Gary J. Pickering - Concepedia

Author

Gary J. Pickering

Also Known As

G. J. Pickering, G. Pickering, G.J Pickering, G.J. PICKERING, G.J. Pickering, GARY J. PICKERING, GARY PICKERING, Gary J Pickering, Gary J. Pickering, Gary James Pickering

185

Publications

4.6K

Citations

H-Index

217

Concepts

All Affiliations

Brock University University of the Sunshine Coast Charles Sturt University Eastern Institute of Technology Agricultural University of Athens

About

Gary J. Pickering is an author at Brock University specializing in health sciences, food quality, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	23	34	1.7K
2	Engineering	13	17	518
3	Business	4	4	143
4	Education	3	3	149
5	Arts	1	1	56

Gary J. Pickering

Publications

3.7K

Citations

H-Index

Page 1

	Year	Citations
Thermal taste, PROP responsiveness, and perception of oral sensations Martha Bajec, Gary J. Pickering Physiology & Behavior Electronic TongueCognitive ScienceThermal TasteTaste PerceptionSensometrics	2008	176
The Importance of Wine Label Information Art Thomas, Gary J. Pickering International Journal of Wine Marketing Business IntelligenceConsumer StudyBrand StrategyConsumer ResearchCommunication	2003	140
Sensory and chemical characteristics of Canadian ice wines Canan Nurgel, Gary J. Pickering, Debra Inglis Journal of the Science of Food and Agriculture Food ChemistryFood FermentationFlavoromicsCanadian Ice WinesOntario Ice Wines	2004	130
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 Food ChemistryContribution Of GlycerolFood AnalysisIce WineRheology	2005	123
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 Astringency SensationsRed WinesFlavoromicsWine TastingSensometrics	2003	106
Influence of<i>Harmonia axyridis</i>on the Sensory Properties of White and Red Wine Gary J. Pickering, James Lin, Roland Riesen, American Journal of Enology and Viticulture Food ChemistryRed WinesFlavoromicsWine AromaFood Analysis	2004	101
The Effect of Ethanol Concentration on the Temporal Perception of Viscosity and Density in White Wine Gary J. Pickering, D. A. Heatherbell, Leo P. Vanhanen, American Journal of Enology and Viticulture Behavioral SciencesEthanol ConcentrationFlavoromicsFood AnalysisWine Tasting	1998	94
Knowledge and self-efficacy of youth to take action on climate change Claudia Baldwin, Gary J. Pickering, Gillian Dale Environmental Education Research EngineeringEnvironmental BehaviorHotter ClimateSocial ImpactClimate Action	2022	76
The Influence of <i>Harmonia axyridis</i> on Wine Composition and Aging Gary J. Pickering, Yong Lin, Andrew G. Reynolds, Journal of Food Science	2005	75
Optimizing Messaging to Reduce Red Meat Consumption Samantha Stea, Gary J. Pickering Environmental Communication NutritionSustainable Food SystemConsumer ResearchSocial MarketingConsumer Attitude	2018	74

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