His Chromatography research is linked to Ultrafiltration (renal) and High-performance liquid chromatography, among other subjects. He incorporates High-performance liquid chromatography and Chromatography in his research. As part of his studies on Wine, he frequently links adjacent subjects like Wine color. His work on Wine color is being expanded to include thematically relevant topics such as Wine. His Food science study frequently links to other fields, such as Aroma. His Organic chemistry study frequently draws connections to adjacent fields such as Hydrolysis. Mark A. Sefton combines topics linked to Cork with his work on Biochemistry. Cork is frequently linked to Biochemistry in his study. His research ties Botany and Vitis vinifera together.
In his articles, Mark A. Sefton combines various disciplines, including Food science and Sensory analysis. Wine is frequently linked to White Wine in his study. His White Wine study typically links adjacent topics like Wine. He undertakes interdisciplinary study in the fields of Organic chemistry and Catalysis through his works. Many of his studies on Aroma involve topics that are commonly interrelated, such as Aroma of wine. His research on Aroma of wine frequently connects to adjacent areas such as Aroma. As part of his studies on Botany, he often connects relevant areas like Vitis vinifera. Vitis vinifera connects with themes related to Botany in his study. His work on Hydrolysis is being expanded to include thematically relevant topics such as Hydrolysate.
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The volatile composition of Chardonnay juices: a study by flavor precursor analysis
M. A. Sefton;I. L. Francis;P. J. Williams.
American Journal of Enology and Viticulture (1993)
From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound
Claudia Wood;Tracey E Siebert;Mango Parker;Dimitra L Capone.
Journal of Agricultural and Food Chemistry (2008)
Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS.
Tracey E. Siebert;Heather E. Smyth;Heather E. Smyth;Heather E. Smyth;Dimitra L. Capone;Dimitra L. Capone;Corinna Neuwöhner;Corinna Neuwöhner.
Analytical and Bioanalytical Chemistry (2005)
Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine.
Alan P Pollnitz;Kevin H Pardon;Mark A Sefton.
Journal of Chromatography A (2000)
Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma
Jan H. Swiegers;Dimitra L. Capone;Kevin H. Pardon;Gordon M. Elsey.
Quantitative analysis of polymeric procyanidins (Tannins) from grape (Vitis vinifera) seeds by reverse phase high-performance liquid chromatography.
Zhongkui Peng;Yoji Hayasaka;Patrick G. Iland;Mark Sefton.
Journal of Agricultural and Food Chemistry (2001)
Volatile C13-Norisoprenoid Compounds in Riesling Wine Are Generated From Multiple Precursors
P. Winterhalter;M. A. Sefton;P. J. Williams.
American Journal of Enology and Viticulture (1990)
The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage
G.K. Skouroumounis;M.J. Kwiatkowski;I.L. Francis;H. Oakey.
Australian Journal of Grape and Wine Research (2005)
Sensory descriptive analysis of the aroma of hydrolysed precursor fractions from semillon, chardonnay and sauvignon blanc grape juices†
I Leigh Francis;Mark A Sefton;Patrick J Williams.
Journal of the Science of Food and Agriculture (1992)
Free and Bound Volatile Secondary Metabolites of Vitis Vhifera Grape cv. Sauvignon Blanc
Mark A. Sefton;I. Leigh Francis;Patrick J. Williams.
Journal of Food Science (1994)
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