Clark AC - Search Results

1

Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colour.

Vongluanngam I, Zhang X, Blackman JW, Schmidtke LM, Wilkinson KL, Clark AC. Vongluanngam I, et al. Among authors: clark ac. Food Chem. 2024 Sep 15;452:139504. doi: 10.1016/j.foodchem.2024.139504. Epub 2024 Apr 27. Food Chem. 2024. PMID: 38744135 Free article.

2

Sensorially important aldehyde production from amino acids in model wine systems: impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxide.

Grant-Preece P, Fang H, Schmidtke LM, Clark AC. Grant-Preece P, et al. Among authors: clark ac. Food Chem. 2013 Nov 1;141(1):304-12. doi: 10.1016/j.foodchem.2013.02.100. Epub 2013 Mar 7. Food Chem. 2013. PMID: 23768362

3

Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition.

Šuklje K, Zhang X, Antalick G, Clark AC, Deloire A, Schmidtke LM. Šuklje K, et al. Among authors: clark ac. J Agric Food Chem. 2016 Feb 3;64(4):870-80. doi: 10.1021/acs.jafc.5b05158. Epub 2016 Jan 22. J Agric Food Chem. 2016. PMID: 26761394

4

Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption.

Rousseva M, Kontoudakis N, Schmidtke LM, Scollary GR, Clark AC. Rousseva M, et al. Among authors: clark ac. Food Chem. 2016 Jul 15;203:440-447. doi: 10.1016/j.foodchem.2016.02.081. Epub 2016 Feb 12. Food Chem. 2016. PMID: 26948636

5

Photoproduction of glyoxylic acid in model wine: Impact of sulfur dioxide, caffeic acid, pH and temperature.

Grant-Preece P, Schmidtke LM, Barril C, Clark AC. Grant-Preece P, et al. Among authors: clark ac. Food Chem. 2017 Jan 15;215:292-300. doi: 10.1016/j.foodchem.2016.07.131. Epub 2016 Jul 22. Food Chem. 2017. PMID: 27542478

6

Impact of Fluorescent Lighting on Oxidation of Model Wine Solutions Containing Organic Acids and Iron.

Grant-Preece P, Barril C, Schmidtke LM, Clark AC. Grant-Preece P, et al. Among authors: clark ac. J Agric Food Chem. 2017 Mar 22;65(11):2383-2393. doi: 10.1021/acs.jafc.6b04669. Epub 2017 Mar 9. J Agric Food Chem. 2017. PMID: 28238266

7

Impact of fluorescent lighting on the browning potential of model wine solutions containing organic acids and iron.

Grant-Preece P, Barril C, Schmidtke LM, Clark AC. Grant-Preece P, et al. Among authors: clark ac. Food Chem. 2018 Mar 15;243:239-248. doi: 10.1016/j.foodchem.2017.09.093. Epub 2017 Sep 19. Food Chem. 2018. PMID: 29146334

8

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: clark ac. 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

9

Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging.

Zhang X, Kontoudakis N, Šuklje K, Antalick G, Blackman JW, Rutledge DN, Schmidtke LM, Clark AC. Zhang X, et al. Among authors: clark ac. J Agric Food Chem. 2020 Nov 25;68(47):13331-13343. doi: 10.1021/acs.jafc.9b07164. Epub 2020 Mar 2. J Agric Food Chem. 2020. PMID: 32066244

10

Suppression of reductive characters in white wine by Cu fractions: Efficiency and duration of protection during bottle aging.

Zhang X, Blackman JW, Prenzler PD, Clark AC. Zhang X, et al. Among authors: clark ac. Food Chem. 2022 Nov 1;393:133305. doi: 10.1016/j.foodchem.2022.133305. Epub 2022 May 25. Food Chem. 2022. PMID: 35661605

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