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Impact of Glutathione on the Formation of Methylmethine- and Carboxymethine-Bridged (+)-Catechin Dimers in a Model Wine System

Journal of agricultural and food chemistry, 2011-07, Vol.59 (13), p.7410-7418

2011

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A Novel Glutathione-Hydroxycinnamic Acid Product Generated in Oxidative Wine Conditions

Journal of agricultural and food chemistry, 2012-12, Vol.60 (49), p.12186-12195

2012

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The impact of aging wine in high and low oxygen conditions on the fractionation of Cu and Fe in Chardonnay wine

Food chemistry, 2017-08, Vol.229, p.319-328

2017

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Sulfide-bound copper removal from red and white wine using membrane and depth filters: Impacts of oxygen, H2S-to-Cu ratios, diatomaceous earth and wine volume

Food chemistry, 2022-05, Vol.377, p.131758-131758, Article 131758

2022

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Vascular development of the grapevine (Vitis vinifera L.) inflorescence rachis in response to flower number, plant growth regulators and defoliation

Journal of plant research, 2017-09, Vol.130 (5), p.873-883

2017

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Light-induced changes in bottled white wine and underlying photochemical mechanisms

Critical reviews in food science and nutrition, 2017-03, Vol.57 (4), p.743-754

2017

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Production and Isomeric Distribution of Xanthylium Cation Pigments and Their Precursors in Wine-like Conditions: Impact of Cu(II), Fe(II), Fe(III), Mn(II), Zn(II), and Al(III)

Journal of agricultural and food chemistry, 2017-03, Vol.65 (11), p.2414-2425

2017

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Formation of Pigment Precursor (+)-1′′-Methylene-6′′-hydroxy-2H-furan-5′′-one-catechin Isomers from (+)-Catechin and a Degradation Product of Ascorbic Acid in a Model Wine System

Journal of agricultural and food chemistry, 2009-10, Vol.57 (20), p.9539-9546

2009

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Ascorbic Acid: A Review of its Chemistry and Reactivity in Relation to a Wine Environment

Critical reviews in food science and nutrition, 2011-07, Vol.51 (6), p.479-498

2011

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Chemistry of ascorbic acid and sulfur dioxide as an antioxidant system relevant to white wine

Analytica chimica acta, 2012-06, Vol.732, p.186-193

2012

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The Influence of Stereochemistry of Antioxidants and Flavanols on Oxidation Processes in a Model Wine System: Ascorbic Acid, Erythorbic Acid, (+)-Catechin and (−)-Epicatechin

Journal of agricultural and food chemistry, 2010-01, Vol.58 (2), p.1004-1011

2010

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Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption

Food chemistry, 2016-07, Vol.203, p.440-447

2016

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Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition

Food chemistry, 2019-02, Vol.274, p.89-99

2019

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Astringency response of red wines: Potential role of molecular assembly

Trends in food science & technology, 2012-09, Vol.27 (1), p.25-36

2012

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Antioxidant Action of Glutathione and the Ascorbic Acid/Glutathione Pair in a Model White Wine

Journal of agricultural and food chemistry, 2011-04, Vol.59 (8), p.3940-3949

2011

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Measurement of labile copper in wine by medium exchange stripping potentiometry utilising screen printed carbon electrodes

Talanta (Oxford), 2016-07, Vol.154, p.431-437

2016

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The impact of wine components on fractionation of Cu and Fe in model wine systems: Macromolecules, phenolic and sulfur compounds

Food research international, 2017-08, Vol.98, p.95-102

2017

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Determination of the impact of bottle colour and phenolic concentration on pigment development in white wine stored under external conditions

Analytica chimica acta, 2010-02, Vol.660 (1), p.81-86

2010

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The role of light, temperature and wine bottle colour on pigment enhancement in white wine

Food chemistry, 2012-12, Vol.135 (4), p.2934-2941

2012

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The amino acid distribution in rachis xylem sap and phloem exudate of Vitis vinifera ‘Cabernet Sauvignon’ bunches

Plant physiology and biochemistry, 2016-08, Vol.105, p.45-54

2016

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The decay of ascorbic acid in a model wine system at low oxygen concentration

Food chemistry, 2013-12, Vol.141 (3), p.3139-3146

2013

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The influence of wine polymers on the spontaneous precipitation of calcium tartrate in a model wine solution

International journal of food science & technology, 2013-12, Vol.48 (12), p.2676-2682

2013

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A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC–MS – Application on Semillon wines

Analytica chimica acta, 2010-02, Vol.660 (1), p.149-157

2010

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The significance of low impact odorants in global odour perception

Trends in food science & technology, 2008-01, Vol.19 (7), p.383-389

2008

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Flowers regulate the growth and vascular development of the inflorescence rachis in Vitis vinifera L

Plant physiology and biochemistry, 2016-11, Vol.108, p.519-529

2016

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Impact of Glutathione on the Formation of Methylmethine- and Carboxymethine-Bridged (+)-Catechin Dimers in a Model Wine System

A Novel Glutathione-Hydroxycinnamic Acid Product Generated in Oxidative Wine Conditions

The impact of aging wine in high and low oxygen conditions on the fractionation of Cu and Fe in Chardonnay wine

Sulfide-bound copper removal from red and white wine using membrane and depth filters: Impacts of oxygen, H2S-to-Cu ratios, diatomaceous earth and wine volume

Vascular development of the grapevine (Vitis vinifera L.) inflorescence rachis in response to flower number, plant growth regulators and defoliation

Light-induced changes in bottled white wine and underlying photochemical mechanisms

Production and Isomeric Distribution of Xanthylium Cation Pigments and Their Precursors in Wine-like Conditions: Impact of Cu(II), Fe(II), Fe(III), Mn(II), Zn(II), and Al(III)

Formation of Pigment Precursor (+)-1′′-Methylene-6′′-hydroxy-2H-furan-5′′-one-catechin Isomers from (+)-Catechin and a Degradation Product of Ascorbic Acid in a Model Wine System

Ascorbic Acid: A Review of its Chemistry and Reactivity in Relation to a Wine Environment

Chemistry of ascorbic acid and sulfur dioxide as an antioxidant system relevant to white wine

The Influence of Stereochemistry of Antioxidants and Flavanols on Oxidation Processes in a Model Wine System: Ascorbic Acid, Erythorbic Acid, (+)-Catechin and (−)-Epicatechin

Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption

Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition

Astringency response of red wines: Potential role of molecular assembly

Antioxidant Action of Glutathione and the Ascorbic Acid/Glutathione Pair in a Model White Wine

Measurement of labile copper in wine by medium exchange stripping potentiometry utilising screen printed carbon electrodes

The impact of wine components on fractionation of Cu and Fe in model wine systems: Macromolecules, phenolic and sulfur compounds

Determination of the impact of bottle colour and phenolic concentration on pigment development in white wine stored under external conditions

The role of light, temperature and wine bottle colour on pigment enhancement in white wine

The amino acid distribution in rachis xylem sap and phloem exudate of Vitis vinifera ‘Cabernet Sauvignon’ bunches

The decay of ascorbic acid in a model wine system at low oxygen concentration

The influence of wine polymers on the spontaneous precipitation of calcium tartrate in a model wine solution

A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC–MS – Application on Semillon wines

The significance of low impact odorants in global odour perception

Flowers regulate the growth and vascular development of the inflorescence rachis in Vitis vinifera L

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