Jordan College of Agricultural Science and Technology
126 achievements

126 achievements

Kennedy, James Austin
Kennedy, J., Madani, S., Bindon, K., Pendleton, P., & Smith, P.  (2014). Factors affecting skin tannin extractability in ripening grapes.  Journal of Agricultural and Food Chemistry. 62(5), 1130-1141.
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Bindon, K., Kennedy, J., & Bacic, A.  (2012). Tissue-specific and developmental modifications of grape cell walls influence the adsorption of proanthocyanidins.  Journal of Agricultural and Food Chemistry. 60(36), 9249-9260.
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Cohen, S., Kennedy, J., & Tarara, J.  (2012). Diurnal temperature range compression hastens berry development and modifies flavonoid partitioning in grapes.  American Journal of Enology and Viticulture. 63(1), 112-120.
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Cohen, S., Kennedy, J., Tarara, J., Gambetta, G., & Matthews, M.  (2012). Impact of diurnal temperature variation on grape berry development, proanthocyanidin accumulation, and the expression of flavonoid pathway genes.  Journal of Experimental Botany. 63(7), 2655-2665.
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Hernandez-Jimenez, A., Bautista-Ortin, A., Gomez-Plaza, E., & Kennedy, J.  (2012). Effect of ethanol on grape seed proanthocyanidin extraction.  American Journal of Enology and Viticulture. 63(1), 57-61.
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Kennedy, J.  (2012). Pinot Noir: Passion, patience, and prejudice.  Practical Winery and Vineyard. 16(2).
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Zifkin, M., Jin, A., Ozga, J., Zaharia, L., Schernthaner, J., Gesell, A., ... Constabel, C.  (2012). Gene expression and metabolite profiling of developing highbush blueberry fruit indicates transcriptional regulation of flavonoid metabolism and activation of abscisic acid metabolism.  Plant Physiology. 200-222.
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Bindon, K., Kennedy, J., & Bacic, T.  (2011). Grape cell wall-tannin interactions are modified by grape ripening.  Abstracts – Crush 2011 – The Grape and Wine Science Symposium, Adelaide, South Australia, Australia, September 28-30., Paper #35.
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Bindon, K., & Kennedy, J.  (2011). Ripening-Induced Changes in Grape Skin Proanthocyanidins Modify Their Interaction with Cell Walls.  Journal of Agricultural and Food Chemistry. 59(6), 2696-2707.
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Holt, H., Kennedy, J., Chambers, P., & Curtin, C.  (2011). The influences of yeast strain on Shiraz wine quality indicators.  Abstracts–Crush 2011–The Grape and Wine Science Symposium, Adelaide, South Australia, Australia, September 28-30., Paper #33.
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Kassara, S., & Kennedy, J.  (2011). Relationship between red wine grade and phenolics: Tannin composition and size.  Journal of Agricultural and Food Chemistry. 59(15), 8409-8412.
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Kassara, S., & Kennedy, J.  (2011). Relationship between Red Wine Grade and Phenolics. 2. Tannin Composition and Size.  Journal of Agricultural and Food Chemistry. 59(15), 8409-8412.
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Kennedy, J., Jeffery, D., Francis, I., & Herderich, M.  (2011). Importance of chemical interactions for winemaking and wine sensory perception. Presented at Fourteenth Australian Wine Industry Technical Conference, Adelaide, Australia.
McRae, J., & Kennedy, J.  (2011). Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research.  Molecules Molecules. 16(3), 2348-2364.
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Wada, S., Kennedy, J., & Reed, B.  (2011). Seed-coat anatomy and proanthocyanidins contribute to the dormancy of Rubus seed.  Scientia Horticulturae. 130(4), 762-768.
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Bindon, K., Smith, P., Holt, H., & Kennedy, J.  (2010). Interaction between Grape-Derived Proanthocyanidins and Cell Wall Material. 2. Implications for Vinification.  Journal of Agricultural and Food Chemistry. 58(19), 10736-10746.
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Bindon, K., Smith, P., & Kennedy, J.  (2010). Interaction between Grape-Derived Proanthocyanidins and Cell Wall Material. 1. Effect on Proanthocyanidin Composition and Molecular Mass.  Journal of Agricultural and Food Chemistry. 58(4), 2520-2528.
