Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Steven C. Van Sluyter"'
Publikováno v:
PLoS ONE, Vol 9, Iss 12, p e113757 (2014)
Grape thaumatin-like proteins (TLPs) play roles in plant-pathogen interactions and can cause protein haze in white wine unless removed prior to bottling. Different isoforms of TLPs have different hazing potential and aggregation behavior. Here we pre
Externí odkaz:
https://doaj.org/article/054efb23772448d6a45a0d4c9b4c073c
Autor:
Dana Pascovici, Mafruha T. Hasan, Thomas H. Roberts, Steven C. Van Sluyter, Yoav Yichie, Brian J. Atwell, Hugh D. Goold, Peri A. Tobias
Publikováno v:
Proteomics. 19(19)
Salinity is a major constraint on rice productivity worldwide. However, mechanisms of salt tolerance in wild rice relatives are unknown. Root microsomal proteins are extracted from two Oryza australiensis accessions contrasting in salt tolerance. Who
Range size and growth temperature influence Eucalyptus species responses to an experimental heatwave
Autor:
Malcolm Possell, Steven C. Van Sluyter, Siobhan Dennison, Owen K. Atkin, John E. Drake, Angelica Vårhammar, Mark G. Tjoelker, David T. Tissue, Peter B. Reich, Michael J. Aspinwall, Paul D. Rymer, Sebastian Pfautsch
Publikováno v:
Global change biology. 25(5)
Understanding forest tree responses to climate warming and heatwaves is important for predicting changes in tree species diversity, forest C uptake, and vegetation-climate interactions. Yet, tree species differences in heatwave tolerance and their pl
Autor:
Richard Gawel, Elizabeth J. Waters, Helen E. Holt, Steven C. Van Sluyter, Martin P. Day, Paul A. Smith
Publikováno v:
Journal of Agricultural and Food Chemistry. 62:10008-10014
The juice used to make white wine can be extracted using various physical processes that affect the amount and timing of contact of juice with skins. The influence of juice extraction processes on the mouthfeel and taste of white wine and their relat
Publikováno v:
American Journal of Enology and Viticulture. 64:425-429
The in-mouth perception of textures of white wine arising from the interactions among white wine phenolics, pH, and alcohol level was evaluated. Phenolics were extracted from white wines and added back to white wines that were adjusted to different p
Autor:
Iniga S. George, Steven C. Van Sluyter, Steven P. Gygi, Joel M. Chick, Paul A. Haynes, Andrew P. Scafaro, Karlie A. Neilson, Brian J. Atwell
Publikováno v:
PROTEOMICS. 13:1922-1933
Low root temperature causes a decrease in water uptake, which leads to mineral and nutrient deficiencies with potentially decreased root and shoot growth. Differential temperature effects in plants have been studied extensively, however, the effect o
Autor:
Elizabeth J. Waters, Paul A. Haynes, Ian R Menz, Steven C. Van Sluyter, Samuel D. Stranks, Matteo Marangon, Yoji Hayasaka, Karlie A. Neilson
Grape thaumatin-like (TL) proteins and chitinases play roles in plant-pathogen interactions and can cause protein haze in white wine unless removed prior to bottling. A two-step method is described that highly purified hundreds of milligrams of TL pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf5ae2f573b261b153c8216b46adb082
https://ora.ox.ac.uk/objects/uuid:456c5312-d1e9-4b57-83ca-8abf41f48acf
https://ora.ox.ac.uk/objects/uuid:456c5312-d1e9-4b57-83ca-8abf41f48acf
Autor:
Grant R. Cramer, Aaron Fait, Uri Hochberg, Steven C. Van Sluyter, Richard L. Tillet, Karen Schlauch, Ryan Ghan, Daniel W. Hopper, Asfaw Degu, Paul A. Haynes
Publikováno v:
BMC Genomics
Background Grape cultivars and wines are distinguishable by their color, flavor and aroma profiles. Omic analyses (transcripts, proteins and metabolites) are powerful tools for assessing biochemical differences in biological systems. Results Berry sk
Publikováno v:
Chemical & Engineering News Archive. 85:67-252
Publikováno v:
Australian Journal of Grape and Wine Research. 13:38-45
The effect of ethanol and glycerol concentration on the body, sweetness, acidity, aroma and flavour intensity, and perceived viscosity and hotness of three Riesling wines was assessed. The ethanol and glycerol contents of the wines were adjusted by a