Cynthia Lund

New Zealand Sauvignon blanc Distinct Flavor Characteristics: Sensory, Chemical, and Consumer Aspects

Cynthia Lund, Michelle K. Thompson, Frank Benkwitz et al. · American Journal of Enology and Viticulture · 2009 · 186 citations

Food Chemistry, Thiol Compounds, Flavoromics +6

Identifying the Chemical Composition Related to the Distinct Aroma Characteristics of New Zealand Sauvignon blanc Wines

Frank Benkwitz, Takatoshi Tominaga, Paul A. Kilmartin et al. · American Journal of Enology and Viticulture · 2011 · 111 citations · Full text

Chemical Composition, Food Analysis, Distinct Aroma Characteristics +16

Consumer liking for kiwifruit flavour: A meta-analysis of five studies on fruit quality

F. Roger Harker, B. Thomas Carr, Marura Lenjo et al. · Food Quality and Preference · 2008 · 108 citations

Food Choice, Kiwifruit Flavour, Food Marketing +11

Effect of Screwcap and Cork Closures on SO₂Levels and Aromas in a Sauvignon Blanc Wine

Michael Brajkovich, Nigel Tibbits, Guilaine Peron et al. · Journal of Agricultural and Food Chemistry · 2005 · 87 citations

Evaluation of Key Odorants in Sauvignon Blanc Wines Using Three Different Methodologies

Frank Benkwitz, Laura Nicolau, Cynthia Lund et al. · Journal of Agricultural and Food Chemistry · 2012 · 84 citations

Food Chemistry, Sauvignon Blanc Wines, Flavoromics +12