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Cohen, S., & Kennedy, J.  (2010). Plant Metabolism and the Environment: Implications for Managing Phenolics.  Critical Reviews in Food Science and Nutrition. 50(7), 620-643.
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Kennedy, J.  (2010). Wine Colour.  Understanding and Managing Wine Quality and Safety. (pp.73-104) Cambridge: Woodhead Publishing.
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Kennedy, J.  (2010). Some examples of the importance of surface chemistry in wine production.  Technical Reviews. 18-21.
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Kennedy, J.  (2010). Getting a grip on red wine tannins.  Abstracts - 239th American Chemical Society national meeting, San Francisco, CA, United States, March 21-25, SOCED-3.
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Kennedy, J., Durst, R., Koerner, J., Smith, B., & Wrolstad, R.  (2010). Suitability of grape-derived phenolic compounds for determining wine varietal authenticity.  Abstracts - 239th American Chemical Society national meeting, San Francisco, CA, United States, March 21-25, AGFD-24.
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Kennedy, J., Jeffery, D., Francis, I., & Herderich, M.  (2010). Science looks at sensory perception effect.  Australian and New Zealand Grapegrower and Winemaker. 61-69.
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Kennedy, J., & McRae, J.  (2010). Variations in red wine tannin structure, polymer interaction, and implications for red wine astringency. Presented at XXVth International Conference on Polyphenols, Montpellier, France.
McRae, J., Kennedy, J., & Falconer, R.  (2010). Thermodynamics of grape and wine tannin interaction with polyproline: Implications for red wine astringency.  Journal of Agricultural and Food Chemistry. 58(23), 12510-12518.
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Wu, R., Frei, B., Kennedy, J., & Zhao, Y.  (2010). Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of Marion and Evergreen blackberries.  LWT - Food Science and Technology. 43(8), 1253-1264.
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Hernández-Jiménez, A., Gómez-Plaza, E., Martínez-Cutillas, A., & Kennedy, J.  (2009). Grape Skin and Seed Proanthocyanidins from Monastrell × Syrah Grapes.  Journal of Agricultural and Food Chemistry. 57(22), 10798-10803.
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Kennedy, J.  (2009). Tannin research on Pinot Noir in Oregon: challenging climate, challenging variety.  Australia & New Zealand Grapegrower & Winemaker. 82-88.
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Kennedy, J.  (2009). Usefulness of Adams-Harbertson protein precipitation-based wine tannin method.  Journal of AOAC International. 92(1).
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Koerner, J., Hsu, V., Lee, J., & Kennedy, J.  (2009). Determination of proanthocyanidin A2 content in phenolic polymer isolates by reversed-phase high-performance liquid chromatography.  Journal of Chromatography. 1216(9), 1403-1409.
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Aron, P., & Kennedy, J.  (2008). Flavan-3-ols: Nature, occurrence and biological activity.  Molecular Nutrition and Food Research. 52(1), 79-104.
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Cerpa-Calderon, F., & Kennedy, J.  (2008). Berry integrity and extraction of skin and seed proanthocyanidins during red wine fermentation.  Journal of Agricultural and Food Chemistry. 56(19), 9006-9014.
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Cerpa-Calderón, F., & Kennedy, J.  (2008). Effect of berry crushing on skin and seed tannin extraction during fermentation and maceration.  Abstracts - 59th annual meeting of the American Society for Enology and Viticulture, June 22-26 Portland, Oregon, p. 57.
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Cohen, S., Kennedy, J., & Tarara, J.  (2008). Assessing the impact of temperature on grape phenolic metabolism.  Acta Analytica Chimica Acta. 621(1), 57-67.
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Cohen, S., Tarara, J., & Kennedy, J.  (2008). Assessing the impact of temperature on the development and composition of grape berries (Vitis vinifera L. cv. Merlot).  Abstracts - 59th annual meeting of the American Society for Enology and Viticulture, June 22-26 Portland, Oregon, p. 44.
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Cortell, J., Kennedy, J., Sivertsen, H., & Heymann, H.  (2008). Influence of vine vigor on pinot noir fruit composition, wine chemical analysis, and wine sensory attributes.  American Journal of Enology and Viticulture. 59(1), 1-10.
