du Toit WJ - Search Results

1

Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines.

Garrido-Bañuelos G, Buica A, Kuhlman B, Schückel J, Zietsman AJJ, Willats WGT, Moore JP, du Toit WJ. Garrido-Bañuelos G, et al. Among authors: du toit wj. Food Res Int. 2021 Dec;150(Pt A):110697. doi: 10.1016/j.foodres.2021.110697. Epub 2021 Sep 3. Food Res Int. 2021. PMID: 34865745

2

Using LC-MSMS to assess glutathione levels in South African white grape juices and wines made with different levels of oxygen.

du Toit WJ, Lisjak K, Stander M, Prevoo D. du Toit WJ, et al. J Agric Food Chem. 2007 Apr 18;55(8):2765-9. doi: 10.1021/jf062804p. Epub 2007 Mar 24. J Agric Food Chem. 2007. PMID: 17381104

3

Role of glutathione in winemaking: a review.

Kritzinger EC, Bauer FF, du Toit WJ. Kritzinger EC, et al. Among authors: du toit wj. J Agric Food Chem. 2013 Jan 16;61(2):269-77. doi: 10.1021/jf303665z. Epub 2012 Dec 31. J Agric Food Chem. 2013. PMID: 23240621 Review.

4

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. Oberholster A, et al. Among authors: 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. Food Chem. 2013. PMID: 23411243

5

Determination of sotolon content in South African white wines by two novel HPLC-UV and UPLC-MS methods.

Gabrielli M, Buica A, Fracassetti D, Stander M, Tirelli A, du Toit WJ. Gabrielli M, et al. Among authors: du toit wj. Food Chem. 2015 Feb 15;169:180-6. doi: 10.1016/j.foodchem.2014.07.153. Epub 2014 Aug 10. Food Chem. 2015. PMID: 25236214 Free article.

6

Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines.

Aleixandre-Tudo JL, Buica A, Nieuwoudt H, Aleixandre JL, du Toit W. Aleixandre-Tudo JL, et al. J Agric Food Chem. 2017 May 24;65(20):4009-4026. doi: 10.1021/acs.jafc.7b01724. Epub 2017 May 16. J Agric Food Chem. 2017. PMID: 28475326 Review.

7

Indications of the prominent role of elemental sulfur in the formation of the varietal thiol 3-mercaptohexanol in Sauvignon blanc wine.

Araujo LD, Vannevel S, Buica A, Callerot S, Fedrizzi B, Kilmartin PA, du Toit WJ. Araujo LD, et al. Among authors: du toit wj. Food Res Int. 2017 Aug;98:79-86. doi: 10.1016/j.foodres.2016.12.023. Epub 2016 Dec 27. Food Res Int. 2017. PMID: 28610735

8

Towards on-line monitoring of phenolic content in red wine grapes: A feasibility study.

Aleixandre-Tudo JL, Nieuwoudt H, du Toit W. Aleixandre-Tudo JL, et al. Food Chem. 2019 Jan 1;270:322-331. doi: 10.1016/j.foodchem.2018.07.118. Epub 2018 Jul 18. Food Chem. 2019. PMID: 30174054

9

Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels.

Garrido-Bañuelos G, Buica A, Schückel J, Zietsman AJJ, Willats WGT, Moore JP, Du Toit WJ. Garrido-Bañuelos G, et al. Among authors: du toit wj. Food Chem. 2019 Apr 25;278:26-35. doi: 10.1016/j.foodchem.2018.10.136. Epub 2018 Oct 30. Food Chem. 2019. PMID: 30583371

10

Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects.

Garrido-Bañuelos G, Buica A, Schückel J, Zietsman AJJ, Willats WGT, Moore JP, Du Toit WJ. Garrido-Bañuelos G, et al. Among authors: du toit wj. Food Chem. 2019 Apr 25;278:36-46. doi: 10.1016/j.foodchem.2018.10.134. Epub 2018 Oct 30. Food Chem. 2019. PMID: 30583384

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