M. Downey

发表

Cultural Practice and Environmental Impacts on the Flavonoid Composition of Grapes and Wine: A Review of Recent Research

Mark Krstic, Mark O. Downey, Nick K. Dokoozlian, 2006, American Journal of Enology and Viticulture.

Sensory attributes of wine influenced by variety and berry shading discriminated by NMR metabolomics

S. Bastian, M. Downey, S. Rochfort, 2010 .

Proanthocyanidin Synthesis and Expression of Genes Encoding Leucoanthocyanidin Reductase and Anthocyanidin Reductase in Developing Grape Berries and Grapevine Leaves1[w]

M. Downey, J. Bogs, S. Robinson, 2005, Plant Physiology.

The effect of bunch shading on berry development and flavonoid accumulation in Shiraz grapes

M. Downey, S. Robinson, J. S. Harvey, 2008 .

Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation.

M. Downey, J. Harbertson, M. Kelm, 2014, Food chemistry.

Influence of sustained deficit irrigation on colour parameters of Cabernet Sauvignon and Shiraz microscale wine fermentations

P. Dry, B. Loveys, M. Downey, 2010 .

Effect of site-specific irrigation management on grapevine yield and fruit quality attributes

D. Lanyon, M. Downey, I. Goodwin, 2012, Irrigation Science.

Comparison of analytical methods for the determination of condensed tannins in grape skin

M. Downey, T. Seddon, 2008 .

Defoliation of two-wire vertical trellis: effect on grape quality

M. Downey, M. Barbagallo, A. Pisciotta, 2018 .

Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera).

M. Downey, M. Kelm, K. Wilkinson, 2011, Journal of agricultural and food chemistry.

Condensed Tannin Accumulation and Composition in Skin of Shiraz and Cabernet Sauvignon Grapes during Berry Development

M. Downey, R. Hanlin, 2009, American Journal of Enology and Viticulture.

Development of a Stable Extract for Anthocyanins and Flavonols from Grape Skin

M. Downey, M. Krstic, M. Mazza, 2007, American Journal of Enology and Viticulture.

Simultaneous separation by reversed-phase high-performance liquid chromatography and mass spectral identification of anthocyanins and flavonols in Shiraz grape skin.

M. Downey, S. Rochfort, 2008, Journal of chromatography. A.

The response of commercially managed, field grown, grapevines (Vitis viniferaL.) to a simulated future climate consisting of elevated CO2in combination with elevated air temperature

M. Downey, M. Mollah, K. J. Sommer, 2016 .

Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine.

K. Grice, M. Downey, A. Zerihun, 2012, Food chemistry.

A GC-MS based analytical method for detection of smoke taint associated phenols in 1 smoke affected wines . 2 3

M. Downey, A. Zerihun, D. Singh, 2015 .

Comparison of Ethanol and Acetone Mixtures for Extraction of Condensed Tannin from Grape Skin

M. Downey, R. Hanlin, 2016 .

Analysis of tannins in seeds and skins of Shiraz grapes throughout berry development

M. Downey, S. Robinson, J. S. Harvey, 2003 .

Investigating Differences in Tannin Levels Determined by Methylcellulose and Protein Precipitation

M. Downey, J. Harbertson, 2009, American Journal of Enology and Viticulture.

Glucose, fructose and sucrose increase the solubility of protein-tannin complexes and at high concentration, glucose and sucrose interfere with bisulphite bleaching of wine pigments.

M. Downey, J. Harbertson, C. Yuan, 2013, Food chemistry.

Impact of exogenous tannin additions on wine chemistry and wine sensory character

G. Parpinello, H. Heymann, M. Downey, 2012 .

The complexity of condensed tannin binding to bovine serum albumin--An isothermal titration calorimetry study.

M. Downey, R. Falconer, Rachel L Kilmister, 2016, Food chemistry.

Review: Condensed tannin and grape cell wall interactions and their impact on tannin extractability into wine

M. Hrmova, M. Downey, J. Harbertson, 2010 .

Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine

M. Parker, M. Herderich, M. Downey, 2011 .

Chemical Removal of Cordon Bunches in Dried Grape Production

M. Downey, D. Singh, E. Hancock, 2016 .

Synthesis of flavonols and expression of flavonol synthase genes in the developing grape berries of Shiraz and Chardonnay (Vitis vinifera L.)

M. Downey, S. Robinson, J. S. Harvey, 2003 .

Partial shading of Cabernet Sauvignon and Shiraz vines altered wine color and mouthfeel attributes, but increased exposure had little impact.

S. Bastian, M. Downey, M. Mazza, 2007, Journal of agricultural and food chemistry.

Exclusion of sunlight from Shiraz grapes alters wine colour, tannin and sensory properties

M. Herderich, M. Downey, S. Robinson, 2007 .

Variation in condensed tannin content, composition and polymer length distribution in the skin of 36 grape cultivars

M. Downey, S. Rochfort, T. Seddon, 2012 .

Rapid Determination of Phenolic Components in Red Wines from UV-Visible Spectra and the Method of Partial Least Squares

Mark O. Downey, R. Boulton, M. Downey, 2007, American Journal of Enology and Viticulture.

IMPACTS OF SUSTAINED DEFICIT IRRIGATION ON QUALITY ATTRIBUTES AND FLAVONOID COMPOSITION OF SHIRAZ GRAPES AND WINE

P. Dry, B. Loveys, M. Downey, 2008 .

Effect of site-specific irrigation management on grapevine yield and fruit quality attributes

D. Lanyon, M. Downey, I. Goodwin, 2012, Irrigation Science.

Expert Systems Modeling for Assessing Climate Change Impacts and Adaptation in Agricultural Systems at Regional Level

Harmen Romeijn, Victor Sposito, Robert Faggian, 2013 .

Analysis of free and bound phenolics in wine and grapes by GC–MS after automated SPE

M. Downey, G. Rose, N. Cain, 2013, Analytical and Bioanalytical Chemistry.

A GC-MS Based Analytical Method for Detection of Smoke Taint Associated Phenols in Smoke Affected Wines

M. Downey, A. Zerihun, D. Singh, 2012 .

Guaiacol and 4‐methylguaiacol accumulate in wines made from smoke‐affected fruit because of hydrolysis of their conjugates

M. Downey, N. Dokoozlian, D. Singh, 2011 .

A role for anthocyanin in determining wine tannin concentration in Shiraz.

M. Downey, Rachel L Kilmister, M. Mazza, 2014, Food chemistry.