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Journal of Agricultural and Food Chemistry
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March 14, 2007
Statistical correlations between the in-mouth textural characteristics and the chemical composition of Shiraz wines
Richard Gawel, Leigh Francis, Elizabeth J Waters
Journal of Agricultural and Food Chemistry
|
January 31, 2024
Symposium Introduction: Recent Progress and Current Challenges in Wine Analytical Sciences
Fulvio Mattivi, Elizabeth J Waters, Ulrich Fischer, et al.
Journal of Agricultural and Food Chemistry
|
March 3, 2011
Effects of ionic strength and sulfate upon thermal aggregation of grape chitinases and thaumatin-like proteins in a model system
Matteo Marangon, Francois-Xavier Sauvage, Elizabeth J Waters, et al.
Rapid Communications in Mass Spectrometry : RCM
|
December 13, 2002
Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry
Yoji Hayasaka, Elizabeth J Waters, Véronique Cheynier, et al.
Journal of Agricultural and Food Chemistry
|
April 10, 2009
Grape and wine proteins: their fractionation by hydrophobic interaction chromatography and identification by chromatographic and proteomic analysis
Matteo Marangon, Steven C Van Sluyter, Paul A Haynes, et al.
Plos One
|
December 3, 2014
Structure of haze forming proteins in white wines: Vitis vinifera thaumatin-like proteins
Matteo Marangon, Steven C Van Sluyter, Elizabeth J Waters, et al.
Plos One
|
October 12, 2012
Impaired satiation and increased feeding behaviour in the triple-transgenic Alzheimer's disease mouse model
Adedolapo Adebakin, Jenna Bradley, Sarah Gümüsgöz, et al.
Journal of Agricultural and Food Chemistry
|
September 25, 2012
Roles of proteins, polysaccharides, and phenolics in haze formation in white wine via reconstitution experiments
Diana Gazzola, Steven C Van Sluyter, Andrea Curioni, et al.
Journal of Agricultural and Food Chemistry
|
November 8, 2013
Effect of wine pH and bottle closure on tannins
Jacqui M McRae, Stella Kassara, James A Kennedy, et al.
Journal of Agricultural and Food Chemistry
|
February 14, 2007
Sulfate--a candidate for the missing essential factor that is required for the formation of protein haze in white wine
Kenneth F Pocock, Geoffrey M Alexander, Yoji Hayasaka, et al.
Page
of 3
Search research articles
Search
Showing results (1-10 of 23) with videos related to
Sort By:
Page
of 3
Journal of Agricultural and Food Chemistry
|
March 14, 2007
Statistical correlations between the in-mouth textural characteristics and the chemical composition of Shiraz wines
Richard Gawel, Leigh Francis, Elizabeth J Waters
Journal of Agricultural and Food Chemistry
|
January 31, 2024
Symposium Introduction: Recent Progress and Current Challenges in Wine Analytical Sciences
Fulvio Mattivi, Elizabeth J Waters, Ulrich Fischer, et al.
Journal of Agricultural and Food Chemistry
|
March 3, 2011
Effects of ionic strength and sulfate upon thermal aggregation of grape chitinases and thaumatin-like proteins in a model system
Matteo Marangon, Francois-Xavier Sauvage, Elizabeth J Waters, et al.
Rapid Communications in Mass Spectrometry : RCM
|
December 13, 2002
Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry
Yoji Hayasaka, Elizabeth J Waters, Véronique Cheynier, et al.
Journal of Agricultural and Food Chemistry
|
April 10, 2009
Grape and wine proteins: their fractionation by hydrophobic interaction chromatography and identification by chromatographic and proteomic analysis
Matteo Marangon, Steven C Van Sluyter, Paul A Haynes, et al.
Plos One
|
December 3, 2014
Structure of haze forming proteins in white wines: Vitis vinifera thaumatin-like proteins
Matteo Marangon, Steven C Van Sluyter, Elizabeth J Waters, et al.
Plos One
|
October 12, 2012
Impaired satiation and increased feeding behaviour in the triple-transgenic Alzheimer's disease mouse model
Adedolapo Adebakin, Jenna Bradley, Sarah Gümüsgöz, et al.
Journal of Agricultural and Food Chemistry
|
September 25, 2012
Roles of proteins, polysaccharides, and phenolics in haze formation in white wine via reconstitution experiments
Diana Gazzola, Steven C Van Sluyter, Andrea Curioni, et al.
Journal of Agricultural and Food Chemistry
|
November 8, 2013
Effect of wine pH and bottle closure on tannins
Jacqui M McRae, Stella Kassara, James A Kennedy, et al.
Journal of Agricultural and Food Chemistry
|
February 14, 2007
Sulfate--a candidate for the missing essential factor that is required for the formation of protein haze in white wine
Kenneth F Pocock, Geoffrey M Alexander, Yoji Hayasaka, et al.
Page
of 3