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Kennedy, J.  (2008). Grape and wine phenolics: Observations and recent findings.  Ciencia e investigación agraria [artículo de revista.. 35(2).
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Kennedy, J.  (2008). Chemistry of Red Wine Color.  Color quality of fresh and processed foods. (pp.168-184) Washington, DC; [New York]: American Chemical Society ; Distributed by Oxford University Press.
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Kennedy, J.  (2008). Tannin extraction and reaction in wine. Presented at Proceedings of Phenolic Substances in Grapes and Wine: A Symposium Honoring Vernon L. Singleton.
Kennedy, J., Tarara, J., & Lee, J.  (2008). Understanding micro-oxygenation technique and the oxidation of grape/wine polyphenolics: year 2. Presented at Understanding micro-oxygenation technique and the oxidation of grape/wine polyphenolics: year 2, Boise, Idaho.
Lee, J., Kennedy, J., Devlin, C., Redhead, M., & Rennaker, C.  (2008). Effect of early seed removal during fermentation on proanthocyanidin extraction in red wine: A commercial production example.  Food chemistry. 107(3), 1270-1273.
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Moreno, J., Cerpa-Calderon, F., Cohen, S., Fang, Y., Qian, M., & Kennedy, J.  (2008). Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine.  Food Chemistry. 109(4), 755-762.
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Sampaio, T., Kennedy, J., & Vasconcelos, C.  (2008). Effect of rootstock on fruit and wine composition.  Abstracts - 59th annual meeting of the American Society for Enology and Viticulture, June 22-26 Portland, Oregon, p. 4.
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Sampaio, T., Vasconcelos, C., & Kennedy, J.  (2008). Berry deformability, fruit composition, and extraction into wine.  Abstracts - 59th annual meeting of the American Society for Enology and Viticulture, June 22-26 Portland, Oregon, p. 56.
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Aron, P., & Kennedy, J.  (2007). Compositional investigation of phenolic polymers isolated from Vitis vinifera L. Cv. Pinot Noir during fermentation.  Journal of Agricultural and Food Chemistry. 55(14), 5670-80.
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Cohen, S., Tarara, J., Ferguson, J., & Kennedy, J.  (2007). Assessing the impact of temperature on grape phenolic metabolism using multiple chromatographic approaches.  Abstracts - In Vino Analytica Scientia, July 23-25, Melbourne, Australia, p. 18.
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Cortell, J., Righetti, T., & Kennedy, J.  (2007). Influence of vintage, site and vine vigor on Pinot noir grape anthocyanins and proanthocyanidins.  Abstracts - 58th annual meeting of the American Society for Enology and Viticulture, June 19-22 Reno, Nevada, p. 28.
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Cortell, J., Halbleib, M., Gallagher, A., Righetti, T., & Kennedy, J.  (2007). Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 2. Anthocyanins and pigmented polymers in wine.  Journal of Agricultural and Food Chemistry. 55(16), 6585-95.
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Cortell, J., Halbleib, M., Gallagher, A., Righetti, T., & Kennedy, J.  (2007). Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 1. Anthocyanin concentration and composition in fruit.  Journal of Agricultural and Food Chemistry. 55(16), 6575-84.
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Drinkine, J., Kennedy, J., Teissedre, P., Glories, Y., & Saucier, C.  (2007). Evolution of ethylidene bridging of tannins during wine bottle ageing.  Abstracts - In Vino Analytica Scientia, July 23-25, Melbourne, Australia, p. 11.
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Drinkine, J., Lopes, P., Kennedy, J., Teissedre, P., & Saucier, C.  (2007). Analysis of Ethylidene-Bridged Flavan-3-ols in Wine.  Journal of Agricultural and Food Chemistry. 55(4), 1109-1116.
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Drinkine, J., Lopes, P., Kennedy, J., Teissedre, P., & Saucier, C.  (2007). Ethylidene-bridged Flavan-3-ols in red wine and correlation with wine age.  Journal of Agricultural and Food Chemistry. 55(15), 6292-9.
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Fernández, K., Kennedy, J., & Agosin, E.  (2007). Characterization of Vitis vinifera L. Cv. Carménère grape and wine proanthocyanidins.  Journal of Agricultural and Food Chemistry. 55(9), 3675-80.
