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Structure of haze forming proteins in white wines: Vitis vinifera thaumatin-like proteins

PloS one, 2014-12, Vol.9 (12), p.e113757-e113757

2014

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Less label, more free: Approaches in label-free quantitative mass spectrometry

Proteomics (Weinheim), 2011-02, Vol.11 (4), p.535-553

2011

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The effects of ethanol and glycerol on the body and other sensory characteristics of Riesling wines

Australian journal of grape and wine research, 2007-04, Vol.13 (1), p.38-45

2007

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Roles of Grape Thaumatin-like Protein and Chitinase in White Wine Haze Formation

Journal of agricultural and food chemistry, 2011-01, Vol.59 (2), p.733-740

2011

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Wine Protein Haze: Mechanisms of Formation and Advances in Prevention

Journal of agricultural and food chemistry, 2015-04, Vol.63 (16), p.4020-4030

2015

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Effect of pH and Alcohol on Perception of Phenolic Character in White Wine

American journal of enology and viticulture, 2013-12, Vol.64 (4), p.425-429

2013

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The Botrytis cinerea aspartic proteinase family

Fungal genetics and biology, 2010, Vol.47 (1), p.53-65

2010

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Range size and growth temperature influence Eucalyptus species responses to an experimental heatwave

Global change biology, 2019-05, Vol.25 (5), p.1665-1684

2019

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The influence of signals from chilled roots on the proteome of shoot tissues in rice seedlings

Proteomics (Weinheim), 2013-06, Vol.13 (12-13), p.1922-1933

2013

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Roles of Proteins, Polysaccharides, and Phenolics in Haze Formation in White Wine via Reconstitution Experiments

Journal of agricultural and food chemistry, 2012-10, Vol.60 (42), p.10666-10673

2012

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White Wine Taste and Mouthfeel As Affected by Juice Extraction and Processing

Journal of agricultural and food chemistry, 2014-10, Vol.62 (41), p.10008-10014

2014

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Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization

Food chemistry, 2012-12, Vol.135 (3), p.1157-1165

2012

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Thermal Stability of Thaumatin-Like Protein, Chitinase, and Invertase Isolated from Sauvignon blanc and Semillon Juice and Their Role in Haze Formation in Wine

Journal of agricultural and food chemistry, 2010-01, Vol.58 (2), p.975-980

2010

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Salt‐Treated Roots of Oryza australiensis Seedlings are Enriched with Proteins Involved in Energetics and Transport

Proteomics (Weinheim), 2019-10, Vol.19 (19), p.e1900175-n/a

2019

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Grape and Wine Proteins: Their Fractionation by Hydrophobic Interaction Chromatography and Identification by Chromatographic and Proteomic Analysis

Journal of agricultural and food chemistry, 2009-05, Vol.57 (10), p.4415-4425

2009

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Five omic technologies are concordant in differentiating the biochemical characteristics of the berries of five grapevine (Vitis vinifera L.) cultivars

BMC genomics, 2015-11, Vol.16 (943), p.946-946, Article 946

2015

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Aspartic Acid Protease from Botrytis cinerea Removes Haze-Forming Proteins during White Winemaking

Journal of agricultural and food chemistry, 2013-10, Vol.61 (40), p.9705-9711

2013

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Two-Step Purification of Pathogenesis-Related Proteins from Grape Juice and Crystallization of Thaumatin-like Proteins

Journal of agricultural and food chemistry, 2009-12, Vol.57 (23), p.11376-11382

2009

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Plant proteogenomics: from protein extraction to improved gene predictions

Methods in molecular biology (Clifton, N.J.), 2013, Vol.1002, p.267

2013

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Comparison of Grape Chitinase Activities in Chardonnay and Cabernet Sauvignon with Vitis rotundifolia cv. Fry

American journal of enology and viticulture, 2005-01, Vol.56 (1), p.81-85

2005

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Model for amorphous aggregation processes

Physical review. E, Statistical, nonlinear, and soft matter physics, 2009-11, Vol.80 (5 Pt 1), p.051907-051907, Article 051907

2009

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Analysis of the results obtained in 120 patients with large acoustic neuromas surgically treated via the translabyrinthine-transtentorial approach

Journal of neurosurgery, 2001-01, Vol.94 (1), p.61-66

2001

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Structure of haze forming proteins in white wines: Vitis vinifera thaumatin-like proteins

Less label, more free: Approaches in label-free quantitative mass spectrometry

The effects of ethanol and glycerol on the body and other sensory characteristics of Riesling wines

Roles of Grape Thaumatin-like Protein and Chitinase in White Wine Haze Formation

Wine Protein Haze: Mechanisms of Formation and Advances in Prevention

Effect of pH and Alcohol on Perception of Phenolic Character in White Wine

The Botrytis cinerea aspartic proteinase family

Range size and growth temperature influence Eucalyptus species responses to an experimental heatwave

The influence of signals from chilled roots on the proteome of shoot tissues in rice seedlings

Roles of Proteins, Polysaccharides, and Phenolics in Haze Formation in White Wine via Reconstitution Experiments

White Wine Taste and Mouthfeel As Affected by Juice Extraction and Processing

Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization

Thermal Stability of Thaumatin-Like Protein, Chitinase, and Invertase Isolated from Sauvignon blanc and Semillon Juice and Their Role in Haze Formation in Wine

Salt‐Treated Roots of Oryza australiensis Seedlings are Enriched with Proteins Involved in Energetics and Transport

Grape and Wine Proteins: Their Fractionation by Hydrophobic Interaction Chromatography and Identification by Chromatographic and Proteomic Analysis

Five omic technologies are concordant in differentiating the biochemical characteristics of the berries of five grapevine (Vitis vinifera L.) cultivars

Aspartic Acid Protease from Botrytis cinerea Removes Haze-Forming Proteins during White Winemaking

Two-Step Purification of Pathogenesis-Related Proteins from Grape Juice and Crystallization of Thaumatin-like Proteins

Plant proteogenomics: from protein extraction to improved gene predictions

Comparison of Grape Chitinase Activities in Chardonnay and Cabernet Sauvignon with Vitis rotundifolia cv. Fry

Model for amorphous aggregation processes

Analysis of the results obtained in 120 patients with large acoustic neuromas surgically treated via the translabyrinthine-transtentorial approach

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