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	1.	Simultaneous separation by reversed-phase high-performance liquid chromatography and mass spectral identification of anthocyanins and flavonols in Shiraz grape skin. [electronic resource] by Downey, Mark O Rochfort, Simone Producer: 20080924 In: Journal of chromatography. A vol. 1201 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera). [electronic resource] by Hanlin, Rachel L Kelm, Mark A Wilkinson, Kerry L Downey, Mark O Producer: 20120503 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)
	3.	Partial shading of Cabernet Sauvignon and Shiraz vines altered wine color and mouthfeel attributes, but increased exposure had little impact. [electronic resource] by Joscelyne, Venetia L Downey, Mark O Mazza, Marica Bastian, Susan E P Producer: 20080228 In: Journal of agricultural and food chemistry vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation. [electronic resource] by Harbertson, James F Kilmister, Rachel L Kelm, Mark A Downey, Mark O Producer: 20151026 In: Food chemistry vol. 160 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	A role for anthocyanin in determining wine tannin concentration in Shiraz. [electronic resource] by Kilmister, Rachel L Mazza, Marica Baker, Nardia K Faulkner, Peta Downey, Mark O Producer: 20140905 In: Food chemistry vol. 152 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Glucose, fructose and sucrose increase the solubility of protein-tannin complexes and at high concentration, glucose and sucrose interfere with bisulphite bleaching of wine pigments. [electronic resource] by Harbertson, James F Yuan, Chunlong Mireles, Maria S Hanlin, Rachel L Downey, Mark O Producer: 20130618 In: Food chemistry vol. 138 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	The complexity of condensed tannin binding to bovine serum albumin--An isothermal titration calorimetry study. [electronic resource] by Kilmister, Rachel L Faulkner, Peta Downey, Mark O Darby, Samuel J Falconer, Robert J Producer: 20160217 In: Food chemistry vol. 190 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Proanthocyanidin synthesis and expression of genes encoding leucoanthocyanidin reductase and anthocyanidin reductase in developing grape berries and grapevine leaves. [electronic resource] by Bogs, Jochen Downey, Mark O Harvey, John S Ashton, Anthony R Tanner, Gregory J Robinson, Simon P Producer: 20051220 In: Plant physiology vol. 139 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)