Bindon K - Search Results

1

Fluorescence correlation spectroscopy to unravel the interactions between macromolecules in wine.

Mierczynska-Vasilev A, Bindon K, Gawel R, Smith P, Vasilev K, Butt HH, Koynov K. Mierczynska-Vasilev A, et al. Among authors: bindon k. Food Chem. 2021 Aug 1;352:129343. doi: 10.1016/j.foodchem.2021.129343. Epub 2021 Feb 20. Food Chem. 2021. PMID: 33652194

2

Interaction between grape-derived proanthocyanidins and cell wall material. 1. Effect on proanthocyanidin composition and molecular mass.

Bindon KA, Smith PA, Kennedy JA. Bindon KA, et al. J Agric Food Chem. 2010 Feb 24;58(4):2520-8. doi: 10.1021/jf9037453. J Agric Food Chem. 2010. PMID: 20092254

3

Interaction between grape-derived proanthocyanidins and cell wall material. 2. Implications for vinification.

Bindon KA, Smith PA, Holt H, Kennedy JA. Bindon KA, et al. J Agric Food Chem. 2010 Oct 13;58(19):10736-46. doi: 10.1021/jf1022274. J Agric Food Chem. 2010. PMID: 20845924

4

Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins.

Bindon KA, Smith PA. Bindon KA, et al. Food Chem. 2013 Jan 15;136(2):917-28. doi: 10.1016/j.foodchem.2012.08.016. Epub 2012 Aug 19. Food Chem. 2013. PMID: 23122145

5

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.

Bindon K, Varela C, Kennedy J, Holt H, Herderich M. Bindon K, et al. Food Chem. 2013 Jun 1;138(2-3):1696-705. doi: 10.1016/j.foodchem.2012.09.146. Epub 2012 Nov 10. Food Chem. 2013. PMID: 23411300

6

Application of insoluble fibers in the fining of wine phenolics.

Guerrero RF, Smith P, Bindon KA. Guerrero RF, et al. J Agric Food Chem. 2013 May 8;61(18):4424-32. doi: 10.1021/jf400172f. Epub 2013 Apr 24. J Agric Food Chem. 2013. PMID: 23565656

7

Factors affecting skin tannin extractability in ripening grapes.

Bindon KA, Madani SH, Pendleton P, Smith PA, Kennedy JA. Bindon KA, et al. J Agric Food Chem. 2014 Feb 5;62(5):1130-41. doi: 10.1021/jf4050606. Epub 2014 Jan 24. J Agric Food Chem. 2014. PMID: 24432763

8

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.

Bindon K, Holt H, Williamson PO, Varela C, Herderich M, Francis IL. Bindon K, et al. Food Chem. 2014 Jul 1;154:90-101. doi: 10.1016/j.foodchem.2013.12.099. Epub 2014 Jan 8. Food Chem. 2014. PMID: 24518320

9

Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes.

Bindon KA, Kassara S, Cynkar WU, Robinson EM, Scrimgeour N, Smith PA. Bindon KA, et al. J Agric Food Chem. 2014 May 21;62(20):4558-70. doi: 10.1021/jf5002777. Epub 2014 May 12. J Agric Food Chem. 2014. PMID: 24773241

10

Selective extraction of polysaccharide affects the adsorption of proanthocyanidin by grape cell walls.

Ruiz-Garcia Y, Smith PA, Bindon KA. Ruiz-Garcia Y, et al. Carbohydr Polym. 2014 Dec 19;114:102-114. doi: 10.1016/j.carbpol.2014.07.024. Epub 2014 Jul 31. Carbohydr Polym. 2014. PMID: 25263870

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