Search Page
Save citations to file
Email citations
Send citations to clipboard
Add to Collections
Add to My Bibliography
Create a file for external citation management software
Your saved search
Your RSS Feed
Filters
Results by year
Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
---|---|
2013 | 2 |
2014 | 1 |
2018 | 1 |
2019 | 1 |
2021 | 1 |
2024 | 0 |
Search Results
6 results
Results by year
Filters applied: . Clear all
It looks like you are searching for an author.
Results are currently sorted by Best Match. To see the newest results first,
change the sort order to Most Recent.
Page 1
Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging.
Molecules. 2021 Aug 17;26(16):4979. doi: 10.3390/molecules26164979.
Molecules. 2021.
PMID: 34443564
Free PMC article.
Oxygen exposure during red wine fermentation modifies tannin reactivity with poly-l-proline.
Watrelot AA, Day MP, Schulkin A, Falconer RJ, Smith P, Waterhouse AL, Bindon KA.
Watrelot AA, et al. Among authors: schulkin a.
Food Chem. 2019 Nov 1;297:124923. doi: 10.1016/j.foodchem.2019.05.197. Epub 2019 May 30.
Food Chem. 2019.
PMID: 31253258
Item in Clipboard
Novel wine yeast with ARO4 and TYR1 mutations that overproduce 'floral' aroma compounds 2-phenylethanol and 2-phenylethyl acetate.
Cordente AG, Solomon M, Schulkin A, Leigh Francis I, Barker A, Borneman AR, Curtin CD.
Cordente AG, et al. Among authors: schulkin a.
Appl Microbiol Biotechnol. 2018 Jul;102(14):5977-5988. doi: 10.1007/s00253-018-9054-x. Epub 2018 May 9.
Appl Microbiol Biotechnol. 2018.
PMID: 29744630
Item in Clipboard
Sensory properties of wine tannin fractions: implications for in-mouth sensory properties.
McRae JM, Schulkin A, Kassara S, Holt HE, Smith PA.
McRae JM, et al. Among authors: schulkin a.
J Agric Food Chem. 2013 Jan 23;61(3):719-27. doi: 10.1021/jf304239n. Epub 2013 Jan 11.
J Agric Food Chem. 2013.
PMID: 23289627
Item in Clipboard
Addition of carrageenan at different stages of winemaking for white wine protein stabilization.
Marangon M, Stockdale VJ, Munro P, Trethewey T, Schulkin A, Holt HE, Smith PA.
Marangon M, et al. Among authors: schulkin a.
J Agric Food Chem. 2013 Jul 3;61(26):6516-24. doi: 10.1021/jf401712d. Epub 2013 Jun 21.
J Agric Food Chem. 2013.
PMID: 23756713
Item in Clipboard
Properties of wine polymeric pigments formed from anthocyanin and tannins differing in size distribution and subunit composition.
Bindon K, Kassara S, Hayasaka Y, Schulkin A, Smith P.
Bindon K, et al. Among authors: schulkin a.
J Agric Food Chem. 2014 Nov 26;62(47):11582-93. doi: 10.1021/jf503922h. Epub 2014 Nov 17.
J Agric Food Chem. 2014.
PMID: 25356846
Item in Clipboard
Cite
Cite