| Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin JA Green, WV Parr, J Breitmeyer, D Valentin, R Sherlock Food Research International 44 (9), 2788-2797, 2011 | 136 | 2011 |
| Aroma composition of 2‐year‐old N ew Z ealand P inot N oir wine and its relationship to sensory characteristics using canonical correlation analysis and addition/omission tests E Tomasino, R Harrison, J Breitmeyer, R Sedcole, R Sherlock, A Frost Australian Journal of Grape and Wine Research 21 (3), 376-388, 2015 | 53 | 2015 |
| Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct? WV Parr, D Valentin, J Breitmeyer, D Peyron, P Darriet, R Sherlock, ... Food Research International 87, 168-179, 2016 | 20 | 2016 |
| Biowastes to augment the essential oil production of Leptospermum scoparium and Kunzea robusta in low-fertility soil S Seyedalikhani, J Esperschuetz, NM Dickinson, R Hofmann, ... Plant physiology and biochemistry 137, 213-221, 2019 | 16 | 2019 |
| Biowastes promote essential oil production on degraded soils S Seyedalikhani, J Esperschuetz, NM Dickinson, R Hofmann, ... Industrial Crops and Products 145, 112108, 2020 | 3 | 2020 |
| ANALYSIS OF VOLATILE COMPOUNDS IN LAMB MUSCLES INFUSED WITH KIWIFRUIT JUICE J Han, AED Bekhit, JD Morton, R Sherlock, J Breitmeyer | | |
wendy parrWine Sensory Scientist, Lincoln University, New Zealand在 lincoln.ac.nz 的电子邮件经过验证