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Kennedy, J., Robinson, S., & Walker, M.  (2007). Grape and wine tannins: Production, perfection and perception.  Practical Winery and Vineyard. 57-67.
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Lee, J., & Kennedy, J.  (2007). Understanding micro-oxygenation technique and the oxidation of grape/wine polyphenolics: year 1. Presented at Northwest Center for Small Fruits Research, Boise, Idaho.
Marin, A., Jorgensen, E., Kennedy, J., & Ferrier, J.  (2007). Effects of Bottle Closure Type on Consumer Perceptions of Wine Quality.  American Journal of Enology and Viticulture. 58(2), 182-191.
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Sampaio, T., Kennedy, J., & Vasconcelos, M.  (2007). Use of Microscale Fermentations in Grape and Wine Research.  American Journal of Enology and Viticulture. 58(4), 534-539.
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Cortell, J., & Kennedy, J.  (2006). Effect of light exposure on accumulation of flavonoids in Pinot noir fruit and extraction in a model system.  Abstracts - 57th annual meeting of the American Society for Enology and Viticulture, June 25-28 Sacramento, California, p. 1.
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Cortell, J., & Kennedy, J.  (2006). Effect of shading on accumulation of flavonoid compounds in (Vitis vinifera L.) pinot noir fruit and extraction in a model system.  Journal of Agricultural and Food Chemistry. 54(22), 8510-20.
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Fernandez, K., Kennedy, J., & Agosin, E.  (2006). Characterization of grape and wine proanthocyanidins of Vitis vinifera cv. Carmenere.  Abstracts – 232nd American Chemical Society national meeting, San Francisco, CA, United States, September 10-14, CELL-014.
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Kennedy, J.  (2006). The Chemistry of Red Wine Color.  Abstracts - 231st American Chemical Society national meeting, Atlanta, Georgia, United States, March 28, AGFD-118.
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Kennedy, J., Ferrier, J., Harbertson, J., & Peyrot des Gachons, C.  (2006). A Comparison of tannin analysis in red wines using various methodologies and correlation with perceived astringency.  Abstracts - 4th International Workshop on Anthocyanins, February 14-17, Rotorua, New Zealand; p. 27.
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Kennedy, J., & Aron, P.  (2006). Characterization of tannins isolated from red wine during maceration. Presented at Northwest Center for Small Fruits Research, Portland, Oregon.
Kennedy, J., Ferrier, J., Harbertson, J., & Peyrot des Gachons, C.  (2006). Analysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived Astringency.  American Journal of Enology and Viticulture. 57(4), 481-485.
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Kennedy, J., Saucier, C., & Glories, Y.  (2006). Grape and Wine Phenolics: History and Perspective.  American Journal of Enology and Viticulture. 57(3), 239-248.
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Moreno, J., Cerpa-Calderon, F., Cohen, S., & Kennedy, J.  (2006). Effect of postharvest dehydration on the phenolic composition of Pinot noir grapes and wine.  Abstracts - 57th annual meeting of the American Society for Enology and Viticulture, June 25-28 Sacramento, California, p. 2.
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Pastor del Rio, J., & Kennedy, J.  (2006). Development of Proanthocyanidins in Vitis vinifera L. cv. Pinot noir Grapes and Extraction into Wine.  American Journal of Enology and Viticulture. 57(2), 125-132.
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Sampaio, T., Kennedy, J., & Vasconcelos, C.  (2006). Effect of rootstock on anthocyanins and tannins in grapes and wine.  Abstracts - 57th annual meeting of the American Society for Enology and Viticulture, June 25-28 Sacramento, California, p. 19.
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Cortell, J., & Kennedy, J.  (2005). Spatial variability of grape phenolics: Using precision viticulture to optimize wine phenolic composition. Presented at Northwest Center for Small Fruits Research, Portland, Oregon.
Cortell, J., Halbleib, M., Gallagher, A., Righetti, T., & Kennedy, J.  (2005). Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) and wine proanthocyanidins.  Journal of Agricultural and Food Chemistry. 53(14), 5798-808.
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Kennedy, J., Ferrier, J., Harbertson, J., & Peyrot des Gachons, C.  (2005). Correlation of perceived astringency with tannins in red wine: a comparison of analytical methods.  Abstracts - In Vino Analytica Scientia, July 7-9, Montpellier, France, p. 49.
