Kathryn S. Adams

Sequence Analysis of Grape (<i>Vitis vinifera</i>) Berry Chitinases That Cause Haze Formation in Wines

Elizabeth J. Waters, Yoji Hayasaka, David B. Tattersall et al. · Journal of Agricultural and Food Chemistry · 1998 · 89 citations

Plant Physiology, Botany, Plant Pathology +18

Combined heat and proteolytic enzyme treatment of white wines reduces haze forming protein content without detrimental effect

K. F. Pocock, P. B. Høj, Kathryn S. Adams et al. · Australian Journal of Grape and Wine Research · 2003 · 62 citations · Full text

Food Analysis, Food Preservation, Detrimental Effect +22

Use of Electrospray Mass Spectrometry for Mass Determination of Grape (<i>Vitis vinifera</i>) Juice Pathogenesis-Related Proteins:  A Potential Tool for Varietal Differentiation

Yoji Hayasaka, Kathryn S. Adams, K. F. Pocock et al. · Journal of Agricultural and Food Chemistry · 2001 · 54 citations

Botany, Liquid Chromatography-mass Spectrometry, Biological Mass Spectrometry +22

The 'haze proteins' of wine – a summary of properties, factors affecting their accumulation in grapes, and the amount of bentonite required for their removal from wine

Yoji Hayasaka, Robyn van Heeswijck, K. F. Pocock et al. · Dialnet (Universidad de la Rioja) · 2001 · 29 citations

Food Chemistry, Environmental Chemistry, Engineering +5

Greater ability to express positive emotion is associated with lower projected cardiovascular disease risk

Natalie L. Tuck, Kathryn S. Adams, Sarah D. Pressman et al. · Journal of Behavioral Medicine · 2017 · 23 citations · Full text

Emotional Response, Psychiatry, Emotion Regulation +12