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Food Chemistry|February 17, 2020
Sulfide-binding to Cu(II) in wine: Impact on oxygen consumption ratesNikolaos Kontoudakis, Andrew C ClarkJournal of Agricultural and Food Chemistry|January 6, 2018
The Chemical Reaction of Glutathione and trans-2-Hexenal in Grape Juice Media To Form Wine Aroma Precursors: The Impact of pH, Temperature, and Sulfur DioxideAndrew C Clark, Rebecca C DeedJournal of Agricultural and Food Chemistry|February 28, 2019
Rapid Quantitation of 12 Volatile Aldehyde Compounds in Wine by LC-QQQ-MS: A Combined Measure of Free and Hydrogen-Sulfite-Bound FormsXinyi Zhang, Nikolaos Kontoudakis, Andrew C ClarkFood Chemistry|May 30, 2023
Ascorbic acid addition to rosé: Impact on the oxidative and reductive development of bottled wineXinyi Zhang, John W Blackman, Andrew C ClarkAnalytica Chimica Acta|June 25, 2008
Understanding the contribution of ascorbic acid to the pigment development in model white wine systems using liquid chromatography with diode array and mass spectrometry detection techniquesCélia Barril, Andrew C Clark, Geoffrey R ScollaryAnalytica Chimica Acta|June 13, 2012
Chemistry of ascorbic acid and sulfur dioxide as an antioxidant system relevant to white wineCélia Barril, Andrew C Clark, Geoffrey R ScollaryAnalytica Chimica Acta|January 28, 2010
Determination of the impact of bottle colour and phenolic concentration on pigment development in white wine stored under external conditionsChantal Maury, Andrew C Clark, Geoffrey R ScollaryJournal of Agricultural and Food Chemistry|October 2, 2003
The role of copper(II) in the bridging reactions of (+)-catechin by glyoxylic acid in a model white wineAndrew C Clark, Paul D Prenzler, Geoffrey R ScollaryCritical Reviews in Food Science and Nutrition|February 18, 2011
Micro-oxygenation of red wine: techniques, applications, and outcomesLeigh M Schmidtke, Andrew C Clark, Geoff R ScollaryJournal of Agricultural and Food Chemistry|February 25, 2017
Production and Isomeric Distribution of Xanthylium Cation Pigments and Their Precursors in Wine-like Conditions: Impact of Cu(II), Fe(II), Fe(III), Mn(II), Zn(II), and Al(III)Anque Guo, Nikolaos Kontoudakis, Geoffrey R Scollary, et al.Pageof 5