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Kennedy, J.  (2005). Proanthocyanidins: Extraction, purification, and determination of subunit composition by HPLC.  Handbook of food analytical chemistry. Hoboken, N.J.: J. Wiley.
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Kennedy, J.  (2005). Phenolics and the developing grape berry. Presented at GESCO: XIVth International Symposium, Germany.
Sampaio, T., Vasconcelos, C., & Kennedy, J.  (2005). Color and tannin profiles as influenced by rootstocks.  Abstracts - 56th annual meeting of the American Society for Enology and Viticulture, June 21-24, Seattle, Washington, p. 64.
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Cortell, J., & Kennedy, J.  (2004). Spatial variability of grape phenolics: Using precision viticulture tools to optimize wine phenolic composition. Presented at Oregon State University Winegrape Research Days, Corvallis, Oregon.
Hayasaka, Y., Skouroumounis, G., Meudec, E., Cheynier, V., Vidal, S., & Kennedy, J.  (2004). Confirmation of pigmented polymers present in grape (Vitis vinifera L.) skin and wine. Presented at International Workshop on Anthocyanins, Sydney, Australia.
Jorgensen, E., Ferrier, J., Kennedy, J., & Marin, A.  (2004). Effects of closure type on consumer perception of wine quality.  Abstracts - 55th annual meeting of the American Society for Enology and Viticulture, June 30-July 2, San Diego, California, p. 68.
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Jorgensen, E., Marin, A., & Kennedy, J.  (2004). Analysis of the oxidative degradation of proanthocyanidins under basic conditions.  Journal of Agricultural and Food Chemistry. 52(8), 2292-6.
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Kennedy, J., & Cortell, J.  (2004). Within vineyard variation in grape and wine proanthocyanidins.  Abstracts - 228th ACS national meeting, Philadelphia, PA, United States, August 22-26, CELL-104.
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Kennedy, J.  (2004). Analysis of wine-soluble polysaccharides in grapes and wine. Presented at Oregon State University Winegrape Research Days, Corvallis, Oregon.
Kennedy, J., & Cortell, J.  (2004). Grape phenolics and wine quality: Measuring spatial variability in a commercial vineyard using precision agriculture tools. Presented at Northwest Center for Small Fruits Research, Boise, Idaho.
Kennedy, J., & Hayasaka, Y.  (2004). Compositional investigation of pigmented tanin.  Red wine color: Revealing the mysteries. Washington, DC: American Chemical Society.
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Kennedy, J., Zimman, A., & Waterhouse, A.  (2004). Short History of Red Wine Color.  Red wine color: Revealing the mysteries. Washington, DC: American Chemical Society.
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Pastor, J., Watson, B., & Kennedy, J.  (2004). Development of anthocyanins and tannins in Pinot noir grapes and their relative importance in wine. Presented at Oregon State University Winegrape Research Days, Corvallis, Oregon.
Pastor del Rio, J., Watson, B., & Kennedy, J.  (2004). Development of anthocyanins and tannins in Pinot noir grapes and wine.  Abstracts - 55th annual meeting of the American Society for Enology and Viticulture, June 30-July 2, San Diego, California, p. 70.
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Peyrot des Gachons, C., & Kennedy, J.  (2004). Extraction dynamics of seed and skin tannins during maceration.  Abstracts - 55th annual meeting of the American Society for Enology and Viticulture, June 30-July 2, San Diego, California, p. 103.
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Waterhouse, A., & Kennedy, J.  (2004). Red wine color: Revealing the mysteries.  Washington, DC: American Chemical Society.
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Watson, B., Connelly, A., Martn, O., & Kennedy, J.  (2004). Yeast assimilable nitrogen content of Oregon musts at harvest from specific vineyard blocks during two vintages. Presented at Oregon State University Winegrape Research Days, Corvallis, Oregon.
Godard, M., & Kennedy, J.  (2003). Rapid method for determining free sulfur dioxide in red wine.  Abstracts - 54th annual meeting of the American Society for Enology and Viticulture, Reno, Nevada, p. 24.
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Hayasaka, Y., & Kennedy, J.  (2003). Mass spectrometric evidence for the formation of pigmented polymers in red wine.  Australian Journal of Grape and Wine Research. 9(3), 210-220.
