Andrew C. Clark

ScholarGPS® ID: 14569614329375

Affiliation
Charles Sturt University, Albury-Wodonga, Bathurst, Dubbo, Orange, Port Macquarie, Wagga Wagga, Australia
Affiliation History

Field
Physical Sciences and Mathematics
Discipline
Chemistry
Top Specialties
Food Chemistry | Agricultural Chemistry | Grape | Vitamin C | Red Wine | Antioxidant | Caffeic Acid
Metrics Summary
Publication Count
61
Predicted Citations
2,574
Predicted h-index
35
Ranking

Publications and Citation History

Publications based on Top Specialties

Types of Publication

  • Publications
  • Books
  • Patents
  • NIH/NSF
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Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colour (journal article)
Vongluanngam, Isara | Zhang, Xinyi | Blackman, John W. | Schmidtke, Leigh M. | Wilkinson, Kerry L. | Clark, Andrew C.
Food Chemistry, volume 452 (2024).
10.1016/j.foodchem.2024.139504
Cite | Source
Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions (journal article)
Zhang, Xinyi | Bekker, Marlize Z. | Kulcsar, Allie C. | Nandorfy, Damian Espinase | Clark, Andrew C.
Journal of Agricultural and Food Chemistry, volume 72, issue 19, pages 11051-11061 (2024).
10.1021/acs.jafc.4c01419
Cite | Source
Cu fractions in Shiraz and Pinot Noir wines during bottle aging: rates of changes and capacity for conversion (journal article)
Zhang, Xinyi | Clark, Andrew C.
OENO One, volume 57, issue 4 (2023).
10.20870/oeno-one.2023.57.4.7425
Cited by (1) | Cite | Source
Ascorbic acid addition to rosé: Impact on the oxidative and reductive development of bottled wine (journal article)
Zhang, Xinyi | Blackman, John W. | Clark, Andrew C.
Food Chemistry, volume 424 (2023).
10.1016/j.foodchem.2023.136418
Cited by (3) | Cite | Source
Suppression of reductive characters in white wine by Cu fractions: Efficiency and duration of protection during bottle aging (journal article)
Zhang, Xinyi | Blackman, John W | Prenzler, Paul D | Clark, Andrew C
Food Chemistry, volume 393 (2022).
10.1016/j.foodchem.2022.133305
Cited by (6) | Cite | Source
Sulfide-bound copper removal from red and white wine using membrane and depth filters: Impacts of oxygen, H2S-to-Cu ratios, diatomaceous earth and wine volume (journal article)
Zhang, Xinyi | Bowyer, Paul | Scollary, Geoffrey R. | Clark, Andrew C. | Kontoudakis, Nikolaos
Food Chemistry, volume 377 (2022).
10.1016/j.foodchem.2021.131758
Cited by (5) | Cite | Source
The removal of Cu from wine by copolymer PVI/PVP: Impact on Cu fractions and binding agents (journal article)
Zhang, Xinyi | Kontoudakis, Nikolaos | Wilkes, Eric | Scrimgeour, Neil | Hirlam, Kieran | Clark, Andrew C
Food Chemistry, volume 357 (2021).
10.1016/j.foodchem.2021.129764
Cited by (4) | Cite | Source
Simplified method for the rapid quantification of copper fractions in wine (journal article)
Zhang, Xinyi | Kontoudakis, Nikolaos | Scollary, Geoffrey R. | Clark, Andrew C.
IVES Technical Reviews, vine and wine (2021).
10.20870/IVES-TR.2021.4698
Cite | Source
Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging (journal article)
Zhang, Xinyi | Kontoudakis, Nikolaos | Šuklje, Katja | Antalick, Guillaume | Blackman, John W. | Rutledge, Douglas N. | Schmidtke, Leigh M. | Clark, Andrew C.
Journal of Agricultural and Food Chemistry, volume 68, issue 47, pages 13331-13343 (2020).
10.1021/acs.jafc.9b07164
Cited by (16) | Cite | Source
Simplified measures of copper fractions in wine: colorimetric and filtration‐based approaches (journal article)
