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1دورية أكاديمية
المؤلفون: Wimalasiri, PM, Harrison, Roland, Hider, R, Donaldson, I, Kemp, B, Tian, Bin
مصطلحات موضوعية: aroma, clone, methoxypyrazine, Pinot noir, stem, tannin, whole bunch, Pinus, Fruit, Anthocyanins, Tannins, Fermentation, Color, Wine, Volatile Organic Compounds, Odorants, ANZSRC::300601 Beverage chemistry and beverage sensory science, ANZSRC::310603 Fermentation, ANZSRC::300805 Oenology and viticulture, ANZSRC::3006 Food sciences
جغرافية الموضوع: England
وصف الملف: 12 pages; Print-Electronic
العلاقة: The original publication is available from Elsevier - https://doi.org/10.1016/j.foodchem.2024.139495Test - http://dx.doi.org/10.1016/j.foodchem.2024.139495Test; https://doi.org/10.1016/j.foodchem.2024.139495Test; Food Chemistry; S0308-8146(24)01145-2; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:001243805100001&DestLinkType=FullRecord&DestApp=WOS_CPLTest; 38692244 (pubmed); https://hdl.handle.net/10182/17177Test
الإتاحة: https://doi.org/10.1016/j.foodchem.2024.139495Test
https://hdl.handle.net/10182/17177Test
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:001243805100001&DestLinkType=FullRecord&DestApp=WOS_CPLTest -
2دورية أكاديمية
المؤلفون: Wimalasiri, PM, Harrison, Roland, Donaldson, I, Kemp, B, Tian, Bin
مصطلحات موضوعية: acetone, extractability, model wine, Pinot noir, tannin, seed, skin, stem, ANZSRC::300805 Oenology and viticulture, ANZSRC::300601 Beverage chemistry and beverage sensory science, ANZSRC::310799 Microbiology not elsewhere classified, ANZSRC::3006 Food sciences
وصف الملف: 10 pages
العلاقة: The original publication is available from Elsevier - https://doi.org/10.1016/j.jfca.2024.106186Test - http://dx.doi.org/10.1016/j.jfca.2024.106186Test; Journal of Food Composition and Analysis; https://doi.org/10.1016/j.jfca.2024.106186Test; https://hdl.handle.net/10182/17046Test
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3دورية أكاديمية
المؤلفون: Wimalasiri, PM, Harrison, Roland, Donaldson, I, Kemp, B, Tian, Bin
مصطلحات موضوعية: anthocyanin, grapes, leaf removal, methoxypyrazine, Pinot noir, tannin, wine, ANZSRC::300805 Oenology and viticulture, ANZSRC::300601 Beverage chemistry and beverage sensory science, ANZSRC::3006 Food sciences, ANZSRC::3210 Nutrition and dietetics, ANZSRC::4004 Chemical engineering, Vitis, Plant Leaves, Anthocyanins, Tannins
الوقت: Canada
وصف الملف: 15 pages; Print-Electronic
العلاقة: The original publication is available from Elsevier - https://doi.org/10.1016/j.foodres.2024.114003Test - http://dx.doi.org/10.1016/j.foodres.2024.114003Test; Food Research International; https://doi.org/10.1016/j.foodres.2024.114003Test; S0963-9969(24)00073-5; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:001164995500001&DestLinkType=FullRecord&DestApp=WOS_CPLTest; 38309889 (pubmed); https://hdl.handle.net/10182/17037Test
الإتاحة: https://doi.org/10.1016/j.foodres.2024.114003Test
https://hdl.handle.net/10182/17037Test
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:001164995500001&DestLinkType=FullRecord&DestApp=WOS_CPLTest -
4دورية
المؤلفون: Kemp, Belinda, Harrison, Roland, Creasy, Glen L
المصدر: New Zealand winegrower, Aug/Sep 2009; v.13 n.1:p.145-146
New Zealand wine grower -
5دورية أكاديمية
المؤلفون: Zhao, M, Harrison, Roland, Frost, A, Tian, Bin
مصطلحات موضوعية: colour, polymeric phenolic material, tannin, wine age, wine grade, ANZSRC::300805 Oenology and viticulture, ANZSRC::300601 Beverage chemistry and beverage sensory science, ANZSRC::3107 Microbiology, ANZSRC::3006 Food sciences, ANZSRC::3210 Nutrition and dietetics, ANZSRC::4004 Chemical engineering
وصف الملف: 9 pages
العلاقة: The original publication is available from John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF) - https://doi.org/10.1111/ijfs.16581Test - http://dx.doi.org/10.1111/ijfs.16581Test; International Journal of Food Science and Technology; https://doi.org/10.1111/ijfs.16581Test; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:001030795600001&DestLinkType=FullRecord&DestApp=WOS_CPLTest; W7RG4 (isidoc); https://hdl.handle.net/10182/16435Test
الإتاحة: https://doi.org/10.1111/ijfs.16581Test
https://hdl.handle.net/10182/16435Test
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:001030795600001&DestLinkType=FullRecord&DestApp=WOS_CPLTest -
6دورية أكاديمية
المؤلفون: Zhu, Y, Sun, M, Harrison, Roland, Jordan, B, Creasy, G, Hofmann, R
