Malcolm J. Reeves

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters

Cai Jian, Baoqing Zhu, Yunhe Wang et al. · Food Chemistry · 2014 · 201 citations

Agriculture, Enology, Food Science +17

Yeast species associated with wine grapes in China

Shuangshi Li, Cheng Chao, Zheng Li et al. · International Journal of Food Microbiology · 2010 · 170 citations

Agriculture, Enology, Food Science +14

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

Ya-Qin Wen, Fei He, Baoqing Zhu et al. · Food Chemistry · 2013 · 162 citations

Agriculture, Botany, Plant Sciences +14

Rock surface roughness and frictional strength

Malcolm J. Reeves · International Journal of Rock Mechanics and Mining Sciences & Geomechanics Abstracts · 1985 · 133 citations

Engineering, Earth Sciences, Geological Engineering +13

The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging

Xin‐Ke Zhang, Fei He, Bo Zhang et al. · Food Research International · 2017 · 79 citations

Agriculture, Food Science, Viticulture +17