Compositional Changes in Grapes and Leaves as a Consequence of Smoke Exposure of Vineyards from Multiple Bushfires across a Ripening Season von Jiang, WenWen, Parker, Mango, Hayasaka, Yoji, Simos, Con, Herderich, Markus

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Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine von Parker, Mango, Maddy Jiang, WenWen, Bilogrevic, Eleanor, Likos, Desireé, Gledhill, John, Coulter, Adrian D., Cowey, Geoff D., Simos, Con A., Francis, I. Leigh, Herderich, Markus J.

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Determination of the Importance of In-Mouth Release of Volatile Phenol Glycoconjugates to the Flavor of Smoke-Tainted Wines von Mayr, Christine M, Parker, Mango, Baldock, Gayle A, Black, Cory A, Pardon, Kevin H, Williamson, Patricia O, Herderich, Markus J, Francis, I. Leigh

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Consumer response to wine made from smoke-affected grapes von Bilogrevic, Eleanor, Jiang, WenWen, Culbert, Julie, Francis, Leigh, Herderich, Markus, Parker, Mango

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From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound von Wood, Claudia, Siebert, Tracey E, Parker, Mango, Capone, Dimitra L, Elsey, Gordon M, Pollnitz, Alan P, Eggers, Marcus, Meier, Manfred, Vössing, Tobias, Widder, Sabine, Krammer, Gerhard, Sefton, Mark A, Herderich, Markus J

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Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices von Delgado, Lidia, Parker, Mango, Fisk, Ian, Paradisi, Francesca

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Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption von Parker, Mango, Capone, Dimitra L, Francis, I. Leigh, Herderich, Markus J

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Smoky Characters in Wine: Distinctive Flavor or Taint? von Parker, Mango, Jiang, WenWen, Siebert, Tracey E., Herderich, Markus J.

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Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydroly... von Parker, Mango, Onetto, Cristobal, Hixson, Josh, Bilogrevic, Eleanor, Schueth, Louisa, Pisaniello, Lisa, Borneman, Anthony, Herderich, Markus, de Barros Lopes, Miguel, Francis, Leigh

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The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting von Parker, Mango, Black, Cory A., Barker, Alice, Pearson, Wes, Hayasaka, Yoji, Francis, I. Leigh

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Understanding consumers’ perceptions of smoke-affected wines: Sourced from the research article: “Consumer response to wine made from smoke-affected grapes” (OENO One, 2023). Origi... von Bilogrevic, Eleanor, Jiang, WenWen, Culbert, Julie, Francis, Leigh, Herderich, Markus, Robinson, Ella, Parker, Mango

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Understanding consumers’ perceptions of smoke-affected wines von Eleanor Bilogrevic, WenWen Jiang, Julie Culbert, Leigh Francis, Markus Herderich, Ella Robinson, Mango Parker

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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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Assessing the Impact of Smoke Exposure in Grapes: Development and Validation of a HPLC-MS/MS Method for the Quantitative Analysis of Smoke-Derived Phenolic Glycosides in Grapes and... von Hayasaka, Yoji, Parker, Mango, Baldock, Gayle A, Pardon, Kevin H, Black, Cory A, Jeffery, David W, Herderich, Markus J

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Chemometrics and visible-near infrared spectroscopic monitoring of red wine fermentation in a pilot scale von Cozzolino, Daniel, Parker, Mango, Dambergs, Robert G., Herderich, Markus, Gishen, Mark

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Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke von Hayasaka, Yoji, Baldock, Gayle A, Parker, Mango, Pardon, Kevin H, Black, Cory A, Herderich, Markus J, Jeffery, David W

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Phenolic Compositions of 50 and 30 Year Sequences of Australian Red Wines: The Impact of Wine Age von McRae, Jacqui M, Dambergs, Robert G, Kassara, Stella, Parker, Mango, Jeffery, David W, Herderich, Markus J, Smith, Paul A

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Identification and Quantification of a Marker Compound for ‘Pepper' Aroma and Flavor in Shiraz Grape Berries by Combination of Chemometrics and Gas Chromatography−Mass Spectrometry... von Parker, Mango, Pollnitz, Alan P, Cozzolino, Daniel, Francis, I. Leigh, Herderich, Markus J

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Monitoring Red Wine Fermentation in Australia: A Novel Application of Visible and near Infrared Spectroscopy von Cozzolino, Daniel, Parker, Mango, Dambergs, Robert G., Herderich, Markus, Gishen, Mark

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Therapeutic Neonatal Hepatic Gene Therapy in Mucopolysaccharidosis VII Dogs von Ponder, Katherine Parker, Melniczek, John R., Xu, Lingfei, Weil, Margaret A., O'Malley, Thomas M., O'Donnell, Patricia A., Knox, Van W., Aguirre, Gustavo D., Mazrier, Hamutal, Ellinwood, N. Matthew, Sleeper, Meg, Maguire, Albert M., Volk, Susan W., Mango, Robert L., Zweigle, Jean, Wolfe, John H., Haskins, Mark E.

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