I. Francis

发表

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

Patrick J. Williams, M. Sefton, I. Francis, 1994 .

Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine

R. Shellie, R. Keast, K. Bindon, 2022, Australian Journal of Grape and Wine Research.

The free and bound volatile secondary metabolites of Vitis vinifera grape cv. Semillon

Patrick J. Williams, M. Sefton, I. Francis, 1996 .

Volatile norisoprenoid compounds as constituents of oak woods used in wine and spirit maturation

Patrick J. Williams, M. Sefton, I. Francis, 1990 .

Evidence that methoxypyrazine accumulation is elevated in Shiraz rachis grown on Ramsey rootstock, increasing ‘green’ flavour in wine

P. Boss, I. Francis, D. Capone, 2022, Australian Journal of Grape and Wine Research.

Effect of rootstock on yield, grape composition and wine sensory attributes of Shiraz grown in a moderately saline environment

R. Walker, I. Francis, P. Clingeleffer, 2019, Australian Journal of Grape and Wine Research.

Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies.

D. Jeffery, Christine M. Mayr, I. Francis, 2014, Journal of agricultural and food chemistry.

The Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor Analysis

M. Sefton, I. Francis, P. Williams, 1993, American Journal of Enology and Viticulture.

Quantification of glycosides in grapes, juices, and wines through a determination of glycosyl glucose

W. Cynkar, B. G. Coombe, P. Iland, 1995 .

The Contribution of Glycoside Precursors to Cabernet Sauvignon and Merlot Aroma: Sensory and Compositional Studies

A. Noble, I. Francis, S. Kassara, 1998 .

The Sensory Effects of Preor Post-Fermentation Thermal Processing on Chardonnay and Semillon Wines

M. Sefton, I. Francis, P. Williams, 1994, American Journal of Enology and Viticulture.

Sensory descriptive analysis of the aroma of hydrolysed precursor fractions from semillon, chardonnay and sauvignon blanc grape juices†

M. Sefton, I. Francis, P. Williams, 1992 .

Optimisation of methods for the determination of total and red‐free glycosyl glucose in black grape berries of Vitis vinifera

W. Cynkar, B. G. Coombe, P. Iland, 1996 .

Sensory Analysis and Quantitative Determination of Grape Glycosides: The Contribution of These Data to Winemaking and Viticulture

I. Francis, P. Williams, 1996 .

Exclusion of sunlight from Shiraz grapes alters wine colour, tannin and sensory properties

M. Herderich, M. Downey, S. Robinson, 2007 .

A Study by Sensory Descriptive Analysis of the Effects of Oak Origin, Seasoning, and Heating on the Aromas of Oak Model Wine Extracts

M. Sefton, I. Francis, P. Williams, 1992, American Journal of Enology and Viticulture.

Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines

R. Keast, I. Francis, T. Siebert, 2021, Australian Journal of Grape and Wine Research.

Gas Chromatographic headspace analysis of Chardonnay and Semillon wines after thermal processing

H. Kallio, I. Francis, M. Leino, 1993 .

Glycosidic precursors of varietal grape and wine flavor

M. Sefton, I. Francis, P. Williams, 1992 .

Taste Properties of Grape (Vitis vinifera) Pathogenesis-Related Proteins Isolated from Wine

K. F. Pocock, I. Francis, Z. Peng, 1997 .

The influence of natural seasoning on the concentrations of eugenol, vanillin, and cis- and trans-β-methyl-γ-octalactone extracted from French and American oakwood

K. F. Pocock, P. J. Williams, M. Sefton, 1993 .

Compositional Changes in Smoke-Affected Grape Juice as a Consequence of Activated Carbon Treatment and the Impact on Phenolic Compounds and Smoke Flavor in Wine.

M. Herderich, M. Krstic, I. Francis, 2021, Journal of agricultural and food chemistry.