VIAF

Virtual International Authority File

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Leader     00000nz a2200037n 45 0
001     WKP|Q57080296  (VIAF cluster)  (Authority/Source Record)
003     WKP
005     20241121000301.0
008     241121nneanz||abbn n and d
035 ‎‡a  (WKP)Q57080296‏
024 ‎‡a  0000-0002-2034-5351‏ ‎‡2  orcid‏
035 ‎‡a  (OCoLC)Q57080296‏
100 0 ‎‡a  Paul Smith‏ ‎‡9  nl‏ ‎‡9  es‏ ‎‡9  ast‏
375 ‎‡a  1‏ ‎‡2  iso5218‏
400 0 ‎‡a  পল স্মিথ‏ ‎‡9  bn‏
400 0 ‎‡a  Paul Smith‏ ‎‡c  researcher ORCID: 0000-0002-2034-5351‏ ‎‡9  en‏
400 0 ‎‡a  Paul Smith‏ ‎‡c  chercheur (œnologie)‏ ‎‡9  fr‏
670 ‎‡a  Author's Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes‏
670 ‎‡a  Author's Comparison of linear and nonlinear classification algorithms for the prediction of drug and chemical metabolism by human UDP-glucuronosyltransferase isoforms‏
670 ‎‡a  Author's Effect of wine pH and bottle closure on tannins.‏
670 ‎‡a  Author's Estimating occupational exposure to the pyrethroid termiticide bifenthrin by measuring metabolites in urine.‏
670 ‎‡a  Author's Ethanol Concentration Influences the Mechanisms of Wine Tannin Interactions with Poly‏
670 ‎‡a  Author's Ethanol Concentration Influences the Mechanisms of Wine Tannin Interactions with Poly(L-proline) in Model Wine‏
670 ‎‡a  Author's Measuring the Molecular Dimensions of Wine Tannins: Comparison of Small-Angle X-ray Scattering, Gel-Permeation Chromatography and Mean Degree of Polymerization‏
670 ‎‡a  Author's Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age.‏
670 ‎‡a  Author's Predicting human drug glucuronidation parameters: application of in vitro and in silico modeling approaches.‏
670 ‎‡a  Author's Properties of wine polymeric pigments formed from anthocyanin and tannins differing in size distribution and subunit composition.‏
670 ‎‡a  Author's Rapid measurement of methyl cellulose precipitable tannins using ultraviolet spectroscopy with chemometrics: application to red wine and inter-laboratory calibration transfer.‏
670 ‎‡a  Author's Rapid Prediction of Chemical Metabolism by Human UDP-glucuronosyltransferase Isoforms Using Quantum Chemical Descriptors Derived with the Electronegativity Equalization Method‏
670 ‎‡a  Author's Recent advances in the in silico modelling of UDP glucuronosyltransferase substrates.‏
670 ‎‡a  Author's Towards integrated ADME prediction: past, present and future directions for modelling metabolism by UDP-glucuronosyltransferases.‏
670 ‎‡a  Author's White wine taste and mouthfeel as affected by juice extraction and processing‏
670 ‎‡a  Author's Wine protein haze: mechanisms of formation and advances in prevention.‏
670 ‎‡a  Author's Yeast effects on Pinot noir wine phenolics, color, and tannin composition‏
909 ‎‡a  (orcid) 0000000220345351‏ ‎‡9  1‏
919 ‎‡a  comparisonoflinearandnonlinearclassificationalgorithmsforthepredictionofdrugandchemicalmetabolismbyhumanudpglucuronosyltransferaseisoforms‏ ‎‡A  Comparison of linear and nonlinear classification algorithms for the prediction of drug and chemical metabolism by human UDP-glucuronosyltransferase isoforms‏ ‎‡9  1‏
919 ‎‡a  comparisonofextractionprotocolstodeterminedifferencesinwineextractabletanninandanthocyanininvitisvinifera50105shirazandcabernetsauvignongrapes‏ ‎‡A  Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes‏ ‎‡9  1‏
919 ‎‡a  yeasteffectsonpinotnoirwinephenolicscolorandtannincomposition‏ ‎‡A  Yeast effects on Pinot noir wine phenolics, color, and tannin composition‏ ‎‡9  1‏
