G. Pickering

发表

J. Hayes, G. Pickering, 2012, American Journal of Enology and Viticulture.

Optimizing the orosensory properties of model functional beverages: the influence of novel sweeteners, odorants, bitter blockers, and their mixtures on (+)-catechin.

G. Pickering, N. Gaudette, 2012, Journal of food science.

The White Wine Mouthfeel Wheel: A Lexicon for Describing the Oral Sensations Elicited by White Wine

Gary J. Pickering, G. Pickering, P. Demiglio, 2008 .

Application of TCATA to examine variation in beer perception due to thermal taste status

G. Pickering, Jessica Mitchell, J. C. Castura, 2019, Food Quality and Preference.

Ecosystem Perceptions in Flood Prone Areas: A Typology and Its Relationship to Preferences for Governance

L. Vasseur, Angela Dzyundzyak, R. Plummer, 2016 .

Homogeneity of thermal tasters and implications for mechanisms and classification

Martha R. Bajec, G. Pickering, A. Saliba, 2020, Physiology & Behavior.

Thermal Taster Subgroups and Orosensory Responsiveness Dataset

Martha R. Bajec, G. Pickering, A. Saliba, 2020, Data in brief.

Examination and Validation of Classification Schema for Determining Thermal Taste Status

Martha R. Bajec, G. Pickering, A. Saliba, 2019, Chemosensory Perception.

Variation in Orosensory Responsiveness to Alcoholic Beverages and Their Constituents—the Role of the Thermal Taste Phenotype

G. Pickering, Stephanie Small-Kelly, 2019, Chemosensory Perception.

Variation in orosensation and liking of sampled foods with thermal tasting phenotype

G. Pickering, N. Gaudette, Sarah Lucas, 2016, Flavour.

Thermal Tasting and Difference Thresholds for Prototypical Tastes in Wine

G. Pickering, Rachel Kvas, 2016, Chemosensory Perception.

TAS2R38 Single Nucleotide Polymorphisms Are Associated with PROP—but Not Thermal—Tasting: a Pilot Study

G. Pickering, P. Liang, A. Bering, 2014, Chemosensory Perception.

Perception of beer flavour associates with thermal taster status.

Gary J. Pickering, Martha R. Bajec, G. Pickering, 2010 .

Association of thermal taste and PROP responsiveness with food liking, neophobia, body mass index, and waist circumference.

Gary J. Pickering, Martha R. Bajec, G. Pickering, 2010 .

Thermal taster status associates with oral sensations elicited by wine

Gary J. Pickering, Martha R. Bajec, G. Pickering, 2009 .

Thermal taste, PROP responsiveness, and perception of oral sensations

Gary J. Pickering, Martha R. Bajec, G. Pickering, 2008, Physiology & Behavior.

Prevalence and Management of Alkyl-Methoxypyrazines in a Changing Climate: Viticultural and Oenological Considerations

James J. Willwerth, G. Pickering, M. Thibodeau, 2021, Biomolecules.

Characterization of Saccharomyces bayanus CN1 for Fermenting Partially Dehydrated Grapes Grown in Cool Climate Winemaking Regions

G. Pickering, J. Kelly, Fei Yang, 2018, Fermentation.

Participation in residential organic waste diversion programs: Motivators and optimizing educational messaging

G. Pickering, H. Pickering, Ashley Northcotte, 2020 .

Application of plastic polymers in remediating wine with elevated alkyl-methoxypyrazine levels

G. Pickering, A. Botezatu, Andreea Botezatu, 2015, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Impacts of natural yield variances on wine composition and sensory attributes of Vitis vinifera cultivars Riesling and Cabernet Franc

G. Pickering, A. Reynolds, Mary Jasinski, 2018, Canadian Journal of Plant Science.

Sensory and chemical characteristics of Canadian ice wines

G. Pickering, C. Nurgel, D. Inglis, 2004 .

Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part I: phenolic composition

G. Pickering, M. Pour Nikfardjam, 2008 .

The efficacy of bitter blockers on health-relevant bitterants

G. Pickering, N. Gaudette, 2012 .

The Maillard reaction in traditional method sparkling wine

G. Pickering, Belinda Kemp, Hannah Charnock, 2022, Frontiers in Microbiology.

Use of crowdsourced images for determining 2D:4D and relationship to pro-environmental variables

G. Pickering, G. Tattersall, Gillian Dale, 2022, Acta Ethologica.

Chemical and Sensory Evaluation of Silicone and Polylactic Acid-Based Remedial Treatments for Elevated Methoxypyrazine Levels in Wine

G. Pickering, Belinda Kemp, Andreea Botezatu, 2016, Molecules.

Orosensory responsiveness and alcohol behaviour

Martha R. Bajec, G. Pickering, M. Thibodeau, 2017, Physiology & Behavior.

