Concepedia
Statistics
Publications
17
Citations
993
H-Index
16
Active since
1986
Affiliations
University of Reading(Current)
University of Surrey
J. Bakker is an author at University of Reading specializing in food chemistry, health sciences, and food quality.
Top concepts
Food ChemistryHealthFood QualityWine TastingFlavoromicsBiochemistryEngineeringFood FermentationMedicineChemistry
Publications per year
1986–2015
EVALUATION OF BITTERNESS AND ASTRINGENCY OF (+)‐CATECHIN AND (‐)‐EPICATECHIN IN RED WINE AND IN MODEL SOLUTION
J. Bakker, Michael N. Clifford · Journal of Sensory Studies · 1997 · 132 citations
Food Chemistry, Polyphenolics, Food Bioactive Compound +12
Correlations between saliva protein composition and some T–I parameters of astringency
J. Bakker, Michael N. Clifford, L. Vallis · Food Quality and Preference · 2001 · 124 citations
Biochemistry, Oral Cavity, Bioanalysis +6
The Determination of Anthocyanins in Aging Red Wines: Comparison of HPLC and Spectral Methods
J. Bakker, Nigel W. Preston, C. F. Timberlake · American Journal of Enology and Viticulture · 1986 · 105 citations · Full text
Food Chemistry, Chemical Engineering, Spectral Methods +15
Effect of sulphur dioxide and must extraction on colour, phenolic composition and sensory quality of red table wine
J. Bakker, P. Bridle, S. J. Bellworthy et al. · Journal of the Science of Food and Agriculture · 1998 · 86 citations
Flavoromics, Botany, Chemical Composition +18
Effect of pH on Astringency in Model Solutions and Wines
J. Bakker, Michael N. Clifford · Journal of Agricultural and Food Chemistry · 1997 · 82 citations
Food Chemistry, Red Wines, Model Solutions +14
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