Marlize Bekker

Senior Lecturer

University of Queensland

Australia

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About

Dr. Marlize Bekker is a Senior Lecturer at the University of Queensland, Australia. Her research primarily focuses on food science, particularly in the areas of wine chemistry, the nutritional profile of indigenous spices, and the effects of processing on fresh produce. Recent publications include studies on polysulfides in beverages, the impact of ripening on avocado products, and the modulation of aroma compounds in wine fermentation.

Articles (10)

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2025

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2025

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2025

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2025

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2025

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2024

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2024

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2024

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Marlize Bekker

Research Interests

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About

Articles (10)

Quantitation of Polysulfides in Wine, Beer, and Cider by HPLC-MS/MS after Solid-Phase Extraction

Ripening and thermal processing effects on avocado pulp product: A novel approach to physicochemical, fatty acid, and bitterness transformations

A Contemporary Review of Preharvest Mineral Nutrient Management and Defense Elicitor Treatments for Robust Fresh Produce

Macronutrient and Mineral Composition of Australian Indigenous Spices: Nutritional Opportunities and Considerations for Food Product Development

Tannin additions decrease the concentration of malodorous volatile sulfur compounds in wine-like model solutions and wine

Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions

Modulation of the ‘flinty’ aroma compound phenylmethanethiol during fermentation: impacts of yeast starter culture and nitrogen supplementation

Accurate measurement of sulfhydryls and TCEP-releasable sulfhydryls in the liquid phase of wine that contribute to ‘reductive’ aromas using LC-MS/MS

The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine

Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending

Collaborators (5)

Russell Keast

Andrew Clark

Damian Espinase Nandorfy

Xinyi Zhang

Robert A. Shellie

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