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Heliyon|April 11, 2024
Accurate measurement of sulfhydryls and TCEP-releasable sulfhydryls in the liquid phase of wine that contribute to 'reductive' aromas using LC-MS/MSMarlize Z Bekker, Maryam Taraji, Vilma Hysenaj, et al.Food Chemistry|December 31, 2017
Evaluation of putative precursors of key 'reductive' compounds in wines post-bottlingMarlize Z Bekker, Eric N Wilkes, Paul A SmithMolecules (Basel, Switzerland)|April 20, 2019
Changes in Metal Ion Concentrations in a Chardonnay Wine Related to Oxygen Exposure during VinificationMarlize Z Bekker, Martin P Day, Paul A SmithZeitschrift Fur Naturforschung. C, Journal of Biosciences|June 24, 2020
Mammalian exocrine secretions XIX. Chemical characterization of the interdigital secretion of the Black Wildebeest, Connochaetes gnouBarend V Burger, Desmond Slade, Marlize Z Bekker, et al.Food Chemistry|May 10, 2025
Persistence of wine polysulfides: Investigation of the stability of isolated glutathione and cysteine speciesYu Hou, Marlize Z Bekker, Tracey E Siebert, et al.Journal of Agricultural and Food Chemistry|October 16, 2025
The Discovery of Disulfides Linked to "Flint" Aroma Formation in WineDeanna Langone, Allie C Kulcsar, Antonio G Cordente, et al.Journal of Agricultural and Food Chemistry|September 23, 2025
Quantitation of Polysulfides in Wine, Beer, and Cider by HPLC-MS/MS after Solid-Phase ExtractionYu Hou, Marlize Z Bekker, Tracey E Siebert, et al.Food Chemistry|April 16, 2016
The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottlingMarlize Z Bekker, Agnieszka Mierczynska-Vasilev, Paul A Smith, et al.Molecules (Basel, Switzerland)|September 15, 2016
Formation of Hydrogen Sulfide in Wine: Interactions between Copper and Sulfur DioxideMarlize Z Bekker, Mark E Smith, Paul A Smith, et al.Journal of Agricultural and Food Chemistry|December 13, 2018
Liberation of Hydrogen Sulfide from Dicysteinyl Polysulfanes in Model WineMarlize Z Bekker, Gal Y Kreitman, David W Jeffery, et al.Pageof 2