Scollary GR - 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: scollary gr. 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

Defining the ascorbic acid crossover from anti-oxidant to pro-oxidant in a model wine matrix containing (+)-catechin.

Bradshaw MP, Cheynier V, Scollary GR, Prenzler PD. Bradshaw MP, et al. Among authors: scollary gr. J Agric Food Chem. 2003 Jul 2;51(14):4126-32. doi: 10.1021/jf034139f. J Agric Food Chem. 2003. PMID: 12822957

3

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. Among authors: scollary gr. J Agric Food Chem. 2003 Oct 8;51(21):6204-10. doi: 10.1021/jf034566t. J Agric Food Chem. 2003. PMID: 14518945

4

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: scollary gr. J Agric Food Chem. 2005 Dec 28;53(26):9993-8. doi: 10.1021/jf0511648. J Agric Food Chem. 2005. PMID: 16366685

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. Among authors: scollary gr. J Agric Food Chem. 2010 Jan 27;58(2):1004-11. doi: 10.1021/jf903233x. J Agric Food Chem. 2010. PMID: 20039675

6

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: scollary gr. J Agric Food Chem. 2009 Oct 28;57(20):9539-46. doi: 10.1021/jf902198e. J Agric Food Chem. 2009. PMID: 20560623

7

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. Among authors: scollary gr. 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

8

Impact of glutathione on the formation of methylmethine- and carboxymethine-bridged (+)-catechin dimers in a model wine system.

Sonni F, Moore EG, Clark AC, Chinnici F, Riponi C, Scollary GR. Sonni F, et al. Among authors: scollary gr. J Agric Food Chem. 2011 Jul 13;59(13):7410-8. doi: 10.1021/jf200968x. Epub 2011 Jun 8. J Agric Food Chem. 2011. PMID: 21591782

9

A novel glutathione-hydroxycinnamic acid product generated in oxidative wine conditions.

Bouzanquet Q, Barril C, Clark AC, Dias DA, Scollary GR. Bouzanquet Q, et al. Among authors: scollary gr. J Agric Food Chem. 2012 Dec 12;60(49):12186-95. doi: 10.1021/jf3034072. Epub 2012 Nov 29. J Agric Food Chem. 2012. PMID: 23163604

10

The decay of ascorbic acid in a model wine system at low oxygen concentration.

Wallington N, Clark AC, Prenzler PD, Barril C, Scollary GR. Wallington N, et al. Among authors: scollary gr. Food Chem. 2013 Dec 1;141(3):3139-46. doi: 10.1016/j.foodchem.2013.05.024. Epub 2013 May 31. Food Chem. 2013. PMID: 23871070

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