I. Leigh Francis - Concepedia

Author

I. Leigh Francis

Australian Wine Research Institute ORCID

Also Known As

Francis, I., Francis, L., Francis, Leigh, Hoi, PB, I Leigh Francis, I. L. Francis, I. LEIGH FRANCIS, I. Leigh Francis, I.L. FRANCIS, I.L. Francis

152

Publications

9.1K

Citations

H-Index

110

Concepts

All Affiliations

Australian Wine Research Institute The University of Adelaide University of South Australia Cooperative Research Centre for Tissue Growth and Repair

About

I. Leigh Francis is an author at Australian Wine Research Institute specializing in health sciences, food chemistry, and wine tasting.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	37	53	4.8K
2	Medicine	14	14	1.6K
3	Engineering	8	8	957
4	Management	7	7	602
5	Business	3	3	281

I. Leigh Francis

Publications

8.6K

Citations

H-Index

Page 1

	Year	Citations
Determining wine aroma from compositional data I. Leigh Francis, Julia L. Newton Australian Journal of Grape and Wine Research Food ChemistryEngineeringFood AuthenticationData ScienceData Mining	2005	503
The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium Stéphane Vidal, I. Leigh Francis, Sylvain Guyot, Journal of the Science of Food and Agriculture Food ChemistryWine‐like MediumHealth SciencesFlavoromicsMouth‐feel Properties	2003	485
A ‘Mouth-feel Wheel’: terminology for communicating the mouth-feel characteristics of red wine Richard Gawel, Anita Oberholster, I. Leigh Francis Australian Journal of Grape and Wine Research	2000	340
Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine Stéphane Vidal, I. Leigh Francis, Ann C. Noble, Analytica Chimica Acta Food ChemistryTannin-like Polyphenolic CompoundsMouth-feel PropertiesTanninWine Perception	2003	332
The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium Stéphane Vidal, I. Leigh Francis, Pascale Williams, Food Chemistry Food ChemistryPolysaccharideMouth-feel Properties	2004	309
Exclusion of sunlight from Shiraz grapes alters wine colour, tannin and sensory properties Renata Ristić, Mark O. Downey, Patrick G. Iland, Australian Journal of Grape and Wine Research Food ChemistryArtificial BunchShiraz FruitFlavoromicsBotany	2007	244
Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine Alison Soden, I. Leigh Francis, Helena Oakey, Australian Journal of Grape and Wine Research	2000	225
The Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor Analysis Mark A. Sefton, I. Leigh Francis, Patrick J. Williams American Journal of Enology and Viticulture FlavoromicsFood AnalysisPolyphenolicsFree VolatilesFood Chemistry	1993	221
The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine Patrik R. Jones, Richard Gawel, I. Leigh Francis, Food Quality and Preference Model White WineHealth SciencesFlavoromicsWine Tasting	2008	205
Use of an experimental design approach for evaluation of key wine components on mouth-feel perception Stéphane Vidal, Philippe Courcoux, I. Leigh Francis, Food Quality and Preference Electronic TongueCognitive ScienceFood QualityExperimental Design ApproachDesign	2003	205

Page 1