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Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin Polymers

Molecules (Basel, Switzerland), 2020-02, Vol.25 (4), p.910

2020

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Development and Evaluation of a HS-SPME GC-MS Method for Determining the Retention of Volatile Phenols by Cyclodextrin in Model Wine

Molecules (Basel, Switzerland), 2019-09, Vol.24 (19), p.3432

2019

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Preparation of Magnetic Polymers for the Elimination of 3-Isobutyl-2-Methoxypyrazine from Wine

Molecules (Basel, Switzerland), 2018-05, Vol.23 (5), p.1140

2018

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Synthesis of allo- and epi-Inositol via the NHC-Catalyzed Carbocyclization of Carbohydrate-Derived Dialdehydes

Journal of organic chemistry, 2014-06, Vol.79 (11), p.5088-5096

2014

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Artemisinin and a Series of Novel Endoperoxide Antimalarials Exert Early Effects on Digestive Vacuole Morphology

Antimicrobial Agents and Chemotherapy, 2008-01, Vol.52 (1), p.98-109

2008

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Relationship between Menthiafolic Acid and Wine Lactone in Wine

Journal of agricultural and food chemistry, 2015-09, Vol.63 (37), p.8241-8246

2015

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Rapid Method for Proline Determination in Grape Juice and Wine

Journal of agricultural and food chemistry, 2012-05, Vol.60 (17), p.4259-4264

2012

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Novel Wine Yeast for Improved Utilisation of Proline during Fermentation

Fermentation (Basel), 2018-03, Vol.4 (1), p.10

2018

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Sensing free sulfur dioxide in wine

Sensors (Basel, Switzerland), 2012-08, Vol.12 (8), p.10759-10773

2012

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Regionality in Australian Pinot noir wines: A study on the use of NMR and ICP-MS on commercial wines

Food chemistry, 2021-03, Vol.340, p.127906-127906, Article 127906

2021

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Microwave-assistance provides very rapid and efficient extraction of grape seed polyphenols

Food chemistry, 2011-11, Vol.129 (2), p.570-576

2011

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Production of the Pepper Aroma Compound, (−)-Rotundone, by Aerial Oxidation of α‑Guaiene

Journal of agricultural and food chemistry, 2014-11, Vol.62 (44), p.10809-10815

2014

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Dihydroxylation of 4-Substituted 1,2-Dioxines: A Concise Route to Branched Erythro Sugars

Journal of organic chemistry, 2009-07, Vol.74 (14), p.5093-5096

2009

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Occurrence, Sensory Impact, Formation, and Fate of Damascenone in Grapes, Wines, and Other Foods and Beverages

Journal of agricultural and food chemistry, 2011-09, Vol.59 (18), p.9717-9746

2011

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2-[(3S,3aS,5R,8S,8aS)-3,8-Di-methyl-hexa-hydro-1H,4H-3a,8a-ep-oxy-azulen-5-yl]propan-2-ol

Acta crystallographica. Section E, Structure reports online, 2014-07, Vol.70 (Pt 7), p.o776-o777

2014

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Chemical Changes in Grape Stem and Their Relationship to Stem Color throughout Berry Ripening in Vitis vinifera L. cv Shiraz

Journal of agricultural and food chemistry, 2015-02, Vol.63 (4), p.1242-1250

2015

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Corymbolone

Acta crystallographica. Section E, Structure reports online, 2014-07, Vol.70 (Pt 7), p.o758-o758

2014

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Cyclisation of 1,2-dioxines containing tethered hydroxyl and carboxylic acid functionality: synthesis of tetrahydrofurans and dihydrofuran-2(3 H)-ones

Tetrahedron, 2010-01, Vol.66 (4), p.1007-1013

2010

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Hydroxycinnamoyl Glucose and Tartrate Esters and Their Role in the Formation of Ethylphenols in Wine

Journal of agricultural and food chemistry, 2016-12, Vol.64 (49), p.9401-9411

2016

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Comparison of the Formation of Peppery and Woody Sesquiterpenes Derived from α‑Guaiene and α‑Bulnesene under Aerial Oxidative Conditions

