Search Results - "Pickering, Gary"

Consumer engagement with sustainable wine: An application of the Transtheoretical Model by Pickering, Gary J.

“…[Display omitted] •Most consumers are in a change stage with respect to sustainable wine behaviors.•Importance of sustainability in purchase decisions predict…”
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The role of taste in alcohol preference, consumption and risk behavior by Thibodeau, Margaret, Pickering, Gary J.

“…Alcohol consumption is widespread, and high levels of use are associated with increased risk of developing an alcohol use disorder. Thus, understanding the…”
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Optimizing Messaging to Reduce Red Meat Consumption by Stea, Samantha, Pickering, Gary J.

“…Red meat production has a range of negative environmental impacts. We sought to characterize the motivations, environmental attitudes and demographics of red…”
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A Review of Ladybug Taint in Wine: Origins, Prevention, and Remediation by Pickering, Gary J., Botezatu, Andreea

“…Ladybug taint (also known as ladybird taint) is a relatively recently recognized fault that has been identified in wines from a wide range of terroirs…”
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Modifying Bitterness in Functional Food Systems by Gaudette, Nicole J, Pickering, Gary J

“…The functional foods sector represents a significant and growing portion of the food industry, yet formulation of these products often involves the use of…”
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The Maillard reaction in traditional method sparkling wine by Charnock, Hannah M., Pickering, Gary J., Kemp, Belinda S.

“…The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction…”
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Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine by Medeiros, Jacob, Xu, Shufen, Pickering, Gary J, Kemp, Belinda S

“…The aim of this study was to determine the influence of caffeic and caftaric acid, fructose, and storage temperature on the formation of furan-derived…”
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Astringency: Mechanisms and Perception by Bajec, Martha R, Pickering, Gary J

“…Astringency plays an important role in the sensory experience of many foods and beverages, ranging from wine to nuts. Given the recent trend toward fortifying…”
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An exploration of consumer perceptions of sustainable wine by Pickering, Gary J., Best, Maria

“…Despite increasing interest in the category, there has been limited consumer-focused research to date around sustainable wines, especially in the Canadian…”
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Understanding the complex power dynamics that shape collaboration and social learning in multi-stakeholder water governance by McIlwain, Lisa, Baird, Julia, Baldwin, Claudia, Pickering, Gary, Manathunga, Catherine, Smith, Timothy

“…The relationship between power dynamics and decision making in natural resource management is central to explaining governance outcomes. Contemporary catchment…”
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Exploration of youth knowledge and perceptions of individual-level climate mitigation action by Pickering, Gary J, Schoen, Kaylee, Botta, Marta, Fazio, Xavier

“…The current climate crisis necessitates effective mitigation action across all scales, including behaviours and lifestyle decisions at the individual level…”
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Lifestyle decisions and climate mitigation: current action and behavioural intent of youth by Pickering, Gary J., Schoen, Kaylee, Botta, Marta

“…Youth carry the burden of a climate crisis not of their making, yet their accumulative lifestyle decisions will help determine the severity of future climate…”
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Chemical and Sensory Evaluation of Silicone and Polylactic Acid-Based Remedial Treatments for Elevated Methoxypyrazine Levels in Wine by Botezatu, Andreea, Kemp, Belinda S, Pickering, Gary J

“…Alkylmethoxypyrazines (MPs) are a class of compounds that can elicit undesirable aroma and flavor characteristics in wine, and resist remediation using…”
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Understanding Sparkling Wine Consumers and Purchase Cues: A Wine Involvement Perspective by Pickering, Gary J., Kemp, Belinda

“…Research on sparkling wine (SW) consumers, their market segmentation, and how they use purchase cues is relatively sparse compared to that for table wine,…”
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Thermal taste, PROP responsiveness, and perception of oral sensations by Bajec, Martha R, Pickering, Gary J

“…Abstract Differences between 6- n -propylthiouracil (PROP) taster groups have long been the focus of studies on individual variation in perception of oral…”
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Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional Gas Chromatography – Mass Spectrometry by Botezatu, Andreea, Pickering, Gary J., Kotseridis, Yorgos

“…•Fast multi dimensional GC–MS method for quantifying four methoxypyrazines in wines.•First reported method for the detection of 2,5-dimethyl-3-methoxypyrazine…”
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The Importance of Informational Components of Sparkling Wine Labels Varies with Key Consumer Characteristics by Pickering, Gary J., Duben, Marcus, Kemp, Belinda

“…Wine label information is an important aid for consumers in making purchase decisions. However, the influence of label information types in the context of…”
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Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli by Thibodeau, Margaret, Pickering, Gary

“…Ethanol is a complex stimulus that elicits multiple gustatory and chemesthetic sensations. Alcoholic beverages also contain other tastants that impact flavour…”
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Determination of Ortho- and Retronasal Detection Thresholds and Odor Impact of 2,5-Dimethyl-3-Methoxypyrazine in Wine by Botezatu, Andreea, Pickering, Gary J.

“…:  2,5‐Dimethyl‐3‐methoxypyrazine (DMMP) has been recently identified in both Coccinellidae‐tainted (by either Coccinella septempunctata or Harmonia axyridis…”
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Agaricus bisporus chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine by Mederios, Jacob, Xu, Shufen, Pickering, Gary, Kemp, Belinda

“…Chitosan is a fining agent used in winemaking, although its use in juice and wine beyond fining has been limited until now. Therefore, this study's first aim…”
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