Step 1 of 3 33% Publications*Select any of these publications to request a copy from the library (s2159) Delgado, L., Parker, M., Fisk, I., Paradisi, F. Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices. Food Chemistry 323: 126825; 2020. (s2116) Parker, M., Onetto, C.A., Hixson, J.L., Bilogrevic, E., Schueth, L., Pisaniello, L., Borneman, A., Herderich, M.J., de Barros Lopes, M.A., Francis, I.L. 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. Journal of Agricultural and Food Chemistry 68(38): 10299-10309; 2020. (s2073) Parker, M. Barker, A., Black, C.A., Hixson, J., Williamson, P., Francis, I.L. Don’t miss the marc: phenolic-free glycosides from white grape marc increase flavour of wine. Australian Journal of Grape and Wine Research 25(2): 212-223; 2019. (s2027) Parker, M., Barker, A., Pearson, W., Hayasaka, Y., Hixson, J., Francis, L. Flavour release from wine glycosides during tasting. Siegmund, B., Leitner, E. (eds.) Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium, 18-22 September, 2017, Graz University of Technology, Austria. Graz, Austria: Verlag der Technischen Universität Graz: 31-36; 2018. (s1929) Parker M., Barker, A., Black, C.A., Pearson, W., Hayasaka, Y., Herderich, M.J., Francis, I.L. In-mouth release from grape-derived precursors: unlocking hidden flavour during tasting. Beames, K.S, Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.) Proceedings of the 16th Australian Wine Industry Technical Conference: Adelaide, South Australia, 24-28 July 2016. Glen Osmond, S.A.; The Australian Wine Industry Technical Conference Inc.: 111-114; 2017. (s1905) Parker, M., Black, C.A., Barker, A., Pearson, W., Hayasaka, Y., Francis, I.L. The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting. Food Chemistry 232: 413-424; 2017. (s1894) Parker, M., Capone, D.L., Francis, I.L., Herderich, M.J. Aroma precursors in grapes and wine: flavor release during wine production and consumption. Journal of Agricultural and Food Chemistry 66 (10): 2281-2286; 2018. (s1865) Parker, M., Black, C., Pearson, W., Barker, A., Francis, L., Herderich, M. [Glycosides contribute to in-mouth flavour release.] I Glicosidi contribuiscono al rilascio di aroma in bocca. OICCE Times 68(17): 15-18; 2016. (TR 215 TECHNOTE 01) Parker, M., Black, C.,Pearson, W., Barker, A., Francis, L., Herderich, M. Glycosides contribute to in-mouth flavour release. Technical Review (215): 6-10; 2015. 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