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Items: 11

1.

First trials to assess the feasibility of grape seed powder (GSP) as a novel and sustainable bentonite alternative.

Romanini E, McRae JM, Colangelo D, Lambri M.

Food Chem. 2020 Feb 1;305:125484. doi: 10.1016/j.foodchem.2019.125484. Epub 2019 Sep 6.

PMID:
31514048
2.

Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.

Culbert JA, McRae JM, Condé BC, Schmidtke LM, Nicholson EL, Smith PA, Howell KS, Boss PK, Wilkinson KL.

J Agric Food Chem. 2017 Feb 22;65(7):1378-1386. doi: 10.1021/acs.jafc.6b05678. Epub 2017 Feb 13.

PMID:
28128557
3.

Ethanol Concentration Influences the Mechanisms of Wine Tannin Interactions with Poly(L-proline) in Model Wine.

McRae JM, Ziora ZM, Kassara S, Cooper MA, Smith PA.

J Agric Food Chem. 2015 May 6;63(17):4345-52. doi: 10.1021/acs.jafc.5b00758. Epub 2015 Apr 22.

PMID:
25877783
4.

Wine protein haze: mechanisms of formation and advances in prevention.

Van Sluyter SC, McRae JM, Falconer RJ, Smith PA, Bacic A, Waters EJ, Marangon M.

J Agric Food Chem. 2015 Apr 29;63(16):4020-30. doi: 10.1021/acs.jafc.5b00047. Epub 2015 Apr 15. Review.

5.

Measuring the molecular dimensions of wine tannins: comparison of small-angle X-ray scattering, gel-permeation chromatography and mean degree of polymerization.

McRae JM, Kirby N, Mertens HD, Kassara S, Smith PA.

J Agric Food Chem. 2014 Jul 23;62(29):7216-24. doi: 10.1021/jf405308m. Epub 2014 Jul 10.

PMID:
24956950
6.

Effect of wine pH and bottle closure on tannins.

McRae JM, Kassara S, Kennedy JA, Waters EJ, Smith PA.

J Agric Food Chem. 2013 Nov 27;61(47):11618-27. doi: 10.1021/jf403704f. Epub 2013 Nov 18.

PMID:
24195587
7.

Sensory properties of wine tannin fractions: implications for in-mouth sensory properties.

McRae JM, Schulkin A, Kassara S, Holt HE, Smith PA.

J Agric Food Chem. 2013 Jan 23;61(3):719-27. doi: 10.1021/jf304239n. Epub 2013 Jan 11.

PMID:
23289627
8.

Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age.

McRae JM, Dambergs RG, Kassara S, Parker M, Jeffery DW, Herderich MJ, Smith PA.

J Agric Food Chem. 2012 Oct 10;60(40):10093-102. doi: 10.1021/jf301571q. Epub 2012 Sep 27.

PMID:
22967212
9.

Wine and grape tannin interactions with salivary proteins and their impact on astringency: a review of current research.

McRae JM, Kennedy JA.

Molecules. 2011 Mar 11;16(3):2348-64. doi: 10.3390/molecules16032348. Review.

10.

Thermodynamics of grape and wine tannin interaction with polyproline: implications for red wine astringency.

McRae JM, Falconer RJ, Kennedy JA.

J Agric Food Chem. 2010 Dec 8;58(23):12510-8. doi: 10.1021/jf1030967. Epub 2010 Nov 11.

PMID:
21070019
11.

Antibacterial compounds from Planchonia careya leaf extracts.

McRae JM, Yang Q, Crawford RJ, Palombo EA.

J Ethnopharmacol. 2008 Mar 28;116(3):554-60. doi: 10.1016/j.jep.2008.01.007. Epub 2008 Jan 17.

PMID:
18289814

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