- Position: Scientist
BSc (Hons) University of Adelaide
- Phone: 08 8313 6600
- Fax: 08 8313 6601
- Since: 1 March 2005
- 1995 Scientific Officer (Australian Water Quality Centre)
- 1996 - 2000 Research Chemist (AWRI)
Francis, I.L. Kassara, S. Noble, AC. Williams, P.J. (1999) The contribution of glycoside precursors to Cabernet Sauvignon and Merlot aroma: sensory and compositional studies. Chemistry of wine flavour. Waterhouse, A.L.; Ebeler, S.E. 13-30.
D'Incecco, N. Bartowsky, E. Kassara, S. Lante, A. Spettoli, P. Henschke, P. Incecco, N. d' (2004) Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation. Food Microbiology 21 3 : 257-265.