Use of crowdsourced images for determining 2D:4D and relationship to pro-environmental variables

G. Pickering, G. Tattersall, Gillian Dale, 2022, acta ethologica.

Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine

G. Pickering, Shufen Xu, Belinda Kemp, 2022, Molecules.

Ethanol Difference Thresholds in Wine and the Influence of Mode of Evaluation and Wine Style

G. Pickering, P. Yu, 2008, American Journal of Enology and Viticulture.

Vineyard floor management improves wine quality in highly vigorous Vitis vinifera ’Cabernet Sauvignon’ in New Zealand

G. Pickering, A. Black, S. J. Wheeler, 2005 .

Development and application of assay for determining β-glucosidase activity in human saliva

G. Pickering, J. Kelly, D. Inglis, 2017, Flavour.

Perceptions of Cultured Meat Among Youth and Messaging Strategies

G. Pickering, Shannon Ruzgys, 2020, Frontiers in Sustainable Food Systems.

Astringency: Mechanisms and Perception

Gary J. Pickering, Martha R. Bajec, G. Pickering, 2008, Critical reviews in food science and nutrition.

Modifying Bitterness in Functional Food Systems

G. Pickering, N. Gaudette, 2013, Critical reviews in food science and nutrition.

Yeast strain affects 3‐isopropyl‐2‐methoxypyrazine concentration and sensory profile in Cabernet Sauvignon wine

G. Pickering, Y. Kotseridis, I. Brindle, 2008 .

Methoxypyrazine composition of Coccinellidae-tainted Riesling and Pinot noir wine from Germany.

G. Pickering, C. Hoffmann, S. Kögel, 2015, Journal of the science of food and agriculture.

Occurrence and contribution of alkyl methoxypyrazines in wine tainted by Harmonia axyridis and Coccinella septempunctata.

G. Pickering, Y. Kotseridis, D. Inglis, 2013, Journal of the science of food and agriculture.

Good Bugs Gone Bad:Coccinellidae, Sustainability And Wine

R. Hallett, G. Pickering, D. Inglis, 2011 .

Detection thresholds for 2-isopropyl-3-methoxypyrazine in Concord and Niagara grape juice.

G. Pickering, M. Sears, D. Inglis, 2008, Journal of food science.

Morbidity of Harmonia axyridis mediates ladybug taint in red wine

G. Pickering, Y. Kotseridis, I. Brindle, 2008 .

The influence of Harmonia axyridis morbidity on 2-Isopropyl-3-methoxypyrazine in 'Cabernet Sauvignon' wine

G. Pickering, Y. Kotseridis, I. Brindle, 2008 .

Determination of ortho- and retronasal detection thresholds for 2-isopropyl-3-methoxypyrazine in wine.

G. Pickering, M. Sears, D. Inglis, 2007, Journal of food science.

Determination of the critical stages of processing and tolerance limits for Harmonia axyridis for 'ladybug taint' in wine.

G. Pickering, G. Soleas, K. Ker, 2007 .

The evaluation of remedial treatments for wine affected by Harmonia axyridis

G. Pickering, A. Reynolds, James C. C. Lin, 2006 .

CONTRIBUTION OF GLYCEROL, ETHANOL AND SUGAR TO THE PERCEPTION OF VISCOSITY AND DENSITY ELICITED BY MODEL WHITE WINES

G. Pickering, C. Nurgel, 2005 .

Influence of Harmonia axyridis on the Sensory Properties of White and Red Wine

G. Pickering, A. Reynolds, James C. C. Lin, 2004, American Journal of Enology and Viticulture.

Influence of Stimulus Temperature on Orosensory Perception and Variation with Taste Phenotype

Martha R. Bajec, G. Pickering, N. Decourville, 2012, Chemosensory Perception.

In vitro antibacterial activity of aqueous garlic (Allium sativum Linn.) extract on isolates from surface wounds

G. Pickering, D. Dibattista, Gina Haverstock, 2006 .

Red Winemaking in Cool Climates

James J. Willwerth, G. Pickering, Karine Pedneault, 2019, Red Wine Technology.

Optimising glucose conversion in the production of reduced alcohol wine using glucose oxidase

D. Heatherbell, G. Pickering, M. F. Barnes, 1998 .

Remediation of wine with elevated concentrations of 3-alkyl-2-methoxypyrazines using cork and synthetic closures.