مصطلحات موضوعية: amino acids, aroma compounds, micro-vinification, Pinot noir, UV-B, water deficit, ANZSRC::300805 Oenology and viticulture, ANZSRC::300601 Beverage chemistry and beverage sensory science
جغرافية الموضوع: Switzerland
وصف الملف: 14 pages; Electronic
العلاقة: The original publication is available from MDPI - https://doi.org/10.3390/foods11091336Test - http://dx.doi.org/10.3390/foods11091336Test; https://doi.org/10.3390/foods11091336Test; Foods; https://researcharchive.lincoln.ac.nz/bitstream/10182/15242/4/Zhu%20et%20al_Effects%20of%20UV-B%20and%20Water%20Deficit%202022.pdf.jpgTest; foods11091336; https://www.ncbi.nlm.nih.gov/pubmed/35564058Test; 35564058 (pubmed); PMC9103088 (pmc); https://hdl.handle.net/10182/15242Test
الإتاحة: https://doi.org/10.3390/foods11091336Test
https://hdl.handle.net/10182/15242Test
https://www.ncbi.nlm.nih.gov/pubmed/35564058Test -
7دورية أكاديمية
المؤلفون: Tiwari, P, Bhardwaj, P, Somin, S, Parr, Wendy, Harrison, Roland, Kulasiri, Don
مصطلحات موضوعية: Buckingham Pi theorem, chemistry, machine learning, Pinot noir, sensory, wine quality, ANZSRC::470205 Cultural studies of agriculture, food and wine, ANZSRC::300805 Oenology and viticulture, ANZSRC::300601 Beverage chemistry and beverage sensory science
جغرافية الموضوع: Switzerland
وصف الملف: 29 pages; Electronic
العلاقة: The original publication is available from Multidisciplinary Digital Publishing Institute (MDPI) - https://doi.org/10.3390/foods11193072Test - http://dx.doi.org/10.3390/foods11193072Test; https://doi.org/10.3390/foods11193072Test; Foods; https://researcharchive.lincoln.ac.nz/bitstream/10182/15556/5/Tiwari%20et%20al_Understanding%20quality%20of%20Pinot%20noir_2022.pdf.jpgTest; foods11193072; https://www.ncbi.nlm.nih.gov/pubmed/36230148Test; 36230148 (pubmed); PMC9562230 (pmc); https://hdl.handle.net/10182/15556Test
الإتاحة: https://doi.org/10.3390/foods11193072Test
https://hdl.handle.net/10182/15556Test
https://www.ncbi.nlm.nih.gov/pubmed/36230148Test -
8دورية أكاديمية
المؤلفون: Kumar, Lokesh, Tian, Bin, Harrison, Roland
مصطلحات موضوعية: anthocyanin, HPLC, Pinot noir, polymeric pigment, tannin, ANZSRC::300805 Oenology and viticulture, ANZSRC::300601 Beverage chemistry and beverage sensory science, ANZSRC::310603 Fermentation, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::300699 Food sciences not elsewhere classified, ANZSRC::3006 Food sciences, ANZSRC::3210 Nutrition and dietetics, ANZSRC::4004 Chemical engineering
وصف الملف: 10 pages
العلاقة: The original publication is available from Elsevier - https://doi.org/10.1016/j.lwt.2022.113428Test - http://dx.doi.org/10.1016/j.lwt.2022.113428Test; LWT - Food Science and Technology; https://doi.org/10.1016/j.lwt.2022.113428Test; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000795690700008&DestLinkType=FullRecord&DestApp=WOS_CPLTest; 1G2NY (isidoc); https://hdl.handle.net/10182/14977Test
الإتاحة: https://doi.org/10.1016/j.lwt.2022.113428Test
https://hdl.handle.net/10182/14977Test
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000795690700008&DestLinkType=FullRecord&DestApp=WOS_CPLTest -
9كتاب
المؤلفون: Tian, Bin, Harrison, Roland
المساهمون: Cosme, F., Nunes, F. N., Filipe-Ribeiro, L.
مصطلحات موضوعية: bentonite fining, haze formation, pathogenesis-related proteins, phenolics, stabilisation, wine, ANZSRC::300805 Oenology and viticulture, ANZSRC::310101 Analytical biochemistry, ANZSRC::300602 Food chemistry and food sensory science
وصف الملف: pp. 18, chapter 9 of 10
العلاقة: The original publication is available from - IntechOpen - https://doi.org/10.5772/intechopen.92445Test - https://www.intechopen.com/online-first/pathogenesis-related-proteins-in-wine-and-white-wine-protein-stabilizationTest; https://doi.org/10.5772/intechopen.92445Test; Chemistry and biochemistry of winemaking, wine stabilization and aging; https://researcharchive.lincoln.ac.nz/bitstream/10182/13760/6/TianHarrison_Pathogenesis-related%20proteins_chp9_2020.pdf.jpgTest; https://hdl.handle.net/10182/13760Test
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10كتاب
المؤلفون: Tian, Bin, Harrison, Roland
مصطلحات موضوعية: Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging
الإتاحة: https://doi.org/10.5772/intechopen.92445Test
https://mts.intechopen.com/articles/show/title/pathogenesis-related-proteins-in-wine-and-white-wine-protein-stabilizationTest