Barney Watson - Concepedia

Author

Barney Watson

Oregon State University

Also Known As

B. T. Watson, BARNEY T. WATSON, Barney T Watson, Barney T. Watson, Barney Watson, Berry Watson

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Oregon State University

About

Barney Watson is an author at Oregon State University specializing in health sciences, food chemistry, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	953
2	Medicine	3	3	225
3	Engineering	2	2	99
4	Biochemistry	2	2	191
5	Natural Sciences	1	1	89

Barney Watson

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Cluster Sun Exposure and Quercetin in Pinot noir Grapes and Wine Steven F. Price, Patrick J. Breen, Marilin Valladao, American Journal of Enology and Viticulture Food ChemistryQuercetin LevelsAgricultural ChemistryHealth SciencesBotany	1995	434
Odor Analysis of Pinot Noir Wines from Grapes of Different Maturities by a Gas Chromatography‐Olfactometry Technique (Osme) Rita Miranda‐López, Leonard M. Libbey, Barney Watson, Journal of Food Science Food ChemistryPinot Noir WinesOdor ProfilesFood AuthenticationFlavoromics	1992	171
Some Effects of Processing Enzymes on Anthocyanins and Phenolics in Pinot noir and Cabernet Sauvignon Wines JoLynne D. Wightman, Steven F. Price, Barney Watson, American Journal of Enology and Viticulture FlavoromicsGlycobiologyCabernet SauvignonPolyphenolicsCabernet Sauvignon Wines	1997	102
A Survey of Biogenic Amines in Oregon Pinot noir and Cabernet Sauvignon Wines Maria Beatriz Abreu Glória, Barney Watson, Lívia Simon‐Sarkadi, American Journal of Enology and Viticulture Bioorganic ChemistryCabernet Sauvignon WinesPinot NoirMedicineBioanalysis	1998	89
Heat-Unstable Proteins in Grape Juice and Wine. II. Characterization and Removal by Ultrafiltration Juinn-Chin Hsu, D. A. Heatherbell, Jaqueline Heidy Chirre Flores, American Journal of Enology and Viticulture Food PreservationMembrane RetentionProtein PurificationFood ChemistryBioanalysis	1987	89
Controlling Wine Malolactic Fermentation with Nisin and Nisin-Resistant Strains of <i>Leuconostoc oenos</i> Mark A. Daeschel, Dong-Sun Jung, Barney Watson Applied and Environmental Microbiology	1991	84
Fruit Environment and Crop Level Effects on Pinot noir. I. Vine Performance and Fruit Composition in British Columbia Andrew G. Reynolds, Steven F. Price, Douglas A. Wardle, American Journal of Enology and Viticulture Training SystemEngineeringBotanyPinot NoirScott Henry	1994	84
Pinot noir aroma: a sensory/gas chromatographic approach M.R. McDaniel, Rita Miranda‐López, Barney Watson, Developments in food science Food ChemistryGas ChromatographyAnalytical ChemistrySensometricsSensory Science	1990	60
Fruit Environment and Crop Level Effects on Pinot noir. III. Composition and Descriptive Analysis of Oregon and British Columbia Wines Andrew G. Reynolds, Stephane Yerle, Barney Watson, American Journal of Enology and Viticulture Crop Level EffectsBotanyScott HenryForestryAgricultural Economics	1996	56
SENSORY PANEL TRAINING AND SCREENING FOR DESCRIPTIVE ANALYSIS OF THE AROMA OF PINOT NOIR WINE FERMENTED BY SEVERAL STRAINS OF MALOLACTIC BACTERIA Mina R. McDaniel, Lee A. Henderson, Barney Watson, Journal of Sensory Studies Malolactic BacteriaPinot Noir WinesFood FermentationDifferent StrainsFood Analysis	1987	52

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