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Items: 1 to 20 of 23

1.

Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors.

Kang W, Muhlack RA, Bindon KA, Smith PA, Niimi J, Bastian SEP.

Molecules. 2019 Dec 13;24(24). pii: E4578. doi: 10.3390/molecules24244578.

2.

Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency.

Bindon KA, Kassara S, Solomon M, Bartel C, Smith PA, Barker A, Curtin C.

Biomolecules. 2019 Sep 9;9(9). pii: E466. doi: 10.3390/biom9090466.

3.

Effect of Grape Seed and Skin Tannin Molecular Mass and Composition on the Rate of Reaction with Anthocyanin and Subsequent Formation of Polymeric Pigments in the Presence of Acetaldehyde.

Teng B, Hayasaka Y, Smith PA, Bindon KA.

J Agric Food Chem. 2019 Aug 14;67(32):8938-8949. doi: 10.1021/acs.jafc.9b01498. Epub 2019 Jul 30.

PMID:
31361121
4.

Oxygen exposure during red wine fermentation modifies tannin reactivity with poly-l-proline.

Watrelot AA, Day MP, Schulkin A, Falconer RJ, Smith P, Waterhouse AL, Bindon KA.

Food Chem. 2019 Nov 1;297:124923. doi: 10.1016/j.foodchem.2019.05.197. Epub 2019 May 30.

PMID:
31253258
5.

Applying Nanoparticle Tracking Analysis to Characterize the Polydispersity of Aggregates Resulting from Tannin-Polysaccharide Interactions in Wine-Like Media.

Li S, Wilkinson KL, Mierczynska-Vasilev A, Bindon KA.

Molecules. 2019 Jun 3;24(11). pii: E2100. doi: 10.3390/molecules24112100.

6.

Development and validation of an UHPLC-HRMS protocol for the analysis of flavan-3-ol metabolites and catabolites in urine, plasma and feces of rats fed a red wine proanthocyanidin extract.

Pereira-Caro G, Ordóñez JL, Ludwig I, Gaillet S, Mena P, Del Rio D, Rouanet JM, Bindon KA, Moreno-Rojas JM, Crozier A.

Food Chem. 2018 Jun 30;252:49-60. doi: 10.1016/j.foodchem.2018.01.083. Epub 2018 Jan 12.

PMID:
29478563
7.

Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on polysaccharide and tannin content and composition.

Schelezki OJ, Smith PA, Hranilovic A, Bindon KA, Jeffery DW.

Food Chem. 2018 Apr 1;244:50-59. doi: 10.1016/j.foodchem.2017.10.024. Epub 2017 Oct 7.

PMID:
29120804
8.

Retention of Proanthocyanidin in Wine-like Solution Is Conferred by a Dynamic Interaction between Soluble and Insoluble Grape Cell Wall Components.

Bindon KA, Li S, Kassara S, Smith PA.

J Agric Food Chem. 2016 Nov 9;64(44):8406-8419. Epub 2016 Oct 31.

PMID:
27616021
9.

Characterization of macromolecular complexes in red wine: Composition, molecular mass distribution and particle size.

Bindon KA, Carew AL, Mierczynska-Vasilev A, Kassara S, Kerslake F, Smith PA.

Food Chem. 2016 May 15;199:838-46. doi: 10.1016/j.foodchem.2015.12.079. Epub 2015 Dec 19.

PMID:
26776042
10.

Evaluation of direct phloroglucinolysis and colorimetric depolymerization assays and their applicability for determining condensed tannins in grape marc.

Hixson JL, Bindon KA, Smith PA.

J Agric Food Chem. 2015 Nov 18;63(45):9954-62. doi: 10.1021/acs.jafc.5b04207. Epub 2015 Nov 9.

PMID:
26551987
11.

Selective extraction of polysaccharide affects the adsorption of proanthocyanidin by grape cell walls.

Ruiz-Garcia Y, Smith PA, Bindon KA.

Carbohydr Polym. 2014 Dec 19;114:102-14. doi: 10.1016/j.carbpol.2014.07.024. Epub 2014 Jul 31.

PMID:
25263870
12.

Low molecular weight procyanidins from grape seeds enhance the impact of 5-Fluorouracil chemotherapy on Caco-2 human colon cancer cells.

Cheah KY, Howarth GS, Bindon KA, Kennedy JA, Bastian SE.

PLoS One. 2014 Jun 6;9(6):e98921. doi: 10.1371/journal.pone.0098921. eCollection 2014.

13.

Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes.

Bindon KA, Kassara S, Cynkar WU, Robinson EM, Scrimgeour N, Smith PA.

J Agric Food Chem. 2014 May 21;62(20):4558-70. doi: 10.1021/jf5002777. Epub 2014 May 12.

PMID:
24773241
14.

Factors affecting skin tannin extractability in ripening grapes.

Bindon KA, Madani SH, Pendleton P, Smith PA, Kennedy JA.

J Agric Food Chem. 2014 Feb 5;62(5):1130-41. doi: 10.1021/jf4050606. Epub 2014 Jan 24.

PMID:
24432763
15.

Application of insoluble fibers in the fining of wine phenolics.

Guerrero RF, Smith P, Bindon KA.

J Agric Food Chem. 2013 May 8;61(18):4424-32. doi: 10.1021/jf400172f. Epub 2013 Apr 24.

PMID:
23565656
16.

Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins.

Bindon KA, Smith PA.

Food Chem. 2013 Jan 15;136(2):917-28. doi: 10.1016/j.foodchem.2012.08.016. Epub 2012 Aug 19.

PMID:
23122145
17.

Tissue-specific and developmental modifications of grape cell walls influence the adsorption of proanthocyanidins.

Bindon KA, Bacic A, Kennedy JA.

J Agric Food Chem. 2012 Sep 12;60(36):9249-60. doi: 10.1021/jf301552t. Epub 2012 Aug 28.

PMID:
22860923
18.

Ripening-induced changes in grape skin proanthocyanidins modify their interaction with cell walls.

Bindon KA, Kennedy JA.

J Agric Food Chem. 2011 Mar 23;59(6):2696-707. doi: 10.1021/jf1047207. Epub 2011 Feb 25.

PMID:
21351801
19.

Interaction between grape-derived proanthocyanidins and cell wall material. 2. Implications for vinification.

Bindon KA, Smith PA, Holt H, Kennedy JA.

J Agric Food Chem. 2010 Oct 13;58(19):10736-46. doi: 10.1021/jf1022274.

PMID:
20845924
20.

Optimization of a method for the extraction and quantification of carotenoids and chlorophylls during ripening in grape berries (Vitis vinifera cv. Merlot).

Kamffer Z, Bindon KA, Oberholster A.

J Agric Food Chem. 2010 Jun 9;58(11):6578-86. doi: 10.1021/jf1004308.

PMID:
20450155

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