| Astringency: mechanisms and perception MR Bajec, GJ Pickering Critical reviews in food science and nutrition 48 (9), 858-875, 2008 | 333 | 2008 |
| The importance of wine label information A Thomas, G Pickering International journal of wine marketing 15 (2), 58-74, 2003 | 213 | 2003 |
| Thermal taste, PROP responsiveness, and perception of oral sensations MR Bajec, GJ Pickering Physiology & behavior 95 (4), 581-590, 2008 | 206 | 2008 |
| Low-and reduced-alcohol wine: a review GJ Pickering Journal of wine research 11 (2), 129-144, 2000 | 205 | 2000 |
| Sensory and chemical characteristics of Canadian ice wines C Nurgel, GJ Pickering, DL Inglis Journal of the Science of Food and Agriculture 84 (13), 1675-1684, 2004 | 152 | 2004 |
| Contribution of glycerol, ethanol and sugar to the perception of viscosity and density elicited by model white wines C Nurgel, G Pickering Journal of texture studies 36 (3), 303-323, 2005 | 141 | 2005 |
| Intensity of taste and astringency sensations elicited by red wines is associated with sensitivity to PROP (6-n-propylthiouracil) GJ Pickering, K Simunkova, D DiBattista Food quality and preference 15 (2), 147-154, 2004 | 135 | 2004 |
| Influence of Harmonia axyridis on the sensory properties of white and red wine G Pickering, J Lin, R Riesen, A Reynolds, I Brindle, G Soleas American journal of enology and viticulture 55 (2), 153-159, 2004 | 135 | 2004 |
| The effect of ethanol concentration on the temporal perception of viscosity and density in white wine GJ Pickering, DA Heatherbell, LP Vanhanen, MF Barnes American journal of enology and viticulture 49 (3), 306-318, 1998 | 107 | 1998 |
| Vineyard floor management improves wine quality in highly vigorous Vitis vinifera ’Cabernet Sauvignon’ in New Zealand SJ Wheeler, AS Black, GJ Pickering Taylor & Francis Group 33 (3), 317-328, 2005 | 106 | 2005 |
| Behavioural segmentation: a New Zealand wine market application A Thomas, G Pickering Journal of Wine Research 14 (2-3), 127-138, 2003 | 103 | 2003 |
| Optimising glucose conversion in the production of reduced alcohol wine using glucose oxidase GJ Pickering, DA Heatherbell, MF Barnes Food Research International 31 (10), 685-692, 1998 | 103 | 1998 |
| The Influence of Harmonia axyridis on Wine Composition and Aging GJ Pickering, Y Lin, A Reynolds, G Soleas, R Riesen, I Brindle Journal of food science 70 (2), S128-S135, 2005 | 98 | 2005 |
| Determination of ortho‐and retronasal detection thresholds for 2‐isopropyl‐3‐methoxypyrazine in wine GJ Pickering, A Karthik, D Inglis, M Sears, K Ker Journal of food science 72 (7), S468-S472, 2007 | 92 | 2007 |
| Perception of mouthfeel sensations elicited by red wine are associated with sensitivity to 6‐n‐propylthiouracil GJ Pickering, G Robert Journal of Sensory Studies 21 (3), 249-265, 2006 | 87 | 2006 |
| The evaluation of remedial treatments for wine affected by Harmonia axyridis G Pickering, J Lin, A Reynolds, G Soleas, R Riesen International journal of food science & technology 41 (1), 77-86, 2006 | 86 | 2006 |
| Modifying bitterness in functional food systems NJ Gaudette, GJ Pickering Critical reviews in food science and nutrition 53 (5), 464-481, 2013 | 84 | 2013 |
| Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using stable isotope labelled internal standard assay YS Kotseridis, M Spink, ID Brindle, AJ Blake, M Sears, X Chen, G Soleas, ... Journal of Chromatography A 1190 (1-2), 294-301, 2008 | 82 | 2008 |
| Optimizing messaging to reduce red meat consumption S Stea, GJ Pickering Environmental Communication 13 (5), 633-648, 2019 | 77 | 2019 |
| Variation in orosensation and liking of sampled foods with thermal tasting phenotype GJ Pickering, S Lucas, NJ Gaudette Flavour 5, 1-9, 2016 | 75 | 2016 |
