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Food Chemistry
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August 9, 2024
Comparison of pre-fermentation and post-fermentations alcohol adjustments on aromatic chemistry and sensory composition of Sauvignon blanc wine
Danielle J Fox, James F Harbertson
Annual Review of Food Science and Technology
|
January 16, 2014
Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration
L Federico Casassa, James F Harbertson
Journal of Agricultural and Food Chemistry
|
June 13, 2019
Polyphenol-Protein-Polysaccharide Interactions in the Presence of Carboxymethyl Cellulose (CMC) in Wine-Like Model Systems
Stephan Sommer, Fabian Weber, James F Harbertson
Molecules (Basel, Switzerland)
|
May 5, 2015
Regulated deficit irrigation alters anthocyanins, tannins and sensory properties of cabernet sauvignon grapes and wines
Luis Federico Casassa, Markus Keller, James F Harbertson
Food Chemistry
|
November 24, 2024
Evolution of sulfonated tannins in red wines with ageing: A targeted metabolomic approach
Apramita Devi, James F Harbertson, Andrew L Waterhouse
Food Chemistry
|
January 1, 2026
Effect of grape ripeness, alcohol content, and maceration duration on phenolic content and composition of cabernet sauvignon wines
Juliana Pazos, Danielle J Fox, Apramita Devi, et al.
Food Research International (Ottawa, Ont.)
|
October 11, 2025
Formation of novel GSH-tannin adducts during red wine aging: Detection and identification using targeted mass-spectrometry
Apramita Devi, Danielle J Fox, James F Harbertson, et al.
BMC Plant Biology
|
August 25, 2010
Modulation of flavonoid biosynthetic pathway genes and anthocyanins due to virus infection in grapevine (Vitis vinifera L.) leaves
Linga R Gutha, Luis F Casassa, James F Harbertson, et al.
Journal of Agricultural and Food Chemistry
|
August 30, 2016
Rationale for Haze Formation after Carboxymethyl Cellulose (CMC) Addition to Red Wine
Stephan Sommer, Christian Dickescheid, James F Harbertson, et al.
Food Chemistry
|
May 7, 2014
Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation
James F Harbertson, Rachel L Kilmister, Mark A Kelm, et al.
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of 2
Search research articles
Search
Showing results (1-10 of 18) with videos related to
Sort By:
Page
of 2
Food Chemistry
|
August 9, 2024
Comparison of pre-fermentation and post-fermentations alcohol adjustments on aromatic chemistry and sensory composition of Sauvignon blanc wine
Danielle J Fox, James F Harbertson
Annual Review of Food Science and Technology
|
January 16, 2014
Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration
L Federico Casassa, James F Harbertson
Journal of Agricultural and Food Chemistry
|
June 13, 2019
Polyphenol-Protein-Polysaccharide Interactions in the Presence of Carboxymethyl Cellulose (CMC) in Wine-Like Model Systems
Stephan Sommer, Fabian Weber, James F Harbertson
Molecules (Basel, Switzerland)
|
May 5, 2015
Regulated deficit irrigation alters anthocyanins, tannins and sensory properties of cabernet sauvignon grapes and wines
Luis Federico Casassa, Markus Keller, James F Harbertson
Food Chemistry
|
November 24, 2024
Evolution of sulfonated tannins in red wines with ageing: A targeted metabolomic approach
Apramita Devi, James F Harbertson, Andrew L Waterhouse
Food Chemistry
|
January 1, 2026
Effect of grape ripeness, alcohol content, and maceration duration on phenolic content and composition of cabernet sauvignon wines
Juliana Pazos, Danielle J Fox, Apramita Devi, et al.
Food Research International (Ottawa, Ont.)
|
October 11, 2025
Formation of novel GSH-tannin adducts during red wine aging: Detection and identification using targeted mass-spectrometry
Apramita Devi, Danielle J Fox, James F Harbertson, et al.
BMC Plant Biology
|
August 25, 2010
Modulation of flavonoid biosynthetic pathway genes and anthocyanins due to virus infection in grapevine (Vitis vinifera L.) leaves
Linga R Gutha, Luis F Casassa, James F Harbertson, et al.
Journal of Agricultural and Food Chemistry
|
August 30, 2016
Rationale for Haze Formation after Carboxymethyl Cellulose (CMC) Addition to Red Wine
Stephan Sommer, Christian Dickescheid, James F Harbertson, et al.
Food Chemistry
|
May 7, 2014
Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation
James F Harbertson, Rachel L Kilmister, Mark A Kelm, et al.
Page
of 2