Higher Degree by Research Candidate
School of Agriculture, Food and Wine
Faculty of Sciences
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.
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.
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 Scopus12 WoS9 Europe PMC3
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