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Food Chemistry|March 8, 2016
Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumptionMichaela Rousseva, Nikolaos Kontoudakis, Leigh M Schmidtke, et al.Talanta|May 8, 2016
Measurement of labile copper in wine by medium exchange stripping potentiometry utilising screen printed carbon electrodesAndrew C Clark, Nikolaos Kontoudakis, Celia Barril, et al.Journal of Agricultural and Food Chemistry|March 10, 2011
Antioxidant action of glutathione and the ascorbic acid/glutathione pair in a model white wineFrancesca Sonni, Andrew C Clark, Paul D Prenzler, et al.Journal of Agricultural and Food Chemistry|June 22, 2010
Formation of pigment precursor (+)-1''-methylene-6''-hydroxy-2H-furan-5''-one-catechin isomers from (+)-catechin and a degradation product of ascorbic acid in a model wine systemCélia Barril, Andrew C Clark, Paul D Prenzler, et al.Food Chemistry|July 23, 2013
The decay of ascorbic acid in a model wine system at low oxygen concentrationNadja Wallington, Andrew C Clark, Paul D Prenzler, et al.Journal of Agricultural and Food Chemistry|November 21, 2012
A novel glutathione-hydroxycinnamic acid product generated in oxidative wine conditionsQuentin Bouzanquet, Celia Barril, Andrew C Clark, et al.Critical Reviews in Food Science and Nutrition|September 21, 2011
Ascorbic acid: a review of its chemistry and reactivity in relation to a wine environmentMarc P Bradshaw, Celia Barril, Andrew C Clark, et al.Journal of Agricultural and Food Chemistry|January 14, 2016
Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical CompositionKatja Šuklje, Xinyi Zhang, Guillaume Antalick, et al.Journal of Agricultural and Food Chemistry|May 3, 2024
Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu FractionsXinyi Zhang, Marlize Z Bekker, Allie C Kulcsar, et al.Analytica Chimica Acta|January 28, 2010
A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC-MS--application on Semillon winesLaure Rebière, Andrew C Clark, Leigh M Schmidtke, et al.Pageof 5