D-Index & Metrics Best Publications

Mark A. Sefton

University of Adelaide
Australia

D-Index & Metrics D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines.

Discipline name Citations Publications World Ranking National Ranking

Chemistry D-index 47 Citations 6,504 101 World Ranking 12040 National Ranking 283

Overview

What is he best known for?

The fields of study Mark A. Sefton is best known for:

Literature
Composition (language)
Biochemistry

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.

His most cited work include:

Analysis of pigmented polymers in red wine by reverse phase HPLC (128 citations)
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 (114 citations)
Norisoprenoids in Vitis vinifera White Wine Grapes and the Identification of a Precursor of Damascenone in These Fruits (104 citations)

What are the main themes of his work throughout his whole career to date

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.

Mark A. Sefton most often published in these fields:

Food science (79.17%)
Wine (62.50%)
Organic chemistry (58.33%)

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Best Publications

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)

291 Citations

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)

243 Citations

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)

220 Citations

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)

202 Citations

Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma

Jan H. Swiegers;Dimitra L. Capone;Kevin H. Pardon;Gordon M. Elsey.
Yeast (2007)

194 Citations

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)

193 Citations

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)

168 Citations

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)

160 Citations

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)

158 Citations

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)

151 Citations

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Mark A. Sefton

D-Index & Metrics D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines.

Overview

What is he best known for?

The fields of study Mark A. Sefton is best known for:

His most cited work include:

What are the main themes of his work throughout his whole career to date

Mark A. Sefton most often published in these fields:

Best Publications

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