Andrew L Waterhouse
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Explore the profile of Andrew L Waterhouse including associated specialties, affiliations and a list of published articles.
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72
Citations
828
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Recent Articles
1.
Devi A, Harbertson J, Waterhouse A
Food Chem
. 2024 Nov;
465(Pt 2):142138.
PMID: 39581098
During wine ageing, tannins could react with sulfur dioxide to form sulfonated flavanols which are anticipated to alter tannin binding to proteins contributing to the reduction of astringency during ageing....
2.
Campbell J, Scholasch T, Waterhouse A, Kennedy J
J Agric Food Chem
. 2024 Jun;
PMID: 38833680
In 2015, an experiment was designed to investigate the distribution and variance of in winegrape flavonoids across the ripening phase in the Napa Valley. This Cabernet Sauvignon experiment was intended...
3.
Inhibition of ALDH2 by quercetin glucuronide suggests a new hypothesis to explain red wine headaches
Devi A, Levin M, Waterhouse A
Sci Rep
. 2023 Nov;
13(1):19503.
PMID: 37985790
The consumption of red wine induces headaches in some subjects who can drink other alcoholic beverages without suffering. The cause for this effect has been attributed to a number of...
4.
Waterhouse A, Schmockel S
J Sci Food Agric
. 2023 Nov;
104(1):9.
PMID: 37975547
No abstract available.
5.
Campbell J, Thomas W, Waterhouse A, Kennedy J
J Sci Food Agric
. 2023 Aug;
104(1):352-361.
PMID: 37585610
Background: Historically, the effect of wine grape shading on flavonoids has investigated the impact of light incidence on proanthocyanidin (PA), flavonol, or anthocyanin concentration. In addition to concentration, the current...
6.
Cantu A, Guernsey J, Anderson M, Blozis S, Bleibaum R, Cyrot D, et al.
Molecules
. 2022 Sep;
27(18).
PMID: 36144619
A Napa Valley Sauvignon blanc wine was bottled with 200 each of a natural cork, a screw cap, and a synthetic cork. As browning is an index for wine oxidation,...
7.
Ji J, Liu X, Hu X, Chen F, Bueschl C, Schuhmacher R, et al.
Food Chem
. 2022 Feb;
383:132448.
PMID: 35183957
Quinone formation is a key initial step of wine oxidation. Nucleophiles sacrificially react with quinones to sustain color and aroma, but due to the complexity of wine, determining the identity...
8.
Nguyen T, Waterhouse A
Food Chem
. 2022 Jan;
377:131910.
PMID: 35008018
At a key branchpoint in wine oxidation, hydrogen peroxide reacts either with iron(II), leading to the Fenton oxidation of ethanol, or with sulfur dioxide, precluding oxidation. The fate of HO...
9.
Campbell J, Grosnickel F, Kennedy J, Waterhouse A
J Agric Food Chem
. 2021 Jun;
69(27):7687-7697.
PMID: 34180657
Condensed tannin extraction and stable color formation are two of the cornerstones of red wine production. Without condensed tannin, red wine would lack the tactile feeling of astringency, and without...
10.
Magdaleno-Tapia C, Quifer-Rada P, Rodriguez-Rodriguez E, Estevez-Santiago R, Waterhouse A, Lamuela-Reventos R, et al.
Food Res Int
. 2021 Jun;
145:110390.
PMID: 34112393
Due to the health benefits associated with proanthocyanidins (PAs), it is useful to identify dietary PA biomarkers that can be determined by simple methods. Since increased levels of circulating PA...