| Comparison of rapid descriptive sensory methodologies: Free-choice profiling, flash profile and modified flash profile J Liu, WLP Bredie, E Sherman, JF Harbertson, H Heymann Food Research International 106, 892-900, 2018 | 112 | 2018 |
| Impact of grape maturity and ethanol concentration on sensory properties of Washington State Merlot wines E Sherman, DR Greenwood, SG Villas-Boâs, H Heymann, JF Harbertson American Journal of Enology and Viticulture 68 (3), 344-356, 2017 | 62 | 2017 |
| Metabolomics approach to assess the relative contributions of the volatile and non-volatile composition to expert quality ratings of pinot noir wine quality E Sherman, M Coe, C Grose, D Martin, DR Greenwood Journal of agricultural and food chemistry 68 (47), 13380-13396, 2020 | 60 | 2020 |
| Application of untargeted volatile profiling and data driven approaches in wine flavoromics research M Pérez-Jiménez, E Sherman, MA Pozo-Bayón, FR Pinu Food Research International 145, 110392, 2021 | 45 | 2021 |
| Reduced grapevine canopy size post-flowering via mechanical trimming alters ripening and yield of'Pinot noir' A Parker, V Raw, D Martin, S Haycock, E Sherman, MCT Trought Julius Kühn-Institute, 2016 | 40 | 2016 |
| Reference samples guide variable selection for correlation of wine sensory and volatile profiling data E Sherman, JF Harbertson, DR Greenwood, SG Villas-Bôas, O Fiehn, ... Food Chemistry 267, 344-354, 2018 | 27 | 2018 |
| Influence of grapevine canopy trimming and maturity variability within fruit population on the sensory properties of Pinot noir wine B Pineau, C Grose, M Beresford, E Sherman, V Raw, A Parker, ... Julius Kühn Institute, 2017 | 13 | 2017 |
| Total lipids and fatty acids in major New Zealand grape varieties during ripening, prolonged pomace contacts and ethanolic extractions mimicking fermentation E Sherman, M Yvon, F Grab, E Zarate, S Green, KW Bang, FR Pinu Fermentation 9 (4), 357, 2023 | 9 | 2023 |
| Lipidomics in grape and wine research: past, present and future applications E Sherman, FR Pinu Current Opinion in Food Science 52, 101046, 2023 | 7 | 2023 |
| Effects of chemical and natural product treatments on bunch openness and botrytis bunch rot in Sauvignon blanc grapes DC Mundy, SR Haycock, V Raw, RH Agnew, E Sherman, ARG McLachlan, ... New Zealand Plant Protection 67, 157-167, 2014 | 7 | 2014 |
| Application of untargeted volatile profiling to investigate the fate of aroma compounds during wine oral processing M Pérez-Jiménez, E Sherman, MÁ Pozo-Bayón, C Muñoz-González, ... Food Chemistry 403, 134307, 2023 | 6 | 2023 |
| A flavoromics approach to the characterisation of Pinot noir wine sensory properties E Sherman University of Auckland, 2018 | 4 | 2018 |
| Development of a Dispersive Liquid–Liquid Microextraction Method for Quantification of Volatile Compounds in Wines Using Gas Chromatography–Mass Spectrometry D Katugampala Appuhamilage, RE Jelley, E Sherman, LI Pilkington, ... Metabolites 15 (2), 129, 2025 | 2 | 2025 |
| Volatile profiling of'Hort16A','Zesy002'and'Zes008'kiwifruit MY Wang, A Duffy, E Sherman, TE McCourt, FR Pinu, RG Atkinson XI International Symposium on Kiwifruit 1431, 605-612, 2024 | | 2024 |
| Flavoromics: a new approach to understanding kiwifruit flavour, colour and texture E Sherman XI International Symposium on Kiwifruit 1431, 87-96, 2024 | | 2024 |
| Composition of Sauvignon Blanc Press Fractions and Strategies for Targeted Fining E Sherman University of Auckland, 2013 | | 2013 |
| Effect of Ripeness Level and Variability on Fruit and Wine Composition of Pinot noir MC Vasconcelos, F Penazzi, E Sherman AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE 60 (3), 390A-390A, 2009 | | 2009 |
| A flavoromics approach reveals the association between volatile compounds and consumer perception for different pear varieties X Dong, MY Wang, Y Zhao, P Pidakala, P Coetzee, B Thwaites, ... Available at SSRN 5781969, 0 | | |
| The effect of viticultural treatment on grape juice chemical composition J WANG, B FEDRIZZI, RE JELLEY, F PINU, E SHERMAN, D MARTIN, ... | | |
