David W Jeffery

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 35

Top Topics

Gas Chromatography Mass Spectrometry

Saccharomyces Cerevisiae

Tandem Mass Spectrometry

Top Venues

Journal of agricultural and food chemistry

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Plants (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Han Wang, David W Jeffery
Machine Learning Model Stability for Sub-Regional Classification of Barossa Valley Shiraz Wine Using A-TEEM Spectroscopy. Foods (Basel, Switzerland) 13 (9) (2024)
Han Wang, David W Jeffery
Machine Learning Model Stability for Sub-Regional Classification of Barossa Valley Shiraz Wine Using A-TEEM Spectroscopy. Foods (Basel, Switzerland) 13 (9) (2024)
Ross D Sanders, Paul K Boss, Dimitra L Capone, Catherine M Kidman, Sue M Maffei, David W Jeffery
Insights into the Uptake, Distribution, and Metabolism of 3-Isobutyl-2-hydroxypyrazine in Grapevine Using a Stable Isotope Tracer. Journal of agricultural and food chemistry (2023)
Claire E J Armstrong, Pietro Previtali, Paul K Boss, Vinay Pagay, Robert G V Bramley, David W Jeffery
Grape Heterogeneity Index: Assessment of Overall Grape Heterogeneity Using an Aggregation of Multiple Indicators. Plants (Basel, Switzerland) 12 (7) (2023)
Elli Goulioti, David W Jeffery, Alexandros Kanapitsas, Despina Lola, Georgios Papadopoulos, Andrea Bauer, Yorgos Kotseridis
Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece. Molecules (Basel, Switzerland) 28 (13) (2023)
Claire E J Armstrong, Jun Niimi, Paul K Boss, Vinay Pagay, David W Jeffery
Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to Wine. Foods (Basel, Switzerland) 12 (4) (2023)
Claire E J Armstrong, Jun Niimi, Paul K Boss, Vinay Pagay, David W Jeffery
Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to Wine. Foods (Basel, Switzerland) 12 (4) (2023)
Claire E J Armstrong, Jun Niimi, Paul K Boss, Vinay Pagay, David W Jeffery
Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to Wine. Foods (Basel, Switzerland) 12 (4) (2023)
Daniela Fracassetti, Davide Ballabio, Melissa Mastro, Antonio Tirelli, David W Jeffery
Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin. Journal of agricultural and food chemistry 70 (51) (2022)
Xin-Ke Zhang, David W Jeffery, De-Mei Li, Yi-Bin Lan, Xu Zhao, Chang-Qing Duan
Red wine coloration: A review of pigmented molecules, reactions, and applications. Comprehensive reviews in food science and food safety 21 (5) (2022)
Daniela Fracassetti, Davide Ballabio, Melissa Mastro, Antonio Tirelli, David W Jeffery
Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin. Journal of agricultural and food chemistry (2022)
Daniela Fracassetti, Davide Ballabio, Melissa Mastro, Antonio Tirelli, David W Jeffery
Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin. Journal of agricultural and food chemistry 70 (51) (2022)
Ross D Sanders, Paul K Boss, Dimitra L Capone, Catherine M Kidman, Robert G V Bramley, Emily L Nicholson, David W Jeffery
Rootstock, Vine Vigor, and Light Mediate Methoxypyrazine Concentrations in the Grape Bunch Rachis of Vitis vinifera L. cv. Cabernet Sauvignon. Journal of agricultural and food chemistry 70 (17) (2022)
Daniela Fracassetti, Davide Ballabio, Melissa Mastro, Antonio Tirelli, David W Jeffery
Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin. Journal of agricultural and food chemistry 70 (51) (2022)
Daniela Fracassetti, Davide Ballabio, Melissa Mastro, Antonio Tirelli, David W Jeffery
Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin. Journal of agricultural and food chemistry 70 (51) (2022)
Joanah Midzi, David W Jeffery, Ute Baumann, Suzy Y Rogiers, Stephen D Tyerman, Vinay Pagay
Stress-Induced Volatile Emissions and Signalling in Inter-Plant Communication. Plants (Basel, Switzerland) 11 (19) (2022)
Ranaweera K R Ranaweera, Dimitra L Capone, Susan E P Bastian, Daniel Cozzolino, David W Jeffery
