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Chemistry

D-Index
52
Citations
7595
World Ranking
13716
National Ranking
306

Overview

Mark A. Sefton is affiliated with the University of Adelaide in Australia. Their professional focus is within the academic and scientific research community associated with this institution.

There are no recent papers, co-authors, frequent publication venues, book publications, main or subfields of study, or main topics of work provided in the available data regarding Mark A. Sefton's research output.

Similarly, no information on awards or honors has been recorded for this researcher. There is no indication that Mark A. Sefton is deceased, so all references to their profile remain in the present tense.

Best Publications

  • The volatile composition of Chardonnay juices: a study by flavor precursor analysis

    M. A. Sefton;I. L. Francis;P. J. Williams

  • From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound

    Claudia Wood;Tracey E Siebert;Mango Parker;Dimitra L Capone

  • 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

  • Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine.

    Alan P Pollnitz;Kevin H Pardon;Mark A Sefton

  • 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

  • Volatile C13-Norisoprenoid Compounds in Riesling Wine Are Generated From Multiple Precursors

    P. Winterhalter;M. A. Sefton;P. J. Williams

  • 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

  • Compounds causing cork taint and the factors affecting their transfer from natural cork closures to wine – a review

    Mark A. Sefton;Robert F. Simpson

  • Analysis of pigmented polymers in red wine by reverse phase HPLC

    Z. Peng;Z. Peng;P.G. Iland;P.G. Iland;A. Oberholster;A. Oberholster;A. Oberholster;M.A. Sefton;M.A. Sefton

  • 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

  • Free and Bound Volatile Secondary Metabolites of Vitis Vhifera Grape cv. Sauvignon Blanc

    Mark A. Sefton;I. Leigh Francis;Patrick J. Williams

  • 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

    Alan P Pollnitz;Kevin H Pardon;Michael Sykes;Mark A Sefton

  • Occurrence, sensory impact, formation, and fate of damascenone in grapes, wines, and other foods and beverages.

    Mark A Sefton;George K Skouroumounis;Gordon M Elsey;Dennis K Taylor

  • Acid-catalyzed hydrolysis of alcohols and their beta-D-glucopyranosides.

    George K. Skouroumounis;Mark A. Sefton

  • Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines.

    Philip J. Spillman;Alan P. Pollnitz;Dimitra Liacopoulos;Kevin H. Pardon

  • Accumulation of vanillin during barrel-aging of white, red, and model wines.

    Philip J. Spillman;Alan P. Pollnitz;Dimitra Liacopoulos;George K. Skouroumounis

  • First identification of 4-S-glutathionyl-4-methylpentan-2-one, a potential precursor of 4-mercapto-4-methylpentan-2-one, in Sauvignon Blanc juice.

    Bruno Fedrizzi;Kevin H. Pardon;Mark A. Sefton;Gordon M. Elsey

  • Hydrolytically-released volatile secondary metabolites from a juice sample of Vitis vinifera grape cvs Merlot and Cabernet Sauvignon

    M.A. Sefton

  • The analysis of 2,4,6-trichloroanisole and other chloroanisoles in tainted wines and corks

    A. P. Pollnitz;Kevin H. Pardon;D. Liacopoulos;George K. Skouroumounis

Frequent Co-Authors

Markus Herderich
Markus Herderich Australian Wine Research Institute
Peter Winterhalter
Peter Winterhalter Technische Universität Braunschweig
Isak S. Pretorius
Isak S. Pretorius Macquarie University
Peter B. Høj
Peter B. Høj University of Adelaide
Daniel Cozzolino
Daniel Cozzolino University of Queensland
Takashi Tanaka
Takashi Tanaka Nagasaki University
Christopher J. Sumby
Christopher J. Sumby University of Adelaide
Edward R. T. Tiekink
Edward R. T. Tiekink Sunway University

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