Format
Sort by
Items per page

Send to

Choose Destination

Search results

Items: 13

1.

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.

2.

Pectolytic enzyme reduces the concentration of colloidal particles in wine due to changes in polysaccharide structure and aggregation properties.

Kassara S, Li S, Smith P, Blando F, Bindon K.

Int J Biol Macromol. 2019 Nov 1;140:546-555. doi: 10.1016/j.ijbiomac.2019.08.043. Epub 2019 Aug 9.

PMID:
31404601
3.

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
4.

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
5.

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
6.

Properties of wine polymeric pigments formed from anthocyanin and tannins differing in size distribution and subunit composition.

Bindon K, Kassara S, Hayasaka Y, Schulkin A, Smith P.

J Agric Food Chem. 2014 Nov 26;62(47):11582-93. doi: 10.1021/jf503922h. Epub 2014 Nov 17.

PMID:
25356846
7.

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
8.

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
9.

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
10.

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
11.

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
12.

Rapid measurement of methyl cellulose precipitable tannins using ultraviolet spectroscopy with chemometrics: application to red wine and inter-laboratory calibration transfer.

Dambergs RG, Mercurio MD, Kassara S, Cozzolino D, Smith PA.

Appl Spectrosc. 2012 Jun;66(6):656-64. doi: 10.1366/11-06516.

PMID:
22732536
13.

Relationship between red wine grade and phenolics. 2. Tannin composition and size.

Kassara S, Kennedy JA.

J Agric Food Chem. 2011 Aug 10;59(15):8409-12. doi: 10.1021/jf201054p. Epub 2011 Jul 8.

PMID:
21702478

Supplemental Content

Loading ...
Support Center