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Proteins in wine (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Proteins in wine" in English language version.

refsWebsite
Global rank English rank
7doi.org
2nd place
2nd place
5nih.gov
4th place
4th place
1ajevonline.org
low place
low place
1semanticscholar.org
11th place
8th place

ajevonline.org

doi.org

  • Pocock, K. F.; Hayasaka, Y.; McCarthy, M. G.; Waters, E. J. (2000). "Thaumatin-like Proteins and Chitinases, the Haze-Forming Proteins of Wine, Accumulate during Ripening of Grape (Vitisvinifera) Berries and Drought Stress Does Not Affect the Final Levels per Berry at Maturity". Journal of Agricultural and Food Chemistry. 48 (5): 1637–1643. doi:10.1021/jf9905626. PMID 10820071.
  • Marangon, M.; Van Sluyter, S. C.; Neilson, K. A.; Chan, C.; Haynes, P. A.; Waters, E. J.; Falconer, R. J. (2011). "Roles of Grape Thaumatin-like Protein and Chitinase in White Wine Haze Formation". Journal of Agricultural and Food Chemistry. 59 (2): 733–740. doi:10.1021/jf1038234. PMID 21189017.
  • Siebert, K. J. (1999). "Effects of Protein−Polyphenol Interactions on Beverage Haze, Stabilization, and Analysis". Journal of Agricultural and Food Chemistry. 47 (2): 353–362. doi:10.1021/jf980703o. PMID 10563900.
  • Waters, E. J.; Shirley, N. J.; Williams, P. J. (1996). "Nuisance Proteins of Wine Are Grape Pathogenesis-Related Proteins". Journal of Agricultural and Food Chemistry. 44: 3–5. doi:10.1021/jf9505584.
  • Kwon, S. W. (2004). "Profiling of Soluble Proteins in Wine by Nano-High-Performance Liquid Chromatography/Tandem Mass Spectrometry". Journal of Agricultural and Food Chemistry. 52 (24): 7258–7263. doi:10.1021/jf048940g. PMID 15563204.
  • Hsu, Juinn-Chin; Heatherbell, David A. (1987). "Heat-Unstable Proteins in Wine. I. Characterization and Removal by Bentonite Fining and Heat Treatment". American Journal of Enology and Viticulture. 38 (1): 11–16. doi:10.5344/ajev.1987.38.1.11. S2CID 12943855.
  • Marchal, R.; Marchal-Delahaut, L.; Lallement, A.; Jeandet, P. (2002). "Wheat Gluten Used as a Clarifying Agent of Red Wines". Journal of Agricultural and Food Chemistry. 50 (1): 177–184. doi:10.1021/jf0105539. PMID 11754564.

nih.gov

pubmed.ncbi.nlm.nih.gov

  • Pocock, K. F.; Hayasaka, Y.; McCarthy, M. G.; Waters, E. J. (2000). "Thaumatin-like Proteins and Chitinases, the Haze-Forming Proteins of Wine, Accumulate during Ripening of Grape (Vitisvinifera) Berries and Drought Stress Does Not Affect the Final Levels per Berry at Maturity". Journal of Agricultural and Food Chemistry. 48 (5): 1637–1643. doi:10.1021/jf9905626. PMID 10820071.
  • Marangon, M.; Van Sluyter, S. C.; Neilson, K. A.; Chan, C.; Haynes, P. A.; Waters, E. J.; Falconer, R. J. (2011). "Roles of Grape Thaumatin-like Protein and Chitinase in White Wine Haze Formation". Journal of Agricultural and Food Chemistry. 59 (2): 733–740. doi:10.1021/jf1038234. PMID 21189017.
  • Siebert, K. J. (1999). "Effects of Protein−Polyphenol Interactions on Beverage Haze, Stabilization, and Analysis". Journal of Agricultural and Food Chemistry. 47 (2): 353–362. doi:10.1021/jf980703o. PMID 10563900.
  • Kwon, S. W. (2004). "Profiling of Soluble Proteins in Wine by Nano-High-Performance Liquid Chromatography/Tandem Mass Spectrometry". Journal of Agricultural and Food Chemistry. 52 (24): 7258–7263. doi:10.1021/jf048940g. PMID 15563204.
  • Marchal, R.; Marchal-Delahaut, L.; Lallement, A.; Jeandet, P. (2002). "Wheat Gluten Used as a Clarifying Agent of Red Wines". Journal of Agricultural and Food Chemistry. 50 (1): 177–184. doi:10.1021/jf0105539. PMID 11754564.

semanticscholar.org

api.semanticscholar.org