G. Pickering, G. Soleas, D. Inglis, 2010 .

Sensory and chemical characteristics of trans-resveratrol-fortified wine

G. Pickering, N. Gaudette, 2011 .

Super-tasting gastronomes? Taste phenotype characterization of foodies and wine experts

A. Jain, G. Pickering, R. Bezawada, 2013 .

The role of taste in alcohol preference, consumption and risk behavior

G. Pickering, M. Thibodeau, 2019, Critical reviews in food science and nutrition.

Sensorial and Volatile Analysis of Wines Made from Partially Dehydrated Grapes: An Ontario Case Study

G. Pickering, J. Kelly, D. Inglis, 2020 .

Determination of odour detection thresholds for acetic acid and ethyl acetate in ice wine

G. Pickering, M. Cliff, 2006 .

Effect of Yeast Inoculation Rate, Acclimatization, and Nutrient Addition on Icewine Fermentation

G. Pickering, A. Reynolds, D. Inglis, 2004, American Journal of Enology and Viticulture.

Resveratrol-fortification of red wine does not provide greater inhibition of human lung cancer cell survival compared to non-fortified wine

G. Pickering, E. Tsiani, N. Gaudette, 2015 .

Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference

G. Pickering, M. Thibodeau, 2021, Beverages.

Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli

G. Pickering, M. Thibodeau, 2021, Beverages.

Optimization and Application of the Wine Neophobia Scale

G. Pickering, Gillian Dale, Belinda Kemp, 2021, Beverages.

Impact of Botrytis cinerea ‐infected grapes on quality parameters of red wine made from withered grapes

G. Pickering, L. Dowling, D. Inglis, 2022, Australian Journal of Grape and Wine Research.

The Influence of Taste Sensitivity and Adventurousness on Generation Y"s Liking Scores for Sparkling Wine

G. Pickering, Carman W. Cullen, 2008 .

PERCEPTION OF MOUTHFEEL SENSATIONS ELICITED BY RED WINE ARE ASSOCIATED WITH SENSITIVITY TO 6‐N‐PROPYLTHIOURACIL

G. Pickering, Gordon Robert, 2006 .

Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity

G. Pickering, J. Kelly, L. Dowling, 2020 .

Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odourants of Riesling and Cabernet Franc wine during bottle ageing

Gary J. Pickering, G. Pickering, Y. Kotseridis, 2010 .

Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wines.

G. Pickering, Y. Kotseridis, I. Brindle, 2009, Journal of agricultural and food chemistry.

Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using stable isotope labelled internal standard assay.

G. Pickering, Y. Kotseridis, I. Brindle, 2008, Journal of chromatography. A.

Intensity of taste and astringency sensations elicited by red wines is associated with sensitivity to PROP (6-n-propylthiouracil)

G. Pickering, D. Dibattista, K. Šimůnková, 2004 .

Optimizing the sensory characteristics and acceptance of canned cat food: use of a human taste panel.

G. Pickering, 2009, Journal of animal physiology and animal nutrition.

Production Method and Wine Style Influence Metal Profiles in Sparkling Wines

G. Pickering, G. Cairns, Belinda Kemp, 2022, American Journal of Enology and Viticulture.

Low- and Reduced-alcohol Wine: A Review

G. Pickering, 2000 .

MODELING OF SWEET, BITTER AND IRRITANT SENSATIONS AND THEIR INTERACTIONS ELICITED BY MODEL ICE WINES

G. Pickering, C. Nurgel, 2006 .

Optimizing grape quality through soil management practices

G. Pickering, S. J. Wheeler, 2003 .

A Novel Method for Controlling Multicolored Asian Lady Beetle (Coleoptera: Coccinellidae) in Vineyards

R. Hallett, G. Pickering, M. Sears, 2012, Environmental entomology.

Vineyard nitrogen supply and shiraz grape and Wine quality

B. Holzapfel, G. Pickering, M. Treeby, 2000 .

Segmentation and drivers of wine liking and consumption in US wine consumers

A. Jain, G. Pickering, R. Bezawada, 2014 .

On being a foodie: development of The Foodie Index and association with personality and taste phenotype

G. Pickering, H. Pickering, 2021, Food Quality and Preference.

Alcohol consumption in a non-clinical sample: The role of sweet-liking, PROP bitterness and sex

G. Pickering, Jamie-Lee Robb, 2019 .

Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional Gas Chromatography-Mass Spectrometry.