919 ‎‡a  phenoliccompositionsof50and30yearsequencesofaustralianredwinestheimpactofwineage‏ ‎‡A  Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age.‏ ‎‡9  1‏
919 ‎‡a  wineproteinhazemechanismsofformationandadvancesinprevention‏ ‎‡A  Wine protein haze: mechanisms of formation and advances in prevention.‏ ‎‡9  1‏
919 ‎‡a  whitewinetasteandmouthfeelasaffectedbyjuiceextractionandprocessing‏ ‎‡A  White wine taste and mouthfeel as affected by juice extraction and processing‏ ‎‡9  1‏
919 ‎‡a  towardsintegratedadmepredictionpastpresentandfuturedirectionsformodellingmetabolismbyudpglucuronosyltransferases‏ ‎‡A  Towards integrated ADME prediction: past, present and future directions for modelling metabolism by UDP-glucuronosyltransferases.‏ ‎‡9  1‏
919 ‎‡a  predictinghumandrugglucuronidationparametersapplicationofinvitroandinsilicomodelingapproaches‏ ‎‡A  Predicting human drug glucuronidation parameters: application of in vitro and in silico modeling approaches.‏ ‎‡9  1‏
919 ‎‡a  propertiesofwinepolymericpigmentsformedfromanthocyaninandtanninsdifferinginsizedistributionandsubunitcomposition‏ ‎‡A  Properties of wine polymeric pigments formed from anthocyanin and tannins differing in size distribution and subunit composition.‏ ‎‡9  1‏
919 ‎‡a  rapidmeasurementofmethylcelluloseprecipitabletanninsusingultravioletspectroscopywithchemometricsapplicationtoredwineandinterlaboratorycalibrationtransfer‏ ‎‡A  Rapid measurement of methyl cellulose precipitable tannins using ultraviolet spectroscopy with chemometrics: application to red wine and inter-laboratory calibration transfer.‏ ‎‡9  1‏
919 ‎‡a  recentadvancesintheinsilicomodellingofudpglucuronosyltransferasesubstrates‏ ‎‡A  Recent advances in the in silico modelling of UDP glucuronosyltransferase substrates.‏ ‎‡9  1‏
919 ‎‡a  rapidpredictionofchemicalmetabolismbyhumanudpglucuronosyltransferaseisoformsusingquantumchemicaldescriptorsderivedwiththeelectronegativityequalizationmethod‏ ‎‡A  Rapid Prediction of Chemical Metabolism by Human UDP-glucuronosyltransferase Isoforms Using Quantum Chemical Descriptors Derived with the Electronegativity Equalization Method‏ ‎‡9  1‏
919 ‎‡a  measuringthemoleculardimensionsofwinetanninscomparisonofsmallangle10rayscatteringgelpermeationchromatographyandmeandegreeofpolymerization‏ ‎‡A  Measuring the Molecular Dimensions of Wine Tannins: Comparison of Small-Angle X-ray Scattering, Gel-Permeation Chromatography and Mean Degree of Polymerization‏ ‎‡9  1‏
919 ‎‡a  ethanolconcentrationinfluencesthemechanismsofwinetannininteractionswithpoly50prolineinmodelwine‏ ‎‡A  Ethanol Concentration Influences the Mechanisms of Wine Tannin Interactions with Poly(L-proline) in Model Wine‏ ‎‡9  1‏
919 ‎‡a  ethanolconcentrationinfluencesthemechanismsofwinetannininteractionswithpoly‏ ‎‡A  Ethanol Concentration Influences the Mechanisms of Wine Tannin Interactions with Poly‏ ‎‡9  1‏
919 ‎‡a  estimatingoccupationalexposuretothepyrethroidtermiticidebifenthrinbymeasuringmetabolitesinurine‏ ‎‡A  Estimating occupational exposure to the pyrethroid termiticide bifenthrin by measuring metabolites in urine.‏ ‎‡9  1‏
919 ‎‡a  effectofwinephandbottleclosureontannins‏ ‎‡A  Effect of wine pH and bottle closure on tannins.‏ ‎‡9  1‏
946 ‎‡a  b‏ ‎‡9  1‏
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997 ‎‡a  0 0 lived 0 0‏ ‎‡9  1‏
998 ‎‡a  Paul, Smith‏ ‎‡2  RERO|A026926035‏ ‎‡3  exact name‏
998 ‎‡a  Paul Smith‏ ‎‡2  ISNI|0000000455728963‏ ‎‡3  exact name‏
998 ‎‡a  Smith, Paul‏ ‎‡2  ISNI|0000000455728963‏ ‎‡3  exact name‏
998 ‎‡a  Smith, Paul‏ ‎‡2  ISNI|0000000455728963‏ ‎‡3  exact name‏