David W. Jeffery

Glen Osmond, SA 5064, Australia

Last Updated: 09/26/2026

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Found 90 publications

From Sensometabolomics to Rapid Analysis and Machine Learning: A Perspective on Modeling Wine Mouthfeel.

From Sensometabolomics to Rapid Analysis and Machine Learning: A Perspective on Modeling Wine Mouthfeel.

Journal: Journal of agricultural and food chemistry

Published: March 27, 2026

Understanding polysulfide evolution in wine: insights from accelerated ageing and real-time cellaring in different packaging.

Understanding polysulfide evolution in wine: insights from accelerated ageing and real-time cellaring in different packaging.

Journal: Food chemistry: X

Published: November 13, 2025

Quantitation of Polysulfides in Wine, Beer, and Cider by HPLC-MS/MS after Solid-Phase Extraction.

Quantitation of Polysulfides in Wine, Beer, and Cider by HPLC-MS/MS after Solid-Phase Extraction.

Journal: Journal of agricultural and food chemistry

Published: September 23, 2025

Genes involved in small peptide biosynthesis are implicated in water stress responses of grapevine.

Genes involved in small peptide biosynthesis are implicated in water stress responses of grapevine.

Journal: The Plant journal : for cell and molecular biology

Published: September 21, 2025

Fluorescence spectroscopy for grape and wine compositional analysis and quality control.

Fluorescence spectroscopy for grape and wine compositional analysis and quality control.

Journal: Advances in food and nutrition research

Published: August 24, 2025

Fourier Spectral Deconvolution to Describe Behaviors of pH-Dependent Monomeric and Self-Associated Anthocyanin Species.

Fourier Spectral Deconvolution to Describe Behaviors of pH-Dependent Monomeric and Self-Associated Anthocyanin Species.

Journal: Journal of chemical information and modeling

Published: March 03, 2025

Insights into the evolution of certain sulfur-containing compounds during artificial ageing of Xinomavro PDO wines.

Insights into the evolution of certain sulfur-containing compounds during artificial ageing of Xinomavro PDO wines.

Journal: Food chemistry

Published: December 17, 2024

Persistence of wine polysulfides: Investigation of the stability of isolated glutathione and cysteine species.

Persistence of wine polysulfides: Investigation of the stability of isolated glutathione and cysteine species.

Journal: Food chemistry

Published: November 06, 2024

Insight into how fermentation might contribute to the distinctiveness of Australian coffee.

Insight into how fermentation might contribute to the distinctiveness of Australian coffee.

Journal: Food chemistry

Published: October 03, 2024

Mitigating agricultural losses from wine grape exposure to wildfire smoke by distillation and barrel maturation: Sensory and chemical profiles of brandy spirit made from smoke tainted grapes.

Mitigating agricultural losses from wine grape exposure to wildfire smoke by distillation and barrel maturation: Sensory and chemical profiles of brandy spirit made from smoke tainted grapes.

Journal: Food chemistry

Published: September 27, 2024

Effect of terroir on aroma and sensory characteristics of Xinomavro (Vitis vinifera L. cv.) red wines from different Greek protected designations of origin.

Effect of terroir on aroma and sensory characteristics of Xinomavro (Vitis vinifera L. cv.) red wines from different Greek protected designations of origin.

Journal: Food chemistry

Published: September 05, 2024

Machine Learning Model Stability for Sub-Regional Classification of Barossa Valley Shiraz Wine Using A-TEEM Spectroscopy.

Machine Learning Model Stability for Sub-Regional Classification of Barossa Valley Shiraz Wine Using A-TEEM Spectroscopy.

Journal: Foods (Basel, Switzerland)

Published: March 28, 2024

Showing 1-12 of 90

Last Updated: 09/26/2026