| Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling PC Setford, DW Jeffery, PR Grbin, RA Muhlack Trends in Food Science & Technology 69, 106-117, 2017 | 118 | 2017 |
| Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenarios PC Setford, DW Jeffery, PR Grbin, RA Muhlack Food Research International 121, 705-713, 2019 | 39 | 2019 |
| Modelling the mass transfer process of malvidin-3-glucoside during simulated extraction from fresh grape solids under wine-like conditions PC Setford, DW Jeffery, PR Grbin, RA Muhlack Molecules 23 (9), 2159, 2018 | 17 | 2018 |
| Mass transfer of anthocyanins during extraction from pre-fermentative grape solids under simulated fermentation conditions: effect of convective conditions PC Setford, DW Jeffery, PR Grbin, RA Muhlack Molecules 24 (1), 73, 2018 | 14 | 2018 |
| A new approach to predicting the extraction of malvidin-3-glucoside during red wine fermentation at industrial-scale PC Setford, DW Jeffery, PR Grbin, RA Muhlack Food and Bioproducts Processing 131, 217-223, 2022 | 3 | 2022 |
| Modelling of Catechin Extraction from Red Grape Solids under Conditions That Simulate Red Wine Fermentation J Unterkofler, DW Jeffery, PC Setford, J Macintyre, RA Muhlack Fermentation 9 (4), 394, 2023 | 1 | 2023 |
| Developing process simulation models for red wine fermentation: Anthocyanin mass transfer and extraction PC Setford | | 2019 |
