Concepedia
Statistics
Publications
3
Citations
279
H-Index
Active since
1994
John Towey is an author specializing in flavoromics, food chemistry, and food quality.
Top concepts
HealthFlavoromicsFood QualityFood ChemistryBiostatisticsFood FermentationAnalytical ChemistryChemistryEngineeringFood Safety
Publications per year
1994–1996
Oak Lactone Isomer Ratio Distinguishes between Wine Fermented in American and French Oak Barrels
Andrew L. Waterhouse, John Towey · Journal of Agricultural and Food Chemistry · 1994 · 121 citations
Flavoromics, Food Analysis, Altmetric Attention Score +16
The Extraction of Volatile Compounds From French and American Oak Barrels in Chardonnay During Three Successive Vintages
John Towey, Andrew L. Waterhouse · American Journal of Enology and Viticulture · 1996 · 109 citations
Engineering, Flavoromics, Food Analysis +16
Barrel-to-Barrel Variation of Volatile Oak Extractives in Barrel-Fermented Chardonnay
John Towey, Andrew L. Waterhouse · American Journal of Enology and Viticulture · 1996 · 49 citations
Food Chemistry, Volatile Oak Extractives, Food Fermentation +8
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