Clark AC - Search Results

1

Antioxidant action of glutathione and the ascorbic acid/glutathione pair in a model white wine.

Sonni F, Clark AC, Prenzler PD, Riponi C, Scollary GR. Sonni F, et al. Among authors: clark ac. J Agric Food Chem. 2011 Apr 27;59(8):3940-9. doi: 10.1021/jf104575w. Epub 2011 Mar 8. J Agric Food Chem. 2011. PMID: 21384873

2

The role of copper(II) in the bridging reactions of (+)-catechin by glyoxylic acid in a model white wine.

Clark AC, Prenzler PD, Scollary GR. Clark AC, et al. J Agric Food Chem. 2003 Oct 8;51(21):6204-10. doi: 10.1021/jf034566t. J Agric Food Chem. 2003. PMID: 14518945

3

Isomeric influence on the oxidative coloration of phenolic compounds in a model white wine: comparison of (+)-catechin and (-)-epicatechin.

Labrouche F, Clark AC, Prenzler PD, Scollary GR. Labrouche F, et al. Among authors: clark ac. J Agric Food Chem. 2005 Dec 28;53(26):9993-8. doi: 10.1021/jf0511648. J Agric Food Chem. 2005. PMID: 16366685

4

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.

Barril C, Clark AC, Scollary GR. Barril C, et al. Among authors: clark ac. Anal Chim Acta. 2008 Jul 21;621(1):44-51. doi: 10.1016/j.aca.2007.10.045. Epub 2007 Nov 4. Anal Chim Acta. 2008. PMID: 18573369

5

The influence of stereochemistry of antioxidants and flavonols on oxidation processes in a model wine system: ascorbic acid, erythorbic acid, +-catechin and (-)-epicatechin.

Clark AC, Vestner J, Barril C, Maury C, Prenzler PD, Scollary GR. Clark AC, et al. J Agric Food Chem. 2010 Jan 27;58(2):1004-11. doi: 10.1021/jf903233x. J Agric Food Chem. 2010. PMID: 20039675

6

Determination of the impact of bottle colour and phenolic concentration on pigment development in white wine stored under external conditions.

Maury C, Clark AC, Scollary GR. Maury C, et al. Among authors: clark ac. Anal Chim Acta. 2010 Feb 15;660(1-2):81-6. doi: 10.1016/j.aca.2009.11.048. Epub 2009 Dec 3. Anal Chim Acta. 2010. PMID: 20103147

7

A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC-MS--application on Semillon wines.

Rebière L, Clark AC, Schmidtke LM, Prenzler PD, Scollary GR. Rebière L, et al. Among authors: clark ac. Anal Chim Acta. 2010 Feb 15;660(1-2):149-57. doi: 10.1016/j.aca.2009.10.029. Epub 2009 Oct 24. Anal Chim Acta. 2010. PMID: 20103156

8

Sensory, chemical, and electronic tongue assessment of micro-oxygenated wines and oak chip maceration: assessing the commonality of analytical techniques.

Schmidtke LM, Rudnitskaya A, Saliba AJ, Blackman JW, Scollary GR, Clark AC, Rutledge DN, Delgadillo I, Legin A. Schmidtke LM, et al. Among authors: clark ac. J Agric Food Chem. 2010 Apr 28;58(8):5026-33. doi: 10.1021/jf904104f. J Agric Food Chem. 2010. PMID: 20356080

9

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.

Barril C, Clark AC, Prenzler PD, Karuso P, Scollary GR. Barril C, et al. Among authors: clark ac. J Agric Food Chem. 2009 Oct 28;57(20):9539-46. doi: 10.1021/jf902198e. J Agric Food Chem. 2009. PMID: 20560623

10

Iron(III) tartrate as a potential precursor of light-induced oxidative degradation of white wine: studies in a model wine system.

Clark AC, Dias DA, Smith TA, Ghiggino KP, Scollary GR. Clark AC, et al. J Agric Food Chem. 2011 Apr 27;59(8):3575-81. doi: 10.1021/jf104897z. Epub 2011 Mar 25. J Agric Food Chem. 2011. PMID: 21381783

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