| Aromatic higher alcohols in wine: Implication on aroma and palate attributes during chardonnay aging AG Cordente, D Espinase Nandorfy, M Solomon, A Schulkin, ... Molecules 26 (16), 4979, 2021 | 49 | 2021 |
| Volatile aroma composition and sensory profile of Shiraz and Cabernet Sauvignon wines produced with novel Metschnikowia pulcherrima yeast starter cultures C Varela, C Bartel, D Espinase Nandorfy, E Bilogrevic, T Tran, A Heinrich, ... Australian Journal of Grape and Wine Research 27 (3), 406-418, 2021 | 17 | 2021 |
| Comparison of remediation strategies for decreasing ‘reductive’characters in Shiraz wines MZ Bekker, D Espinase Nandorfy, AC Kulcsar, A Faucon, K Bindon, ... Australian Journal of Grape and Wine Research 27 (1), 52-65, 2021 | 15 | 2021 |
| Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine D Espinase Nandorfy, F Watson, D Likos, T Siebert, K Bindon, S Kassara, ... Australian Journal of Grape and Wine Research 28 (4), 621-637, 2022 | 10 | 2022 |
| Identification of flocculant wine yeast strains with improved filtration-related phenotypes through application of high-throughput sedimentation rate assays C Varela, C Bartel, DE Nandorfy, A Borneman, S Schmidt, C Curtin Scientific Reports 10 (1), 2738, 2020 | 10 | 2020 |
| The Role of Potent Thiols in “Empyreumatic” Flint/Struck‐Match/Mineral Odours in Chardonnay Wine D Espinase Nandorfy, T Siebert, E Bilogrevic, D Likos, F Watson, S Barter, ... Australian Journal of Grape and Wine Research 2023 (1), 8847476, 2023 | 8 | 2023 |
| Modulation of volatile thiol release during fermentation of red musts by wine yeast AG Cordente, CD Curtin, M Solomon, AC Kulcsar, F Watson, L Pisaniello, ... Processes 10 (3), 502, 2022 | 7 | 2022 |
| Pre-fermentation water addition to high-sugar Shiraz must: effects on wine composition and sensory properties B Teng, PR Petrie, D Espinase Nandorfy, P Smith, K Bindon Foods 9 (9), 1193, 2020 | 7 | 2020 |
| Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’aroma nuances in white wines D Espinase Nandorfy, T Siebert, F Watson, R Keast, IL Francis Australian Journal of Grape and Wine Research 28 (3), 424-438, 2022 | 6 | 2022 |
| Aeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes MP Day, D Espinase Nandorfy, MZ Bekker, KA Bindon, M Solomon, ... Australian Journal of Grape and Wine Research 27 (3), 360-377, 2021 | 5 | 2021 |
| Winemaking with high Baume juice: optimising fermentation and extraction KA Bindon, B Teng, PA Smith, DE Nandorfy, M Solomon, PR Petrie Conference Proceedings, Seventeenth Australian Wine Industry Technical …, 2019 | 3 | 2019 |
| Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending DE Nandorfy, D Likos, S Lewin, S Barter, S Kassara, S Wang, A Kulcsar, ... OENO One 57 (4), 2023 | 2 | 2023 |
| Beyond phenolic bitterness: Tryptophol-bisulfites identified as a potential new class of bitter compounds in white wine R Gawel, A Schulkin, J McRea, J Hack, W Pearson, DE Nandorfy, P Smith Proceedings of the 17th Australian Wine Industry Technical Conference …, 2019 | 2 | 2019 |
| Transient acetaldehyde production by SO2-producing Saccharomyces cerevisiae promotes the survival of Oenococcus oeni during co-fermentation PJ Costello, R Kolouchova, J McCarthy, DE Nandorfy, D Likos, ... OENO One 57 (2), 399-415, 2023 | 1 | 2023 |
| AWRI report: Identifying objective measures for Barossa Valley Shiraz grapes K Bindon, S Kassara, DE Nandorfy, L Nicolotti, Z Do, D Johnson Wine & Viticulture Journal 35 (1), 31-34, 2020 | 1 | 2020 |
| AWRI report: Going green with whole bunches M Day, K Bindon, D Capone, S Kassara, E Bilogrevic, DE Nandorfy, ... Wine & Viticulture Journal 35 (2), 29-32, 2020 | 1 | 2020 |
| Remediating ‘reductive’characters in wine MZ Bekker, DE Nandorfy, AC Kulcsar, A Faucon, PA Smith Proceedings of the 17th Australian Wine Industry Technical Conference …, 2019 | 1 | 2019 |
| Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions X Zhang, MZ Bekker, AC Kulcsar, DE Nandorfy, AC Clark Journal of Agricultural and Food Chemistry 72 (19), 11051-11061, 2024 | | 2024 |
| Reductive aroma compounds in white wine: Comparison of measurement techniques and their relation to sensory analysis and copper fractions X Zhang, M Bekker, A Kulcsar, DE Nandorfy, A Clark | | 2024 |
| Sensory and consumer science: Food files R Keast, A Mukurumbira, G Liem Food Australia 74 (2), 36-37, 2022 | | 2022 |
