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Richard A Muhlack

Showing results (1-10 of 11) with videos related to

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Waste Management (New York, N.Y.)|November 15, 2017
Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added productsRichard A Muhlack, Ravichandra Potumarthi, David W Jeffery
Applied Microbiology and Biotechnology|April 15, 2020
Processes and purposes of extraction of grape components during winemaking: current state and perspectivesJudith Unterkofler, Richard A Muhlack, David W Jeffery
Journal of Chemical Information and Modeling|March 3, 2025
Fourier Spectral Deconvolution to Describe Behaviors of pH-Dependent Monomeric and Self-Associated Anthocyanin SpeciesRachael A Tindal, David W Jeffery, Richard A Muhlack
Food Research International (Ottawa, Ont.)|May 17, 2024
Nonlinearity and anthocyanin colour expression: A mathematical analysis of anthocyanin association kinetics and equilibriaRachael A Tindal, David W Jeffery, Richard A Muhlack
Molecules (Basel, Switzerland)|August 29, 2018
Modelling the Mass Transfer Process of Malvidin-3-Glucoside during Simulated Extraction from Fresh Grape Solids under Wine-Like ConditionsPatrick C Setford, David W Jeffery, Paul R Grbin, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenariosPatrick C Setford, David W Jeffery, Paul R Grbin, et al.
Molecules (Basel, Switzerland)|December 28, 2018
Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective ConditionsPatrick C Setford, David W Jeffery, Paul R Grbin, et al.
Food Research International (Ottawa, Ont.)|April 20, 2019
Dynamic characterization of wine astringency profiles using modified progressive profilingWenyu Kang, Jun Niimi, Richard A Muhlack, et al.
Molecules (Basel, Switzerland)|December 19, 2019
Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical FactorsWenyu Kang, Richard A Muhlack, Keren A Bindon, et al.
Foods (Basel, Switzerland)|August 6, 2020
Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz WinesWenyu Kang, Keren A Bindon, Xingchen Wang, et al.
Pageof 2

Showing results (1-10 of 11) with videos related to

Sort By:
Pageof 2
Waste Management (New York, N.Y.)|November 15, 2017
Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added productsRichard A Muhlack, Ravichandra Potumarthi, David W Jeffery
Applied Microbiology and Biotechnology|April 15, 2020
Processes and purposes of extraction of grape components during winemaking: current state and perspectivesJudith Unterkofler, Richard A Muhlack, David W Jeffery
Journal of Chemical Information and Modeling|March 3, 2025
Fourier Spectral Deconvolution to Describe Behaviors of pH-Dependent Monomeric and Self-Associated Anthocyanin SpeciesRachael A Tindal, David W Jeffery, Richard A Muhlack
Food Research International (Ottawa, Ont.)|May 17, 2024
Nonlinearity and anthocyanin colour expression: A mathematical analysis of anthocyanin association kinetics and equilibriaRachael A Tindal, David W Jeffery, Richard A Muhlack
Molecules (Basel, Switzerland)|August 29, 2018
Modelling the Mass Transfer Process of Malvidin-3-Glucoside during Simulated Extraction from Fresh Grape Solids under Wine-Like ConditionsPatrick C Setford, David W Jeffery, Paul R Grbin, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenariosPatrick C Setford, David W Jeffery, Paul R Grbin, et al.
Molecules (Basel, Switzerland)|December 28, 2018
Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective ConditionsPatrick C Setford, David W Jeffery, Paul R Grbin, et al.
Food Research International (Ottawa, Ont.)|April 20, 2019
Dynamic characterization of wine astringency profiles using modified progressive profilingWenyu Kang, Jun Niimi, Richard A Muhlack, et al.
Molecules (Basel, Switzerland)|December 19, 2019
Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical FactorsWenyu Kang, Richard A Muhlack, Keren A Bindon, et al.
Foods (Basel, Switzerland)|August 6, 2020
Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz WinesWenyu Kang, Keren A Bindon, Xingchen Wang, et al.
Pageof 2