| 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 | 1026 | 2006 |
| 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 | 691 | 2004 |
| 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 | 610 | 2005 |
| 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 | 497 | 2003 |
| 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 | 360 | 2003 |
| 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 | 320 | 2007 |
| 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 | 250 | 2010 |
| 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 | 211 | 2008 |
| 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 | 148 | 2012 |
| 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 | 110 | 2009 |
| 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 | 100 | 2014 |
| 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 | 99 | 2007 |
| 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 | 89 | 2010 |
| 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 | 85 | 2011 |
| 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 | 85 | 2010 |
| 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 | 76 | 2007 |
| 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 | 72 | 2008 |
| 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 | 66 | 2011 |
| 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 | 65 | 2007 |
| 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 | 57 | 2016 |
Simon RobinsonCSIROVerified email at csiro.au
