Paul A. Kilmartin

Paul A. Kilmartin

School of Chemical Sciences, The University of Auckland

Affiliated withThe University of Auckland

Research Area

Biography

Paul Kilmartin is a professor at the University of Auckland, where he has been on the academic staff since completing his PhD in 1997. Paul’s scientific training is in the area of Electrochemistry, coupled with the use of a range of Chromatographic, Spectroscopic and Surface Analysis techniques. He was also responsible for setting up the postgraduate Wine Science programme in 2003. Paul’s main areas of research are fairly evenly divided between wine chemistry and electrochemistry projects, with projects on chemical sensors and organic electrosynthesis, including several international collaborations.

JoVE Journal Publications

ArticleTotal : 1
Year
Electrochemical Preparation of Poly(3,4-Ethylenedioxythiophene) Layers on Gold Microelectrodes for Uric Acid-Sensing Applications
Publication title
2021

Other Publications

Article
Year
A cyclic voltammetry method suitable for characterizing antioxidant properties of wine and wine phenolics.

Journal of agricultural and food chemistry| PubMed ID: 11308353

2001
Electrochemical detection of natural antioxidants: principles and protocols.

Antioxidants & redox signaling| PubMed ID: 11813990

2001
2005
Effect of SO2 concentration on polyphenol development during red wine micro-oxygenation.

Journal of agricultural and food chemistry| PubMed ID: 17602651

2007
Effect of skin contact and pressure on the composition of Sauvignon Blanc must.

Journal of agricultural and food chemistry| PubMed ID: 18020411

2007
2009
2010
2010
Microoxidation in wine production.

Advances in food and nutrition research| PubMed ID: 21092904

2010
Influence of grape-harvesting steps on varietal thiol aromas in Sauvignon blanc wines.

Journal of agricultural and food chemistry| PubMed ID: 21854044

2011
Evaluation of key odorants in sauvignon blanc wines using three different methodologies.

Journal of agricultural and food chemistry| PubMed ID: 22663147

2012
2012
Electrochemical oxidation of wine polyphenols in the presence of sulfur dioxide.

Journal of agricultural and food chemistry| PubMed ID: 23692398

2013
2014
2015
Antioxidant activity of commercial food grade tannins exemplified in a wine model.

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment| PubMed ID: 27696959

2016
2017
2018
Wine Reduction Potentials: Are These Measured Values Really Reduction Potentials?

Journal of agricultural and food chemistry| PubMed ID: 30950610

2019
2019
2019
2019
2020
Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification.

Journal of agricultural and food chemistry| PubMed ID: 31802659

2020
2020
2020
2021
2021
2021
2021
2021