Publications:

A ‘Mouth‐feel Wheel’: terminology for communicating the mouth‐feel characteristics of red wine
R Gawel, A Oberholster, IL Francis
Australian Journal of Grape and Wine Research 6 (3), 203-207, 2000

Analysis of pigmented polymers in red wine by reverse phase HPLC
Z Peng, PG Iland, A Oberholster, MA Sefton, EJ Waters
Australian Journal of Grape and Wine Research 8 (1), 70-75, 2002

Barrel maturation, oak alternatives and micro-oxygenation: Influence on red wine aging and quality
A Oberholster, BL Elmendorf, LA Lerno, ES King, H Heymann, ...
Food chemistry 173, 1250-1258, 2015

High-performance liquid chromatography profiling of the major carotenoids in Arabidopsis thaliana leaf tissue
KL Taylor, AE Brackenridge, MA Vivier, A Oberholster
Journal of Chromatography A 1121 (1), 83-91, 2006

Optimization of a Method for the Extraction and Quantification of Carotenoids and Chlorophylls during Ripening in Grape Berries (Vitis vinifera cv. Merlot)
Z Kamffer, KA Bindon, A Oberholster
Journal of Agricultural and Food Chemistry 58 (11), 6578-6586, 2010