Mango Parker
Australian Wine Research Institute(AU)
Publications by Year
Research Areas
Fermentation and Sensory Analysis, Horticultural and Viticultural Research, Phytochemicals and Antioxidant Activities, Olfactory and Sensory Function Studies, Plant biochemistry and biosynthesis
Most-Cited Works
- → Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy(2003)327 cited
- → From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound(2008)226 cited
- → Terpenoids and their role in wine flavour: recent advances(2015)172 cited
- → Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine(2012)163 cited
- → Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke(2010)134 cited
- → Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption(2017)122 cited
- → Chemometrics and visible‐near infrared spectroscopic monitoring of red wine fermentation in a pilot scale(2006)108 cited
- → Determination of the Importance of In-Mouth Release of Volatile Phenol Glycoconjugates to the Flavor of Smoke-Tainted Wines(2014)108 cited
- → 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 Wine(2012)86 cited
- → Phenolic Compositions of 50 and 30 Year Sequences of Australian Red Wines: The Impact of Wine Age(2012)82 cited