Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences
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Conference Proceeding
Bitterness and astringency of flavan-3-ol monomers, dimers and trimers
Peleg, H, Gacon, K, Schlich, P, Noble, A.C
Published in Journal of the science of food and agriculture (01.06.1999)
Published in Journal of the science of food and agriculture (01.06.1999)
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Journal Article
Bitterness and astringency of grape and wine polyphenols
BROSSAUD, F., CHEYNIER, VERONIQUE, NOBLE, ANN C.
Published in Australian journal of grape and wine research (01.04.2001)
Published in Australian journal of grape and wine research (01.04.2001)
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Journal Article
Bitterness and astringency of phenolic fractions in wine
Arnold, Richard A, Noble, Ann C, Singleton, Vernon L
Published in Journal of agricultural and food chemistry (01.05.1980)
Published in Journal of agricultural and food chemistry (01.05.1980)
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Kinetics of the ethanethiol and diethyl disulfide interconversion in wine-like solutions
Bobet, Raul A, Noble, Ann C, Boulton, Roger B
Published in Journal of agricultural and food chemistry (01.02.1990)
Published in Journal of agricultural and food chemistry (01.02.1990)
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Journal Article
Analysis of methoxypyrazines in wines. 1. Development of a quantitative procedure
Heymann, Hildegarde, Noble, Ann C, Boulton, Roger B
Published in Journal of agricultural and food chemistry (01.03.1986)
Published in Journal of agricultural and food chemistry (01.03.1986)
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Journal Article