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Items: 32

1.

Applying Nanoparticle Tracking Analysis to Characterize the Polydispersity of Aggregates Resulting from Tannin-Polysaccharide Interactions in Wine-Like Media.

Li S, Wilkinson KL, Mierczynska-Vasilev A, Bindon KA.

Molecules. 2019 Jun 3;24(11). pii: E2100. doi: 10.3390/molecules24112100.

2.

Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction.

Pham DT, Stockdale VJ, Wollan D, Jeffery DW, Wilkinson KL.

Molecules. 2019 Apr 10;24(7). pii: E1404. doi: 10.3390/molecules24071404.

3.

Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin.

van der Hulst L, Munguia P, Culbert JA, Ford CM, Burton RA, Wilkinson KL.

Planta. 2019 Mar;249(3):941-952. doi: 10.1007/s00425-018-03079-x. Epub 2019 Jan 5.

PMID:
30612169
4.

Prophylactic plasma transfusion for patients undergoing non-cardiac surgery.

Huber J, Stanworth SJ, Doree C, Trivella M, Brunskill SJ, Hopewell S, Wilkinson KL, Estcourt LJ.

Cochrane Database Syst Rev. 2017 Aug 17;2017(8). pii: CD012745. doi: 10.1002/14651858.CD012745.

5.

Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine.

Condé BC, Bouchard E, Culbert JA, Wilkinson KL, Fuentes S, Howell KS.

J Agric Food Chem. 2017 Oct 18;65(41):9110-9119. doi: 10.1021/acs.jafc.7b02675. Epub 2017 Oct 4.

PMID:
28918636
6.

Impact of Bottle Aging on Smoke-Tainted Wines from Different Grape Cultivars.

Ristic R, van der Hulst L, Capone DL, Wilkinson KL.

J Agric Food Chem. 2017 May 24;65(20):4146-4152. doi: 10.1021/acs.jafc.7b01233. Epub 2017 May 16.

PMID:
28464603
7.

Use of Winemaking Supplements To Modify the Composition and Sensory Properties of Shiraz Wine.

Li S, Bindon K, Bastian SE, Jiranek V, Wilkinson KL.

J Agric Food Chem. 2017 Feb 22;65(7):1353-1364. doi: 10.1021/acs.jafc.6b04505. Epub 2017 Feb 13.

PMID:
28145118
8.

Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.

Culbert JA, McRae JM, Condé BC, Schmidtke LM, Nicholson EL, Smith PA, Howell KS, Boss PK, Wilkinson KL.

J Agric Food Chem. 2017 Feb 22;65(7):1378-1386. doi: 10.1021/acs.jafc.6b05678. Epub 2017 Feb 13.

PMID:
28128557
9.

Accumulation of guaiacol glycoconjugates in fruit, leaves and shoots of Vitis vinifera cv. Monastrell following foliar applications of guaiacol or oak extract to grapevines.

Pardo-Garcia AI, Wilkinson KL, Culbert JA, Lloyd NDR, Alonso GL, Salinas MR.

Food Chem. 2017 Feb 15;217:782-789. doi: 10.1016/j.foodchem.2016.08.090. Epub 2016 Aug 25.

PMID:
27664698
10.

Changes in Wine Ethanol Content Due to Evaporation from Wine Glasses and Implications for Sensory Analysis.

Wollan D, Pham DT, Wilkinson KL.

J Agric Food Chem. 2016 Oct 12;64(40):7569-7575. Epub 2016 Sep 28.

PMID:
27640446
11.

Rosé wine volatile composition and the preferences of Chinese wine professionals.

Wang J, Capone DL, Wilkinson KL, Jeffery DW.

Food Chem. 2016 Jul 1;202:507-17. doi: 10.1016/j.foodchem.2016.02.042. Epub 2016 Feb 11.

PMID:
26920325
12.

Chemical and sensory profiles of rosé wines from Australia.

Wang J, Capone DL, Wilkinson KL, Jeffery DW.

Food Chem. 2016 Apr 1;196:682-93. doi: 10.1016/j.foodchem.2015.09.111. Epub 2015 Oct 3.

PMID:
26593542
13.

Influence of fruit maturity at harvest on the intensity of smoke taint in wine.

Ristic R, Boss PK, Wilkinson KL.

Molecules. 2015 May 18;20(5):8913-27. doi: 10.3390/molecules20058913.

14.

Transfusion of fresher versus older red blood cells for all conditions.

Brunskill SJ, Wilkinson KL, Doree C, Trivella M, Stanworth S.

Cochrane Database Syst Rev. 2015 May 12;(5):CD010801. doi: 10.1002/14651858.CD010801.pub2. Review. Update in: Cochrane Database Syst Rev. 2018 Dec 22;12:CD010801.

PMID:
25963030
15.

Accumulation of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in Fruits, Leaves, and Shoots of Vitis vinifera cv. Monastrell following Foliar Applications of Oak Extract or Oak Lactone.

Pardo-Garcia AI, Wilkinson KL, Culbert JA, Lloyd ND, Alonso GL, Salinas MR.

J Agric Food Chem. 2015 May 13;63(18):4533-8. doi: 10.1021/acs.jafc.5b01043. Epub 2015 May 4.

