1. 1968 Utilisation de la chromatographie en phase gazeuse pur lie dosage des constituants volatils du vin. PhD thesis, University of Bordeaux, France.
2. 1983 Evaluating wine quality by the application of statistical methods to analytical GC data. In: Sensory Quality in Foods and Beverages: Definition, Measurement and Control, ed. and Society of Chemical Industry, London, UK, pp 353–358.
3. 1978 Odour thresholds and their application to wine flavour studies. Proc South African Society Oenology and Viticulture 3–4 Oct. 1978. pp 72–77.
4. 1975 Fermentation formed components in relation to wine quality. Proc. Int. Enol. Symp. Valencia, Spain pp. 374–390.
5. 1991 Wine. In: Volatile Compounds in Foods and Beverages, ed. Marcel Dekker Inc, New York, USA, pp. 483–587.