Associate Professor Susan Bastian
A large amount of my past and current research focuses on areas of significance along the value chain of grape and wine production in relation to: viticulture management and wine production effects on grape and wine quality; relationships between grape and wine sensory attributes, composition and quality; molecular drivers of sensory profiles; perception of wine and beer astringency and body; alternative grape varieties in Australia; Australian wine terroir, regionality and provenance; wine consumer marketing, cross-cultural differences, perception, preference, emotions, context and predicting consumer behaviour; wine and food interactions; flavour additives in wine; wine neophobia; new wine and food product development; rapid wine sensory methods and wine and food extracts in health, mucositis and colon cancer.
My group have also conducted sensory research on abalone, chocolate, cheese, tomato, muntries, chicken meat, eggs and beer.
I currently oversee a number of projects. In 2015 I was awarded funding from the South Australian River Murray Sustainability – Industry-led Research Sub-Program (IRSP) PIRSA 2015 as Principal Investigator (PI) in addition to funding from the Australian and Chinese wine and beverage industries to define a niche wine market opportunity in China, determine consumer extrinsic and intrinsic wine preferences, generate wine and packaging concept designs, conduct market evaluation of concepts plus undertake a feasibility review to ascertain the capacity of the Riverland wine region to make and determine production costs of such wines. I'm also PI on a 4.5 year Wine Australia funded project to examine contextual effects on Australian wine consumers' perceptions and preference and the wine attributes that drive both consumer emotions, liking and willingness to pay which completes in mid-2017. Multiple publications have arisen from this research which were the first to reveal wine product evoked consumer emotions; novel consumer segmentation bases; better consumer research method practices; influence of consumer research testing situations and novel rapid methods for wine flavour profiling using trained panellists and consumers. In 2017 my collaborators and I (at 20% in-kind) were awarded a Wine Australia 5 year project on understanding the drivers of terroir in the Barossa Valley. The outcomes of my previous research have already been capitalised on, adding value to operations through improvements to production systems in areas such of salt management and fruit processing.
Since 2007 I have authored over 50 peer-reviewed publications in grape, wine and consumer research. Total career citations of 540/551 (ISI/Scopus), average of 56 citations per year (2011-2016), h-index = 18, top 5 papers cited 232 times in total. Most publications appear in J. Agric. Food Chem. (IF = 2.857). Several 2016 articles appeared in Food Chem. (IF = 4.052) and a paper in 2015 appeared in Anal. Chem. (IF = 5.886). I publish in high ranking journals in my field and have a relative citation index (RCI) of greater than 18.5 over the past 5 years. Based on data for the 2015 ERA round my RCI figures are well above the accepted threshold for an ERA score of 5.
I try to maintain deep engagement with industry to form strong working relationships and understand industry challenges with the aim to conduct industry-relevant research. I have conducted sensory evaluation training consulting to the wine and coffee industries but also conducted gratis training. As a sensory scientist and professor in tertiary wine sensory evaluation training I have considerable formal wine sensory research skills but also wine tasting and quality judging experience through my role as an international wine judge including: international wine judge 2016 Hawke’s Bay, New Zealand A&P Bayleys Wine Show and Sydney International Wine Competitions 2015, 2016, 2017, 2018; Advanced Wine Assessment Course ASVO scholarship applicant selection judge 2016, 2017; Wine and Chocolate Matching Workshop for the Wine Guild SA, May 2015; associate judge Sydney Royal Wine Show, 2013, 2014; judge Adelaide Hot 100 2011; associate judge Rutherglen Wine Show, 2008; Adelaide Hills Regional Wine Show November 2006 and Inland Irrigated wine show, Swan Hill, 1999; Adelaide Winemakers and Brewers Club Show judge; Australian National Amateur Wine and Beer Show judge at Regency TAFE; wine judge and prize presenter International Federation of Organic Agricultural Movements, Adelaide Convention Centre 2005 and liaise with the Royal Adelaide Wine Show, Australian Inland Wine Show, and Rutherglen Wine show to annually supply associate judges and stewards since 2002; and assist the Wine and Viticulture Journal coordinate and provide sensory evaluation for varietal report tastings. This allows me to maintain my palate skills and also interact with industry which has resulted in research opportunities and industry funding.
