Follow
Mark O. Downey
Mark O. Downey
Unknown affiliation
Verified email at thebicycleemporium.com.au
Title
Cited by
Cited by
Year
Cultural practice and environmental impacts on the flavonoid composition of grapes and wine: a review of recent research
MO Downey, NK Dokoozlian, MP Krstic
American Journal of Enology and Viticulture 57 (3), 257-268, 2006
10022006
The effect of bunch shading on berry development and flavonoid accumulation in Shiraz grapes
MO Downey, JS Harvey, SP Robinson
Australian journal of grape and wine research 10 (1), 55-73, 2004
6732004
Proanthocyanidin synthesis and expression of genes encoding leucoanthocyanidin reductase and anthocyanidin reductase in developing grape berries and grapevine leaves
J Bogs, MO Downey, JS Harvey, AR Ashton, GJ Tanner, SP Robinson
Plant physiology 139 (2), 652-663, 2005
5972005
Analysis of tannins in seeds and skins of Shiraz grapes throughout berry development
MO Downey, JS Harvey, SP Robinson
Australian Journal of Grape and Wine Research 9 (1), 15-27, 2003
4812003
Synthesis of flavonols and expression of flavonol synthase genes in the developing grape berries of Shiraz and Chardonnay (Vitis vinifera L.)
MO Downey, JS Harvey, SP Robinson
Australian Journal of Grape and Wine Research 9 (2), 110-121, 2003
3542003
Exclusion of sunlight from Shiraz grapes alters wine colour, tannin and sensory properties
R Ristic, MO Downey, PG Iland, K Bindon, IL Francis, M Herderich, ...
Australian Journal of Grape and Wine Research 13 (2), 53-65, 2007
3102007
Condensed tannin and grape cell wall interactions and their impact on tannin extractability into wine
RL Hanlin, M Hrmova, JF Harbertson, MO Downey
Australian Journal of Grape and Wine Research 16 (1), 173-188, 2010
2412010
Simultaneous separation by reversed-phase high-performance liquid chromatography and mass spectral identification of anthocyanins and flavonols in Shiraz grape skin
MO Downey, S Rochfort
Journal of Chromatography A 1201 (1), 43-47, 2008
2132008
Impact of exogenous tannin additions on wine chemistry and wine sensory character
JF Harbertson, GP Parpinello, H Heymann, MO Downey
Food Chemistry 131 (3), 999-1008, 2012
1492012
Condensed tannin accumulation and composition in skin of Shiraz and Cabernet Sauvignon grapes during berry development
RL Hanlin, MO Downey
American Journal of Enology and Viticulture 60 (1), 13-23, 2009
1092009
Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation
JF Harbertson, RL Kilmister, MA Kelm, MO Downey
Food chemistry 160, 16-21, 2014
972014
Development of a stable extract for anthocyanins and flavonols from grape skin
MO Downey, M Mazza, MP Krstic
American Journal of Enology and Viticulture 58 (3), 358-364, 2007
962007
Sensory attributes of wine influenced by variety and berry shading discriminated by NMR metabolomics
S Rochfort, V Ezernieks, SEP Bastian, MO Downey
Food Chemistry 121 (4), 1296-1304, 2010
852010
Detailed Characterization of Proanthocyanidins in Skin, Seeds, and Wine of Shiraz and Cabernet Sauvignon Wine Grapes (Vitis vinifera)
RL Hanlin, MA Kelm, KL Wilkinson, MO Downey
Journal of agricultural and food chemistry 59 (24), 13265-13276, 2011
832011
Comparison of ethanol and acetone mixtures for extraction of condensed tannin from grape skin
MO Downey, RL Hanlin
South African Journal of Enology and Viticulture 31 (2), 154-159, 2010
822010
Rapid determination of phenolic components in red wines from UV-visible spectra and the method of partial least squares
K Skogerson, M Downey, M Mazza, R Boulton
American journal of enology and viticulture 58 (3), 318-325, 2007
732007
Comparison of analytical methods for the determination of condensed tannins in grape skin
TJ Seddon, MO Downey
Australian Journal of Grape and Wine Research 14 (1), 54-61, 2008
692008
Guaiacol and 4‐methylguaiacol accumulate in wines made from smoke‐affected fruit because of hydrolysis of their conjugates
DP Singh, HH Chong, KM Pitt, M Cleary, NK Dokoozlian, MO Downey
Australian Journal of Grape and Wine Research 17 (2), S13-S21, 2011
682011
Partial shading of Cabernet Sauvignon and Shiraz vines altered wine color and mouthfeel attributes, but increased exposure had little impact
VL Joscelyne, MO Downey, M Mazza, SEP Bastian
Journal of agricultural and food chemistry 55 (26), 10888-10896, 2007
652007
The complexity of condensed tannin binding to bovine serum albumin–An isothermal titration calorimetry study
RL Kilmister, P Faulkner, MO Downey, SJ Darby, RJ Falconer
Food chemistry 190, 173-178, 2016
572016
The system can't perform the operation now. Try again later.
Articles 1–20