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	1.	Sulfide-binding to Cu(II) in wine: Impact on oxygen consumption rates. [electronic resource] by Kontoudakis, Nikolaos Clark, Andrew C Producer: 20200608 In: Food chemistry vol. 316 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	The Chemical Reaction of Glutathione and trans-2-Hexenal in Grape Juice Media To Form Wine Aroma Precursors: The Impact of pH, Temperature, and Sulfur Dioxide. [electronic resource] by Clark, Andrew C Deed, Rebecca C Producer: 20180226 In: Journal of agricultural and food chemistry vol. 66 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Correction to The Chemical Reaction of Glutathione and trans-2-Hexenal in Grape Juice Media To Form Wine Aroma Precursors: The Impact of pH, Temperature, and Sulfur Dioxide. [electronic resource] by Clark, Andrew C Deed, Rebecca C Publication details: Journal of agricultural and food chemistry 03 2018 In: Journal of agricultural and food chemistry vol. 66 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Rapid Quantitation of 12 Volatile Aldehyde Compounds in Wine by LC-QQQ-MS: A Combined Measure of Free and Hydrogen-Sulfite-Bound Forms. [electronic resource] by Zhang, Xinyi Kontoudakis, Nikolaos Clark, Andrew C Producer: 20190415 In: Journal of agricultural and food chemistry vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Understanding the contribution of ascorbic acid to the pigment development in model white wine systems using liquid chromatography with diode array and mass spectrometry detection techniques. [electronic resource] by Barril, Célia Clark, Andrew C Scollary, Geoffrey R Producer: 20080728 In: Analytica chimica acta vol. 621 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Determination of the impact of bottle colour and phenolic concentration on pigment development in white wine stored under external conditions. [electronic resource] by Maury, Chantal Clark, Andrew C Scollary, Geoffrey R Producer: 20100330 In: Analytica chimica acta vol. 660 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Chemistry of ascorbic acid and sulfur dioxide as an antioxidant system relevant to white wine. [electronic resource] by Barril, Célia Clark, Andrew C Scollary, Geoffrey R Producer: 20121001 In: Analytica chimica acta vol. 732 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	The role of copper(II) in the bridging reactions of (+)-catechin by glyoxylic acid in a model white wine. [electronic resource] by Clark, Andrew C Prenzler, Paul D Scollary, Geoffrey R Producer: 20031106 In: Journal of agricultural and food chemistry vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Micro-oxygenation of red wine: techniques, applications, and outcomes. [electronic resource] by Schmidtke, Leigh M Clark, Andrew C Scollary, Geoff R Producer: 20110531 In: Critical reviews in food science and nutrition vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Production and Isomeric Distribution of Xanthylium Cation Pigments and Their Precursors in Wine-like Conditions: Impact of Cu(II), Fe(II), Fe(III), Mn(II), Zn(II), and Al(III). [electronic resource] by Guo, Anque Kontoudakis, Nikolaos Scollary, Geoffrey R Clark, Andrew C Producer: 20170605 In: Journal of agricultural and food chemistry vol. 65 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	The impact of aging wine in high and low oxygen conditions on the fractionation of Cu and Fe in Chardonnay wine. [electronic resource] by Kontoudakis, Nikolaos Guo, Anque Scollary, Geoffrey R Clark, Andrew C Producer: 20170505 In: Food chemistry vol. 229 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Impact of Fluorescent Lighting on Oxidation of Model Wine Solutions Containing Organic Acids and Iron. [electronic resource] by Grant-Preece, Paris Barril, Celia Schmidtke, Leigh M Clark, Andrew C Producer: 20170605 In: Journal of agricultural and food chemistry vol. 65 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Sensorially important aldehyde production from amino acids in model wine systems: impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxide. [electronic resource] by Grant-Preece, Paris Fang, Hongjuan Schmidtke, Leigh M Clark, Andrew C Producer: 20131231 In: Food chemistry vol. 141 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Impact of fluorescent lighting on the browning potential of model wine solutions containing organic acids and iron. [electronic resource] by Grant-Preece, Paris Barril, Celia Schmidtke, Leigh M Clark, Andrew C Producer: 20180806 In: Food chemistry vol. 243 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Isomeric influence on the oxidative coloration of phenolic compounds in a model white wine: comparison of (+)-catechin and (-)-epicatechin. [electronic resource] by Labrouche, Florian Clark, Andrew C Prenzler, Paul D Scollary, Geoffrey R Producer: 20060203 In: Journal of agricultural and food chemistry vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Photoproduction of glyoxylic acid in model wine: Impact of sulfur dioxide, caffeic acid, pH and temperature. [electronic resource] by Grant-Preece, Paris Schmidtke, Leigh M Barril, Celia Clark, Andrew C Producer: 20161230 In: Food chemistry vol. 215 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Wine metabolomics: objective measures of sensory properties of semillon from GC-MS profiles. [electronic resource] by Schmidtke, Leigh M Blackman, John W Clark, Andrew C Grant-Preece, Paris Producer: 20140709 In: Journal of agricultural and food chemistry vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Formation of pigment precursor (+)-1''-methylene-6''-hydroxy-2H-furan-5''-one-catechin isomers from (+)-catechin and a degradation product of ascorbic acid in a model wine system. [electronic resource] by Barril, Célia Clark, Andrew C Prenzler, Paul D Karuso, Peter Scollary, Geoffrey R Producer: 20101004 In: Journal of agricultural and food chemistry vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	A novel glutathione-hydroxycinnamic acid product generated in oxidative wine conditions. [electronic resource] by Bouzanquet, Quentin Barril, Celia Clark, Andrew C Dias, Daniel A Scollary, Geoffrey R Producer: 20140127 In: Journal of agricultural and food chemistry vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Antioxidant action of glutathione and the ascorbic acid/glutathione pair in a model white wine. [electronic resource] by Sonni, Francesca Clark, Andrew C Prenzler, Paul D Riponi, Claudio Scollary, Geoffrey R Producer: 20110817 In: Journal of agricultural and food chemistry vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 37 results.