Steven C Van Sluyter
Overview
Explore the profile of Steven C Van Sluyter including associated specialties, affiliations and a list of published articles.
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Articles
17
Citations
473
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Recent Articles
1.
Yichie Y, Hasan M, Tobias P, Pascovici D, Goold H, Van Sluyter S, et al.
Proteomics
. 2019 Sep;
19(19):e1900175.
PMID: 31475433
Salinity is a major constraint on rice productivity worldwide. However, mechanisms of salt tolerance in wild rice relatives are unknown. Root microsomal proteins are extracted from two Oryza australiensis accessions...
2.
Range size and growth temperature influence Eucalyptus species responses to an experimental heatwave
Aspinwall M, Pfautsch S, Tjoelker M, Varhammar A, Possell M, Drake J, et al.
Glob Chang Biol
. 2019 Feb;
25(5):1665-1684.
PMID: 30746837
Understanding forest tree responses to climate warming and heatwaves is important for predicting changes in tree species diversity, forest C uptake, and vegetation-climate interactions. Yet, tree species differences in heatwave...
3.
Ghan R, Van Sluyter S, Hochberg U, Degu A, Hopper D, Tillet R, et al.
BMC Genomics
. 2015 Nov;
16:946.
PMID: 26573226
Background: Grape cultivars and wines are distinguishable by their color, flavor and aroma profiles. Omic analyses (transcripts, proteins and metabolites) are powerful tools for assessing biochemical differences in biological systems....
4.
Van Sluyter S, McRae J, Falconer R, Smith P, Bacic A, Waters E, et al.
J Agric Food Chem
. 2015 Apr;
63(16):4020-30.
PMID: 25847216
Protein haze is an aesthetic problem in white wines that can be prevented by removing the grape proteins that have survived the winemaking process. The haze-forming proteins are grape pathogenesis-related...
5.
Marangon M, Van Sluyter S, Waters E, Menz R
PLoS One
. 2014 Dec;
9(12):e113757.
PMID: 25463627
Grape thaumatin-like proteins (TLPs) play roles in plant-pathogen interactions and can cause protein haze in white wine unless removed prior to bottling. Different isoforms of TLPs have different hazing potential...
6.
Gawel R, Day M, Van Sluyter S, Holt H, Waters E, Smith P
J Agric Food Chem
. 2014 Sep;
62(41):10008-14.
PMID: 25248855
The juice used to make white wine can be extracted using various physical processes that affect the amount and timing of contact of juice with skins. The influence of juice...
7.
Van Sluyter S, Warnock N, Schmidt S, Anderson P, van Kan J, Bacic A, et al.
J Agric Food Chem
. 2013 Sep;
61(40):9705-11.
PMID: 24007329
White wines suffer from heat-induced protein hazes during transport and storage unless the proteins are removed prior to bottling. Bentonite fining is by far the most commonly used method, but...
8.
Chapman B, Castellana N, Apffel A, Ghan R, Cramer G, Bellgard M, et al.
Methods Mol Biol
. 2013 Apr;
1002:267-94.
PMID: 23625410
Historically many genome annotation strategies have lacked experimental evidence at the protein level, which and have instead relied heavily on ab initio gene prediction tools, which consequently resulted in many...
9.
Neilson K, Scafaro A, Chick J, George I, Van Sluyter S, Gygi S, et al.
Proteomics
. 2013 Apr;
13(12-13):1922-33.
PMID: 23580440
Low root temperature causes a decrease in water uptake, which leads to mineral and nutrient deficiencies with potentially decreased root and shoot growth. Differential temperature effects in plants have been...
10.
Gazzola D, Van Sluyter S, Curioni A, Waters E, Marangon M
J Agric Food Chem
. 2012 Sep;
60(42):10666-73.
PMID: 22998638
Residual proteins in finished wines can aggregate to form haze. To obtain insights into the mechanism of protein haze formation, a reconstitution approach was used to study the heat-induced aggregation...