Ann C. Noble
Affiliations: | Viticulture and Enology | University of California, Davis, Davis, CA |
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"Ann Noble"Children
Sign in to add traineeHildegarde Heymann | grad student | UC Davis | |
Seung-Jo Lee | grad student | 2002 | UC Davis |
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Publications
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Torri L, Noble AC, Heymann H. (2013) Exploring American and Italian consumer preferences for Californian and Italian red wines. Journal of the Science of Food and Agriculture. 93: 1852-7 |
Preston LD, Block DE, Heymann H, et al. (2008) Defining vegetal aromas in cabernet sauvignon using sensory and chemical evaluations American Journal of Enology and Viticulture. 59: 137-145 |
KUO Y, PANGBORN RM, NOBLE AC. (2007) Temporal patterns of nasal, oral, and retronasal perception of citral and vanillin and interaction of these odourants with selected tastants International Journal of Food Science & Technology. 28: 127-137 |
Lee SJ, Noble AC. (2003) Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry. Journal of Agricultural and Food Chemistry. 51: 8036-44 |
Frøst MB, Noble AC. (2002) Preliminary study of the effect of knowledge and sensory expertise on liking for red wines American Journal of Enology and Viticulture. 53: 275-284 |
Nygren IT, Gustafsson IB, Haglund A, et al. (2001) Flavor changes produced by wine and food interactions: Chardonnay wine and hollandaise sauce Journal of Sensory Studies. 16: 461-470 |
Pfeiffer JF, Boulton RB, Noble AC. (2000) Modeling the sweetness response using time-intensity data Food Quality and Preference. 11: 129-138 |
Park SK, Boulton RB, Noble AC. (2000) Automated HPLC analysis of glutathione and thiol-containing compounds in grape juice and wine using pre-column derivatization with fluorescence detection Food Chemistry. 68: 475-480 |
Park SK, Boulton RB, Noble AC. (2000) Formation of hydrogen sulfide and glutathione during fermentation of white grape musts American Journal of Enology and Viticulture. 51: 91-97 |
Peleg H, Noble AC. (1999) Effect of viscosity, temperature and pH on astringency in cranberry juice Food Quality and Preference. 10: 343-347 |