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Items: 20

1.

Grape Flavonoid Evolution and Composition Under Altered Light and Temperature Conditions in Cabernet Sauvignon (Vitis vinifera L.).

Blancquaert EH, Oberholster A, Ricardo-da-Silva JM, Deloire AJ.

Front Plant Sci. 2019 Nov 8;10:1062. doi: 10.3389/fpls.2019.01062. eCollection 2019.

2.

The impact of grapevine red blotch disease on Vitis vinifera L. Chardonnay grape and wine composition and sensory attributes over three seasons.

Cauduro Girardello R, Rich V, Smith RJ, Brenneman C, Heymann H, Oberholster A.

J Sci Food Agric. 2019 Nov 19. doi: 10.1002/jsfa.10147. [Epub ahead of print]

PMID:
31742703
3.

Heat-Dependent Desorption of Proanthocyanidins from Grape-Derived Cell Wall Material under Variable Ethanol Concentrations in Model Wine Systems.

Beaver JW, Miller KV, Medina-Plaza C, Dokoozlian N, Ponangi R, Blair T, Block D, Oberholster A.

Molecules. 2019 Oct 1;24(19). pii: E3561. doi: 10.3390/molecules24193561.

4.

A combined phenolic extraction and fermentation reactor engineering model for multiphase red wine fermentation.

Miller KV, Noguera R, Beaver J, Oberholster A, Block DE.

Biotechnol Bioeng. 2020 Jan;117(1):109-116. doi: 10.1002/bit.27178. Epub 2019 Oct 15.

PMID:
31544954
5.

Impact of Temperature, Ethanol and Cell Wall Material Composition on Cell Wall-Anthocyanin Interactions.

Medina-Plaza C, Beaver JW, Lerno L, Dokoozlian N, Ponangi R, Blair T, Block DE, Oberholster A.

Molecules. 2019 Sep 14;24(18). pii: E3350. doi: 10.3390/molecules24183350.

6.

Effects of the Temperature and Ethanol on the Kinetics of Proanthocyanidin Adsorption in Model Wine Systems.

Beaver JW, Medina-Plaza C, Miller K, Dokoozlian N, Ponangi R, Blair T, Block D, Oberholster A.

J Agric Food Chem. 2019 Jun 19. doi: 10.1021/acs.jafc.9b02605. [Epub ahead of print]

PMID:
31180670
7.

Impact of Grapevine Red Blotch Disease on Grape Composition of Vitis vinifera Cabernet Sauvignon, Merlot, and Chardonnay.

Girardello RC, Cooper ML, Smith RJ, Lerno LA, Bruce RC, Eridon S, Oberholster A.

J Agric Food Chem. 2019 May 15;67(19):5496-5511. doi: 10.1021/acs.jafc.9b01125. Epub 2019 May 6.

PMID:
31013081
8.

A Mechanistic Model for the Extraction of Phenolics from Grapes During Red Wine Fermentation.

Miller KV, Noguera R, Beaver J, Medina-Plaza C, Oberholster A, Block DE.

Molecules. 2019 Apr 2;24(7). pii: E1275. doi: 10.3390/molecules24071275.

9.

Grapevine Red Blotch Virus May Reduce Carbon Translocation Leading to Impaired Grape Berry Ripening.

Martínez-Lüscher J, Plank CM, Brillante L, Cooper ML, Smith RJ, Al-Rwahnih M, Yu R, Oberholster A, Girardello R, Kurtural SK.

J Agric Food Chem. 2019 Mar 6;67(9):2437-2448. doi: 10.1021/acs.jafc.8b05555. Epub 2019 Feb 19.

PMID:
30721055
10.

Creation and validation of a reactor engineering model for multiphase red wine fermentations.

Miller KV, Oberholster A, Block DE.

Biotechnol Bioeng. 2019 Apr;116(4):781-792. doi: 10.1002/bit.26874. Epub 2019 Jan 16.

PMID:
30451295
11.

Impact of cold soak duration on Cabernet Sauvignon fermentation and phenolic composition.

Lerno LA, Panprivech S, Ponangi R, Brenneman CA, Block DE, Oberholster A.

J Sci Food Agric. 2019 Jan 30;99(2):805-815. doi: 10.1002/jsfa.9249. Epub 2018 Sep 3.

PMID:
30003547
12.

Assessing Spatial Variability of Grape Skin Flavonoids at the Vineyard Scale Based on Plant Water Status Mapping.

Brillante L, Martínez-Luscher J, Yu R, Plank CM, Sanchez L, Bates TL, Brenneman C, Oberholster A, Kurtural SK.

J Agric Food Chem. 2017 Jul 5;65(26):5255-5265. doi: 10.1021/acs.jafc.7b01749. Epub 2017 Jun 26.

PMID:
28602091
13.

Investigating the Effect of Cold Soak Duration on Phenolic Extraction during Cabernet Sauvignon Fermentation.

Panprivech S, Lerno LA, Brenneman CA, Block DE, Oberholster A.

Molecules. 2015 May 4;20(5):7974-89. doi: 10.3390/molecules20057974.

14.

Barrel maturation, oak alternatives and micro-oxygenation: influence on red wine aging and quality.

Oberholster A, Elmendorf BL, Lerno LA, King ES, Heymann H, Brenneman CE, Boulton RB.

Food Chem. 2015 Apr 15;173:1250-8. doi: 10.1016/j.foodchem.2014.10.043. Epub 2014 Oct 16.

PMID:
25466151
15.

Tracing flavonoid degradation in grapes by MS filtering with stable isotopes.

Chassy AW, Bueschl C, Lee H, Lerno L, Oberholster A, Barile D, Schuhmacher R, Waterhouse AL.

Food Chem. 2015 Jan 1;166:448-55. doi: 10.1016/j.foodchem.2014.06.002. Epub 2014 Jun 9.

PMID:
25053079
16.

Piggyback intraocular lens implantation to correct pseudophakic refractive error after segmental multifocal intraocular lens implantation.

Venter JA, Oberholster A, Schallhorn SC, Pelouskova M.

J Refract Surg. 2014 Apr;30(4):234-9. doi: 10.3928/1081597X-20140321-02.

PMID:
24702574
17.

Investigation of the effect of gelatine, egg albumin and cross-flow microfiltration on the phenolic composition of Pinotage wine.

Oberholster A, Carstens LM, du Toit WJ.

Food Chem. 2013 Jun 1;138(2-3):1275-81. doi: 10.1016/j.foodchem.2012.09.128. Epub 2012 Nov 15.

PMID:
23411243
18.

Endogenous heparin levels in the controlled asthmatic patient.

Davids H, Ahmed A, Oberholster A, van der Westhuizen C, Mer M, Havlik I.

S Afr Med J. 2010 May 4;100(5):307-8.

PMID:
20460025
19.

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
20.

High-performance liquid chromatography profiling of the major carotenoids in Arabidopsis thaliana leaf tissue.

Taylor KL, Brackenridge AE, Vivier MA, Oberholster A.

J Chromatogr A. 2006 Jul 14;1121(1):83-91. Epub 2006 May 15.

PMID:
16701678

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