PMID:
25912091
16.

Aroma potential of oak battens prepared from decommissioned oak barrels.

Li S, Crump AM, Grbin PR, Cozzolino D, Warren P, Hayasaka Y, Wilkinson KL.

J Agric Food Chem. 2015 Apr 8;63(13):3419-25. doi: 10.1021/acs.jafc.5b00339. Epub 2015 Mar 27.

PMID:
25771908
17.

Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines.

Crump AM, Johnson TE, Wilkinson KL, Bastian SE.

J Agric Food Chem. 2015 Feb 11;63(5):1593-600. doi: 10.1021/jf5044025. Epub 2015 Jan 29.

PMID:
25584640
18.

Microwave-assisted deuterium exchange: the convenient preparation of isotopically labelled analogues for stable isotope dilution analysis of volatile wine phenols.

Crump AM, Sefton MA, Wilkinson KL.

Food Chem. 2014 Nov 1;162:261-3. doi: 10.1016/j.foodchem.2014.04.051. Epub 2014 Apr 24.

PMID:
24874385
19.

Red cell transfusion management for patients undergoing cardiac surgery for congenital heart disease.

Wilkinson KL, Brunskill SJ, Doree C, Trivella M, Gill R, Murphy MF.

Cochrane Database Syst Rev. 2014 Feb 7;(2):CD009752. doi: 10.1002/14651858.CD009752.pub2. Review.

PMID:
24510598
20.

Role of glycoconjugates of 3-methyl-4-hydroxyoctanoic acid in the evolution of oak lactone in wine during oak maturation.

Wilkinson KL, Prida A, Hayasaka Y.

J Agric Food Chem. 2013 May 8;61(18):4411-6. doi: 10.1021/jf400175h. Epub 2013 Apr 24.

PMID:
23565604
21.

Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wine.

Fudge AL, Wilkinson KL, Ristic R, Cozzolino D.

Food Chem. 2013 Aug 15;139(1-4):115-9. doi: 10.1016/j.foodchem.2013.01.090. Epub 2013 Feb 9.

PMID:
23561086
22.

Rapid method for proline determination in grape juice and wine.

Long D, Wilkinson KL, Poole K, Taylor DK, Warren T, Astorga AM, Jiranek V.

J Agric Food Chem. 2012 May 2;60(17):4259-64. doi: 10.1021/jf300403b. Epub 2012 Apr 20.

PMID:
22480274
23.

Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics.

Fudge AL, Wilkinson KL, Ristic R, Cozzolino D.

J Agric Food Chem. 2012 Jan 11;60(1):52-9. doi: 10.1021/jf203849h. Epub 2011 Dec 16.

PMID:
22129211
24.

Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera).

Hanlin RL, Kelm MA, Wilkinson KL, Downey MO.

J Agric Food Chem. 2011 Dec 28;59(24):13265-76. doi: 10.1021/jf203466u. Epub 2011 Nov 29.

PMID:
22085086
25.

The clinical effects of red blood cell transfusions: an overview of the randomized controlled trials evidence base.

Wilkinson KL, Brunskill SJ, Dorée C, Hopewell S, Stanworth S, Murphy MF, Hyde C.

Transfus Med Rev. 2011 Apr;25(2):145-155.e2. doi: 10.1016/j.tmrv.2010.11.006. Epub 2011 Feb 23. Review.

PMID:
21345644
26.

Identification of a beta-D-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke.

Hayasaka Y, Dungey KA, Baldock GA, Kennison KR, Wilkinson KL.

Anal Chim Acta. 2010 Feb 15;660(1-2):143-8. doi: 10.1016/j.aca.2009.10.039. Epub 2009 Oct 27.

PMID:
20103155
27.
28.

Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke.

Kennison KR, Gibberd MR, Pollnitz AP, Wilkinson KL.

J Agric Food Chem. 2008 Aug 27;56(16):7379-83. doi: 10.1021/jf800927e. Epub 2008 Aug 5.

PMID:
18680304
29.

Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.

Kennison KR, Wilkinson KL, Williams HG, Smith JH, Gibberd MR.

J Agric Food Chem. 2007 Dec 26;55(26):10897-901. Epub 2007 Dec 5.

PMID:
18052239
30.

Identification of natural oak lactone precursors in extracts of american and French oak woods by liquid chromatography-tandem mass spectrometry.

Hayasaka Y, Wilkinson KL, Elsey GM, Raunkjaer M, Sefton MA.

J Agric Food Chem. 2007 Oct 31;55(22):9195-201. Epub 2007 Oct 2.

PMID:
17907777
31.

Fracture resistance of simulated immature teeth filled with resilon, gutta-percha, or composite.

Wilkinson KL, Beeson TJ, Kirkpatrick TC.

J Endod. 2007 Apr;33(4):480-3. Epub 2007 Jan 22.

PMID:
17368344
32.

Rates of formation of cis- and trans-oak lactone from 3-methyl-4-hydroxyoctanoic acid.

Wilkinson KL, Elsey GM, Prager RH, Pollnitz AP, Sefton MA.

J Agric Food Chem. 2004 Jun 30;52(13):4213-8.

PMID:
15212471

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