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 · 193 citations

Food Chemistry, Food Fermentation, Flavoromics +5

Yeast species associated with wine grapes in China

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

Biology, Wine Grapes, Food Fermentation +6

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

Ya-Qin Wen, Fei He, Baoqing Zhu et al. · Food Chemistry · 2013 · 159 citations

Food Chemistry, Botany, Bound Aroma Compounds +5

Rock surface roughness and frictional strength

Malcolm J. Reeves · International Journal of Rock Mechanics and Mining Sciences & Geomechanics Abstracts · 1985 · 131 citations

Rock Testing, Engineering, Civil Engineering +3

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 · 77 citations

Food Chemistry, Tannin, Phenolic Profiles +7