Journal of agricultural and food chemistry, 2015-02, Vol.63 (7), p.1932-1938

2015

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1,2-Dioxines Containing Tethered Hydroxyl Functionality as Convenient Precursors for Pyran Syntheses

Journal of organic chemistry, 2005-10, Vol.70 (21), p.8344-8351

2005

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ATR-MIR Spectroscopy Predicts Total Phenolics and Colour for Extracts Produced by Microwave-Assisted or Conventional Thermal Extraction Methods Applied Separately to Mixtures of Grape Skins from White or Red Commercial Cultivars

Food analytical methods, 2020-04, Vol.13 (4), p.872-884

2020

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Shiraz Wines Made from Grape Berries (Vitis vinifera) Delayed in Ripening by Plant Growth Regulator Treatment Have Elevated Rotundone Concentrations and “Pepper” Flavor and Aroma

Journal of agricultural and food chemistry, 2015-03, Vol.63 (8), p.2137-2144

2015

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Ring-Opening of Unsymmetrical 1,2-Dioxines Using Cobalt(II) Salen Complexes

Journal of organic chemistry, 2005-01, Vol.70 (2), p.470-476

2005

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Several Mineral Elements Discriminate the Origin of Wines from Three Districts in China

International journal of food properties, 2015-07, Vol.18 (7), p.1460-1470

2015

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Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin Polymers

Development and Evaluation of a HS-SPME GC-MS Method for Determining the Retention of Volatile Phenols by Cyclodextrin in Model Wine

Preparation of Magnetic Polymers for the Elimination of 3-Isobutyl-2-Methoxypyrazine from Wine

Synthesis of allo- and epi-Inositol via the NHC-Catalyzed Carbocyclization of Carbohydrate-Derived Dialdehydes

Artemisinin and a Series of Novel Endoperoxide Antimalarials Exert Early Effects on Digestive Vacuole Morphology

Relationship between Menthiafolic Acid and Wine Lactone in Wine

Rapid Method for Proline Determination in Grape Juice and Wine

Novel Wine Yeast for Improved Utilisation of Proline during Fermentation

Sensing free sulfur dioxide in wine

Regionality in Australian Pinot noir wines: A study on the use of NMR and ICP-MS on commercial wines

Microwave-assistance provides very rapid and efficient extraction of grape seed polyphenols

Production of the Pepper Aroma Compound, (−)-Rotundone, by Aerial Oxidation of α‑Guaiene

Dihydroxylation of 4-Substituted 1,2-Dioxines: A Concise Route to Branched Erythro Sugars

Occurrence, Sensory Impact, Formation, and Fate of Damascenone in Grapes, Wines, and Other Foods and Beverages

2-[(3S,3aS,5R,8S,8aS)-3,8-Di-methyl-hexa-hydro-1H,4H-3a,8a-ep-oxy-azulen-5-yl]propan-2-ol

Chemical Changes in Grape Stem and Their Relationship to Stem Color throughout Berry Ripening in Vitis vinifera L. cv Shiraz

Corymbolone

Cyclisation of 1,2-dioxines containing tethered hydroxyl and carboxylic acid functionality: synthesis of tetrahydrofurans and dihydrofuran-2(3 H)-ones

Hydroxycinnamoyl Glucose and Tartrate Esters and Their Role in the Formation of Ethylphenols in Wine

Comparison of the Formation of Peppery and Woody Sesquiterpenes Derived from α‑Guaiene and α‑Bulnesene under Aerial Oxidative Conditions

1,2-Dioxines Containing Tethered Hydroxyl Functionality as Convenient Precursors for Pyran Syntheses

ATR-MIR Spectroscopy Predicts Total Phenolics and Colour for Extracts Produced by Microwave-Assisted or Conventional Thermal Extraction Methods Applied Separately to Mixtures of Grape Skins from White or Red Commercial Cultivars

Shiraz Wines Made from Grape Berries (Vitis vinifera) Delayed in Ripening by Plant Growth Regulator Treatment Have Elevated Rotundone Concentrations and “Pepper” Flavor and Aroma

Ring-Opening of Unsymmetrical 1,2-Dioxines Using Cobalt(II) Salen Complexes

Several Mineral Elements Discriminate the Origin of Wines from Three Districts in China

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