P. Osidacz
University of Adelaide(AU)Australian Wine Research Institute(AU)
Publications by Year
Research Areas
Fermentation and Sensory Analysis, Horticultural and Viticultural Research, Wine Industry and Tourism, Edible Oils Quality and Analysis, Meat and Animal Product Quality
Most-Cited Works
- → Combining discrete choice and informed sensory testing in a two-stage process: Can it predict wine market share?(2010)163 cited
- → Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine(2012)163 cited
- → Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds(2011)85 cited
- → The effect of winemaking techniques on the intensity of smoke taint in wine(2011)71 cited
- → Spice Up Your Life: Analysis of Key Aroma Compounds in Shiraz(2012)47 cited
- → Consumer liking of white wines: segmentation using self‐reported wine liking and wine knowledge(2012)41 cited
- → Acceleration of the thermoxidation of oil by heme iron(2005)11 cited
- → Iron accumulation in oil during the deep‐fat frying of meat(2005)7 cited
- → THE PAN‐HEATING STABILITY OF AN EXPELLER EXPRESSED SOYBEAN OIL(2004)4 cited
- Filling the gap – how do sensory and marketing attributes interact in consumers' wine choice?(2011)