Most recent invited speaker invitations include – 2016 guest lecturer Eastern Institute of Technology New Zealand 28 September; 2016 keynote speaker NZSVO Taste of Tannin Red Wine Workshop Hawke’s Bay New Zealand 29 September; 2014 speaker Australian Society of Viticulture and Oenology (ASVO) seminar Quest for Optimal Yield and Quality, Mildura, Victoria, July 24th and 25th; 2013 speaker Australian Wine Industry Technical Conference Sydney, July; 2012 speaker ASVO seminar Objective Measures of Grape and Wine Quality, Mildura, Vic, July 25th and 26th.
In 2016 the Emerald Literati Network awarded a Highly Commended Paper for the paper “A fine wine instrument - an alternative for segmenting the Australian wine market”. I was a past member of the editorial panel for the Australian and New Zealand Grape Grower and Winemaker industry journal 2008 - 2011. I frequently peer review manuscripts for numerous scientific journals including but not limited to; Am. J. Enol. and Vitic., Aust. J. Grape & Wine Research, J. Agric. Food Chem., Internat. J. of Food Sci. Tech., Food Qual. & Pref., Food Res. Internat, Internat. J. of Wine Res. and Food Chemistry.
I’ve maintained relationships with previous colleagues outside of wine and set up research examining the role of grape seed extracts, now expanded to probiotics, mistletoe, almonds and Ganoderma in inflammatory bowel disease. I have supervised some 40 higher degree research students and have realised a number of publications from these. Currently, I'm principal supervisor of 4 PhDs and 1 Masters student and co-supervise 3 other PhDs.
I have an international profile as an academic and industry collaborator having formed successful links with the Australian Wine Research Institute, University of South Australia; Department of Primary Industries Victoria; Örebro University, Sweden; University of California Davis; QiStatistics, UK; E&J Gallo (California); Treasury Wine Estates Pty Ltd; Pernod Ricard Australia; Tarac Technologies; Laffort Oenologie; Dr Herb Meiselman (Herb Meiselman Training, USA); Norwegian Institute of Public Health, Oslo; groups within the School of Agriculture, Food and Wine, CSIRO, SARDI and PIRSA, resulting in award and submission of grants, publications and student supervision.
|2015||Associate Professor Oenology and Sensory Studies||The University of Adelaide|
|2010 - 2014||Senior Lecturer Oenology and Sensory Studies||The University of Adelaide|
|2002 - 2010||Lecturer Oenology and Sensory Studies||The University of Adelaide|
|2001 - 2002||Senior Research Scientist||TGR Biosciences|
|1998 - 2001||Post-Doctoral Research Fellow||CSIRO Health Sciences and Nutrition|
|2016||Award||Emerald Literati Network Highly Commended Paper|
|2008||The University of Adelaide||Australia||Post-Graduate Diploma in Oenology|
|1998||The University of Adelaide||Australia||Doctor of Philosophy, Biochemistry|
|1992||The University of Adelaide||Australia||Honours Degree for the Bachelor of Science, Biochemistry|
|1991||The University of Adelaide||Australia||Bachelor of Science|
|2017||Saltman, Y., Johnson, T., Wilkinson, K., Ristic, R., Norris, L. & Bastian, S. (2017). Natural flavor additives influence the sensory perception and consumer liking of Australian chardonnay and shiraz wines. American Journal of Enology and Viticulture, 68, 2, 243-251.
|2017||Gambetta, J., Schmidtke, L., Wang, J., Cozzolino, D., Bastian, S. & Jeffery, D. (2017). Relating expert quality ratings of Australian chardonnay wines to volatile composition and production method. American Journal of Enology and Viticulture, 68, 1, 39-48.
|2017||Niimi, J., Boss, P., Jeffery, D. & Bastian, S. (2017). Linking the Sensory and Composition of Vitis Vinifera Cv . Cabernet Sauvignon Grape Berries to Wine. American Journal of Enology and Viticulture, 68, 3, ajev.2017.16115-ajev.2017.16115.
|2017||Niimi, J., Danner, L., Li, L., Bossan, H. & Bastian, S. (2017). Wine consumers' subjective responses to wine mouthfeel and understanding of wine body. Food Research International, 99, 1, 115-122.
|2017||Danner, L., Johnson, T., Ristic, R., Meiselman, H. & Bastian, S. (2017). “I like the sound of that!” Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines. Food Research International, 99, Pt 1, 263-274.
