H. P. Reader
AuthID: R-006-K4Y
1
TITLE: Effect of enzymes during vinification on color and sensory properties of port wines
AUTHORS: Bakker, J; Bellworthy, SJ; Reader, HP; Watkins, SJ;
PUBLISHED: 1999, SOURCE: AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, VOLUME: 50, ISSUE: 3
AUTHORS: Bakker, J; Bellworthy, SJ; Reader, HP; Watkins, SJ;
PUBLISHED: 1999, SOURCE: AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, VOLUME: 50, ISSUE: 3
INDEXED IN: 
Scopus 
WOS
Scopus WOS2
TITLE: Effect of sulphur dioxide and must extraction on colour, phenolic composition and sensory quality of red table wine Full Text
AUTHORS: Bakker, J; Bridle, P; Bellworthy, SJ; Garcia Viguera, C; Reader, HP; Watkins, SJ;
PUBLISHED: 1998, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 78, ISSUE: 3
AUTHORS: Bakker, J; Bridle, P; Bellworthy, SJ; Garcia Viguera, C; Reader, HP; Watkins, SJ;
PUBLISHED: 1998, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 78, ISSUE: 3
INDEXED IN: WOS 
CrossRef
WOS CrossRef3
TITLE: Effect of sulphur dioxide and must extraction on colour, phenolic composition and sensory quality of red table wine Full Text
AUTHORS: Bakker, J; Bridle, P; Bellworthy, SJ; Garcia Viguera, C; Reader, HP; Watkins, SJ;
PUBLISHED: 1998, SOURCE: Journal of the Science of Food and Agriculture, VOLUME: 78, ISSUE: 3
AUTHORS: Bakker, J; Bridle, P; Bellworthy, SJ; Garcia Viguera, C; Reader, HP; Watkins, SJ;
PUBLISHED: 1998, SOURCE: Journal of the Science of Food and Agriculture, VOLUME: 78, ISSUE: 3
INDEXED IN: Scopus CrossRef
Scopus CrossRef4
TITLE: The effect of some processing variables on non-coloured phenolic compounds in port wines
AUTHORS: GarciaViguera, C; Bakker, J; Bellworthy, SJ; Reader, HP; Watkins, SJ; Bridle, P;
PUBLISHED: 1997, SOURCE: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, VOLUME: 205, ISSUE: 4
AUTHORS: GarciaViguera, C; Bakker, J; Bellworthy, SJ; Reader, HP; Watkins, SJ; Bridle, P;
PUBLISHED: 1997, SOURCE: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, VOLUME: 205, ISSUE: 4
INDEXED IN: Scopus WOS
Scopus WOS5
TITLE: Two methods of port vinification: A comparison of changes during fermentation and of characteristics of the wines
AUTHORS: Bakker, J; Bellworthy, SJ; Hogg, TA ; Kirby, RM; Reader, HP; Rogerson, FSS; Watkins, SJ; Barnett, JA;
PUBLISHED: 1996, SOURCE: AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, VOLUME: 47, ISSUE: 1
AUTHORS: Bakker, J; Bellworthy, SJ; Hogg, TA ; Kirby, RM; Reader, HP; Rogerson, FSS; Watkins, SJ; Barnett, JA;
PUBLISHED: 1996, SOURCE: AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, VOLUME: 47, ISSUE: 1
INDEXED IN: Scopus WOS
Scopus WOS6
TITLE: THE ANALYSIS OF 5-HYDROXYMETHYLFURFURAL IN PORT BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY
AUTHORS: WILLIAMS, MA; HUMPHREYS, RC; READER, HP;
PUBLISHED: 1983, SOURCE: AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, VOLUME: 34, ISSUE: 2
AUTHORS: WILLIAMS, MA; HUMPHREYS, RC; READER, HP;
PUBLISHED: 1983, SOURCE: AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, VOLUME: 34, ISSUE: 2
INDEXED IN: WOS
WOS