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Kennedy, J.  (2003). A compositional investigation of pigmented tannin.  Abstracts - 225th American Chemical Society national meeting, New Orleans, Louisiana, United States, March 23-27, AGFD-027.
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Kennedy, J.  (2003). Development of berry (seed and skin) phenolics during maturation: The effect of water status and variety. Presented at IX Congreso Latinoamericano de Viticultura y Enologia, Santiago, Chile.
Kennedy, J.  (2003). Grape tannins and anthocyanins: important factors in wine production. Presented at IX Congreso Latinoamericano de Viticultura y Enologia, Santiago, Chile.
Kennedy, J.  (2003). Berry development for winemakers. Presented at Oregon Horticultural Society, Portland, Oregon.
Kennedy, J.  (2003). Tannin and the quality of red wine. Presented at 18th Annual Midwest Regional Grape and Wine Conference, Osage Beach, Missouri.
Kennedy, J., & Peyrot des Gachons, C.  (2003). Phenolic extraction during red wine production.  Practical Winery and Vineyard. 38-46.
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Kennedy, J., & Taylor, A.  (2003). Analysis of proanthocyanidins by high-performance gel permeation chromatography.  Journal of chromatography. 995(1), 99.
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Peyrot des Gachons, C., & Kennedy, J.  (2003). Seed and skin proanthocyanidin extraction during wine production.  Abstracts - 54th annual meeting of the American Society for Enology and Viticulture, Reno, Nevada, p. 3.
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Peyrot des Gachons, C., & Kennedy, J.  (2003). Direct method for determining seed and skin proanthocyanidin extraction into red wine.  Journal of Agricultural and Food Chemistry. 51(20), 5877-81.
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Taylor, A., Barofsky, E., Kennedy, J., & Deinzer, M.  (2003). Hop (Humulus lupulus L.) proanthocyanidins characterized by mass spectrometry, acid catalysis, and gel permeation chromatography.  Journal of Agricultural and Food Chemistry. 51(14), 4101-10.
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Waterhouse, A., & Kennedy, J.  (2003). History of red wine color.  Abstracts - 225th American Chemical Society national meeting, New Orleans, Louisiana, United States, March 23-27, AGFD-001.
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Watson, B., Martn, O., Bakalinsky, A., Kennedy, J., McDaniel, M., Qian, M., & Connelly, A.  (2003). Yeast assimilable nitrogen content of juice and production of volatile sulfur compounds in Oregon wine. Presented at Oregon State University Winegrape Research Days, Corvallis, Oregon.
Watson, B., Qian, M., McDaniel, M., Martn, O., Kennedy, J., Bakalinsky, A., & Connelly, A.  (2003). Effect of nitrogen, irrigation, and soil management practices on fruit composition, yeast assimilable nitrogen content, fermentation behavior, and wine composition and quality. Presented at Northwest Center for Small Fruits Research, Kennewick, Washington.
Bakalinsky, A., Martn, O., & Kennedy, J.  (2002). Control of Hydrogen sulfide formation during fermentation. Presented at Oregon State University Winegrape Research Day, Corvallis, Oregon.
Harbertson, J., Kennedy, J., & Adams, D.  (2002). Tannin in Skins and Seeds of Cabernet Sauvignon, Syrah, and Pinot noir Berries during Ripening.  American Journal of Enology and Viticulture. 53(1), 54.
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Kennedy, J.  (2002). Proanthocyanidins: Extraction, purification, and determination of subunit composition.  Current protocols in food analytical chemistry. New York: John Wiley.
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Kennedy, J.  (2002). Understanding berry development.  Practical Winery and Vineyard. 14-23.
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Kennedy, J., Matthews, M., & Waterhouse, A.  (2002). Effect of Maturity and Vine Water Status on Grape Skin and Wine Flavonoids.  American Journal of Enology and Viticulture. 53(4), 268.
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Kennedy, J., Hayasaka, Y., Vidal, S., Waters, E., & Jones, G.  (2001). Composition of grape skin proanthocyanidins at different stages of berry development.  Journal of Agricultural and Food Chemistry. 49(11), 5348-55.
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Kennedy, J., & Jones, G.  (2001). Analysis of Proanthocyanidin Cleavage Products Following Acid-Catalysis in the Presence of Excess Phloroglucinol.  Journal of Agricultural and Food Chemistry. 49(4), 1740-1746.
