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Gary Pickering
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Astringency: mechanisms and perception
MR Bajec, GJ Pickering
Critical reviews in food science and nutrition 48 (9), 858-875, 2008
3252008
The importance of wine label information
A Thomas, G Pickering
International journal of wine marketing 15 (2), 58-74, 2003
2062003
Thermal taste, PROP responsiveness, and perception of oral sensations
MR Bajec, GJ Pickering
Physiology & behavior 95 (4), 581-590, 2008
2002008
Low-and reduced-alcohol wine: a review
GJ Pickering
Journal of wine research 11 (2), 129-144, 2000
1992000
Sensory and chemical characteristics of Canadian ice wines
C Nurgel, GJ Pickering, DL Inglis
Journal of the Science of Food and Agriculture 84 (13), 1675-1684, 2004
1502004
Contribution of glycerol, ethanol and sugar to the perception of viscosity and density elicited by model white wines
C Nurgel, G Pickering
Journal of texture studies 36 (3), 303-323, 2005
1392005
Influence of Harmonia axyridis on the sensory properties of white and red wine
G Pickering, J Lin, R Riesen, A Reynolds, I Brindle, G Soleas
American journal of enology and viticulture 55 (2), 153-159, 2004
1352004
Intensity of taste and astringency sensations elicited by red wines is associated with sensitivity to PROP (6-n-propylthiouracil)
GJ Pickering, K Simunkova, D DiBattista
Food quality and preference 15 (2), 147-154, 2004
1342004
The effect of ethanol concentration on the temporal perception of viscosity and density in white wine
GJ Pickering, DA Heatherbell, LP Vanhanen, MF Barnes
American journal of enology and viticulture 49 (3), 306-318, 1998
1061998
Vineyard floor management improves wine quality in highly vigorous Vitis vinifera ’Cabernet Sauvignon’ in New Zealand
SJ Wheeler, AS Black, GJ Pickering
Taylor & Francis Group 33 (3), 317-328, 2005
1032005
Behavioural segmentation: a New Zealand wine market application
A Thomas, G Pickering
Journal of Wine Research 14 (2-3), 127-138, 2003
1022003
Optimising glucose conversion in the production of reduced alcohol wine using glucose oxidase
GJ Pickering, DA Heatherbell, MF Barnes
Food Research International 31 (10), 685-692, 1998
1001998
The Influence of Harmonia axyridis on Wine Composition and Aging
GJ Pickering, Y Lin, A Reynolds, G Soleas, R Riesen, I Brindle
Journal of food science 70 (2), S128-S135, 2005
982005
Determination of ortho‐and retronasal detection thresholds for 2‐isopropyl‐3‐methoxypyrazine in wine
GJ Pickering, A Karthik, D Inglis, M Sears, K Ker
Journal of food science 72 (7), S468-S472, 2007
922007
Perception of mouthfeel sensations elicited by red wine are associated with sensitivity to 6‐n‐propylthiouracil
GJ Pickering, G Robert
Journal of Sensory Studies 21 (3), 249-265, 2006
862006
The evaluation of remedial treatments for wine affected by Harmonia axyridis
G Pickering, J Lin, A Reynolds, G Soleas, R Riesen
International journal of food science & technology 41 (1), 77-86, 2006
862006
Modifying bitterness in functional food systems
NJ Gaudette, GJ Pickering
Critical reviews in food science and nutrition 53 (5), 464-481, 2013
842013
Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using stable isotope labelled internal standard assay
YS Kotseridis, M Spink, ID Brindle, AJ Blake, M Sears, X Chen, G Soleas, ...
Journal of Chromatography A 1190 (1-2), 294-301, 2008
802008
Variation in orosensation and liking of sampled foods with thermal tasting phenotype
GJ Pickering, S Lucas, NJ Gaudette
Flavour 5, 1-9, 2016
752016
Effect of yeast inoculation rate, acclimatization, and nutrient addition on icewine fermentation
D Kontkanen, DL Inglis, GJ Pickering, A Reynolds
American Journal of Enology and Viticulture 55 (4), 363-370, 2004
732004
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