & Wilkes, E. N. (2016). Formation of hydrogen sulfide in wine: Interactions between copper and sulfur dioxide. Molecules, 21(9), 17 pages.
    DOI Scopus35 WoS24 Europe PMC5
    2016 Bekker, M. Z., Mierczynska-Vasilev, A., Smith, P. A., & Wilkes, E. N. (2016). The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling. Food Chemistry, 207, 148-156.
    DOI Scopus29 WoS24 Europe PMC6
    2016 Bekker, M. Z., Day, M. P., Holt, H., Wilkes, E., & Smith, P. A. (2016). Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character. Australian Journal of Grape and Wine Research, 22(1), 24-35.
    DOI Scopus44 WoS37
    2015 Smith, M. E., Bekker, M. Z., Smith, P. A., & Wilkes, E. N. (2015). Sources of volatile sulfur compounds in wine. Australian Journal of Grape and Wine Research, 21, 705-712.
    DOI Scopus50 WoS35
    2015 Viviers, M. Z., Bekker, J. P. I., Burger, B. V., Le Roux, N. J., Morris, J., & Le Roux, M. (2015). Characterization of amniotic fluid of Dohne Merino ewes (Ovis aries) and its possible role in neonatal recognition. Zeitschrift fur Naturforschung - Section C Journal of Biosciences, 70(5-6), 115-128.
    DOI Scopus2 WoS1 Europe PMC1
    2014 Viviers, M. Z., Burger, B. V., Le Roux, N. J., Morris, J., & Le Roux, M. (2014). Temporal changes in the neonatal recognition cue of dohne merino lambs (ovis aries). Chemical Senses, 39(3), 249-262.
    DOI Scopus4 WoS5 Europe PMC3
    2013 Viviers, M. Z., Smith, M. E., Wilkes, E., & Smith, P. (2013). Effects of five metals on the evolution of hydrogen sulfide, methanethiol, and dimethyl sulfide during anaerobic storage of chardonnay and shiraz wines. Journal of Agricultural and Food Chemistry, 61(50), 12385-12396.
    DOI Scopus65 WoS50 Europe PMC19
    2011 Burger, B. V., Viviers, M. Z., Le Roux, N. J., Morris, J., Bekker, J. P. I., & Le Roux, M. (2011). Olfactory Cue Mediated Neonatal Recognition in Sheep, Ovis aries. Journal of Chemical Ecology, 37(10), 1150-1163.
    DOI Scopus13 WoS11 Europe PMC8
    2008 Burger, B. V., Viviers, M. Z., Bekker, J. P. I., Le Roux, M., Fish, N., Fourie, W. B., & Weibchen, G. (2008). Chemical characterization of territorial marking fluid of male Bengal tiger, Panthera tigris. Journal of Chemical Ecology, 34(5), 659-671.
    DOI Scopus60 WoS51 Europe PMC30

  • Book Chapters
    Year Citation
    2023 Bekker, M., & Thomson, M. (2023). Hydrogen sulfide. In The Oxford Companion to Wine: Fifth Edition (pp. 369-370).
    2013 Burger, B. V., Viviers, M. Z., le Roux, N. J., Morris, J., Bekker, J. P. I., & le Roux, M. (2013). Neonatal Recognition in Sheep. In M. L. East, & M. Dehnhard (Eds.), Chemical Signals in Vertebrates 12 (Vol. 12, pp. 61-75). SPRINGER.
    DOI WoS1
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