Dr. Elizabeth J. Waters M.D.
Pediatrician
292 EUCLID AVE SAN DIEGO CA, 92114About
Dr. Elizabeth Waters is a pediatrician practicing in San Diego, CA. Dr. Waters is a doctor who specializes in the health care of children. As a pedicatrician, Dr. Waters diagnoses and treats infections, injuries, diseases and other disorders in children. Pediatricians typically work with infants, children, teenagers and young adults up to age 21. They practice medical care as well as preventative health care. Dr. Waters can oversee and manage the physical, mental and emotional health of their patients.
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Expert Publications
Data provided by the National Library of Medicine- Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry.
- Reducing haziness in white wine by overexpression of Saccharomyces cerevisiae genes YOL155c and YDR055w.
- Sulfate--a candidate for the missing essential factor that is required for the formation of protein haze in white wine.
- Statistical correlations between the in-mouth textural characteristics and the chemical composition of Shiraz wines.
- Grape and wine proteins: their fractionation by hydrophobic interaction chromatography and identification by chromatographic and proteomic analysis.
- Two-step purification of pathogenesis-related proteins from grape juice and crystallization of thaumatin-like proteins.
- Thermal stability of thaumatin-like protein, chitinase, and invertase isolated from Sauvignon blanc and Semillon juice and their role in haze formation in wine.
- Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen.
- Effects of ionic strength and sulfate upon thermal aggregation of grape
- Age-related changes in core body temperature and activity in triple-transgenic Alzheimer's disease (3xTgAD) mice.
- Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposure.
- Degradation of white wine haze proteins by Aspergillopepsin I and II during juice
- Roles of proteins, polysaccharides, and phenolics in haze formation in white wine via reconstitution experiments.
- Impaired satiation and increased feeding behaviour in the triple-transgenic Alzheimer's disease mouse model.
- Aspartic acid protease from Botrytis cinerea removes haze-forming proteins during white winemaking.
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