Mark A. Sefton

From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound

Claudia Wood, Tracey Siebert, Mango Parker et al. · Journal of Agricultural and Food Chemistry · 2008 · 228 citations

Agriculture, Enology, Food Science +17

The Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor Analysis

Mark A. Sefton, I. Leigh Francis, Patrick J. Williams · American Journal of Enology and Viticulture · 1993 · 223 citations · Full text

Agriculture, Food Science, Wine Analysis +13

Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS

Tracey Siebert, Heather E. Smyth, Dimitra L. Capone et al. · Analytical and Bioanalytical Chemistry · 2005 · 208 citations

Agriculture, Enology, Food Science +12

Engineering volatile thiol release in <i>Saccharomyces cerevisiae</i> for improved wine aroma

Jan H. Swiegers, Dimitra L. Capone, Kevin H. Pardon et al. · Yeast · 2007 · 156 citations

Agriculture, Biochemistry, Enology +17

Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine

Alan P. Pollnitz, Kevin H. Pardon, Mark A. Sefton · Journal of Chromatography A · 2000 · 154 citations

Agriculture, Enology, Food Science +11