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Items: 6

1.

Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies.

Mayr CM, Geue JP, Holt HE, Pearson WP, Jeffery DW, Francis IL.

J Agric Food Chem. 2014 May 21;62(20):4528-36. doi: 10.1021/jf405731v. Epub 2014 May 13.

PMID:
24745791
2.

Addition of carrageenan at different stages of winemaking for white wine protein stabilization.

Marangon M, Stockdale VJ, Munro P, Trethewey T, Schulkin A, Holt HE, Smith PA.

J Agric Food Chem. 2013 Jul 3;61(26):6516-24. doi: 10.1021/jf401712d. Epub 2013 Jun 21.

PMID:
23756713
3.

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
4.

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
6.

Surveyor v: television pictures.

Shoemaker EM, Batson RM, Holt HE, Morris EC, Rennilson JJ, Whitaker EA.

Science. 1967 Nov 3;158(3801):642-52.

PMID:
17732959

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