|2017||Jiang, W., Niimi, J., Ristic, R. & Bastian, S. (2017). The Effects of Immersive Context and Wine Flavor on Consumer Wine Flavor Perception and Emotions Elicited. American Journal of Enology and Viticulture, 68, 1, 1-10.
|2017||Niimi, J., Liu, M. & Bastian, S. (2017). Flavour-tactile cross-modal sensory interactions: The case for astringency. Food Quality and Preference, 62, 106-110.
|2017||Li, S., Bindon, K., Bastian, S., Jiranek, V. & Wilkinson, K. (2017). Use of winemaking supplements to modify the composition and sensory properties of Shiraz wine. Journal of Agricultural and Food Chemistry, 65, 7, 1353-1364.
|2017||Gambetta, J., Cozzolino, D., Bastian, S. & Jeffery, D. (2017). Exploring the effects of geographical origin on the chemical composition and quality grading of Vitis vinifera L. Cv. chardonnay grapes. Molecules, 22, 2, -.
|2017||Whittaker, A., Zhu, Y., Howarth, G. S., Loung, C., Bastian, S. E. P. & Wirthensohn, M. G. (2017). Effects of commercially produced almond by-products on chemotherapy-induced mucositis in rats. World Journal of Gastrointestinal Pathophysiology, -.|
|2017||Wang, H., Jatmiko, Y., Bastian, S., Mashtoub, S. & Howarth, G. (2017). Effects ofs from Escherichia coli Nissle 1917 and Faecalibacterium prausnitzii on intestinal epithelial cells and a rat model of 5-fluorouracil-induced mucositis. Nutrition and Cancer, 69, 2, 307-318.
|2016||Gambetta, J., Cozzolino, D., Bastian, S. & Jeffery, D. (2016). Towards the Creation of a Wine Quality Prediction Index: Correlation of Chardonnay Juice and Wine Compositions from Different Regions and Quality Levels. Food Analytical Methods, 9, 10, 2842-2855.
|2016||Ristic, R., Johnson, T., Meiselman, H., Hoek, A. & Bastian, S. (2016). Towards development of a Wine Neophobia Scale (WNS): measuring consumer wine neophobia using an adaptation of The Food Neophobia Scale (FNS). Food Quality and Preference, 49, 161-167.
|2016||Danner, L., Ristic, R., Johnson, T., Meiselman, H., Hoek, A., Jeffery, D. & Bastian, S. (2016). Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines. Food Research International, 89, 1, 254-265.
|2016||Ristic, R., Cozzolino, D., Jeffery, D., Gambetta, J. & Bastian, S. (2016). Prediction of phenolic composition of shiraz wines using attenuated total reflectance mid-infrared (ATR-MIR) spectroscopy. American Journal of Enology and Viticulture, 67, 4, 460-465.
|2015||Johnson, T. E. & Bastian, S. E. P. (2015). A fine wine instrument - an alternative for segmenting the australian wine market. International Journal of Wine Business Research, 27, 3, 182-202.
|2015||Crump, A., Johnson, T., Wilkinson, K. & Bastian, S. (2015). Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines. Journal of Agricultural and Food Chemistry, 63, 5, 1593-1600.
|2015||Wang, H., Bastian, S. & Howarth, G. (2015). Factors Derived from Faecalibacterium prausnitzii further promote 5-Fluorouracil-induced cell death but increase transepithelial electrical resistance in transformed colonic epithelial cells. JOURNAL OF GASTROENTEROLOGY AND HEPATOLOGY, 30, 175-175.|
|2015||Wang, H., Bastian, S., Lawrence, A. & Howarth, G. (2015). Factors derived from escherichia coli nissle 1917, grown in different growth media, enhance cell death in a model of 5-fluorouracil-induced caco-2 intestinal epithelial cell damage. Nutrition and Cancer, 67, 2, 316-326.
|2015||Ward, S., Petrie, P., Johnson, T., Boss, P. & Bastian, S. (2015). Unripe Berries and Petioles in Vitis vinifera cv. Cabernet Sauvignon fermentations affect sensory and chemical profiles. American Journal of Enology and Viticulture, 66, 4, 435-443.
|2015||Mantilla, S., Collins, C., Iland, P., Kidman, C., Ristic, R., Hasted, A. ... Bastian, S. (2015). Relationships between grape and wine sensory attributes and compositional measures of cv. Shiraz. American Journal of Enology and Viticulture, 66, 2, 177-186.
