Concepedia

B. C. Rankine

BC

Statistics

Publications

24

Citations

843

H-Index

17

Active since

1955

Affiliations

Australian Wine Research Institute(Current)

B. C. Rankine is an author at Australian Wine Research Institute specializing in food fermentation, health sciences, and wine tasting.

Top concepts

HealthFood FermentationWine TastingFood ChemistryMicrobiologyBiotechnologyIn Vitro FermentationFlavoromicsFood MicrobiologyEngineering

Publications per year

1955–2017

24

Publications

24

Formation of higher alcohols by wine yeasts, and relationship to taste thresholds

B. C. Rankine · Journal of the Science of Food and Agriculture · 1967 · 103 citations

Food Chemistry, Biomanufacturing, Biosynthesis +15

Nature, origin and prevention of hydrogen sulphide aroma in wines

B. C. Rankine · Journal of the Science of Food and Agriculture · 1963 · 95 citations

Engineering, Flavoromics, Food Preservation +17

Glycerol in Australian Wines and Factors Influencing Its Formation

B. C. Rankine, D. Annette Bridson · American Journal of Enology and Viticulture · 1971 · 72 citations

Food Chemistry, Dry Red Wines, Agricultural Chemistry +15

Decomposition of <scp>L</scp>‐malic acid by wine yeasts

B. C. Rankine · Journal of the Science of Food and Agriculture · 1966 · 67 citations

Engineering, Food Chemistry, Biosynthesis +16

Influence of yeast strain on binding of sulphur dioxide in wines, and on its formation during fermentation

B. C. Rankine, K. F. Pocock · Journal of the Science of Food and Agriculture · 1969 · 57 citations

Food Chemistry, Biosynthesis, Food Fermentation +13

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