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 · 159 citations

Food Chemistry, Polyphenolics, Volatile Phenols +13

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 · 154 citations

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 · 140 citations

Food Chemistry, Phenolic Compounds, Polyphenolics +8

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 · 133 citations

Consumer Decision Making, Behavioral Sciences, Behavioral Decision Making +12

Simple Quantitative Determination of Potent Thiols at Ultratrace Levels in Wine by Derivatization and High-Performance Liquid Chromatography–Tandem Mass Spectrometry (HPLC-MS/MS) Analysis

Dimitra L. Capone, Renata Ristić, Kevin H. Pardon et al. · Analytical Chemistry · 2015 · 132 citations