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2026 Journal Article Locking in flavor: Aroma chemistry and spray drying encapsulation strategies for stable food applicationsWeng, Yilun, Serrano, Thaiza, Magallanes, Karen, Bekker, Marlize and Baldelli, Alberto (2026). Locking in flavor: Aroma chemistry and spray drying encapsulation strategies for stable food applications. Food Chemistry, 513 148598, 1-21. doi: 10.1016/j.foodchem.2026.148598 |
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2026 Journal Article Food and garden organics (FOGO) compost application improves post-harvest chemical and sensory profiles of conventionally grown tomatoesWang, Jia, Nastasi, Joseph Robert, Prakash, Sangeeta, Dayananda, Buddhi, Robinson, Nicole, Schmidt, Susanne and Bekker, Marlize Zaretha (2026). Food and garden organics (FOGO) compost application improves post-harvest chemical and sensory profiles of conventionally grown tomatoes. npj Science of Food. doi: 10.1038/s41538-026-00907-3 |
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2026 Journal Article Selective polyphenol extraction during ultrasound-assisted low-temperature extraction of black, white, and green teaBekker, Marlize Z., Wang, Jia and Alagappan, Shanmugam (2026). Selective polyphenol extraction during ultrasound-assisted low-temperature extraction of black, white, and green tea. Applied Food Research, 6 (1) 102161, 1-11. doi: 10.1016/j.afres.2026.102161 |
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2026 Journal Article The Suppression of Free H <sub>2</sub> S and Methanethiol Formation by Cu Fractions in Wine: Evaluation across Diverse Wine Types and Storage ConditionsZhang, Xinyi, Langford, Kylie, Kontoudakis, Nikolaos, Vongluanngam, Isara, Kulcsar, Allie C., Bekker, Marlize Z., Kariyawasam, Thiloka and Clark, Andrew C. (2026). The Suppression of Free H 2 S and Methanethiol Formation by Cu Fractions in Wine: Evaluation across Diverse Wine Types and Storage Conditions. ACS Food Science & Technology, 6 (5) acsfoodscitech.5c01272, 1346-1356. doi: 10.1021/acsfoodscitech.5c01272 |
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2026 Journal Article Articulating terroir in beef: integrating breed, diet, and environment to predict beef flavour chemistryHay, Thomas Owen, Bekker, Marlize, Nadolny, Jaqueline Moura, Ojeda, Joanne, Sadler, Alice, Ai, Jing, Williams, James, Hoang, Jasmie, Kelly, Mathew and Smyth, Heather Eunice (2026). Articulating terroir in beef: integrating breed, diet, and environment to predict beef flavour chemistry. Trends in Food Science and Technology, 174 105787. doi: 10.1016/j.tifs.2026.105787 |
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2026 Journal Article Preliminary exploration of polysulfide detection in wine using fluorescent probe SSP4 and A-TEEM spectroscopyHou, Yu, Bekker, Marlize Z., Siebert, Tracey E. and Jeffery, David W. (2026). Preliminary exploration of polysulfide detection in wine using fluorescent probe SSP4 and A-TEEM spectroscopy. OENO One, 60 (1) 9757. doi: 10.20870/oeno-one.2026.60.1.9757 |
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2026 Journal Article Effect of glass swirling on the removal of ‘reductive’ off-odours caused by H2S in wineLesković, Matija, Bekker, Marlize Z., Shoba, Siyabonga, Brand, Jeanne and Du Toit, Wessel (2026). Effect of glass swirling on the removal of ‘reductive’ off-odours caused by H2S in wine. OENO One, 60 (1) 9616, 1-14. doi: 10.20870/oeno-one.2026.60.1.9616 |
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2026 Journal Article Understanding polysulfide evolution in wine: insights from accelerated ageing and real-time cellaring in different packagingHou, Yu, Bekker, Marlize Z., Siebert, Tracey E., Kreitman, Gal Y. and Jeffery, David W. (2026). Understanding polysulfide evolution in wine: insights from accelerated ageing and real-time cellaring in different packaging. Food Chemistry: X, 33 103447, 1-14. doi: 10.1016/j.fochx.2025.103447 |
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2025 Journal Article The discovery of disulfides linked to “flint” aroma formation in wineLangone, Deanna, Kulcsar, Allie C., Cordente, Antonio G. and Bekker, Marlize Z. (2025). The discovery of disulfides linked to “flint” aroma formation in wine. Journal of Agricultural and Food Chemistry, 73 (43) acs.jafc.5c05654, 27644-27656. doi: 10.1021/acs.jafc.5c05654 |
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2025 Journal Article Quantitation of polysulfides in wine, beer, and cider by HPLC-MS/MS after solid-phase extractionHou, Yu, Bekker, Marlize Z., Siebert, Tracey E. and Jeffery, David W. (2025). Quantitation of polysulfides in wine, beer, and cider by HPLC-MS/MS after solid-phase extraction. Journal of Agricultural and Food Chemistry, 73 (40), 25591-25603. doi: 10.1021/acs.jafc.5c07483 |
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2025 Journal Article Persistence of wine polysulfides: Investigation of the stability of isolated glutathione and cysteine speciesHou, Yu, Bekker, Marlize Z., Siebert, Tracey E. and Jeffery, David W. (2025). Persistence of wine polysulfides: Investigation of the stability of isolated glutathione and cysteine species. Food Chemistry, 486 144603, 1-10. doi: 10.1016/j.foodchem.2025.144603 |
