Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds von KING, E.S., OSIDACZ, P., CURTIN, C., BASTIAN, S.E.P., FRANCIS, I.L.

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The effect of winemaking techniques on the intensity of smoke taint in wine von RISTIC, R., OSIDACZ, P., PINCHBECK, K.A., HAYASAKA, Y., FUDGE, A.L., WILKINSON, K.L.

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Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds: Consumer preference of Sauvignon Blanc fla... von KING, E.S., OSIDACZ, P., CURTIN, C., BASTIAN, S.E.P., FRANCIS, I.L.

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The effect of winemaking techniques on the intensity of smoke taint in wine: The effect of winemaking on smoke taint von RISTIC, R., OSIDACZ, P., PINCHBECK, K.A., HAYASAKA, Y., FUDGE, A.L., WILKINSON, K.L.

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Acceleration of the thermoxidation of oil by heme iron von Artz, W.E, Osidacz, P.C, Coscione, A.R

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Iron accumulation in oil during the deep‐fat frying of meat von Artz, William E., Osidacz, Patricia C., Coscione, Aline R.

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Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine von Parker, Mango, Osidacz, Patricia, Baldock, Gayle A, Hayasaka, Yoji, Black, Cory A, Pardon, Kevin H, Jeffery, David W, Geue, Jason P, Herderich, Markus J, Francis, I. Leigh

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Consumer liking of white wines: segmentation using self-reported wine liking and wine knowledge von King, Ellena S, Johnson, Trent E, Bastian, Susan E.P, Osidacz, Patricia, Leigh Francis, I

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