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Journal of Agricultural and Food Chemistry|August 21, 2012
Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposureMaurizio Ugliano, Jean-Baptiste Dieval, Tracey E Siebert, et al.Food Chemistry|April 3, 2018
Analysis, potency and occurrence of (Z)-6-dodeceno-γ-lactone in white wineTracey E Siebert, Alice Barker, Sheridan R Barter, et al.Applied Microbiology and Biotechnology|May 4, 2011
Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to winesJennifer R Bellon, Jeffery M Eglinton, Tracey E Siebert, et al.Journal of Agricultural and Food Chemistry|February 28, 2018
Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay WinesTracey E Siebert, Alice Barker, Wes Pearson, et al.BMC Plant Biology|August 7, 2015
Towards a scientific interpretation of the terroir concept: plasticity of the grape berry metabolomeAndrea Anesi, Matteo Stocchero, Silvia Dal Santo, et al.Analytical and Bioanalytical Chemistry|January 22, 2005
Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MSTracey E Siebert, Heather E Smyth, Dimitra L Capone, et al.FEMS Microbiology Letters|November 4, 2004
Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strainsKate S Howell, Jan H Swiegers, Gordon M Elsey, et al.Journal of Agricultural and Food Chemistry|May 9, 2008
From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compoundClaudia Wood, Tracey E Siebert, Mango Parker, et al.Pageof 2