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Results: 1 to 20 of 119

1.

Roles of grape thaumatin-like protein and chitinase in white wine haze formation.

Marangon M, Van Sluyter SC, Neilson KA, Chan C, Haynes PA, Waters EJ, Falconer RJ.

J Agric Food Chem. 2011 Jan 26;59(2):733-40. doi: 10.1021/jf1038234. Epub 2010 Dec 28.

PMID:
21189017
[PubMed - indexed for MEDLINE]
2.

Thermal stability of thaumatin-like protein, chitinase, and invertase isolated from Sauvignon blanc and Semillon juice and their role in haze formation in wine.

Falconer RJ, Marangon M, Van Sluyter SC, Neilson KA, Chan C, Waters EJ.

J Agric Food Chem. 2010 Jan 27;58(2):975-80. doi: 10.1021/jf902843b.

PMID:
20014848
[PubMed - indexed for MEDLINE]
3.

Effects of ionic strength and sulfate upon thermal aggregation of grape chitinases and thaumatin-like proteins in a model system.

Marangon M, Sauvage FX, Waters EJ, Vernhet A.

J Agric Food Chem. 2011 Mar 23;59(6):2652-62. doi: 10.1021/jf104334v. Epub 2011 Mar 1.

PMID:
21361294
[PubMed - indexed for MEDLINE]
4.

Sulfate--a candidate for the missing essential factor that is required for the formation of protein haze in white wine.

Pocock KF, Alexander GM, Hayasaka Y, Jones PR, Waters EJ.

J Agric Food Chem. 2007 Mar 7;55(5):1799-807. Epub 2007 Feb 13.

PMID:
17295506
[PubMed - indexed for MEDLINE]
5.
6.

Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine.

Tabilo-Munizaga G, Gordon TA, Villalobos-Carvajal R, Moreno-Osorio L, Salazar FN, Pérez-Won M, Acuña S.

Food Chem. 2014 Jul 15;155:214-20. doi: 10.1016/j.foodchem.2014.01.051. Epub 2014 Jan 25.

PMID:
24594177
[PubMed - indexed for MEDLINE]
7.

Two-step purification of pathogenesis-related proteins from grape juice and crystallization of thaumatin-like proteins.

Van Sluyter SC, Marangon M, Stranks SD, Neilson KA, Hayasaka Y, Haynes PA, Menz RI, Waters EJ.

J Agric Food Chem. 2009 Dec 9;57(23):11376-82. doi: 10.1021/jf902365r.

PMID:
19886666
[PubMed - indexed for MEDLINE]
8.

Roles of proteins, polysaccharides, and phenolics in haze formation in white wine via reconstitution experiments.

Gazzola D, Van Sluyter SC, Curioni A, Waters EJ, Marangon M.

J Agric Food Chem. 2012 Oct 24;60(42):10666-73. doi: 10.1021/jf302916n. Epub 2012 Oct 11.

PMID:
22998638
[PubMed - indexed for MEDLINE]
9.

Quantification of chitinase and thaumatin-like proteins in grape juices and wines.

Le Bourse D, Conreux A, Villaume S, Lameiras P, Nuzillard JM, Jeandet P.

Anal Bioanal Chem. 2011 Sep;401(5):1541-9. doi: 10.1007/s00216-011-4912-8. Epub 2011 Apr 5. Erratum in: Anal Bioanal Chem. 2011 Sep;401(5):1713.

PMID:
21465097
[PubMed - indexed for MEDLINE]
10.

Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity.

Marangon M, Vincenzi S, Lucchetta M, Curioni A.

Anal Chim Acta. 2010 Feb 15;660(1-2):110-8. doi: 10.1016/j.aca.2009.10.038. Epub 2009 Oct 27.

PMID:
20103151
[PubMed - indexed for MEDLINE]
11.

Stability of white wine proteins: combined effect of pH, ionic strength, and temperature on their aggregation.

Dufrechou M, Poncet-Legrand C, Sauvage FX, Vernhet A.

J Agric Food Chem. 2012 Feb 8;60(5):1308-19. doi: 10.1021/jf204048j. Epub 2012 Jan 26.

PMID:
22224874
[PubMed - indexed for MEDLINE]
12.

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

Marangon M, Van Sluyter SC, Robinson EM, Muhlack RA, Holt HE, Haynes PA, Godden PW, Smith PA, Waters EJ.

Food Chem. 2012 Dec 1;135(3):1157-65. doi: 10.1016/j.foodchem.2012.05.042. Epub 2012 May 17.

PMID:
22953838
[PubMed - indexed for MEDLINE]
13.

Mass spectrometry in the analysis of grape and wine proteins.

Flamini R, De Rosso M.

Expert Rev Proteomics. 2006 Jun;3(3):321-31. Review.

PMID:
16771704
[PubMed - indexed for MEDLINE]
14.

Protein aggregation in white wines: influence of the temperature on aggregation kinetics and mechanisms.

Dufrechou M, Sauvage FX, Bach B, Vernhet A.

J Agric Food Chem. 2010 Sep 22;58(18):10209-18. doi: 10.1021/jf1017687.

PMID:
20799706
[PubMed - indexed for MEDLINE]
15.

Aspartic acid protease from Botrytis cinerea removes haze-forming proteins during white winemaking.

Van Sluyter SC, Warnock NI, Schmidt S, Anderson P, van Kan JA, Bacic A, Waters EJ.

J Agric Food Chem. 2013 Oct 9;61(40):9705-11. doi: 10.1021/jf402762k. Epub 2013 Sep 25.

PMID:
24007329
[PubMed - indexed for MEDLINE]
16.

Grape and wine proteins: their fractionation by hydrophobic interaction chromatography and identification by chromatographic and proteomic analysis.

Marangon M, Van Sluyter SC, Haynes PA, Waters EJ.

J Agric Food Chem. 2009 May 27;57(10):4415-25. doi: 10.1021/jf9000742. Epub 2009 Apr 8.

PMID:
19354294
[PubMed - indexed for MEDLINE]
18.

Identification of grape and wine allergens as an endochitinase 4, a lipid-transfer protein, and a thaumatin.

Pastorello EA, Farioli L, Pravettoni V, Ortolani C, Fortunato D, Giuffrida MG, Perono Garoffo L, Calamari AM, Brenna O, Conti A.

J Allergy Clin Immunol. 2003 Feb;111(2):350-9.

PMID:
12589356
[PubMed - indexed for MEDLINE]
19.

Determination of the grape invertase content (using PTA-ELISA) following various fining treatments versus changes in the total protein content of wine. relationships with wine foamability.

Dambrouck T, Marchal R, Cilindre C, Parmentier M, Jeandet P.

J Agric Food Chem. 2005 Nov 2;53(22):8782-9.

PMID:
16248585
[PubMed - indexed for MEDLINE]
20.

Analysis of protein composition of red wine in comparison with rosé and white wines by electrophoresis and high-pressure liquid chromatography-mass spectrometry (HPLC-MS).

Wigand P, Tenzer S, Schild H, Decker H.

J Agric Food Chem. 2009 May 27;57(10):4328-33. doi: 10.1021/jf8034836. Epub 2009 Apr 22.

PMID:
19385597
[PubMed - indexed for MEDLINE]

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