User profiles for Gary J. Pickering
Gary PickeringBrock 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 …
ranging from wine to nuts. Given the recent trend toward fortifying consumables with …
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 …
studies on individual variation in perception of oral sensation. Recently, “thermal taste” was …
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 …
and reduced-alcohol wines. While the sensory quality in the early years was in many …
Sensory and chemical characteristics of Canadian ice wines
C Nurgel, GJ Pickering, DL Inglis - … of the Science of Food and …, 2004 - Wiley Online Library
… Gary J Pickering … Gary J Pickering … In model ice wines, Nurgel and Pickering12 showed
that residual sugar contributes most to physical viscosity, followed by ethanol, with a minor …
that residual sugar contributes most to physical viscosity, followed by ethanol, with a minor …
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 …
perception elicited by red wines was examined. Twenty-five subjects were classified into …
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
Time-Intensity (TI) methodology and a trained panel were used to characterize the perceived
intensities of viscosity and density in a dealcoholized white wine over a concentration …
intensities of viscosity and density in a dealcoholized white wine over a concentration …
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 …
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
… We followed the exact procedure of Bajec and Pickering [8]. … of the TED; the proportions
are similar to those reported by Pickering and Klodnicki [18]. The proportion of participants …
are similar to those reported by Pickering and Klodnicki [18]. The proportion of participants …
Optimizing messaging to reduce red meat consumption
S Stea, GJ Pickering - Environmental Communication, 2019 - Taylor & Francis
Red meat production has a range of negative environmental impacts. We sought to characterize
the motivations, environmental attitudes and demographics of red meat-eaters, and …
the motivations, environmental attitudes and demographics of red meat-eaters, and …
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 …
yet formulation of these products often involves the use of ingredients that elicit less than …