Mango Parker - Search Results

Year	Number of Results
2006	1
2007	1
2008	1
2010	1
2012	3
2013	1
2014	1
2017	2
2018	1
2019	1
2020	2
2021	1
2024	1

1

Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.

Parker M, Capone DL, Francis IL, Herderich MJ. Parker M, et al. J Agric Food Chem. 2018 Mar 14;66(10):2281-2286. doi: 10.1021/acs.jafc.6b05255. Epub 2017 Mar 8. J Agric Food Chem. 2018. PMID: 28220693 Review.

2

Smoky Characters in Wine: Distinctive Flavor or Taint?

Parker M, Jiang W, Siebert TE, Herderich MJ. Parker M, et al. J Agric Food Chem. 2024 Apr 22. doi: 10.1021/acs.jafc.4c00811. Online ahead of print. J Agric Food Chem. 2024. PMID: 38647217 Review.

3

The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting.

Parker M, Black CA, Barker A, Pearson W, Hayasaka Y, Francis IL. Parker M, et al. Food Chem. 2017 Oct 1;232:413-424. doi: 10.1016/j.foodchem.2017.03.163. Epub 2017 Mar 31. Food Chem. 2017. PMID: 28490092

4

Compositional Changes in Grapes and Leaves as a Consequence of Smoke Exposure of Vineyards from Multiple Bushfires across a Ripening Season.

Jiang W, Parker M, Hayasaka Y, Simos C, Herderich M. Jiang W, et al. Among authors: parker m. Molecules. 2021 May 26;26(11):3187. doi: 10.3390/molecules26113187. Molecules. 2021. PMID: 34073537 Free PMC article.

5

Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydrolysis in Saliva.

Parker M, Onetto C, Hixson J, Bilogrevic E, Schueth L, Pisaniello L, Borneman A, Herderich M, de Barros Lopes M, Francis L. Parker M, et al. J Agric Food Chem. 2020 Sep 23;68(38):10299-10309. doi: 10.1021/acs.jafc.9b05450. Epub 2019 Oct 31. J Agric Food Chem. 2020. PMID: 31630520

6

Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.

Parker M, Osidacz P, Baldock GA, Hayasaka Y, Black CA, Pardon KH, Jeffery DW, Geue JP, Herderich MJ, Francis IL. Parker M, et al. J Agric Food Chem. 2012 Mar 14;60(10):2629-37. doi: 10.1021/jf2040548. Epub 2012 Feb 28. J Agric Food Chem. 2012. PMID: 22324544

7

Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices.

Delgado L, Parker M, Fisk I, Paradisi F. Delgado L, et al. Among authors: parker m. Food Chem. 2020 Apr 15;323:126825. doi: 10.1016/j.foodchem.2020.126825. Online ahead of print. Food Chem. 2020. PMID: 32335459

8

Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines.

Mayr CM, Parker M, Baldock GA, Black CA, Pardon KH, Williamson PO, Herderich MJ, Francis IL. Mayr CM, et al. Among authors: parker m. J Agric Food Chem. 2014 Mar 19;62(11):2327-36. doi: 10.1021/jf405327s. Epub 2014 Mar 11. J Agric Food Chem. 2014. PMID: 24617920

9

Assessing the impact of smoke exposure in grapes: development and validation of a HPLC-MS/MS method for the quantitative analysis of smoke-derived phenolic glycosides in grapes and wine.

Hayasaka Y, Parker M, Baldock GA, Pardon KH, Black CA, Jeffery DW, Herderich MJ. Hayasaka Y, et al. Among authors: parker m. J Agric Food Chem. 2013 Jan 9;61(1):25-33. doi: 10.1021/jf305025j. Epub 2012 Dec 28. J Agric Food Chem. 2013. PMID: 23230971

10

Glycosylation of smoke-derived volatile phenols in grapes as a consequence of grapevine exposure to bushfire smoke.

Hayasaka Y, Baldock GA, Parker M, Pardon KH, Black CA, Herderich MJ, Jeffery DW. Hayasaka Y, et al. Among authors: parker m. J Agric Food Chem. 2010 Oct 27;58(20):10989-98. doi: 10.1021/jf103045t. Epub 2010 Oct 5. J Agric Food Chem. 2010. PMID: 20923151

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