Patrick Setford

Patrick Setford

Higher Degree by Research Candidate

School of Agriculture, Food and Wine

Faculty of Sciences


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  • Journals

    Year Citation
    2019 Setford, P., Jeffery, D., Grbin, P., & Muhlack, R. (2019). Mass transfer of anthocyanins during extraction from pre-fermentative grape solids under simulated fermentation conditions: Effect of convective conditions. Molecules, 24(1), 16 pages.
    DOI
    2019 Setford, P., Jeffery, D., Grbin, P., & Muhlack, R. (2019). Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenarios. Food Research International.
    DOI
    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 Scopus2 WoS1 Europe PMC1
    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 Scopus8 WoS6 Europe PMC3

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