G. Pickering, Y. Kotseridis, Andreea Botezatu, 2014, Food chemistry.

The Influence of Harmonia axyridis on Wine Composition and Aging

G. Pickering, A. Reynolds, Yong-Hong Lin, 2005 .

Assessing the adaptive capacity of the Ontario wine industry for climate change adaptation

R. Plummer, G. Pickering, Kerrie Pickering, 2015 .

Lifestyle decisions and climate mitigation: current action and behavioural intent of youth

G. Pickering, M. Botta, Kaylee Schoen, 2021, Mitigation and Adaptation Strategies for Global Change.

Optimizing Messaging to Reduce Red Meat Consumption

G. Pickering, S. Stea, 2019 .

Behavioural segmentation: a New Zealand wine market application

G. Pickering, Art Thomas, 2003 .

The Contribution of Bitter Blockers and Sensory Interactions to Flavour Perception

G. Pickering, J. Delwiche, N. Gaudette, 2016, Chemosensory Perception.

White winemaking in cold climates

James J. Willwerth, G. Pickering, D. Inglis, 2022, White Wine Technology.

The Importance of Wine Label Information

Art Thomas, Gary J. Pickering, G. Pickering, 2003 .

Inhibition of human lung cancer cell proliferation and survival by wine

G. Pickering, T. Tsakiridis, E. Tsiani, 2014, Cancer Cell International.

Psychological and experiential factors affecting climate change perception: learnings from a transnational empirical study and implications for framing climate-related flood events

G. Pickering, D. Thomsen, Gala Munoz-Carrier, 2020, Environmental Research Communications.

Visual Representations of Climate Change - A Case Study of Canada

G. Pickering, S. Morris, 2019 .

Investigating the use of partial napping with ultra-flash profiling to identify flavour differences in replicated, experimental wines

James J. Willwerth, G. Pickering, D. Inglis, 2018, Journal of Wine Research.

DETERMINING ADAPTIVE CAPACITY TO CLIMATE CHANGE IN THE GRAPE AND WINE INDUSTRY

R. Plummer, G. Pickering, Kerrie Pickering, 2014 .

The Production of Reduced-Alcohol Wine Using Glucose Oxidase-Treated Juice. Part III. Sensory

D. Heatherbell, G. Pickering, M. F. Barnes, 1999, American Journal of Enology and Viticulture.

Does Liking and Orosensation Intensity Elicited by Sampled Foods Vary with Thermal Tasting?

G. Pickering, Catherine E. Klodnicki, 2016, Chemosensory Perception.

Doom, gloom, or boom? Perceptions of climate change among Canadian winegrowers

R. Plummer, G. Pickering, Emilie Jobin Poirier, 2019, International Journal of Wine Research.

Barriers to Change: Climate Change Scepticism and Uncertainty in Canada

G. Pickering, 2016 .

The influence of ethanol and pH on the taste and mouthfeel sensations elicited by red wine

G. Pickering, P. Demiglio, 2008 .

Website communications for campus sustainability: an analysis of Canadian universities

R. Plummer, G. Pickering, L. Amey, 2020 .

Determination of ortho- and retronasal detection thresholds and odor impact of 2,5-dimethyl-3-methoxypyrazine in wine.

G. Pickering, Andreea Botezatu, Gary J Pickering, 2012, Journal of food science.

GC-MS analysis of reduced-alcohol Müller-Thurgau wine produced using glucose oxidase-treated juice

D. Heatherbell, G. Pickering, M. F. Barnes, 2001 .

The Production of Reduced-Alcohol Wine Using Glucose Oxidase-Treated Juice. Part II. Stability and SO2-Binding

D. Heatherbell, G. Pickering, M. F. Barnes, 1999, American Journal of Enology and Viticulture.

The Production of Reduced-Alcohol Wine Using Glucose Oxidase Treated Juice. Part I. Composition

D. Heatherbell, G. Pickering, M. F. Barnes, 1999, American Journal of Enology and Viticulture.

Influence of biological, experiential and psychological factors in wine preference segmentation

J. Hayes, G. Pickering, 2017, Australian journal of grape and wine research.

A Review of Ladybug Taint in Wine: Origins, Prevention, and Remediation

G. Pickering, Andreea Botezatu, 2021, Molecules.

A survey of methoxypyrazines in wine

G. Pickering, Y. Kotseridis, D. Inglis, 2016 .

Ladybug (Coccinellidae) taint in wine

G. Pickering, Andreea Botezatu, 2022, Managing Wine Quality.

New approaches to removing alkyl-methoxypyrazines from grape juice and wine.

G. Pickering, I. Brindle, A. Beh, 2014 .

Optimizing the orosensory properties of model functional beverages: the influence of novel sweeteners, odorants, bitter blockers, and their mixtures on (+)-catechin.

G. Pickering, N. Gaudette, 2012, Journal of food science.

Innovation and adaptation in the Ontario grape and wine industry: An integrated, transdisciplinary response to climate change *

R. Plummer, G. Pickering, Kerrie Pickering, 2012 .

Sensory and chemical characteristics of Canadian ice wines

G. Pickering, C. Nurgel, D. Inglis, 2004 .