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Items: 30

1.

Wine protein haze: mechanisms of formation and advances in prevention.

Van Sluyter SC, McRae JM, Falconer RJ, Smith PA, Bacic A, Waters EJ, Marangon M.

J Agric Food Chem. 2015 Apr 29;63(16):4020-30. doi: 10.1021/acs.jafc.5b00047. Epub 2015 Apr 15. Review.

2.

Structure of haze forming proteins in white wines: Vitis vinifera thaumatin-like proteins.

Marangon M, Van Sluyter SC, Waters EJ, Menz RI.

PLoS One. 2014 Dec 2;9(12):e113757. doi: 10.1371/journal.pone.0113757. eCollection 2014.

3.

White wine taste and mouthfeel as affected by juice extraction and processing.

Gawel R, Day M, Van Sluyter SC, Holt H, Waters EJ, Smith PA.

J Agric Food Chem. 2014 Oct 15;62(41):10008-14. doi: 10.1021/jf503082v. Epub 2014 Oct 2.

PMID:
25248855
4.

Effect of wine pH and bottle closure on tannins.

McRae JM, Kassara S, Kennedy JA, Waters EJ, Smith PA.

J Agric Food Chem. 2013 Nov 27;61(47):11618-27. doi: 10.1021/jf403704f. Epub 2013 Nov 18.

PMID:
24195587
5.

Aspartic acid protease from Botrytis cinerea removes haze-forming proteins during white winemaking.

Van Sluyter SC, Warnock NI, Schmidt S, Anderson P, van Kan JA, Bacic A, Waters EJ.

J Agric Food Chem. 2013 Oct 9;61(40):9705-11. doi: 10.1021/jf402762k. Epub 2013 Sep 25.

PMID:
24007329
6.

Impaired satiation and increased feeding behaviour in the triple-transgenic Alzheimer's disease mouse model.

Adebakin A, Bradley J, Gümüsgöz S, Waters EJ, Lawrence CB.

PLoS One. 2012;7(10):e45179. doi: 10.1371/journal.pone.0045179. Epub 2012 Oct 4.

7.

Roles of proteins, polysaccharides, and phenolics in haze formation in white wine via reconstitution experiments.

Gazzola D, Van Sluyter SC, Curioni A, Waters EJ, Marangon M.

J Agric Food Chem. 2012 Oct 24;60(42):10666-73. doi: 10.1021/jf302916n. Epub 2012 Oct 11.

PMID:
22998638
8.

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
9.

Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposure.

Ugliano M, Dieval JB, Siebert TE, Kwiatkowski M, Aagaard O, Vidal S, Waters EJ.

J Agric Food Chem. 2012 Sep 5;60(35):8561-70. doi: 10.1021/jf3014348. Epub 2012 Aug 24.

PMID:
22900817
10.

Age-related changes in core body temperature and activity in triple-transgenic Alzheimer's disease (3xTgAD) mice.

Knight EM, Brown TM, Gümüsgöz S, Smith JC, Waters EJ, Allan SM, Lawrence CB.

Dis Model Mech. 2013 Jan;6(1):160-70. doi: 10.1242/dmm.010173. Epub 2012 Aug 3.

11.

Effects of ionic strength and sulfate upon thermal aggregation of grape chitinases and thaumatin-like proteins in a model system.

Marangon M, Sauvage FX, Waters EJ, Vernhet A.

J Agric Food Chem. 2011 Mar 23;59(6):2652-62. doi: 10.1021/jf104334v. Epub 2011 Mar 1.

PMID:
21361294
12.

Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen.

Ugliano M, Kwiatkowski M, Vidal S, Capone D, Siebert T, Dieval JB, Aagaard O, Waters EJ.

J Agric Food Chem. 2011 Mar 23;59(6):2564-72. doi: 10.1021/jf1043585. Epub 2011 Feb 18.

PMID:
21332202
13.

Roles of grape thaumatin-like protein and chitinase in white wine haze formation.

Marangon M, Van Sluyter SC, Neilson KA, Chan C, Haynes PA, Waters EJ, Falconer RJ.

J Agric Food Chem. 2011 Jan 26;59(2):733-40. doi: 10.1021/jf1038234. Epub 2010 Dec 28.

PMID:
21189017
14.

Model for amorphous aggregation processes.

Stranks SD, Ecroyd H, Van Sluyter S, Waters EJ, Carver JA, von Smekal L.

Phys Rev E Stat Nonlin Soft Matter Phys. 2009 Nov;80(5 Pt 1):051907. Epub 2009 Nov 9.

PMID:
20365006
15.

