Patrick G. Iland - Concepedia

Author

Patrick G. Iland

The University of Adelaide

Also Known As

P. G. Iland, P. Iland, P.G. ILAND, P.G. Iland, PATRICK G. ILAND, Patrick G Iland, Patrick G. Iland, Patrick Iland

Publications

2.6K

Citations

H-Index

Concepts

All Affiliations

The University of Adelaide Australian Wine Research Institute Cooperative Research Centre for Tissue Growth and Repair Commonwealth Scientific and Industrial Research Organisation Stellenbosch University

About

Patrick G. Iland is an author at The University of Adelaide specializing in food chemistry, botany, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	14	1.1K
2	Engineering	9	9	821
3	Medicine	7	7	660
4	Natural Sciences	7	7	662
5	Public Health	2	2	144

Patrick G. Iland

Publications

2.4K

Citations

H-Index

Page 1

	Year	Citations
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
Development of seed polyphenols in berries from Vitis vinifera L. cv. Shiraz James A. Kennedy, G. J. Troup, John R. Pilbrow, Australian Journal of Grape and Wine Research Food ChemistryBerry DevelopmentParamagnetic ResonanceShiraz BerriesBiochemistry	2000	192
Characterizing the astringency of red wine: a case study Richard Gawel, Patrick G. Iland, I. Leigh Francis Food Quality and Preference Food ChemistryRed WineTanninPhytochemistry	2001	169
Quantitative Analysis of Polymeric Procyanidins (Tannins) from Grape (<i>Vitis vinifera</i>) Seeds by Reverse Phase High-Performance Liquid Chromatography Zhongkui Peng, Yoji Hayasaka, Patrick G. Iland, Journal of Agricultural and Food Chemistry EngineeringReverse Phase CPolyphenolicsFood ChemistryAgricultural Chemistry	2000	149
Analysis of pigmented polymers in red wine by reverse phase HPLC Z. PENG, Patrick G. Iland, Anita Oberholster, Australian Journal of Grape and Wine Research Food ChemistryWine AgeRed WinesReverse Phase HplcEngineering	2002	148
Relationships between seed and berry development of Vitis Vinifera L. cv Shiraz: Developmental changes in seed morphology and phenolic composition Renata Ristić, Patrick G. Iland Australian Journal of Grape and Wine Research BiologyPlant BiologyBerry DevelopmentEngineeringBotany	2005	134
Quantification of Glycosides in Grapes, Juices, and Wines through a Determination of Glycosyl Glucose Patrick J. Williams, Wieslawa Cynkar, I. Leigh Francis, Journal of Agricultural and Food Chemistry Food AnalysisGlycobiologyAltmetric Attention ScorePlant MetabolomicsFood Chemistry	1995	130
Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine Stephanie G. Lambert, Robert E. Asenstorfer, Natalie M. Williamson, Food Chemistry Food ChemistryWine ConstituentsRed Wine	2010	113
Flavonoids and C13-norisoprenoids in Vitis vinifera L. cv. Shiraz: relationships between grape and wine composition, wine colour and wine sensory properties Renata Ristić, Keren A. Bindon, I. Leigh Francis, Australian Journal of Grape and Wine Research	2010	112
Formation of vitisin A during red wine fermentation and maturation Robert E. Asenstorfer, ANDREW J. MARKIDES, Patrick G. Iland, Australian Journal of Grape and Wine Research BiologyFood ChemistryAlcoholic FermentationBiosynthesisVitisin A	2003	101

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