Zhang X - 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: zhang x. 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

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: zhang x. 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

3

Rapid Quantitation of 12 Volatile Aldehyde Compounds in Wine by LC-QQQ-MS: A Combined Measure of Free and Hydrogen-Sulfite-Bound Forms.

Zhang X, Kontoudakis N, Clark AC. Zhang X, et al. J Agric Food Chem. 2019 Mar 27;67(12):3502-3510. doi: 10.1021/acs.jafc.8b07021. Epub 2019 Mar 13. J Agric Food Chem. 2019. PMID: 30811191

4

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. 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

5

The removal of Cu from wine by copolymer PVI/PVP: Impact on Cu fractions and binding agents.

Zhang X, Kontoudakis N, Wilkes E, Scrimgeour N, Hirlam K, Clark AC. Zhang X, et al. Food Chem. 2021 Apr 9;357:129764. doi: 10.1016/j.foodchem.2021.129764. Online ahead of print. Food Chem. 2021. PMID: 33932850

6

Sulfide-bound copper removal from red and white wine using membrane and depth filters: Impacts of oxygen, H₂S-to-Cu ratios, diatomaceous earth and wine volume.

Zhang X, Bowyer P, Scollary GR, Clark AC, Kontoudakis N. Zhang X, et al. Food Chem. 2022 May 30;377:131758. doi: 10.1016/j.foodchem.2021.131758. Epub 2021 Dec 2. Food Chem. 2022. PMID: 35032852

7

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. Food Chem. 2022 Nov 1;393:133305. doi: 10.1016/j.foodchem.2022.133305. Epub 2022 May 25. Food Chem. 2022. PMID: 35661605

8

Ascorbic acid addition to rosé: Impact on the oxidative and reductive development of bottled wine.

Zhang X, Blackman JW, Clark AC. Zhang X, et al. Food Chem. 2023 Oct 30;424:136418. doi: 10.1016/j.foodchem.2023.136418. Epub 2023 May 20. Food Chem. 2023. PMID: 37253282 Free article.

9

Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions.

Zhang X, Bekker MZ, Kulcsar AC, Nandorfy DE, Clark AC. Zhang X, et al. J Agric Food Chem. 2024 May 15;72(19):11051-11061. doi: 10.1021/acs.jafc.4c01419. Epub 2024 May 3. J Agric Food Chem. 2024. PMID: 38698723

10

Chlorogenic acid alleviates crayfish allergy by altering the structure of crayfish tropomyosin and upregulating TLR8.

Liu G, Luo J, Xiong W, Meng T, Zhang X, Liu Y, Liu C, Che H. Liu G, et al. Among authors: zhang x. Food Chem. 2024 Jun 15;443:138614. doi: 10.1016/j.foodchem.2024.138614. Epub 2024 Jan 28. Food Chem. 2024. PMID: 38301561

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