Gary J. Pickering

Thermal taste, PROP responsiveness, and perception of oral sensations

Martha Bajec, Gary J. Pickering · Physiology & Behavior · 2008 · 176 citations

Electronic Tongue, Cognitive Science, Thermal Taste +5

The Importance of Wine Label Information

Art Thomas, Gary J. Pickering · International Journal of Wine Marketing · 2003 · 140 citations

Business Intelligence, Consumer Study, Brand Strategy +24

Sensory and chemical characteristics of Canadian ice wines

Canan Nurgel, Gary J. Pickering, Debra Inglis · Journal of the Science of Food and Agriculture · 2004 · 130 citations

Food Chemistry, Food Fermentation, Flavoromics +10

CONTRIBUTION OF GLYCEROL, ETHANOL AND SUGAR TO THE PERCEPTION OF VISCOSITY AND DENSITY ELICITED BY MODEL WHITE WINES

Canan Nurgel, Gary J. Pickering · Journal of Texture Studies · 2005 · 123 citations

Food Chemistry, Contribution Of Glycerol, Food Analysis +8

Intensity of taste and astringency sensations elicited by red wines is associated with sensitivity to PROP (6-n-propylthiouracil)

Gary J. Pickering, Kateřina Šimůnková, David DiBattista · Food Quality and Preference · 2003 · 106 citations

Astringency Sensations, Red Wines, Flavoromics +4