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James F. Harbertson - Publications

Affiliations: 
Food Science Washington State University, Pullman, WA, United States 
Area:
Food Science and Technology Agriculture, Agronomy Agriculture, Analytical Chemistry
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27 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2019 Sommer S, Weber F, Harbertson JF. Polyphenol-Protein-Polysaccharide Interactions in the Presence of Carboxymethyl Cellulose (CMC) in Wine-Like Model Systems. Journal of Agricultural and Food Chemistry. PMID 31187991 DOI: 10.1021/Acs.Jafc.9B00450  0.308
2018 Sherman E, Harbertson JF, Greenwood DR, Villas-Bôas SG, Fiehn O, Heymann H. Reference samples guide variable selection for correlation of wine sensory and volatile profiling data. Food Chemistry. 267: 344-354. PMID 29934177 DOI: 10.1016/J.Foodchem.2017.10.073  0.33
2018 Liu J, Bredie WLP, Sherman E, Harbertson JF, Heymann H. Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile. Food Research International (Ottawa, Ont.). 106: 892-900. PMID 29580001 DOI: 10.1016/J.Foodres.2018.01.062  0.358
2017 Merrell CP, Larsen RC, Harbertson JF. Effects of Berry Maturity and Wine Alcohol on Phenolic Content during Winemaking and Aging American Journal of Enology and Viticulture. 69: 1-11. DOI: 10.5344/Ajev.2017.17035  0.41
2017 Sherman E, Greenwood DR, Villas-Boâs SG, Heymann H, Harbertson JF. Impact of Grape Maturity and Ethanol Concentration on Sensory Properties of Washington State Merlot Wines American Journal of Enology and Viticulture. 68: 344-356. DOI: 10.5344/Ajev.2017.16076  0.372
2017 Frost SC, Harbertson JF, Heymann H. A full factorial study on the effect of tannins, acidity, and ethanol on the temporal perception of taste and mouthfeel in red wine Food Quality and Preference. 62: 1-7. DOI: 10.1016/J.Foodqual.2017.05.010  0.405
2016 Sommer S, Dickescheid C, Harbertson JF, Fischer U, Cohen SD. Rationale for the Haze Formation after Carboxymethyl Cellulose (CMC) Addition to Red Wine. Journal of Agricultural and Food Chemistry. PMID 27571332 DOI: 10.1021/Acs.Jafc.6B02479  0.362
2016 Alabi OJ, Casassa LF, Gutha LR, Larsen RC, Henick-Kling T, Harbertson JF, Naidu RA. Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L.) Cultivar. Plos One. 11: e0149666. PMID 26919614 DOI: 10.1371/Journal.Pone.0149666  0.754
2016 Keller M, Romero P, Gohil H, Smithyman RP, Riley WR, Casassa LF, Harbertson JF. Deficit Irrigation Alters Grapevine Growth, Physiology, and Fruit Microclimate American Journal of Enology and Viticulture. 67: 426-435. DOI: 10.5344/Ajev.2016.16032  0.706
2016 Casassa LF, Larsen RC, Harbertson JF. Effects of Vineyard and Winemaking Practices Impacting Berry Size on Evolution of Phenolics during Winemaking American Journal of Enology and Viticulture. 67: 257-268. DOI: 10.5344/Ajev.2016.15105  0.768
2015 Casassa LF, Keller M, Harbertson JF. Regulated deficit irrigation alters anthocyanins, tannins and sensory properties of cabernet sauvignon grapes and wines. Molecules (Basel, Switzerland). 20: 7820-44. PMID 25939070 DOI: 10.3390/Molecules20057820  0.765
2015 Beaver CW, Harbertson JF. Comparison of Multivariate Regression Methods for the Analysis of Phenolics in Wine Made from Two Vitis vinifera Cultivars American Journal of Enology and Viticulture. 67: 56-64. DOI: 10.5344/Ajev.2015.15063  0.334
2014 Casassa LF, Harbertson JF. Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration. Annual Review of Food Science and Technology. 5: 83-109. PMID 24422589 DOI: 10.1146/Annurev-Food-030713-092438  0.73
