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Year | Number of Results |
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2016 | 4 |
2017 | 2 |
2018 | 3 |
2019 | 1 |
2024 | 0 |
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Page 1
The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling.
Food Chem. 2016 Sep 15;207:148-56. doi: 10.1016/j.foodchem.2016.03.060. Epub 2016 Mar 18.
Food Chem. 2016.
PMID: 27080891
Evaluation of putative precursors of key 'reductive' compounds in wines post-bottling.
Bekker MZ, Wilkes EN, Smith PA.
Bekker MZ, et al. Among authors: wilkes en.
Food Chem. 2018 Apr 15;245:676-686. doi: 10.1016/j.foodchem.2017.10.123. Epub 2017 Nov 5.
Food Chem. 2018.
PMID: 29287425
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Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition.
Kontoudakis N, Schmidtke LM, Bekker MZ, Smith M, Smith PA, Scollary GR, Wilkes EN, Clark AC.
Kontoudakis N, et al. Among authors: wilkes en.
Food Chem. 2019 Feb 15;274:89-99. doi: 10.1016/j.foodchem.2018.08.084. Epub 2018 Aug 21.
Food Chem. 2019.
PMID: 30373024
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Exploiting Compositionally Similar Grape Marc Samples to Achieve Gradients of Condensed Tannin and Fatty Acids for Modulating In Vitro Methanogenesis.
Hixson JL, Durmic Z, Vadhanabhuti J, Vercoe PE, Smith PA, Wilkes EN.
Hixson JL, et al. Among authors: wilkes en.
Molecules. 2018 Jul 20;23(7):1793. doi: 10.3390/molecules23071793.
Molecules. 2018.
PMID: 30037004
Free PMC article.
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The impact of wine components on fractionation of Cu and Fe in model wine systems: Macromolecules, phenolic and sulfur compounds.
Kontoudakis N, Smith M, Guo A, Smith PA, Scollary GR, Wilkes EN, Clark AC.
Kontoudakis N, et al. Among authors: wilkes en.
Food Res Int. 2017 Aug;98:95-102. doi: 10.1016/j.foodres.2016.11.017. Epub 2016 Nov 19.
Food Res Int. 2017.
PMID: 28610737
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Formation of Hydrogen Sulfide in Wine: Interactions between Copper and Sulfur Dioxide.
Bekker MZ, Smith ME, Smith PA, Wilkes EN.
Bekker MZ, et al. Among authors: wilkes en.
Molecules. 2016 Sep 10;21(9):1214. doi: 10.3390/molecules21091214.
Molecules. 2016.
PMID: 27626394
Free PMC article.
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Survey of the Variation in Grape Marc Condensed Tannin Composition and Concentration and Analysis of Key Compositional Factors.
Hixson JL, Jacobs JL, Wilkes EN, Smith PA.
Hixson JL, et al. Among authors: wilkes en.
J Agric Food Chem. 2016 Sep 28;64(38):7076-86. doi: 10.1021/acs.jafc.6b03126. Epub 2016 Sep 20.
J Agric Food Chem. 2016.
PMID: 27615673
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