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Critical Reviews in Food Science and Nutrition|April 17, 2015
Light-induced changes in bottled white wine and underlying photochemical mechanismsParis Grant-Preece, Celia Barril, Leigh M Schmidtke, et al.Journal of Agricultural and Food Chemistry|March 9, 2011
Iron(III) tartrate as a potential precursor of light-induced oxidative degradation of white wine: studies in a model wine systemAndrew C Clark, Daniel A Dias, Trevor A Smith, et al.Journal of Agricultural and Food Chemistry|May 20, 2011
Impact of glutathione on the formation of methylmethine- and carboxymethine-bridged (+)-catechin dimers in a model wine systemFrancesca Sonni, Evan G Moore, Andrew C Clark, et al.Food Chemistry|March 19, 2013
Wine bottle colour and oxidative spoilage: whole bottle light exposure experiments under controlled and uncontrolled temperature conditionsDaniel A Dias, Andrew C Clark, Trevor A Smith, et al.Journal of Agricultural and Food Chemistry|December 31, 2009
The influence of stereochemistry of antioxidants and flavonols on oxidation processes in a model wine system: ascorbic acid, erythorbic acid, +-catechin and (-)-epicatechinAndrew C Clark, Jochen Vestner, Célia Barril, et al.Food Chemistry|January 10, 2026
Photochemical glyoxylic acid production in white wine: Impact of light sources and ethanol concentrationsIsara Vongluanngam, John W Blackman, Xinyi Zhang, et al.Food Chemistry|May 14, 2024
Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colourIsara Vongluanngam, Xinyi Zhang, John W Blackman, et al.Journal of Agricultural and Food Chemistry|February 11, 2025
Impact of Cu Fractions on the Light-Induced Spoilage Aromas of Chardonnay Wine at Variable Riboflavin ConcentrationsIsara Vongluanngam, John W Blackman, Xinyi Zhang, et al.International Journal of Sports Physiology and Performance|February 23, 2013
A comparison of methods to quantify the in-season training load of professional soccer playersBrendan R Scott, Robert G Lockie, Timothy J Knight, et al.Food Research International (Ottawa, Ont.)|June 15, 2017
The impact of wine components on fractionation of Cu and Fe in model wine systems: Macromolecules, phenolic and sulfur compoundsNikolaos Kontoudakis, Mark Smith, Anque Guo, et al.Pageof 5