|2015||Davies, C., Nicholson, E., Böttcher, C., Burbidge, C., Bastian, S., Harvey, K. ... Boss, P. (2015). Shiraz wines made from grape berries (vitis vinifera) delayed in ripening by plant growth regulator treatment have elevated rotundone concentrations and "pepper" flavor and aroma. Journal of Agricultural and Food Chemistry, 63, 8, 2137-2144.
|2015||Saltman, Y., Johnson, T., Wilkinson, K. & Bastian, S. (2015). Australian wine consumers’ acceptance of and attitudes toward the use of additives in wine and food production. International Journal of Wine Research, 2015, 7, 83-92.
|2014||Wang, H., Bastian, S., Cheah, K., Lawrence, A. & Howarth, G. (2014). Escherichia coli Nissle 1917-derived factors reduce cell death and late apoptosis and increase transepithelial electrical resistance in a model of 5-fluorouracil-induced intestinal epithelial cell damage. Cancer Biology & Therapy, 15, 5, 560-569.
|2014||Mendez-Costabel, M., Wilkinson, K., Bastian, S., Jordans, C., McCarthy, M., Ford, C. & Dokoozlian, N. (2014). Effect of winter rainfall on yield components and fruit green aromas of Vitis vinifera L. cv. Merlot in California. Australian Journal of Grape and Wine Research, 20, 1, 100-110.
|2014||Crump, A., Johnson, T., Bastian, S., Bruwer, J. & Wilkinson, K. (2014). Consumers' knowledge of and attitudes toward the role of oak in winemaking. International Journal of Wine Research, 6, 21-30.
|2014||Cheah, K., Howarth, G. & Bastian, S. (2014). Grape seed extract dose-responsively decreases disease severity in a rat model of mucositis; concomitantly enhancing chemotherapeutic effectiveness in colon cancer cells. M. Muders (Ed.). PLoS One, 9, 1, e85184-1-e85184-11.
|2014||Mendez-Costabel, M., Wilkinson, K., Bastian, S., Jordans, C., McCarthy, M., Ford, C. & Dokoozlian, K. (2014). Effect of increased irrigation and additional nitrogen fertilisation on the concentration of green aroma compounds in Vitis vinifera L. Merlot fruit and wine. Australian Journal of Grape and Wine Research, 20, 1, 80-90.
|2014||Bastian, S., Ristic, R., Johnson, T. & Hoek, A. (2014). Consumer insights: Feeling the flavour: The wine industry gets emotional.. Wine and Viticulture Journal, 29, 2, 66-70.|
|2014||de Loryn, L., Petrie, P., Hasted, A., Johnson, T., Collins, C. & Bastian, S. (2014). Evaluation of sensory thresholds and perception of sodium chloride in grape juice and wine. American Journal of Enology and Viticulture, 65, 1, 124-133.
|2014||Gambetta, J., Bastian, S., Cozzolino, D. & Jeffery, D. (2014). Factors influencing the aroma composition of Chardonnay wines. Journal of Agricultural and Food Chemistry, 62, 28, 6512-6534.
|2014||Cheah, K., Howarth, G., Bindon, K., Kennedy, J. & Bastian, S. (2014). Low molecular weight procyanidins from grape seeds enhance the impact of 5-Fluorouracil chemotherapy on Caco-2 human colon cancer cells. R. Samant (Ed.). PLoS One, 9, 6, e98921-1-e98921-8.
|2013||Cheah, K., Bastian, S., Acott, T., Mashtoub, S., Lymn, K. & Howarth, G. (2013). Grape seed extract reduces the severity of selected disease markers in the proximal colon of dextran sulphate sodium-induced colitis in rats. Digestive Diseases and Sciences, 58, 4, 970-977.
|2013||Mendez Costabel, M., Wilkinson, K., Bastian, S., McCarthy, M., Ford, C. & Dokoozlian, N. (2013). Seasonal and regional variation of green aroma compounds in commercial vineyards of vitis vinifera L. Merlot in California. American Journal of Enology and Viticulture, 64, 4, 430-436.
|2013||Johnson, T., Hasted, A., Ristic, R. & Bastian, S. (2013). Multidimensional scaling (MDS), cluster and descriptive analyses provide preliminary insights into Australian Shiraz wine regional characteristics. Food Quality and Preference, 29, 2, 174-185.
