au.\*:("POCOCK, Kenneth F")
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Use of Zirconium Dioxide during Fermentation as an Alternative to Protein Fining with Bentonite for White WinesLUCCHETTA, Marco; POCOCK, Kenneth F; WATERS, Elizabeth J et al.American journal of enology and viticulture. 2013, Vol 64, Num 3, pp 400-404, issn 0002-9254, 5 p.Article
Use of electrospray mass spectrometry for mass determination of grape (Vitis vinifera) juice pathogenesis-related proteins: A potential tool for varietal differentiationHAYASAKA, Yoji; ADAMS, Kathryn S; POCOCK, Kenneth F et al.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 4, pp 1830-1839, issn 0021-8561Article
Sulfate : a candidate for the missing essential factor that is required for the formation of protein haze in white winePOCOCK, Kenneth F; ALEXANDER, Geoffrey M; HAYASAKA, Yoji et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 5, pp 1799-1807, issn 0021-8561, 9 p.Article
Reducing haziness in white wine by overexpression of Saccharomyces cerevisiae genes YOL155c and YDR055wBROWN, Shauna L; STOCKDALE, Vanessa J; PETTOLINO, Filomena et al.Applied microbiology and biotechnology. 2007, Vol 73, Num 6, pp 1363-1376, issn 0175-7598, 14 p.Article