Kevin H. Pardon
Australian Wine Research Institute(AU)
Publications by Year
Research Areas
Fermentation and Sensory Analysis, Horticultural and Viticultural Research, Biochemical and biochemical processes, Phytochemicals and Antioxidant Activities, Tea Polyphenols and Effects
Most-Cited Works
- → Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS(2005)207 cited
- → Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine(2012)163 cited
- → Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma(2007)156 cited
- → Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine(2000)152 cited
- → Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke(2010)134 cited
- → Simple Quantitative Determination of Potent Thiols at Ultratrace Levels in Wine by Derivatization and High-Performance Liquid Chromatography–Tandem Mass Spectrometry (HPLC-MS/MS) Analysis(2015)132 cited
- → Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines(1998)126 cited
- → The Effects of Sample Preparation and Gas Chromatograph Injection Techniques on the Accuracy of Measuring Guaiacol, 4-Methylguaiacol and Other Volatile Oak Compounds in Oak Extracts by Stable Isotope Dilution Analyses(2004)121 cited
- → Determination of the Importance of In-Mouth Release of Volatile Phenol Glycoconjugates to the Flavor of Smoke-Tainted Wines(2014)108 cited
- → First Identification of 4-S-Glutathionyl-4-methylpentan-2-one, a Potential Precursor of 4-Mercapto-4-methylpentan-2-one, in Sauvignon Blanc Juice(2009)106 cited