A Review of Wine Authentication Using Spectroscopic Approaches in Combination with Chemometrics. Molecules (Basel, Switzerland) 26 (14) (2021)
Richard G Ntuli, Ravi Ponangi, David W Jeffery, Kerry L Wilkinson
Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions. Foods (Basel, Switzerland) 9 (9) (2020)
Anh N H Nguyen, Trent E Johnson, David W Jeffery, Dimitra L Capone, Lukas Danner, Susan E P Bastian
Sensory and Chemical Drivers of Wine Consumers' Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient. Foods (Basel, Switzerland) 9 (2) (2020)
Xingchen Wang, Liang Chen, Dimitra L Capone, Aurélie Roland, David W Jeffery
Evolution and Correlation of cis-2-Methyl-4-propyl-1,3-oxathiane, Varietal Thiols, and Acetaldehyde during Fermentation of Sauvignon blanc Juice. Journal of agricultural and food chemistry 68 (32) (2020)
Judith Unterkofler, Richard A Muhlack, David W Jeffery
Processes and purposes of extraction of grape components during winemaking: current state and perspectives. Applied microbiology and biotechnology 104 (11) (2020)
Duc-Truc Pham, Vanessa J Stockdale, David Wollan, David W Jeffery, Kerry L Wilkinson
Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction. Molecules (Basel, Switzerland) 24 (7) (2019)
Lira Souza Gonzaga, Dimitra L Capone, Susan E P Bastian, Lukas Danner, David W Jeffery
Using Content Analysis to Characterise the Sensory Typicity and Quality Judgements of Australian Cabernet Sauvignon Wines. Foods (Basel, Switzerland) 8 (12) (2019)
Duc-Truc Pham, Vanessa J Stockdale, David W Jeffery, Jonathan Tuke, Kerry L Wilkinson
Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines. Foods (Basel, Switzerland) 8 (10) (2019)
Liang Chen, Dimitra L Capone, David W Jeffery
Analysis of Potent Odour-Active Volatile Thiols in Foods and Beverages with a Focus on Wine. Molecules (Basel, Switzerland) 24 (13) (2019)
Patrick C Setford, David W Jeffery, Paul R Grbin, Richard A Muhlack
Modelling the Mass Transfer Process of Malvidin-3-Glucoside during Simulated Extraction from Fresh Grape Solids under Wine-Like Conditions. Molecules (Basel, Switzerland) 23 (9) (2018)
Marlize Z Bekker, Gal Y Kreitman, David W Jeffery, John C Danilewicz
Liberation of Hydrogen Sulfide from Dicysteinyl Polysulfanes in Model Wine. Journal of agricultural and food chemistry 66 (51) (2018)
Liang Chen, Dimitra L Capone, Federico A Tondini, David W Jeffery
Chiral Polyfunctional Thiols and Their Conjugated Precursors upon Winemaking with Five Vitis vinifera Sauvignon blanc Clones. Journal of agricultural and food chemistry 66 (18) (2018)
Chen Liang, Paul K Boss, David W Jeffery
Extraction Properties of New Polymeric Sorbents Applied to Wine. Journal of agricultural and food chemistry 66 (38) (2018)
Gal Y Kreitman, Ryan J Elias, David W Jeffery, Gavin L Sacks
Loss and formation of malodorous volatile sulfhydryl compounds during wine storage. Critical reviews in food science and nutrition 59 (11) (2018)
Chen Liang, Renata Ristic, Vladimir Jiranek, David W Jeffery
Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine. Journal of agricultural and food chemistry 66 (27) (2018)
Patrick C Setford, David W Jeffery, Paul R Grbin, Richard A Muhlack
Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective Conditions. Molecules (Basel, Switzerland) 24 (1) (2018)
Liang Chen, Dimitra L Capone, David W Jeffery
Identification and Quantitative Analysis of 2-Methyl-4-propyl-1,3-oxathiane in Wine. Journal of agricultural and food chemistry 66 (41) (2018)
Chen Liang, David W Jeffery, Dennis K Taylor
Preparation of Magnetic Polymers for the Elimination of 3-Isobutyl-2-Methoxypyrazine from Wine. Molecules (Basel, Switzerland) 23 (5) (2018)
Gal Y Kreitman, John C Danilewicz, David W Jeffery, Ryan J Elias
Copper(II)-Mediated Hydrogen Sulfide and Thiol Oxidation to Disulfides and Organic Polysulfanes and Their Reductive Cleavage in Wine: Mechanistic Elucidation and Potential Applications. Journal of agricultural and food chemistry 65 (12) (2017)