David W. Jeffery

Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine

Mango Parker, P. Osidacz, Gayle A. Baldock et al. · Journal of Agricultural and Food Chemistry · 2012 · 166 citations

Agriculture, Enology, Wine Analysis +16

Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection

Tracey Siebert, Mark Solomon, Alan P. Pollnitz et al. · Journal of Agricultural and Food Chemistry · 2010 · 158 citations

Agriculture, Chemistry, Food Science +17

Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling

Patrick C. Setford, David W. Jeffery, Paul R. Grbin et al. · Trends in Food Science & Technology · 2017 · 146 citations

Agriculture, Enology, Viticulture +16

Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines

Lukas Danner, Renata Ristić, Trent E. Johnson et al. · Food Research International · 2016 · 138 citations

Agriculture, Enology, Marketing +14

Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke

Yoji Hayasaka, Gayle A. Baldock, Mango Parker et al. · Journal of Agricultural and Food Chemistry · 2010 · 136 citations

Agriculture, Biochemistry, Enology +17