Anthony L. Robinson

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Anthony L. Robinson, Paul K. Boss, Peter S. Solomon et al. · American Journal of Enology and Viticulture · 2013 · 290 citations · Full text

Interactions between Wine Volatile Compounds and Grape and Wine Matrix Components Influence Aroma Compound Headspace Partitioning

Anthony L. Robinson, Susan E. Ebeler, Hildegarde Heymann et al. · Journal of Agricultural and Food Chemistry · 2009 · 202 citations

Food Chemistry, Volatile Compounds, Flavoromics +10

Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry

Anthony L. Robinson, Paul K. Boss, Hildegarde Heymann et al. · Journal of Chromatography A · 2010 · 123 citations · Full text

Food Chemistry, Wine Volatile Profile, Sensitive Non-targeted Method +9

HOW MANY JUDGES SHOULD ONE USE FOR SENSORY DESCRIPTIVE ANALYSIS?

Hildegarde Heymann, Bárbara César Machado, Luisa Torri et al. · Journal of Sensory Studies · 2012 · 71 citations

Generalizability Theory, Sensory Science (Early Childhood Education), Cognition +19

Influence of Geographic Origin on the Sensory Characteristics and Wine Composition of <i>Vitis vinifera</i> cv. Cabernet Sauvignon Wines from Australia

Anthony L. Robinson, Douglas O. Adams, Paul K. Boss et al. · American Journal of Enology and Viticulture · 2012 · 69 citations

Food Chemistry, Volatile Compounds, Cabernet Sauvignon Wines +12