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Items: 7

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.

Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenarios.

Setford PC, Jeffery DW, Grbin PR, Muhlack RA.

Food Res Int. 2019 Jul;121:705-713. doi: 10.1016/j.foodres.2018.12.044. Epub 2018 Dec 24.

PMID:
31108799
3.

Dynamic characterization of wine astringency profiles using modified progressive profiling.

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

Food Res Int. 2019 Jun;120:244-254. doi: 10.1016/j.foodres.2019.02.041. Epub 2019 Feb 22.

PMID:
31000236
4.

Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective Conditions.

Setford PC, Jeffery DW, Grbin PR, Muhlack RA.

Molecules. 2018 Dec 26;24(1). pii: E73. doi: 10.3390/molecules24010073.

5.

Modelling the Mass Transfer Process of Malvidin-3-Glucoside during Simulated Extraction from Fresh Grape Solids under Wine-Like Conditions.

Setford PC, Jeffery DW, Grbin PR, Muhlack RA.

Molecules. 2018 Aug 27;23(9). pii: E2159. doi: 10.3390/molecules23092159.

6.

Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products.

Muhlack RA, Potumarthi R, Jeffery DW.

Waste Manag. 2018 Feb;72:99-118. doi: 10.1016/j.wasman.2017.11.011. Epub 2017 Nov 11. Review.

PMID:
29132780
7.

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

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