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Food Chemistry|April 5, 2017
The impact of aging wine in high and low oxygen conditions on the fractionation of Cu and Fe in Chardonnay wineNikolaos Kontoudakis, Anque Guo, Geoffrey R Scollary, et al.Food Chemistry|November 18, 2017
Impact of fluorescent lighting on the browning potential of model wine solutions containing organic acids and ironParis Grant-Preece, Celia Barril, Leigh M Schmidtke, et al.Journal of Agricultural and Food Chemistry|December 22, 2005
Isomeric influence on the oxidative coloration of phenolic compounds in a model white wine: comparison of (+)-catechin and (-)-epicatechinFlorian Labrouche, Andrew C Clark, Paul D Prenzler, et al.Food Chemistry|June 6, 2022
Suppression of reductive characters in white wine by Cu fractions: Efficiency and duration of protection during bottle agingXinyi Zhang, John W Blackman, Paul D Prenzler, et al.Journal of Agricultural and Food Chemistry|February 28, 2017
Impact of Fluorescent Lighting on Oxidation of Model Wine Solutions Containing Organic Acids and IronParis Grant-Preece, Celia Barril, Leigh M Schmidtke, et al.Food Chemistry|August 21, 2016
Photoproduction of glyoxylic acid in model wine: Impact of sulfur dioxide, caffeic acid, pH and temperatureParis Grant-Preece, Leigh M Schmidtke, Celia Barril, et al.Food Chemistry|June 18, 2013
Sensorially important aldehyde production from amino acids in model wine systems: impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxideParis Grant-Preece, Hongjuan Fang, Leigh M Schmidtke, et al.Food Chemistry|January 15, 2022
Sulfide-bound copper removal from red and white wine using membrane and depth filters: Impacts of oxygen, H2S-to-Cu ratios, diatomaceous earth and wine volumeXinyi Zhang, Paul Bowyer, Geoffrey R Scollary, et al.Journal of Agricultural and Food Chemistry|November 13, 2013
Wine metabolomics: objective measures of sensory properties of semillon from GC-MS profilesLeigh M Schmidtke, John W Blackman, Andrew C Clark, et al.Food Chemistry|May 1, 2021
The removal of Cu from wine by copolymer PVI/PVP: Impact on Cu fractions and binding agentsXinyi Zhang, Nikolaos Kontoudakis, Eric Wilkes, et al.Pageof 5