Scollary GR[au] - Search Results

Year	Number of Results
1990	1
1992	1
1993	1
1997	1
2001	1
2003	2
2005	1
2007	1
2008	1
2009	4
2010	5
2011	6
2012	4
2013	2
2016	5
2017	5
2018	1
2019	1
2021	0

1

Light-induced changes in bottled white wine and underlying photochemical mechanisms.

Grant-Preece P, Barril C, Schmidtke LM, Scollary GR, Clark AC. Grant-Preece P, et al. Among authors: scollary gr. Crit Rev Food Sci Nutr. 2017 Mar 4;57(4):743-754. doi: 10.1080/10408398.2014.919246. Crit Rev Food Sci Nutr. 2017. PMID: 25879850 Review.

2

Micro-oxygenation of red wine: techniques, applications, and outcomes.

Schmidtke LM, Clark AC, Scollary GR. Schmidtke LM, et al. Among authors: scollary gr. Crit Rev Food Sci Nutr. 2011 Feb;51(2):115-31. doi: 10.1080/10408390903434548. Crit Rev Food Sci Nutr. 2011. PMID: 21328108 Review.

3

Ascorbic acid: a review of its chemistry and reactivity in relation to a wine environment.

Bradshaw MP, Barril C, Clark AC, Prenzler PD, Scollary GR. Bradshaw MP, et al. Among authors: scollary gr. Crit Rev Food Sci Nutr. 2011 Jul;51(6):479-98. doi: 10.1080/10408391003690559. Crit Rev Food Sci Nutr. 2011. PMID: 21929328 Review.

4

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: scollary gr. 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

5

The impact of aging wine in high and low oxygen conditions on the fractionation of Cu and Fe in Chardonnay wine.

Kontoudakis N, Guo A, Scollary GR, Clark AC. Kontoudakis N, et al. Among authors: scollary gr. Food Chem. 2017 Aug 15;229:319-328. doi: 10.1016/j.foodchem.2017.02.065. Epub 2017 Feb 15. Food Chem. 2017. PMID: 28372180

6

Flowers regulate the growth and vascular development of the inflorescence rachis in Vitis vinifera L.

Gourieroux AM, McCully ME, Holzapfel BP, Scollary GR, Rogiers SY. Gourieroux AM, et al. Among authors: scollary gr. Plant Physiol Biochem. 2016 Nov;108:519-529. doi: 10.1016/j.plaphy.2016.08.016. Epub 2016 Aug 28. Plant Physiol Biochem. 2016. PMID: 27596018

7

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: scollary gr. 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

8

Production and Isomeric Distribution of Xanthylium Cation Pigments and Their Precursors in Wine-like Conditions: Impact of Cu(II), Fe(II), Fe(III), Mn(II), Zn(II), and Al(III).

Guo A, Kontoudakis N, Scollary GR, Clark AC. Guo A, et al. Among authors: scollary gr. J Agric Food Chem. 2017 Mar 22;65(11):2414-2425. doi: 10.1021/acs.jafc.6b05554. Epub 2017 Mar 9. J Agric Food Chem. 2017. PMID: 28231705

9

Chemistry of ascorbic acid and sulfur dioxide as an antioxidant system relevant to white wine.

Barril C, Clark AC, Scollary GR. Barril C, et al. Among authors: scollary gr. Anal Chim Acta. 2012 Jun 30;732:186-93. doi: 10.1016/j.aca.2011.11.011. Epub 2011 Nov 15. Anal Chim Acta. 2012. PMID: 22688051

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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