Bindon KA - Search Results

1

Factors affecting skin tannin extractability in ripening grapes.

Bindon KA, Madani SH, Pendleton P, Smith PA, Kennedy JA. Bindon KA, et al. J Agric Food Chem. 2014 Feb 5;62(5):1130-41. doi: 10.1021/jf4050606. Epub 2014 Jan 24. J Agric Food Chem. 2014. PMID: 24432763

2

Influence of plant water status on the production of C13-norisoprenoid precursors in Vitis vinifera L. Cv. cabernet sauvignon grape berries.

Bindon KA, Dry PR, Loveys BR. Bindon KA, et al. J Agric Food Chem. 2007 May 30;55(11):4493-500. doi: 10.1021/jf063331p. Epub 2007 May 1. J Agric Food Chem. 2007. PMID: 17469842

3

Interaction between grape-derived proanthocyanidins and cell wall material. 1. Effect on proanthocyanidin composition and molecular mass.

Bindon KA, Smith PA, Kennedy JA. Bindon KA, et al. J Agric Food Chem. 2010 Feb 24;58(4):2520-8. doi: 10.1021/jf9037453. J Agric Food Chem. 2010. PMID: 20092254

4

Interaction between grape-derived proanthocyanidins and cell wall material. 2. Implications for vinification.

Bindon KA, Smith PA, Holt H, Kennedy JA. Bindon KA, et al. J Agric Food Chem. 2010 Oct 13;58(19):10736-46. doi: 10.1021/jf1022274. J Agric Food Chem. 2010. PMID: 20845924

5

Ripening-induced changes in grape skin proanthocyanidins modify their interaction with cell walls.

Bindon KA, Kennedy JA. Bindon KA, et al. J Agric Food Chem. 2011 Mar 23;59(6):2696-707. doi: 10.1021/jf1047207. Epub 2011 Feb 25. J Agric Food Chem. 2011. PMID: 21351801

6

Tissue-specific and developmental modifications of grape cell walls influence the adsorption of proanthocyanidins.

Bindon KA, Bacic A, Kennedy JA. Bindon KA, et al. J Agric Food Chem. 2012 Sep 12;60(36):9249-60. doi: 10.1021/jf301552t. Epub 2012 Aug 28. J Agric Food Chem. 2012. PMID: 22860923

7

Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins.

Bindon KA, Smith PA. Bindon KA, et al. Food Chem. 2013 Jan 15;136(2):917-28. doi: 10.1016/j.foodchem.2012.08.016. Epub 2012 Aug 19. Food Chem. 2013. PMID: 23122145

8

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.

Bindon K, Varela C, Kennedy J, Holt H, Herderich M. Bindon K, et al. Food Chem. 2013 Jun 1;138(2-3):1696-705. doi: 10.1016/j.foodchem.2012.09.146. Epub 2012 Nov 10. Food Chem. 2013. PMID: 23411300

9

Application of insoluble fibers in the fining of wine phenolics.

Guerrero RF, Smith P, Bindon KA. Guerrero RF, et al. Among authors: bindon ka. J Agric Food Chem. 2013 May 8;61(18):4424-32. doi: 10.1021/jf400172f. Epub 2013 Apr 24. J Agric Food Chem. 2013. PMID: 23565656

10

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.

Bindon K, Holt H, Williamson PO, Varela C, Herderich M, Francis IL. Bindon K, et al. Food Chem. 2014 Jul 1;154:90-101. doi: 10.1016/j.foodchem.2013.12.099. Epub 2014 Jan 8. Food Chem. 2014. PMID: 24518320

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