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Molecules (Basel, Switzerland)|March 15, 2011
Wine and grape tannin interactions with salivary proteins and their impact on astringency: a review of current researchJacqui M McRae, James A KennedyJournal of Agricultural and Food Chemistry|November 13, 2010
Thermodynamics of grape and wine tannin interaction with polyproline: implications for red wine astringencyJacqui M McRae, Robert J Falconer, James A KennedyFood Chemistry|September 13, 2019
First trials to assess the feasibility of grape seed powder (GSP) as a novel and sustainable bentonite alternativeElia Romanini, Jacqui M McRae, Donato Colangelo, et al.Journal of Ethnopharmacology|February 22, 2008
Antibacterial compounds from Planchonia careya leaf extractsJacqui M McRae, Qi Yang, Russell J Crawford, et al.Molecules (Basel, Switzerland)|June 2, 2021
Valonea Tannin: Tyrosinase Inhibition Activity, Structural Elucidation and Insights into the Inhibition MechanismJiaman Liu, Yuqing Liu, Xiaofeng He, et al.Journal of Agricultural and Food Chemistry|January 8, 2013
Sensory properties of wine tannin fractions: implications for in-mouth sensory propertiesJacqui M McRae, Alex Schulkin, Stella Kassara, et al.Food Chemistry|October 9, 2020
Use of grape seeds to reduce haze formation in white winesElia Romanini, Jacqui M McRae, Eleanor Bilogrevic, et al.Journal of Agricultural and Food Chemistry|November 8, 2013
Effect of wine pH and bottle closure on tanninsJacqui M McRae, Stella Kassara, James A Kennedy, et al.Journal of Agricultural and Food Chemistry|June 25, 2014
Measuring the molecular dimensions of wine tannins: comparison of small-angle X-ray scattering, gel-permeation chromatography and mean degree of polymerizationJacqui M McRae, Nigel Kirby, Haydyn D T Mertens, et al.Journal of Agricultural and Food Chemistry|April 17, 2015
Ethanol Concentration Influences the Mechanisms of Wine Tannin Interactions with Poly(L-proline) in Model WineJacqui M McRae, Zyta M Ziora, Stella Kassara, et al.Pageof 2