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Journal of Agricultural and Food Chemistry|May 3, 2024
Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu FractionsXinyi Zhang, Marlize Z Bekker, Allie C Kulcsar, et al.
Food Chemistry: X|January 26, 2026
Understanding polysulfide evolution in wine: insights from accelerated ageing and real-time cellaring in different packagingYu Hou, Marlize Z Bekker, Tracey E Siebert, et al.
NPJ Science of Food|February 7, 2023
Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in winesAgnieszka M Mierczynska-Vasilev, Allie C Kulcsar, Panthihage Ruvini L Dabare, et al.
Food Chemistry|October 31, 2018
Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine compositionNikolaos Kontoudakis, Leigh M Schmidtke, Marlize Z Bekker, et al.
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