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Items: 4

1.

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.

2.

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.

3.

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. 2020 Mar 11;68(10):2891-2899. doi: 10.1021/acs.jafc.9b02605. Epub 2019 Jun 19.

PMID:
31180670
4.

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

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