Publications by authors named "Mango Parker"

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Quantification of Thiophenols at Nanogram-per-Liter Levels in Wine by UHPLC-MS/MS after Derivatization with -Ethylmaleimide.
Elisabeth Khaikin, Lisa Pisaniello, Deanna Langone, Mango Parker, Flynn T Watson

J Agric Food Chem· July 2025

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Bottle Aging of Smoke-Affected Wines: Changes in Smoke Flavor and Chemical Composition.
Mango Parker, Eleanor Bilogrevic, WenWen Jiang, Eric Wilkes, I Leigh Francis

J Agric Food Chem· January 2025

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Smoky Characters in Wine: Distinctive Flavor or Taint?
Mango Parker, WenWen Jiang, Tracey E Siebert, Markus J Herderich

J Agric Food Chem· May 2024

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Compositional Changes in Grapes and Leaves as a Consequence of Smoke Exposure of Vineyards from Multiple Bushfires across a Ripening Season.
WenWen Jiang, Mango Parker, Yoji Hayasaka, Con Simos, Markus Herderich

Molecules· May 2021

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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.
Mango Parker, Cristobal Onetto, Josh Hixson, Eleanor Bilogrevic, Louisa Schueth

J Agric Food Chem· September 2020

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Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices.
Lidia Delgado, Mango Parker, Ian Fisk, Francesca Paradisi

Food Chem· September 2020

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Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.
Mango Parker, Dimitra L Capone, I Leigh Francis, Markus J Herderich

J Agric Food Chem· March 2018

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The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting.
Mango Parker, Cory A Black, Alice Barker, Wes Pearson, Yoji Hayasaka

Food Chem· October 2017

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Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines.
Christine M Mayr, Mango Parker, Gayle A Baldock, Cory A Black, Kevin H Pardon

J Agric Food Chem· March 2014

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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.
Yoji Hayasaka, Mango Parker, Gayle A Baldock, Kevin H Pardon, Cory A Black

J Agric Food Chem· January 2013

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Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age.
Jacqui M McRae, Robert G Dambergs, Stella Kassara, Mango Parker, David W Jeffery

J Agric Food Chem· October 2012

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Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.
Mango Parker, Patricia Osidacz, Gayle A Baldock, Yoji Hayasaka, Cory A Black

J Agric Food Chem· March 2012

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Glycosylation of smoke-derived volatile phenols in grapes as a consequence of grapevine exposure to bushfire smoke.
Yoji Hayasaka, Gayle A Baldock, Mango Parker, Kevin H Pardon, Cory A Black

J Agric Food Chem· October 2010

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From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound.
Claudia Wood, Tracey E Siebert, Mango Parker, Dimitra L Capone, Gordon M Elsey

J Agric Food Chem· May 2008

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Identification and quantification of a marker compound for 'pepper' aroma and flavor in shiraz grape berries by combination of chemometrics and gas chromatography-mass spectrometry.
Mango Parker, Alan P Pollnitz, Daniel Cozzolino, I Leigh Francis, Markus J Herderich

J Agric Food Chem· July 2007

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Chemometrics and visible-near infrared spectroscopic monitoring of red wine fermentation in a pilot scale.
Daniel Cozzolino, Mango Parker, Robert G Dambergs, Markus Herderich, Mark Gishen

Biotechnol Bioeng· December 2006

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