|2013||Olarte Mantilla, S., Collins, C., Iland, P., Kidman, C., Jordans, C. & Bastian, S. (2013). Comparison of sensory attributes of fresh and frozen wine grape berries using Berry Sensory Assessment. Australian Journal of Grape and Wine Research, 19, 3, 349-357.
|2013||Wang, H., Bastian, S. & Howarth, G. (2013). Newly developed synbiotics and the chemotherapy-damaged gut. Journal of Evidence-Based Complementary & Alternative Medicine, 18, 3, 198-208.
|2012||Olarte Mantilla, S., Collins, C., Iland, P., Johnson, T. & Bastian, S. (2012). Review: Berry sensory assessment: concepts and practices for assessing winegrapes' sensory attributes. Australian Journal of Grape and Wine Research, 18, 3, 245-255.
|2012||King, E., Johnson, T., Bastian, S., Osidacz, P. & Francis, I. (2012). Consumer liking of white wines: segmentation using self-reported wine liking and wine knowledge. The International Journal of Wine Business Research, 24, 1, 33-46.
|2011||King, E., Osidacz, P., Curtin, C., Bastian, S. & Francis, I. (2011). Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds. Australian Journal of Grape and Wine Research, 17, 2, 169-180.
|2011||Somogyi, S., Li, C., Johnson, T., Bruwer, J. & Bastian, S. (2011). The underlying motivations of Chinese wine consumer behaviour. Asia Pacific Journal of Marketing and Logistics, 23, 4, 473-485.
|2010||Rochfort, S., Ezernieks, V., Bastian, S. & Downey, M. (2010). Sensory attributes of wine influenced by variety and berry shading discriminated by NMR metabolomics. Food Chemistry, 121, 4, 1296-1304.
|2010||Lohitnavy, N., Bastian, S. & Collins, C. (2010). Early leaf removal increases flower abscission in Vitis vinifera 'Semillon'. Vitis, 49, 2, 51-53.|
|2010||Bastian, S., Collins, C. & Johnson, T. (2010). Understanding consumer preferences for Shiraz wine and Cheddar cheese pairings. Food Quality and Preference, 21, 7 Sp Iss, 668-678.
|2010||King, E., Kievit, R., Curtin, C., Swiegers, J., Bastian, S., Pretorius, I. & Francis, I. (2010). The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference. Food Chemistry, 122, 3, 618-626.
|2010||Lohitnavy, N., Bastian, S. & Collins, C. (2010). Berry sensory attributes correlate with compositional changes under different viticultural management of Semillon (Vitis vinifera L.). Food Quality and Preference, 21, 7 Sp Iss, 711-719.
|2009||Johnson, T. & Bastian, S. (2009). Erratum: A preliminary study of the relationship between Australian wine consumers' wine expertise and their wine purchasing and consumption behaviour.(Australian Journal of Grape and Wine Research 13 (186-197)). Australian Journal of Grape and Wine Research, 15, 2, 194-.
|2009||Cheah, K., Howarth, G., Yazbek, R., Wright, T., Whitford, E., Payne, C. ... Bastian, S. (2009). Grape seed extract protects IEC-6 cells from chemotherapy-induced cytotoxicity and improves parameters of small intestinal mucositis in rats with experimentally-induced mucositis. Cancer Biology & Therapy, 8, 4, 382-390.
|2009||Bastian, S., Payne, C., Perrenoud, B., Joscelyne, V. & Johnson, T. (2009). Comparisons between Australian consumers' and industry experts' perceptions of ideal wine and cheese combinations. Australian Journal of Grape and Wine Research, 15, 2, 175-184.
|2009||Payne, C., Bowyer, P., Herderich, M. & Bastian, S. (2009). Interaction of astringent grape seed procyanidins with oral epithelial cells. Food Chemistry, 115, 2, 551-557.
|2009||Schultz, C., Apps, D., Johnson, T. & Bastian, S. (2009). Testing consumer acceptability of new crops: an integrated sensory and marketing approach using muntries, an Australian native berry. Food Australia, 61, 8, 335-341.|
|2008||Cheah, K. Y., Bastian, S. E., Butler, R. N., Payne, C., Lymn, K. A., Yazbeck, R. ... Howarth, G. S. (2008). An extract from grape seed protects IEC-6 cells from chemotherapy-induced cytotoxicity and improves parameters of small intestinal mucositis in rats with experimentally-induced mucositis. GASTROENTEROLOGY, 134, 4, A530-A530.|
|2008||King, E., Swiegers, J., Travis, B., Francis, I., Bastian, S. & Pretorius, I. (2008). Coinoculated Fermentations Using Saccharomyces Yeasts Affect the Volatile Composition and Sensory Properties of Vitis vinifera L. cv. Sauvignon Blanc Wines. Journal of Agricultural and Food Chemistry, 56, 22, 10829-10837.
