David W Jeffery
David W Jeffery
Assoc. Professor in Wine Science, The University of Adelaide
Verified email at adelaide.edu.au - Homepage
Cited by
Cited by
Understanding wine chemistry
AL Waterhouse, GL Sacks, DW Jeffery
John Wiley & Sons, 2016
Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products
RA Muhlack, R Potumarthi, DW Jeffery
Waste management 72, 99-118, 2018
Selective determination of volatile sulfur compounds in wine by gas chromatography with sulfur chemiluminescence detection
TE Siebert, MR Solomon, AP Pollnitz, DW Jeffery
Journal of Agricultural and Food Chemistry 58 (17), 9454-9462, 2010
First Identification of 4-S-Glutathionyl-4-methylpentan-2-one, a Potential Precursor of 4-Mercapto-4-methylpentan-2-one, in Sauvignon Blanc Juice
B Fedrizzi, KH Pardon, MA Sefton, GM Elsey, DW Jeffery
Journal of agricultural and food chemistry 57 (3), 991-995, 2009
Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol
DL Capone, MA Sefton, Y Hayasaka, DW Jeffery
Journal of agricultural and food chemistry 58 (3), 1390-1395, 2010
Simple quantitative determination of potent thiols at ultratrace levels in wine by derivatization and high-performance liquid chromatography–tandem mass spectrometry (HPLC-MS†…
DL Capone, R Ristic, KH Pardon, DW Jeffery
Analytical chemistry 87 (2), 1226-1231, 2015
Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines
L Danner, R Ristic, TE Johnson, HL Meiselman, AC Hoek, DW Jeffery, ...
Food Research International 89, 254-265, 2016
Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine
M Parker, P Osidacz, GA Baldock, Y Hayasaka, CA Black, KH Pardon, ...
Journal of Agricultural and Food Chemistry 60 (10), 2629-2637, 2012
Application of a modified method for 3-mercaptohexan-1-ol determination to investigate the relationship between free thiol and related conjugates in grape juice and wine
DL Capone, MA Sefton, DW Jeffery
Journal of Agricultural and Food Chemistry 59 (9), 4649-4658, 2011
Impact of elevated temperature and water deficit on the chemical and sensory profiles of B arossa S hiraz grapes and wines
M Bonada, DW Jeffery, PR Petrie, MA Moran, VO Sadras
Australian journal of grape and wine research 21 (2), 240-253, 2015
Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies
CM Mayr, JP Geue, HE Holt, WP Pearson, DW Jeffery, IL Francis
Journal of agricultural and food chemistry 62 (20), 4528-4536, 2014
Glycosylation of smoke-derived volatile phenols in grapes as a consequence of grapevine exposure to bushfire smoke
Y Hayasaka, GA Baldock, M Parker, KH Pardon, CA Black, MJ Herderich, ...
Journal of Agricultural and Food Chemistry 58 (20), 10989-10998, 2010
Synthesis of wine thiol conjugates and labeled analogues: fermentation of the glutathione conjugate of 3-mercaptohexan-1-ol yields the corresponding cysteine conjugate and free†…
PA Grant-Preece, KH Pardon, DL Capone, AG Cordente, MA Sefton, ...
Journal of agricultural and food chemistry 58 (3), 1383-1389, 2010
Factors influencing the aroma composition of Chardonnay wines
JM Gambetta, SEP Bastian, D Cozzolino, DW Jeffery
Journal of Agricultural and Food Chemistry 62 (28), 6512-6534, 2014
Vineyard and fermentation studies to elucidate the origin of 1, 8-cineole in Australian red wine
DL Capone, DW Jeffery, MA Sefton
Journal of Agricultural and Food Chemistry 60 (9), 2281-2287, 2012
Rapid isolation of red wine polymeric polyphenols by solid-phase extraction
DW Jeffery, MD Mercurio, MJ Herderich, Y Hayasaka, PA Smith
Journal of Agricultural and Food Chemistry 56 (8), 2571-2580, 2008
Investigation into the formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. Cv. Cabernet Sauvignon using stable isotope tracers combined with†…
Y Hayasaka, GA Baldock, KH Pardon, DW Jeffery, MJ Herderich
Journal of Agricultural and Food Chemistry 58 (4), 2076-2081, 2010
Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling
PC Setford, DW Jeffery, PR Grbin, RA Muhlack
Trends in Food Science & Technology 69, 106-117, 2017
Chemical and sensory profiles of rosť wines from Australia
J Wang, DL Capone, KL Wilkinson, DW Jeffery
Food Chemistry 196, 682-693, 2016
Phenolic compositions of 50 and 30 year sequences of Australian red wines: The impact of wine age
JM McRae, RG Dambergs, S Kassara, M Parker, DW Jeffery, ...
Journal of agricultural and food chemistry 60 (40), 10093-10102, 2012
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