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Items: 11

1.

Reference samples guide variable selection for correlation of wine sensory and volatile profiling data.

Sherman E, Harbertson JF, Greenwood DR, Villas-Bôas SG, Fiehn O, Heymann H.

Food Chem. 2018 Nov 30;267:344-354. doi: 10.1016/j.foodchem.2017.10.073. Epub 2017 Oct 12.

PMID:
29934177
2.

Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile.

Liu J, Bredie WLP, Sherman E, Harbertson JF, Heymann H.

Food Res Int. 2018 Apr;106:892-900. doi: 10.1016/j.foodres.2018.01.062. Epub 2018 Jan 31.

PMID:
29580001
3.

Rationale for Haze Formation after Carboxymethyl Cellulose (CMC) Addition to Red Wine.

Sommer S, Dickescheid C, Harbertson JF, Fischer U, Cohen SD.

J Agric Food Chem. 2016 Sep 14;64(36):6879-87. doi: 10.1021/acs.jafc.6b02479. Epub 2016 Sep 2.

PMID:
27571332
4.

Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L.) Cultivar.

Alabi OJ, Casassa LF, Gutha LR, Larsen RC, Henick-Kling T, Harbertson JF, Naidu RA.

PLoS One. 2016 Feb 26;11(2):e0149666. doi: 10.1371/journal.pone.0149666. eCollection 2016.

5.

Regulated deficit irrigation alters anthocyanins, tannins and sensory properties of cabernet sauvignon grapes and wines.

Casassa LF, Keller M, Harbertson JF.

Molecules. 2015 Apr 29;20(5):7820-44. doi: 10.3390/molecules20057820.

6.

Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation.

Harbertson JF, Kilmister RL, Kelm MA, Downey MO.

Food Chem. 2014 Oct 1;160:16-21. doi: 10.1016/j.foodchem.2014.03.026. Epub 2014 Mar 15.

PMID:
24799203
7.

Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration.

Casassa LF, Harbertson JF.

Annu Rev Food Sci Technol. 2014;5:83-109. doi: 10.1146/annurev-food-030713-092438. Epub 2014 Jan 9. Review.

PMID:
24422589
8.

Impact of extended maceration and regulated deficit irrigation (RDI) in Cabernet Sauvignon wines: characterization of proanthocyanidin distribution, anthocyanin extraction, and chromatic properties.

Casassa LF, Larsen RC, Beaver CW, Mireles MS, Keller M, Riley WR, Smithyman R, Harbertson JF.

J Agric Food Chem. 2013 Jul 3;61(26):6446-57. doi: 10.1021/jf400733u. Epub 2013 Jun 21.

PMID:
23789791
9.

Glucose, fructose and sucrose increase the solubility of protein-tannin complexes and at high concentration, glucose and sucrose interfere with bisulphite bleaching of wine pigments.

Harbertson JF, Yuan C, Mireles MS, Hanlin RL, Downey MO.

Food Chem. 2013 May 1;138(1):556-63. doi: 10.1016/j.foodchem.2012.10.141. Epub 2012 Nov 12.

PMID:
23265524
10.

Modulation of flavonoid biosynthetic pathway genes and anthocyanins due to virus infection in grapevine (Vitis vinifera L.) leaves.

Gutha LR, Casassa LF, Harbertson JF, Naidu RA.

BMC Plant Biol. 2010 Aug 23;10:187. doi: 10.1186/1471-2229-10-187.

11.

Systematic identification of yeast proteins extracted into model wine during aging on the yeast lees.

Rowe JD, Harbertson JF, Osborne JP, Freitag M, Lim J, Bakalinsky AT.

J Agric Food Chem. 2010 Feb 24;58(4):2337-46. doi: 10.1021/jf903660a.

PMID:
20108898

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