Agnieszka Cox

Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production

Ciarán G. Forde, Agnieszka Cox, Emlyn Williams et al. · Journal of Agricultural and Food Chemistry · 2011 · 78 citations

Food Chemistry, Sensory Attributes, Wine Markers +9

Induction of secondary metabolism in grape cell cultures by jasmonates

Claudio D’ Onofrio, Agnieszka Cox, Christopher Davies et al. · Functional Plant Biology · 2009 · 74 citations

Botany, Oxidative Stress, Secondary Metabolism +18

Quantitative Analysis, Occurrence, and Stability of (<i>E</i>)-1-(2,3,6-Trimethylphenyl)buta-1,3-diene in Wine

Agnieszka Cox, Dimitra L. Capone, Gordon M. Elsey et al. · Journal of Agricultural and Food Chemistry · 2005 · 34 citations

Generation of (<i>E</i>)-1-(2,3,6-Trimethylphenyl)buta-1,3-diene from C₁₃-Norisoprenoid Precursors

Agnieszka Cox, George K. Skouroumounis, Gordon M. Elsey et al. · Journal of Agricultural and Food Chemistry · 2005 · 24 citations