|2007||Joscelyne, V., Downey, M., Mazza, M. & Bastian, S. (2007). Partial shading of Cabernet Sauvignon and Shiraz vines altered wine color and mouthfeel attributes but increased exposure had little impact. Journal of Agricultural and Food Chemistry, 55, 26, 10888-10896.
|2007||Johnson, T. & Bastian, S. (2007). A preliminary study of the relationship between Australian wine consumers' wine expertise and their wine purchasing and consumption behaviour. Australian Journal of Grape and Wine Research, 13, 3, 186-197.
|2007||Somogyi, S., Li, C., Johnson, T., Bruwer, J. & Bastian, S. (2007). Chinese consumer preferences: Shiraz spritzer, anyone?. Australian & New Zealand Grapegrower & Winemaker, 516, January, 84-87.|
|2005||Bruwer, J., Alant, K., Li, C. & Bastian, S. (2005). Consumer household role structure and other influencing factors on wine buying and consumption. Australian & New Zealand Grapegrower & Winemaker, 503, December, 50-58.|
|2005||Bruwer, J., Alant, K., Li, C. & Bastian, S. (2005). Wine consumers and makers: are they speaking the same language?. Australian & New Zealand Grapegrower & Winemaker, 496, May, 80-84.|
|2005||Bruwer, J., Li, C., Bastian, S. & Alant, K. (2005). Consumer household role structures and other influencing factors on wine-buying and consumption. Australian and New Zealand Wine Industry Journal, 20, 4, 37-42.|
|2005||Ford, C., Bastian, S., Bowyer, P., Grbin, P., Jiranek, V., Jones, G. & Tyerman, S. (2005). Winemaking takes a turn for the better at the University of Adelaide. Australian & New Zealand Grapegrower & Winemaker, 498, 86-86.|
|2003||Howarth, G., Bastian, S., Dunbar, A. & Goddard, C. (2003). Betacellulin promotes growth of the gastrointestinal organs and effects a diuresis in normal rats. Growth Factors, 21, 2, 79-86.
|2001||Bastian, S., Dunbar, A., Priebe, I., Owens, P. & Goddard, C. (2001). Measurement of betacellulin levels in bovine serum, colostrum and milk. Journal of Endocrinology, 168, 1, 203-212.
|2000||Bastian, S., Walton, P. & Belford, D. (2000). Transport of circulating IGF-I and LR3IGF-I from blood to extracellular wound fluid sites in rats. Journal of Endocrinology, 164, 1, 77-86.
|1999||Bastian, S., Walton, P., Ballard, F. & Belford, D. (1999). Transport of IGF-I across epithelial cell monolayers. Journal of Endocrinology, 162, 3, 361-369.
|1997||Bastian, S., Walton, P. & Belford, D. (1997). Paracellular transport of insulin-like growth factor-I (IGF-I) across human umbilical vein endothelial cell monolayers. Journal of Cellular Physiology, 170, 3, 290-298.
|1994||Lord, A., Bastian, S., Read, L., Walton, P. & Ballard, F. (1994). Differences in the association of insulin-like growth factor-I (IGF-I) and IGF-I variants with rat, sheep, pig, human and chicken plasma-binding proteins. Journal of Endocrinology, 140, 3, 475-482.
|1993||Bastian, S., Walton, P., Wallace, J. & Ballard, F. (1993). Plasma clearance and tissue distribution of labelled insulin-like growth factor-I (IGF-I) and an analogue LR3IGF-I in pregnant rats. Journal of Endocrinology, 138, 2, 327-336.