Thermal stability of thaumatin-like protein, chitinase, and invertase isolated from Sauvignon blanc and Semillon juice and their role in haze formation in wine.

Falconer RJ, Marangon M, Van Sluyter SC, Neilson KA, Chan C, Waters EJ.

J Agric Food Chem. 2010 Jan 27;58(2):975-80. doi: 10.1021/jf902843b.

PMID:
20014848
16.

Two-step purification of pathogenesis-related proteins from grape juice and crystallization of thaumatin-like proteins.

Van Sluyter SC, Marangon M, Stranks SD, Neilson KA, Hayasaka Y, Haynes PA, Menz RI, Waters EJ.

J Agric Food Chem. 2009 Dec 9;57(23):11376-82. doi: 10.1021/jf902365r.

PMID:
19886666
17.

Grape and wine proteins: their fractionation by hydrophobic interaction chromatography and identification by chromatographic and proteomic analysis.

Marangon M, Van Sluyter SC, Haynes PA, Waters EJ.

J Agric Food Chem. 2009 May 27;57(10):4415-25. doi: 10.1021/jf9000742. Epub 2009 Apr 8.

PMID:
19354294
18.

Hpf2 glycan structure is critical for protection against protein haze formation in white wine.

Schmidt SA, Tan EL, Brown S, Nasution UJ, Pettolino F, Macintyre OJ, Lopes Mde B, Waters EJ, Anderson PA.

J Agric Food Chem. 2009 Apr 22;57(8):3308-15. doi: 10.1021/jf803254s.

PMID:
19301818
19.

Statistical correlations between the in-mouth textural characteristics and the chemical composition of Shiraz wines.

Gawel R, Francis L, Waters EJ.

J Agric Food Chem. 2007 Apr 4;55(7):2683-7. Epub 2007 Mar 10.

PMID:
17348678
20.

Sulfate--a candidate for the missing essential factor that is required for the formation of protein haze in white wine.

Pocock KF, Alexander GM, Hayasaka Y, Jones PR, Waters EJ.

J Agric Food Chem. 2007 Mar 7;55(5):1799-807. Epub 2007 Feb 13.

PMID:
17295506
21.

A feasibility study on the use of visible and short wavelengths in the near-infrared region for the non-destructive measurement of wine composition.

Cozzolino D, Kwiatkowski MJ, Waters EJ, Gishen M.

Anal Bioanal Chem. 2007 Mar;387(6):2289-95. Epub 2007 Jan 4.

PMID:
17203262
22.

Reducing haziness in white wine by overexpression of Saccharomyces cerevisiae genes YOL155c and YDR055w.

Brown SL, Stockdale VJ, Pettolino F, Pocock KF, de Barros Lopes M, Williams PJ, Bacic A, Fincher GB, Høj PB, Waters EJ.

Appl Microbiol Biotechnol. 2007 Jan;73(6):1363-76. Epub 2006 Oct 6.

PMID:
17024473
23.

Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry.

Hayasaka Y, Waters EJ, Cheynier V, Herderich MJ, Vidal S.

Rapid Commun Mass Spectrom. 2003;17(1):9-16.

PMID:
12478550
24.

Composition of grape skin proanthocyanidins at different stages of berry development.

Kennedy JA, Hayasaka Y, Vidal S, Waters EJ, Jones GP.

J Agric Food Chem. 2001 Nov;49(11):5348-55.

PMID:
11714327
25.
26.

Quantitative analysis of polymeric procyanidins (Tannins) from grape (Vitis vinifera) seeds by reverse phase high-performance liquid chromatography.

Peng Z, Hayasaka Y, Iland PG, Sefton M, Høj P, Waters EJ.

J Agric Food Chem. 2001 Jan;49(1):26-31.

PMID:
11170555
27.

Saccharomyces cerevisiae mannoproteins that protect wine from protein haze: their release during fermentation and lees contact and a proposal for their mechanism of action.

Dupin IV, McKinnon BM, Ryan C, Boulay M, Markides AJ, Jones GP, Williams PJ, Waters EJ.

J Agric Food Chem. 2000 Aug;48(8):3098-105.

PMID:
10956076
29.

Saccharomyces cerevisiae mannoproteins that protect wine from protein haze: evaluation of extraction methods and immunolocalization.

Dupin IV, Stockdale VJ, Williams PJ, Jones GP, Markides AJ, Waters EJ.

J Agric Food Chem. 2000 Apr;48(4):1086-95.

PMID:
10775354
30.

A wine arabinogalactan-protein that reduces heat-induced wine protein haze.

Waters EJ, Pellerin P, Brillouet JM.

Biosci Biotechnol Biochem. 1994 Jan;58(1):43-8.

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