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科言猫学术研究的AI总结
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A

Ann C. Noble

University of California System

50H指数
155论文数
9.0K被引数
收录论文 12
发表时间
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Exploring American and Italian consumer preferences for Californian and Italian red wines
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2012-12-04
err12
PREAI
errTorri, Luisa; Noble, Ann Curtis; Heymann, Hildegarde
err分享
err收藏
Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine
errANALYTICA CHIMICA ACTA
IF6
err2004-06-01
err314
PREAI
errVidal, S; Francis, L; Noble, A; Kwiatkowski, M; Cheynier, V; Waters, E
err分享
err收藏
Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2003-12-03
err207
PREAI
errLee, SJ; Noble, AC
err分享
err收藏
Challenges for the sensory sciences from the food and wine industries
errNATURE REVIEWS NEUROSCIENCE
IF26.7
err2003-07-01
err12
PREAI
errSimons, CT; Noble, AC
err分享
err收藏
Automated HPLC analysis of glutathione and thiol-containing compounds in grape juice and wine using pre-column derivatization with fluorescence detection
errFOOD CHEMISTRY
IF9.8
err2000-03-01
err75
PREAI
errPark, SK; Boulton, RB; Noble, AC
err分享
err收藏
Modeling the sweetness response using time-intensity data
errFOOD QUALITY AND PREFERENCE
IF4.9
err2000-01-01
err28
PREAI
errPfeiffer, JF; Boulton, RB; Noble, AC
err分享
err收藏
Effect of viscosity, temperature and pH on astringency in cranberry juice
errFOOD QUALITY AND PREFERENCE
IF4.9
err1999-07-01
err63
PREAI
errPeleg, H; Noble, AC
err分享
err收藏
Bitterness and astringency of flavan-3-ol monomers, dimers and trimers
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err1999-06-01
err379
PREAI
errPeleg, H; Gacon, K; Schlich, P; Noble, AC
err分享
err收藏
Effects of increased viscosity on the sourness and astringency of aluminum sulfate and citric acid
errFOOD QUALITY AND PREFERENCE
IF4.9
err1998-05-01
err41
PREAI
errSmith, AK; Noble, AC
err分享
err收藏
Taste-aroma interactions
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err1996-12-01
err170
PREAI
errNoble, AC
err分享
err收藏
Effects of viscosity on the bitterness and astringency of grape seed tannin
errFOOD QUALITY AND PREFERENCE
IF4.9
err1996-07-01
err115
PREAI
errSmith, AK; June, H; Noble, AC
err分享
err收藏
Second Pangborn Sensory Science Symposium, July 30 August 3, 1995, University of California, Davis, California - Introductory remarks
errFOOD QUALITY AND PREFERENCE
IF4.9
err1996-07-01
err0
PREAI
errNoble, AC
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
H
Hildegarde Heymann
H 指数: 58 · 论文数: 279
I
I. Leigh Francis
H 指数: 57 · 论文数: 152
P
Pascal Schlich
H 指数: 48 · 论文数: 452
E
Elizabeth J. Waters
H 指数: 47 · 论文数: 96
L
Luisa Torri
H 指数: 39 · 论文数: 156
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