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2025 Journal Article Ripening and thermal processing effects on avocado pulp product: A novel approach to physicochemical, fatty acid, and bitterness transformationsThomya, Sureerat, Tangpao, Tibet, Chung, Hsiao-Hang, Bekker, Marlize Z., Rachtanapun, Pornchai, Phimolsiripol, Yuthana, Sommano, Sarana Rose and Wongkaew, Malaiporn (2025). Ripening and thermal processing effects on avocado pulp product: A novel approach to physicochemical, fatty acid, and bitterness transformations. LWT, 225 117926, 1-14. doi: 10.1016/j.lwt.2025.117926 |
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2025 Journal Article A Contemporary Review of Preharvest Mineral Nutrient Management and Defense Elicitor Treatments for Robust Fresh ProduceSecretaria, Leizel B., Hoffman, Eleanor, Bekker, Marlize and Joyce, Daryl (2025). A Contemporary Review of Preharvest Mineral Nutrient Management and Defense Elicitor Treatments for Robust Fresh Produce. Horticulturae, 11 (6) 596, 596-6. doi: 10.3390/horticulturae11060596 |
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2025 Journal Article Macronutrient and mineral composition of Australian Indigenous spices: Nutritional opportunities and considerations for food product developmentNastasi, Joseph Robert, Bekker, Marlize, Fredericks, Bronwyn, Fitzgerald, Melissa A and Chapman, Dale (2025). Macronutrient and mineral composition of Australian Indigenous spices: Nutritional opportunities and considerations for food product development. International Journal of Food Science and Technology, 60 (1) vvaf104, 1-11. doi: 10.1093/ijfood/vvaf104 |
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2025 Journal Article Tannin additions decrease the concentration of malodorous volatile sulfur compounds in wine-like model solutions and wineBekker, Marlize Zaretha, Kulcsar, Allie Cherie, Jouin, Alicia Loreto and Laurie, Victor Felipe (2025). Tannin additions decrease the concentration of malodorous volatile sulfur compounds in wine-like model solutions and wine. Food Chemistry, 471 142777, 1-10. doi: 10.1016/j.foodchem.2025.142777 |
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2024 Journal Article Modulation of the ‘flinty’ aroma compound phenylmethanethiol during fermentation: impacts of yeast starter culture and nitrogen supplementationCordente, Antonio G., Kulcsar, Allie G., Langone, Deanna, Pisaniello, Lisa, Siebert, Tracey E. and Bekker, Marlize Z. (2024). Modulation of the ‘flinty’ aroma compound phenylmethanethiol during fermentation: impacts of yeast starter culture and nitrogen supplementation. OENO One, 58 (3), 1-14. doi: 10.20870/oeno-one.2024.58.3.8067 |
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2024 Journal Article Comparison of techniques for the quantitation of reductive aroma compounds in white wine: links to sensory analysis and Cu fractionsZhang, Xinyi, Bekker, Marlize Z., Kulcsar, Allie C., Nandorfy, Damian Espinase and Clark, Andrew C. (2024). Comparison of techniques for the quantitation of reductive aroma compounds in white wine: links to sensory analysis and Cu fractions. Journal of Agricultural and Food Chemistry, 72 (19), 11051-11061. doi: 10.1021/acs.jafc.4c01419 |
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2024 Journal Article Accurate measurement of sulfhydryls and TCEP-releasable sulfhydryls in the liquid phase of wine that contribute to ‘reductive’ aromas using LC-MS/MSBekker, Marlize Z., Taraji, Maryam, Hysenaj, Vilma and Lloyd, Natoiya (2024). Accurate measurement of sulfhydryls and TCEP-releasable sulfhydryls in the liquid phase of wine that contribute to ‘reductive’ aromas using LC-MS/MS. Heliyon, 10 (7) e28929, 1-14. doi: 10.1016/j.heliyon.2024.e28929 |
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2023 Journal Article Enhancing the sensory properties and consumer acceptance of warm climate red wine through blendingEspinase Nandorfy, Damian, Likos, Desireé, Lewin, Simone, Barter, Sheridan, Kassara, Stella, Wang, Shaoyang, Kulcsar, Allie, Williamson, Patricia, Bindon, Keren, Bekker, Marlize, Gledhill, John, Siebert, Tracey, Shellie, Robert A., Keast, Russell and Francis, Leigh (2023). Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending. OENO One, 57 (4) 7651, 1-18. doi: 10.20870/oeno-one.2023.57.3.7651 |
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2023 Journal Article The role of potent thiols in “empyreumatic” flint/struck-match/mineral odours in Chardonnay wineEspinase Nandorfy, Damian, Siebert, Tracey, Bilogrevic, Eleanor, Likos, Desireé, Watson, Flynn, Barter, Sheridan, Pisaniello, Lisa, Kulcsar, Allie, Shellie, Robert A., Keast, Russell, Francis, Leigh and Bekker, Marlize (2023). The role of potent thiols in “empyreumatic” flint/struck-match/mineral odours in Chardonnay wine. Australian Journal of Grape and Wine Research, 2023 8847476, 1-17. doi: 10.1155/2023/8847476 |
