| The effect of enzyme treatment on polyphenol and cell wall polysaccharide extraction from the grape berry and subsequent sensory attributes in Cabernet Sauvignon wines B Kuhlman, J Hansen, B Jørgensen, W du Toit, JP Moore Food Chemistry 385, 132645, 2022 | 13 | 2022 |
| Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines G Garrido-Bañuelos, A Buica, B Kuhlman, J Schückel, AJJ Zietsman, ... Food Research International 150, 110697, 2021 | 7 | 2021 |
| Arabinogalactan proteins and polysaccharides compete directly with condensed tannins for saliva proteins influencing astringency perception of Cabernet Sauvignon wines B Kuhlman, JL Aleixandre-Tudo, JP Moore, W du Toit Food Chemistry 435, 137625, 2024 | 3 | 2024 |
| Pectolytic enzyme treatment partially degrades an arabinogalactan protein–rhamnogalacturonan I–xyloglucan co-polymer in red wine as characterised using epitope mass profiling B Kuhlman, JL Aleixandre-Tudo, W du Toit, JP Moore Food Hydrocolloids 145, 109100, 2023 | 1 | 2023 |
| 2025-04-17 Determining the astringency-perception modulation of polysaccharides in a red wine context B Kuhlman | | 2023 |
| The relationship between enzyme treatment and polysaccharide extraction in winemaking, and subsequent sensory effects in Cabernet Sauvignon wines B KUHLMAN, B JØRGENSEN, JLA TUDO, W DU TOIT, JP MOORE | | |
