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Talanta|October 19, 2023
Towards the rapid detection of haze-forming proteinsXavier Cetó, Jacqui M McRae, Agnieszka Mierczynska-Vasilev, et al.Journal of Food Science|June 22, 2021
Anthocyanins from purple passion fruit (Passiflora edulia Sims) rind-An innovative source for nonbleachable pigment productionJiaman Liu, Bo Teng, Xiaofeng Zhang, et al.Frontiers in Nutrition|July 18, 2022
Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease TreatmentYihe Sui, David Wollan, Jacqui M McRae, et al.Journal of Agricultural and Food Chemistry|September 13, 2012
Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine ageJacqui M McRae, Robert G Dambergs, Stella Kassara, et al.Journal of Agricultural and Food Chemistry|April 8, 2015
Wine protein haze: mechanisms of formation and advances in preventionSteven C Van Sluyter, Jacqui M McRae, Robert J Falconer, et al.Journal of Agricultural and Food Chemistry|January 28, 2017
Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White WinesJulie A Culbert, Jacqui M McRae, Bruna C Condé, et al.Pageof 2