User profiles for G. J. Pickering

Gary Pickering

Brock University
Verified email at brocku.ca
Cited by 5155

Astringency: mechanisms and perception

MR Bajec, GJ Pickering - Critical reviews in food science and …, 2008 - Taylor & Francis
Astringency plays an important role in the sensory experience of many foods and beverages,
ranging from wine to nuts. Given the recent trend toward fortifying consumables with …

Low-and reduced-alcohol wine: a review

GJ Pickering - Journal of wine research, 2000 - Taylor & Francis
<p>This paper reviews the technologies available for the production of dealcoholised, low-
and reduced-alcohol wines. While the sensory quality in the early years was in many …

Modifying bitterness in functional food systems

NJ Gaudette, GJ Pickering - Critical reviews in food science and …, 2013 - Taylor & Francis
The functional foods sector represents a significant and growing portion of the food industry,
yet formulation of these products often involves the use of ingredients that elicit less than …

Thermal taste, PROP responsiveness, and perception of oral sensations

MR Bajec, GJ Pickering - Physiology & behavior, 2008 - Elsevier
Differences between 6-n-propylthiouracil (PROP) taster groups have long been the focus of
studies on individual variation in perception of oral sensation. Recently, “thermal taste” was …

Sensory and chemical characteristics of Canadian ice wines

C Nurgel, GJ Pickering, DL Inglis - … of the Science of Food and …, 2004 - Wiley Online Library
… In model ice wines, Nurgel and Pickering12 showed that residual sugar contributes most
to physical viscosity, followed by ethanol, with a minor contribution from glycerol content. …

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, 2004 - Elsevier
The relationship between sensitivity to 6-n-propylthiouracil (PROP) and taste and astringency
perception elicited by red wines was examined. Twenty-five subjects were classified into …

Vineyard floor management improves wine quality in highly vigorous Vitis vinifera 'Cabernet Sauvignon' in New Zealand

SJ Wheeler, AS Black, GJ Pickering - 2005 - Taylor & Francis
Five inter‐row soil management techniques were applied to a vigorous Vitis vinifera ’Cabernet
Sauvignon’ vineyard in Hawke's Bay, New Zealand—a permanent chicory (Chicorium …

The effect of ethanol concentration on the temporal perception of viscosity and density in white wine

GJ Pickering, DA Heatherbell… - … journal of enology …, 1998 - Am Soc Enol Viticulture
… , reference standards, and evaluation protocols used in this study are given by Pickering [52]. …
Pickering, GJ The production of reduced-alcohol wine using glucose oxidase. Thesis, …

Optimising glucose conversion in the production of reduced alcohol wine using glucose oxidase

GJ Pickering, DA Heatherbell, MF Barnes - Food Research International, 1998 - Elsevier
The use of a glucose oxidase (GOX)-catalase enzyme system for the production of reduced-alcohol
white wine is investigated. The process reduces alcohol potential by converting …

[HTML][HTML] Variation in orosensation and liking of sampled foods with thermal tasting phenotype

GJ Pickering, S Lucas, NJ Gaudette - Flavour, 2016 - Springer
Pickering GJ, Cullen CW. The influence of taste sensitivity and adventurousness on
generation Y’s liking scores for sparkling wine. In Proceedings of the Fourth International …