Roland Harrison
Lincoln University
H-index: 29
North America-United States
Top articles of Roland Harrison
Characterisation and extractability of tannins in Pinot noir grape skin, seed, and stem: Impact of leaf removal, clone, and rootstock
Journal of Food Composition and Analysis
2024/6/1
Roland Harrison
H-Index: 14
Bin Tian
H-Index: 7
Extraction of tannin, colour and aroma compounds in pinot noir wines as affected by clone selection and whole bunch addition
Food Chemistry
2024/4/26
Roland Harrison
H-Index: 14
Bin Tian
H-Index: 7
Timing of leaf removal modulates tannin composition and the level of anthocyanins and methoxypyrazines in Pinot noir grapes and wines
Food Research International
2024/2/1
Roland Harrison
H-Index: 14
Bin Tian
H-Index: 7
Development of Tannins and Methoxypyrazines in Grape Skins, Seeds, and Stems of Two Pinot Noir Clones during Ripening
Journal of Agricultural and Food Chemistry
2023/10/9
Roland Harrison
H-Index: 14
Bin Tian
H-Index: 7
Colour properties and tannin concentrations of polymeric phenolic materials extracted from Pinot Noir wines of a single NZ producer
International Journal of Food Science & Technology
2023/9
Studies on the Effect of Oxidation on Bioactivity of Phenolics and Wine Lees Extracts
Antioxidants
2023/4/14
Zhijing Ye
H-Index: 4
Roland Harrison
H-Index: 14
Colour characterisation of two‐year‐old Pinot noir wines by UV–Vis spectrophotometry and tristimulus colourimetry (CIELab): Effect of whole bunch or grape stems addition
International Journal of Food Science & Technology
2023/3
Roland Harrison
H-Index: 14
Bin Tian
H-Index: 7
Characterization of Bioactive Compounds in Lees from New Zealand Wines with Different Vinification Backgrounds
Antioxidants
2022/11/25
Zhijing Ye
H-Index: 4
Roland Harrison
H-Index: 14
Understanding quality of Pinot Noir wine: Can modelling and machine learning pave the way?
Foods
2022/10/3
Parul Tiwari
H-Index: 0
Roland Harrison
H-Index: 14
Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition of Vitis vinifera cv. Pinot Noir wine
Australian Journal of Grape and Wine Research
2022/7
Roland Harrison
H-Index: 14
Bin Tian
H-Index: 7
Interactions of Vitis vinifera L. cv. Pinot Noir grape anthocyanins with seed proanthocyanidins and their effect on wine color and phenolic composition
LWT
2022/6/1
Effects of UV-B and water deficit on aroma precursors in grapes and flavor release during wine micro-vinification and consumption
Foods
2022/5/4
Indigenous meanings of provenance in the context of alternative food movements and supply-chain traceability: A review
2021/7/5
Animal welfare information affects consumers’ hedonic and emotional responses towards milk
Food Research International
2021/3/1
Pathogenesis-Related Proteins in Wine and White Wine Protein Stabilization
Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging
2021/2/10
Bin Tian
H-Index: 7
Roland Harrison
H-Index: 14
Self-reported emotions and facial expressions on consumer acceptability: A study using energy drinks
Foods
2021/2/4
Influence of harvesting and grape processing on protein content and bentonite requirement of Sauvignon Blanc
2020/8/10
Bin Tian
H-Index: 7
Roland Harrison
H-Index: 14
Reduced irrigation effects on Pinot noir vine performance in gravelly sandy loam and clay loam soils
2020/8/4
Roland Harrison
H-Index: 14
Rainer Hofmann
H-Index: 13
Virtual reality and immersive environments on sensory perception of chocolate products: A preliminary study
Foods
2020/4/20
Yanzhuo Kong
H-Index: 2
Chetan Sharma
H-Index: 7
Madhuri Kanala
H-Index: 1
Lu Li
H-Index: 4
Roland Harrison
H-Index: 14
Influence of skin contact and different extractants on extraction of proteins and phenolic substances in Sauvignon Blanc grape skin
Australian journal of grape and wine research
2020/4