|2014||Cheah, K. Y., Howarth, G. S., Bindon, K. A., Kennedy, J. A., Mashtoub, S. & Bastian, S. E. (2014). Low Molecular Weight Procyanidins From Grape Seeds Enhance the Impact of 5-Fluorouracil Chemotherapy on Colon Cancer Cells. 55th Annual Meeting of the Society-for-Surgery-of-the-Alimentary-Tract (SSAT) / Digestive Disease Week (DDW). Chicago, IL.|
|2009||Cheah, K., Bastian, S., Acott, T. & Howarth, G. (2009). Grape seed extract: effects on chemotherapy-induced mucositis and inflammatory bowel disease in rats. International MASCC/ISOO Syposium. Italy.
|2007||Somogyi, S., Li, C., Johnson, T., Bruwer, J. & Bastian, S. (2007). An examination of the attitudes and behaviours of ethnic Chinese wine consumers: An exploratory study. Australia and New Zealand Marketing Academy Conference. Ken Deans (Ed.) Dunedin, NZ.|
|2002||Bastian, S., Dunbar, A., Simula, T. & Goddard, C. (2002). Identification of betacellulin as a major growth factor in foetal bovine serum and development of a recombinant betacellulin analogue for use in serum-free cell culture. ESACT Meeting (17th). Tylosand, Sweden.|
|1993||Ballard, F., Walton, P., Bastian, S., Tomas, F., Wallace, J. & Francis, J. (1993). Effects of interactions between IGFBPs and IGFs on the plasma clearance and in vivo biological activities of IGFs and IGF analogs. 2ND INTERNATIONAL WORKSHOP ON IGF ( INSULIN-LIKE GROWTH FACTOR ) BINDING PROTEINS. OPIO, FRANCE.|
|2014||Wang, H., Bastian, S., Lawrence, A., Mashtoub, S. & Howarth, G. (2014). Factors derived from Escherichia coli Nissle 1917, grown in different growth media, enhance cell death in a model of 5-fluorouracil-induced Caco-2 intestinal epithelial cell damage.|
|2014||Wang, H., Bastian, S., Cheah, K., Lawrence, A., Mashtoub, S. & Howarth, G. (2014). Escherichia coli Nissle 1917 derived factors reduce cell death, late apoptosis and increase transepithelial electrical resistance in a model of 5-fluorouracil-induced intestinal epithelial cell damage.
|2013||Cheah, K. Y., Howarth, G. S., Bindon, K. A., Kennedy, J. A. & Bastian, S. E. P. (2013). Grape seed procyanidin fractions enhance the impact of 5-Fluorouracil chemotherapy on colon cancer cells. Australian Gastrointestinal Week (AGW2013). Melbourne, Victoria.
|2013||Lotfollahi, Z., Howarth, G. S., Simson, L., Cheah, K. Y. & Bastian, S. E. P. (2013). Comparative effects of mistletoe extracts and 5-Fluorouracil chemotherapy on viability of Caco-2 and IEC-6 intestinal epithelial cells. Australian Gastrointestinal Week (AGW2013). Melbourne, Victoria.
|2011||Cheah, K. Y., Howarth, G. S. & Bastian, S. E. P. (2011). Grape seed extract: a potential adjunct to chemotherapy?. Australian Gastroenterology Week 2011. Brisbane, Queensland.
|2010||Cheah, K. Y., Howarth, G. S. & Bastian, S. E. P. (2010). Grape seed extract improves parameters of small intestinal mucositis in a dose responsive manner in rats. Australian Gastroenterology Week 2010. Gold Coast, Queensland.
|2009||Acott, T. M. V., Cheah, K. Y., Lymn, K. A., Bastian, S. E. P., Butler, R. N. & Howarth, G. S. (2009). Effects of grape seed extract in a rat model of inflammatory bowel disease. Australia & New Zealand Medical & Surgical Gastrointestinal Week 2009. Sydney, NSW.
|2008||Cheah, K. Y., Bastian, S., Butler, R., Payne, C., Lymn, K., Yazbek, R. ... Howarth, G. (2008). Grape seed extract protect IEC-6 cells from chemotherapy-induced cytotoxicity and improves parameters of small intestinal mucositis in rats with experimentally-induced mucositis. Australian Gastroenterology Week. Brisbane, Australia.
