Francis IL - Search Results

1

Bottle Aging of Smoke-Affected Wines: Changes in Smoke Flavor and Chemical Composition.

Parker M, Bilogrevic E, Jiang W, Wilkes E, Francis IL, Herderich MJ. Parker M, et al. Among authors: francis il. J Agric Food Chem. 2025 Jan 22;73(3):2114-2123. doi: 10.1021/acs.jafc.4c10590. Epub 2025 Jan 7. J Agric Food Chem. 2025. PMID: 39772565

2

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.

Parker M, Pollnitz AP, Cozzolino D, Francis IL, Herderich MJ. Parker M, et al. Among authors: francis il. J Agric Food Chem. 2007 Jul 25;55(15):5948-55. doi: 10.1021/jf0705320. Epub 2007 Jun 20. J Agric Food Chem. 2007. PMID: 17580875

3

Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.

Parker M, Osidacz P, Baldock GA, Hayasaka Y, Black CA, Pardon KH, Jeffery DW, Geue JP, Herderich MJ, Francis IL. Parker M, et al. Among authors: francis il. J Agric Food Chem. 2012 Mar 14;60(10):2629-37. doi: 10.1021/jf2040548. Epub 2012 Feb 28. J Agric Food Chem. 2012. PMID: 22324544

4

Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines.

Mayr CM, Parker M, Baldock GA, Black CA, Pardon KH, Williamson PO, Herderich MJ, Francis IL. Mayr CM, et al. Among authors: francis il. J Agric Food Chem. 2014 Mar 19;62(11):2327-36. doi: 10.1021/jf405327s. Epub 2014 Mar 11. J Agric Food Chem. 2014. PMID: 24617920

5

Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.

Parker M, Capone DL, Francis IL, Herderich MJ. Parker M, et al. Among authors: francis il. J Agric Food Chem. 2018 Mar 14;66(10):2281-2286. doi: 10.1021/acs.jafc.6b05255. Epub 2017 Mar 8. J Agric Food Chem. 2018. PMID: 28220693 Review.

6

Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines.

Siebert TE, Barker A, Pearson W, Barter SR, de Barros Lopes MA, Darriet P, Herderich MJ, Francis IL. Siebert TE, et al. Among authors: francis il. J Agric Food Chem. 2018 Mar 21;66(11):2838-2850. doi: 10.1021/acs.jafc.7b05343. Epub 2018 Feb 27. J Agric Food Chem. 2018. PMID: 29485286

7

Compositional Changes in Smoke-Affected Grape Juice as a Consequence of Activated Carbon Treatment and the Impact on Phenolic Compounds and Smoke Flavor in Wine.

Culbert JA, Jiang W, Bilogrevic E, Likos D, Francis IL, Krstic MP, Herderich MJ. Culbert JA, et al. Among authors: francis il. J Agric Food Chem. 2021 Sep 8;69(35):10246-10259. doi: 10.1021/acs.jafc.1c02642. Epub 2021 Aug 24. J Agric Food Chem. 2021. PMID: 34428045

8

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.

Bindon K, Holt H, Williamson PO, Varela C, Herderich M, Francis IL. Bindon K, et al. Among authors: francis il. Food Chem. 2014 Jul 1;154:90-101. doi: 10.1016/j.foodchem.2013.12.099. Epub 2014 Jan 8. Food Chem. 2014. PMID: 24518320

9

The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting.

Parker M, Black CA, Barker A, Pearson W, Hayasaka Y, Francis IL. Parker M, et al. Among authors: francis il. Food Chem. 2017 Oct 1;232:413-424. doi: 10.1016/j.foodchem.2017.03.163. Epub 2017 Mar 31. Food Chem. 2017. PMID: 28490092

10

Investigation of 'stone fruit' aroma in Chardonnay, Viognier and botrytis Semillon wines.

Siebert TE, Barter SR, de Barros Lopes MA, Herderich MJ, Francis IL. Siebert TE, et al. Among authors: francis il. Food Chem. 2018 Aug 1;256:286-296. doi: 10.1016/j.foodchem.2018.02.115. Epub 2018 Feb 22. Food Chem. 2018. PMID: 29606450

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