Selected Publications

  1. 1996 Boulton, R. B., V. L. Singleton, L. F. Bisson and R. E. Kunkee. Principles and Practices of Winemaking, Kluwer, New York. (English, Spanish and Chinese Editions). 2000
  2. Pfeiffer, J. F., R. B. Boulton and A. C. Noble. Modeling the sweetness response using time-intensity data. Food Quality and Preference 11: 129-138. 2000
  3. Sarmento, M. R, Oliveira, J. C., Slatner, M. and R. B. Boulton. Selection of low-swelling materials for protein adsorption from white wines. Int. J. Food Sci. and Technol. 35:41-47. 2001
  4. Alarcon-Mendez, A. and R. B. Boulton. Automated measurement and interpretation of wine filtrations. Am. J. Enol. Vitic. 52:191-197. 2001
  5. Darias-Martín, J., Gutiérrez, V., Díaz, E. Carrillo, M. and R. B. Boulton. Enhancement of red wine color by pre-fermentation additions of copigmentation precursors. Food Chem. 73:423-432. 2001
  6. Boulton, R. B. The copigmentation of anthocyanins and its role in the color of red wine: A critical review. Am. J. Enol. Vitic. 52:67-87. 2001
  7. Boulton, R. B. The Chemical Engineering of Winemaking. Keynote Address, Foods and Beverages. Proceedings 6th World Chemical Engineering Congress. September 25th, Melbourne, Australia. 2002
  8. Darias-Martín, J., Martin-Luis, B., Carrillo-Lopez, M., Lamuela-Raventos, R. Díaz-Romero, C. and R. B. Boulton. The effect of caffeic acid on the color of red wine. J. Agric. and Food Chem. 50:2062-2067. 2003
  9. Watts,V. A., C. E. Butzke and R. B. Boulton. Study of Aged Cognac Using Solid-Phase Microextraction an Partial Least-Squares Regression J. Agric. Food Chem. 51: 7738-7742 2004
  10. Boselli,E., R. B. Boulton, J. H. Thorngate and N. G. Frega Chemical and Sensory Characterization of DOC Red Wines from Marche (Italy) Related to Vintage and Grape Cultivars J. Agric. Food Chem. 52: 3843-3854

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