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
    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), 16 pages.
    DOI Scopus1
    2018 Setford, P. C., Jeffery, D. W., Grbin, P. R., & Muhlack, R. A. (2018). Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective Conditions. Molecules (Basel, Switzerland), 24(1).
    DOI
    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 Scopus6 WoS4 Europe PMC2

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