Clark, A.C. | Zhang, X. | Kontoudakis, N.
Australian Journal of Grape and Wine Research, volume 26, issue 4, pages 399-409 (2020).
10.1111/ajgw.12450
Cited by (6) | Cite | Source
Sulfide-binding to Cu(II) in wine: Impact on oxygen consumption rates (journal article)
Kontoudakis, Nikolaos | Clark, Andrew C.
Food Chemistry, volume 316 (2020).
10.1016/j.foodchem.2020.126352
Cited by (9) | Cite | Source
The colorimetric determination of copper in wine: total copper (journal article)
Kontoudakis, N. | Smith, M. | Smith, P.A. | Wilkes, E.N. | Clark, A.C.
Australian Journal of Grape and Wine Research, volume 26, issue 2, pages 121-129 (2020).
10.1111/ajgw.12425
Cited by (11) | Cite | Source
Thresholds for Botrytis bunch rot contamination of Chardonnay grapes based on the measurement of the fungal sterol, ergosterol (journal article)
Steel, C.C. | Schwarz, L.J. | Qiu, Y. | Schueuermann, C. | Blackman, J.W. | Clark, A.C. | Schmidtke, L.M.
Australian Journal of Grape and Wine Research, volume 26, issue 1, pages 79-89 (2020).
10.1111/ajgw.12417
Cited by (9) | Cite | Source
Copper(II) and Sulfur Dioxide in Chardonnay Juice and Shiraz Must: Impact on Volatile Aroma Compounds and Cu Forms in Wine (journal article)
Zhang, Xinyi | Kontoudakis, Nikolaos | Blackman, John W. | Clark, Andrew C.
Beverages, volume 5, issue 4, pages 70- (2019).
10.3390/beverages5040070
Cited by (3) | Cite | Source
Rapid Quantitation of 12 Volatile Aldehyde Compounds in Wine by LC-QQQ-MS: A Combined Measure of Free and Hydrogen-Sulfite-Bound Forms (journal article)
Zhang, Xinyi | Kontoudakis, Nikolaos | Clark, Andrew C.
Journal of Agricultural and Food Chemistry, volume 67, issue 12, pages 3502-3510 (2019).
10.1021/acs.jafc.8b07021
Cited by (9) | Cite | Source
Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition (journal article)
Kontoudakis, Nikolaos | Schmidtke, Leigh M. | Bekker, Marlize Z. | Smith, Mark | Smith, Paul A. | Scollary, Geoffrey R. | Wilkes, Eric N. | Clark, Andrew C.
Food Chemistry, volume 274 (2019).
10.1016/j.foodchem.2018.08.084
Cited by (22) | Cite | Source
A GC–MS untargeted metabolomics approach for the classification of chemical differences in grape juices based on fungal pathogen (journal article)
Schueuermann, Claudia | Steel, Christopher C. | Blackman, John W. | Clark, Andrew C. | Schwarz, Lachlan J. | Moraga, Javier | Collado, Isidro G. | Schmidtke, Leigh M.
Food Chemistry, volume 270 (2019).
10.1016/j.foodchem.2018.07.057
Cited by (38) | Cite | Source
Removal of sulfide-bound copper from white wine by membrane filtration (journal article)
Kontoudakis, N. | Mierczynska-Vasilev, A. | Guo, A. | Smith, P.A. | Scollary, G.R. | Wilkes, E.N. | Clark, A.C.
Australian Journal of Grape and Wine Research, volume 25, issue 1, pages 53-61 (2019).
10.1111/ajgw.12360
Cited by (16) | Cite | Source
Increasing the Efficiency and Accuracy of Labile Cu Measurement in Wine with Screen-Printed Electrodes (journal article)
Clark, Andrew C. | Kontoudakis, Nikolaos
Chemosensors, volume 6, issue 3, pages 35- (2018).
10.3390/chemosensors6030035
Cited by (4) | Cite | Source | Open Access
Impact of fluorescent lighting on the browning potential of model wine solutions containing organic acids and iron (journal article)
Grant-Preece, Paris | Barril, Celia | Schmidtke, Leigh M. | Clark, Andrew C.
Food Chemistry, volume 243 (2018).
10.1016/j.foodchem.2017.09.093
Cited by (11) | Cite | Source