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Kennedy, J.  (2000). Grape seed tannins: Impact on Red Wine.  Practical Winery and Vineyard. 39-44.
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Kennedy, J., Matthews, M., & Waterhouse, A.  (2000). Changes in grape seed polyphenols during fruit ripening. Presented at International Conference on Polyphenols, Freising-Weihenstephan, Germany.
Kennedy, J., Troup, G., Pilbrow, J., Hutton, D., Hewitt, D., Hunter, C., ... Jones, G.  (2000). Development of seed polyphenols in berries from Vitis vinifera L. cv. Shiraz. Presented at Grape and Wine Industry Outreach Seminar, Urrbrae, South Australia.
Kennedy, J., Troup, G., Pilbrow, J., Hutton, D., Hewitt, D., Hunter, C., ... Jones, G.  (2000). Development of seed polyphenols in berries from vitis vinifera L. cv. Shiraz.  Australian Journal of Grape and Wine Research. 244-254.
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Kennedy, J., & Waterhouse, A.  (2000). Analysis of pigmented high-molecular-mass grape phenolics using ion-pair, normal-phase high-performance liquid chromatography.  Journal of chromatography. 866(1), 25-34.
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Kennedy, J., Williams, D., Matthews, M., & Waterhouse, A.  (1999). Proanthocyanidins in Cabernet Sauvignon grapes.  Abstracts - 50th annual meeting of the American Society for Enology and Viticulture, Reno, Nevada.
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Kennedy, J., Williams, D., Matthews, M., & Waterhouse, A.  (1998). Maturity and water status effects on the extractability and molecular weight distribution of proanthocyanidins in Cabernet Sauvignon grapes.  Abstracts - 49th annual meeting of the American Society for Enology and Viticulture, Sacramento, California.
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Waterhouse, A., Crowe, A., Kennedy, J., Joslyn, W., & Lyon, M.  (1998). Phenolic extraction commercial-scale maceration trials.  Abstracts - 49th annual meeting of the American Society for Enology and Viticulture, Sacramento, California.
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Kennedy, J.  (1997). Hard and Soft tannins: Insights from a new analytical method.  American Vineyard. 32.
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Kennedy, J., & Waterhouse, A.  (1996). The separation of pigmented tannin oligomers in wines by normal phase HPLC.  Abstracts - 47th annual meeting of the American Society for Enology and Viticulture, Reno, Nevada.
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Aspe, E., Guy, R., Ennis, R., Kennedy, J., Visor, G., & Lee, W.  (1995). In vitro percutaneous transport of the nucleotide analog 1-(S)-(3-hydroxy-2-phosphonylmethoxypropyl)cytosine.  Abstracts - spring meeting for the AAPS, San Francisco, California.
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Aspe, E., Guy, R., Lee, W., Kennedy, J., Visor, G., & Ennis, R.  (1995). Optimization of in vitro flux through hairless mouse skin of cidofovir, a potent nucleotide analog.  Journal of Pharmaceutical Sciences. 84(6), 750-4.
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Brandl, M., & Kennedy, J.  (1994). Degradation of the antiarthritic prodrug, 3-carboxy-5-methylN-[4-(trifluoromethoxy)phenyl]-4-isoxazole-carboxamide, in aqueous solution.  Pharmaceutical Research. 345-348.
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Kennedy, J., & Brandl, M.  (1992). Degradation of the antiarthritic prodrug, 3-carboxy-5-methyl-N-[(trifluoromethoxy)phenyl]-4-isoxazolecarboxamide, in aqueous solution.  Abstracts - spring meeting of the American Chemical Society, San Francisco, California.
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Goswami, K., Kennedy, J., Dandge, D., Klainer, S., & Tokar, J.  (1990). A fiber optic chemical sensor for carbon dioxide dissolved in seawater. Presented at SPIE-The International Society for Optical Engineering, Boston, Massachusetts.
Oxenford, J., Klainer, S., Salinas, T., Todechiney, L., Kennedy, J., Dandge, D., & Goswami, K.  (1990). Development of a fiber optic chemical sensor for the monitoring of trichloroethylene in drinking water. Presented at SPIE-The International Society for Optical Engineering, Boston, Massachusetts.