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Molecular Nutrition & Food Research|December 18, 2007
Flavan-3-ols: nature, occurrence and biological activityPatricia M Aron, James A KennedyJournal of Agricultural and Food Chemistry|June 15, 2007
Compositional investigation of phenolic polymers isolated from Vitis vinifera L. Cv. Pinot Noir during fermentationPatricia M Aron, James A KennedyJournal of the American Veterinary Medical Association|November 3, 2006
Diagnostic efficacy of a reverse transcriptase-polymerase chain reaction assay to screen cattle for persistent bovine viral diarrhea virus infectionJames A KennedyCurrent Hematologic Malignancy Reports|April 25, 2018
Tyrosine Kinase Inhibitors in the Treatment of Chronic-Phase CML: Strategies for Frontline Decision-makingJames A Kennedy, Gabriela HobbsJournal of Agricultural and Food Chemistry|June 28, 2011
Relationship between red wine grade and phenolics. 2. Tannin composition and sizeStella Kassara, James A KennedyCritical Reviews in Food Science and Nutrition|August 10, 2010
Plant metabolism and the environment: implications for managing phenolicsSeth D Cohen, James A KennedyJournal of Chromatography. A|June 13, 2003
Analysis of proanthocyanidins by high-performance gel permeation chromatographyJames A Kennedy, Alan W TaylorJournal of Agricultural and Food Chemistry|October 26, 2006
Effect of shading on accumulation of flavonoid compounds in (Vitis vinifera L.) pinot noir fruit and extraction in a model systemJessica M Cortell, James A KennedyMolecules (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|April 10, 2013
HPLC retention thermodynamics of grape and wine tanninsJennifer A Barak, James A KennedyPageof 10