2014 Harbertson JF, Mireles M, Yu Y. Improvement of BSA Tannin Precipitation Assay by Reformulation of Resuspension Buffer American Journal of Enology and Viticulture. 66: 95-99. DOI: 10.5344/Ajev.2014.14082  0.31
2013 Casassa LF, Larsen RC, Beaver CW, Mireles MS, Keller M, Riley WR, Smithyman R, Harbertson JF. Impact of extended maceration and regulated deficit irrigation (RDI) in Cabernet Sauvignon wines: characterization of proanthocyanidin distribution, anthocyanin extraction, and chromatic properties. Journal of Agricultural and Food Chemistry. 61: 6446-57. PMID 23789791 DOI: 10.1021/Jf400733U  0.742
2013 Harbertson JF, Yuan C, Mireles MS, Hanlin RL, Downey MO. Glucose, fructose and sucrose increase the solubility of protein-tannin complexes and at high concentration, glucose and sucrose interfere with bisulphite bleaching of wine pigments. Food Chemistry. 138: 556-63. PMID 23265524 DOI: 10.1016/J.Foodchem.2012.10.141  0.309
2013 Casassa LF, Larsen RC, Beaver CW, Mireles MS, Keller M, Riley WR, Smithyman R, Harbertson JF. Sensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon Wines American Journal of Enology and Viticulture. 64: 505-514. DOI: 10.5344/Ajev.2013.13068  0.754
2013 Casassa LF, Beaver CW, Mireles M, Larsen RC, Hopfer H, Heymann H, Harbertson JF. Influence of fruit maturity, maceration length, and ethanol amount on chemical and sensory properties of Merlot wines American Journal of Enology and Viticulture. 64: 437-449. DOI: 10.5344/Ajev.2013.13059  0.77
2013 Federico Casassa L, Beaver C, Mireles M, Harbertson J. Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines Australian Journal of Grape and Wine Research. 19: 25-39. DOI: 10.1111/Ajgw.12009  0.542
2012 Casassa LF, Keirsey LS, Mireles MS, Harbertson JF. Cofermentation of Syrah with Viognier: Evolution of Color and Phenolics during Winemaking and Bottle Aging American Journal of Enology and Viticulture. 63: 538-543. DOI: 10.5344/Ajev.2012.12040  0.744
2012 Harbertson JF, Parpinello GP, Heymann H, Downey MO. Impact of exogenous tannin additions on wine chemistry and wine sensory character Food Chemistry. 131: 999-1008. DOI: 10.1016/J.Foodchem.2011.09.101  0.39
2011 Harbertson JF, Keller M. Rootstock Effects on Deficit-Irrigated Winegrapes in a Dry Climate: Grape and Wine Composition American Journal of Enology and Viticulture. 63: 40-48. DOI: 10.5344/Ajev.2011.11079  0.469
2011 Keller M, Mills LJ, Harbertson JF. Rootstock Effects on Deficit-Irrigated Winegrapes in a Dry Climate: Vigor, Yield Formation, and Fruit Ripening American Journal of Enology and Viticulture. 63: 29-39. DOI: 10.5344/Ajev.2011.11078  0.384
2010 Gutha LR, Casassa LF, Harbertson JF, Naidu RA. Modulation of flavonoid biosynthetic pathway genes and anthocyanins due to virus infection in grapevine (Vitis vinifera L.) leaves. Bmc Plant Biology. 10: 187. PMID 20731850 DOI: 10.1186/1471-2229-10-187  0.704
2010 Chakraborty M, Savarese M, Harbertson E, Harbertson J, Ringer KL. Effect of the novel radiant zone drying method on anthocyanins and phenolics of three blueberry liquids. Journal of Agricultural and Food Chemistry. 58: 324-30. PMID 19954224 DOI: 10.1021/Jf902195U  0.358
2006 Roginsky V, de Beer D, Harbertson JF, Kilmartin PA, Barsukova T, Adams DO. The antioxidant activity of Californian red wines does not correlate with wine age Journal of the Science of Food and Agriculture. 86: 834-840. DOI: 10.1002/Jsfa.2422  0.346
2004 ROBY G, HARBERTSON JF, ADAMS DA, MATTHEWS MA. Berry size and vine water deficits as factors in winegrape composition: Anthocyanins and tannins Australian Journal of Grape and Wine Research. 10: 100-107. DOI: 10.1111/J.1755-0238.2004.Tb00012.X  0.465
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