R. Hanlin

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.

The Carper, the Wallflower, and the Voyeur: Silencing Amicitia at the Cena Inaequalis

R. Hanlin, 2022 .

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

M. Downey, R. Hanlin, 2016 .

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.

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

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

Predicting microstructure and strength for AISI 304L stainless steel forgings

W. Everhart, N. Switzner, R. Hanlin, 2019, Materials Science and Engineering: A.