| Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy D Cozzolino, MJ Kwiatkowski, M Parker, WU Cynkar, RG Dambergs, ... Analytica Chimica Acta 513 (1), 73-80, 2004 | 431 | 2004 |
| From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound C Wood, TE Siebert, M Parker, DL Capone, GM Elsey, AP Pollnitz, ... Journal of Agricultural and Food Chemistry 56 (10), 3738-3744, 2008 | 270 | 2008 |
| Terpenoids and their role in wine flavour: recent advances CA Black, M Parker, TE Siebert, DL Capone, IL Francis Australian journal of grape and wine research 21, 582-600, 2015 | 188 | 2015 |
| 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 | 153 | 2012 |
| Chemometrics and visible‐near infrared spectroscopic monitoring of red wine fermentation in a pilot scale D Cozzolino, M Parker, RG Dambergs, M Herderich, M Gishen Biotechnology and bioengineering 95 (6), 1101-1107, 2006 | 135 | 2006 |
| Aroma precursors in grapes and wine: Flavor release during wine production and consumption M Parker, DL Capone, IL Francis, MJ Herderich Journal of agricultural and food chemistry 66 (10), 2281-2286, 2017 | 125 | 2017 |
| 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 | 124 | 2010 |
| Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines CM Mayr, M Parker, GA Baldock, CA Black, KH Pardon, PO Williamson, ... Journal of agricultural and food chemistry 62 (11), 2327-2336, 2014 | 116 | 2014 |
| 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 | 89 | 2012 |
| 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 … Y Hayasaka, M Parker, GA Baldock, KH Pardon, CA Black, DW Jeffery, ... Journal of agricultural and food chemistry 61 (1), 25-33, 2013 | 86 | 2013 |
| 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 M Parker, AP Pollnitz, D Cozzolino, IL Francis, MJ Herderich Journal of agricultural and food chemistry 55 (15), 5948-5955, 2007 | 84 | 2007 |
| Flavonol composition of Australian red and white wines determined by high‐performance liquid chromatography DW Jeffery, M Parker, PA Smith Australian Journal of Grape and Wine Research 14 (3), 153-161, 2008 | 81 | 2008 |
| The effect of pre‐and post‐ferment additions of grape derived tannin on Shiraz wine sensory properties and phenolic composition M Parker, PA Smith, M Birse, IL Francis, MJ Kwiatkowski, KA Lattey, ... Australian Journal of Grape and Wine Research 13 (1), 30-37, 2007 | 81 | 2007 |
| Yeast-mediated formation of pigmented polymers in red wine J Eglinton, M Griesser, P Henschke, M Kwiatkowski, M Parker, ... | 68 | 2004 |
| Spice up your life: analysis of key aroma compounds in Shiraz MJ Herderich, TE Siebert, M Parker, DL Capone, DW Jeffery, P Osidacz, ... Flavor chemistry of wine and other alcoholic beverages, 3-13, 2012 | 62 | 2012 |
| Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine KL Wilkinson, R Ristic, KA Pinchbeck, AL Fudge, DP Singh, KM Pitt, ... Australian Journal of Grape and Wine Research 17 (2), S22-S28, 2011 | 60 | 2011 |
| Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and … M Parker, C Onetto, J Hixson, E Bilogrevic, L Schueth, L Pisaniello, ... Journal of agricultural and food chemistry 68 (38), 10299-10309, 2019 | 42 | 2019 |
| The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting M Parker, CA Black, A Barker, W Pearson, Y Hayasaka, IL Francis Food chemistry 232, 413-424, 2017 | 24 | 2017 |
| Concentration of smoke marker compounds in non‐smoke‐exposed grapes and wine in Australia A Coulter, G Baldock, M Parker, Y Hayasaka, IL Francis, M Herderich Australian Journal of Grape and Wine Research 28 (3), 459-474, 2022 | 21 | 2022 |
| Compositional Changes in Grapes and Leaves as a Consequence of Smoke Exposure of Vineyards from Multiple Bushfires across a Ripening Season WW Jiang, M Parker, Y Hayasaka, C Simos, M Herderich Molecules 26 (11), 3187, 2021 | 19 | 2021 |
Ian Leigh FrancisThe Australian Wine Research InstituteEmail yang diverifikasi di awri.com.au
