Andrew G. Reynolds - Concepedia

Author

Andrew G. Reynolds

Also Known As

A. G. Reynolds, A.G Reynolds, A.G. Reynolds, ANDREW G. REYNOLDS, Andrew G Reynolds, Andrew G. Reynolds, Andrew Reynolds, Harald Ruess, Reynolds, A., Reynolds, A. G.

221

Publications

5.4K

Citations

H-Index

135

Concepts

All Affiliations

Brock University Agriculture and Agri-Food Canada University of Guelph

About

Andrew G. Reynolds is an author at Brock University specializing in botany, engineering, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	26	57	2K
2	Health Sciences	24	37	1.8K
3	Natural Sciences	11	11	380
4	Medicine	8	8	482
5	Arts	1	1	38

Andrew G. Reynolds

104

Publications

4.2K

Citations

H-Index

Page 1

	Year	Citations
Changes in Anthocyanins and Color Characteristics of Pinot Noir Wines during Different Vinification Processes Ling Gao, Benôıt Girard, G. Mazza, Journal of Agricultural and Food Chemistry FlavoromicsFermentation TemperatureFood AnalysisPolyphenolicsFood Chemistry	1997	170
Phenylureas CPPU and Thidiazuron Affect Yield Components, Fruit Composition, and Storage Potential of Four Seedless Grape Selections Andrew G. Reynolds, Douglas A. Wardle, Cheryl L. Zurowski, Journal of the American Society for Horticultural Science EngineeringBotanyPhenylureas CppuAgricultural EconomicsPlant Pathology	1992	121
Impact of Training System, Vine Spacing, and Basal Leaf Removal on Riesling. Vine Performance, Berry Composition, Canopy Microclimate, and Vineyard Labor Requirements Andrew G. Reynolds, Douglas A. Wardle, Andrew P. Naylor American Journal of Enology and Viticulture Training SystemLeaf RemovalEngineeringBotanyCanopy Density	1996	114
Vinification effects on the sensory, colour and GC profiles of Pinot noir wines from British Columbia Benôıt Girard, D. Yuksel, Margaret A. Cliff, Food Research International Pinot Noir WinesFlavoromicsBritish ColumbiaWine TastingBeverage Industry	2001	112
Influence of Fruit Microclimate on Monoterpene Levels of Gewürztraminer Andrew G. Reynolds, Douglas A. Wardle American Journal of Enology and Viticulture BotanyGewürztraminer BerriesRipeningFood ChemistryAgricultural Chemistry	1989	108
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
Influence of Fermentation Temperature on Composition and Sensory Properties of Semillon and Shiraz Wines Andrew G. Reynolds, Margaret A. Cliff, Benôıt Girard, American Journal of Enology and Viticulture Food ChemistryFood FermentationIn Vitro FermentationSemillon GrapesFermentation Temperature	2001	99
Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution Yibin Lan, Xiao‐Feng Xiang, Xu Qian, Food Chemistry Food ChemistryGas Chromatography-olfactometryGas ChromatographyChemical CompositionFood Analysis	2019	93
Influence of cluster exposure on fruit composition and wine quality of Seyval blanc grapes Andrew G. Reynolds, Robert Pool, L. R. Mattick Julius Kühn-Institut	2015	89
Rootstocks Impact Vine Performance and Fruit Composition of Grapes in British Columbia Andrew G. Reynolds, Douglas A. Wardle HortTechnology Vine SizeEngineeringBotanyOwn-rooted VinesSustainable Agriculture	2001	84

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