- Understanding the drivers of terroir in the Barossa Valley. Australian Grape and Wine Authority (Wine Australia). $ 7,718,958 2017 Co-Investigator
- Designing a Unique Riverland Wine Product Category for Chinese Weddings. South Australian River Murray Sustainability – Industry-led Research Sub-Program (IRSP). $280,872 PIRSA 2015 Principal Investigator
- What exactly do Australian wine consumers like? Contextual effects on perceptions and preference and the role of the wine attributes that drive both emotions and willingness to pay using the online Triple-C- co-creation platform. Grape and Wine Research Development Corporation (GWRDC). $788, 881 2013 Principal Investigator
- Grape quality parameters that influence wine flavour and aroma: identification, confirmation and application to industry. GWRDC. $2,010,637 2013 Co-Investigator
- Decompressing harvest and preserving wine identity. GWRDC. $810,358 2013 Co-Investigator
- Towards elite mildew resistant selections suitable for industry use. GWRDC. $ 1,820,182 2013 Co-Investigator
- Molecular mapping, nutrition and value adding of almonds. Horticulture Australia Limited (HAL). $411,918. 2013 Co-Investigator
- Cell death in Shiraz (Vitis vinifera L.) berries: consequences for grape composition, quality and harvest timing in warm regions. GWRDC. $132,000 2009 Principal Investigator (with C. Collins)
- Effects of soil moisture level and nitrogen fertilization on fruit and wine green aroma compounds in Vitis vinifera L. Merlot. $22,000 2010 E&J Gallo Winery Principal Investigator with Dr Kerry Wilkinson, Dr Chris Ford, Dr Mike McCarthy (SARDI) Dr Nick Dokoozlian (Gallo).
- Influence of Cabernet Sauvignon grape maturity on extraction of colour phenolic components in wine. $37,000 2009-2010 E&J Gallo Winery Principal Investigator with Dr Chris Ford, Dr Peter Dry (AWRI), Dr Nick Dokoozlian (Gallo).
- Determination of NaCl thresholds in grape juice and wine. Fosters Group Australia $8,000, 2009 Principal Investigator
- Profiling the sensory properties of Australian Shiraz and defining Australian Shiraz wine consumers. Pernod-Ricard Pacific Pty Ltd research project grant $15,000, 2008 Principal Investigator
- Yeast modulation of wine aroma and the effect on consumer preference. GWRDC. $45,000 2007-2009 Co-Investigator with Dr Hentie Swiegers, Professor Sakkie Pretorius.
- Challenging the mechanism of astringency perception: Interaction of wine polyphenols with human oral epithelial cells. GWRDC. $45,000 2006-2008 Principal Investigator
- Cyclodextrins as novel wine fining agents. GWRDC. $105,000 2005-2007 Co-Investigator with Dr Paul Bowyer, Prof. Stephen Lincoln
- Sensory effects of bunch shading and exposure in Shiraz and Cabernet Sauvignon wines DPI Victoria, Mildura, 2006 $15,000, Principal Investigator
Course co-ordinator Sensory Studies II Undergraduate (2002- )
Course co-ordinator Sensory Studies Post-graduate (2002- )
Course co-ordinator Advances in Wine Science (2017 - )
Teach into Sensory Studies, Advances in Wine Science, Grape and Wine Production, Fermentation Technology, Viticultural Science.
Current Post-Doctoral Staff
Dr Jun Niimi
Dr Lukas Danner
Dr Anna Crump
Dr Trent Johnson part-time
Past PhD Students Completed
Ker (Amy) Cheah
Hanru (Hannah) Wang
Cynthia (Cyd) Yonker
Martin Mendez Costabel
Yuanyuan (Sarah) Wang
Past Masters Students Completed
Levi de Loryn
Wenwen (Maddy) Jiang
Luxing (David) Li
Wenyu (Wayne) Kang
Past Honours Students Completed
Ker (Amy) Cheah
Min Yu (Minly) Liu
Current PhD and Masters Students
Wenyu (Wayne) Kang
Yuxing (Mike) Wang
|2002 - ongoing||Member||Australian Society of Viticulture and Oenology||Australia|
|2002 - ongoing||American Society of Enology and Viticulture||United States|
|2017 - ongoing||Member||Australian Society of Oenology and Viticulture 2017 Symposium Programme Committee||Australian Society of Oenology and Viticulture|
|2017 - ongoing||Member||CRUSH 2017 Programme Organising Committee||Wine Innovation Cluster||Australia|
|2017 - ongoing||Member||School of Agriculture Food and Wine Research Committee||University of Adelaide||Australia|
|2016 - ongoing||Member||AWAC Scholarship selection committee||Australian Society of Viticulture and Oenology||Australia|