Elizabeth J. Waters

6.7k citations

71 papers · 5.0k indexed · h-index 42

Co-authors: Richard Gawel Stéphane Vidal I. Leigh Francis Mariola Kwiatkowski Patrick J. Williams Véronique Cheynier K. F. Pocock Yoji Hayasaka
Topics: Fermentation and Sensory Analysis (63 papers)Horticultural and Viticultural Research (34 papers)Meat and Animal Product Quality (16 papers)
Cited by: Tourism, Leisure and Hospitality Management Food Science Biochemistry
Journals: PLoS ONE Journal of Agricultural and Food Chemistry Food Chemistry
Partner nations: Australia France Italy

In The Last Decade

Elizabeth J. Waters

70 papers receiving 4.9k citations

Peers

Countries citing papers authored by Elizabeth J. Waters

Since Specialization

Citations

This map shows the geographic impact of Elizabeth J. Waters's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Elizabeth J. Waters with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Elizabeth J. Waters more than expected).

Fields of papers citing papers by Elizabeth J. Waters

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Elizabeth J. Waters. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Elizabeth J. Waters. The network helps show where Elizabeth J. Waters may publish in the future.

Co-authorship network of co-authors of Elizabeth J. Waters

This figure shows the co-authorship network connecting the top 25 collaborators of Elizabeth J. Waters. A scholar is included among the top collaborators of Elizabeth J. Waters based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Elizabeth J. Waters. Elizabeth J. Waters is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	Symposium Introduction: Recent Progress and Current Challenges in Wine Analytical Sciences 2024 ·Journal of Agricultural and Food Chemistry ·Fulvio Mattivi,Elizabeth J. Waters,Ulrich Fischer,Dominik Durner	0
2	Structure of Haze Forming Proteins in White Wines: Vitis vinifera Thaumatin-Like Proteins 2014 ·PLoS ONE ·Matteo Marangon,Steven C. Van Sluyter,Elizabeth J. Waters,R. Ian Menz	55
3	Aspartic Acid Protease from Botrytis cinerea Removes Haze-Forming Proteins during White Winemaking 2013 ·Journal of Agricultural and Food Chemistry ·Steven C. Van Sluyter,(unknown),Simon A. Schmidt,Peter Anderson,J.A.L. van Kan,Antony Bacic,Elizabeth J. Waters	32
4	Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization 2012 ·Food Chemistry ·Matteo Marangon,Steven C. Van Sluyter,Ella Robinson,Richard A. Muhlack,Helen E. Holt,Paul A. Haynes,Peter Godden,Paul A. Smith,Elizabeth J. Waters	83
5	Model for amorphous aggregation processes 2009 ·Physical Review E ·Samuel D. Stranks,Heath Ecroyd,(unknown),Elizabeth J. Waters,John A. Carver,Lorenz von Smekal	34
6	Grape and Wine Proteins: Their Fractionation by Hydrophobic Interaction Chromatography and Identification by Chromatographic and Proteomic Analysis 2009 ·Journal of Agricultural and Food Chemistry ·Matteo Marangon,Steven C. Van Sluyter,Paul A. Haynes,Elizabeth J. Waters	73
7	Two-Step Purification of Pathogenesis-Related Proteins from Grape Juice and Crystallization of Thaumatin-like Proteins 2009 ·Journal of Agricultural and Food Chemistry ·Steven C. Van Sluyter,Matteo Marangon,Samuel D. Stranks,Karlie A. Neilson,Yoji Hayasaka,Paul A. Haynes,R. Ian Menz,Elizabeth J. Waters	47
8	Thermal Stability of Thaumatin-Like Protein, Chitinase, and Invertase Isolated from Sauvignon blanc and Semillon Juice and Their Role in Haze Formation in Wine 2009 ·Journal of Agricultural and Food Chemistry ·Robert J. Falconer,Matteo Marangon,Steven C. Van Sluyter,Karlie A. Neilson,(unknown),Elizabeth J. Waters	83
9	A feasibility study on the use of visible and short wavelengths in the near-infrared region for the non-destructive measurement of wine composition 2007 ·Analytical and Bioanalytical Chemistry ·Daniel Cozzolino,Mariola Kwiatkowski,Elizabeth J. Waters,Mark Gishen	42
10	Reducing haziness in white wine by overexpression of Saccharomyces cerevisiae genes YOL155c and YDR055w 2006 ·Applied Microbiology and Biotechnology ·(unknown),(unknown),Filomena Pettolino,K. F. Pocock,Miguel de Barros Lopes,Patrick J. Williams,Antony Bacic,Geoffrey B. Fincher,Peter B. Høj,Elizabeth J. Waters	54
11	In-line dosing for bentonite fining of wine or juice: Contact time, clarification, product recovery and sensory effects 2006 ·Australian Journal of Grape and Wine Research ·Richard A. Muhlack,(unknown),Elizabeth J. Waters,Brian K. O’Neill,(unknown),C. Colby	20
12	The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium 2004 ·Food Chemistry ·Stéphane Vidal,I. Leigh Francis,Pascale Williams,Mariola Kwiatkowski,Richard Gawel,Véronique Cheynier,Elizabeth J. Waters	246
13	Varietal differentiation of grape juices by protein fingerprinting 2003 ·Queensland's institutional digital repository (The University of Queensland) ·Yoji Hayasaka,Gayle A. Baldock,K. F. Pocock,Elizabeth J. Waters,Isak S. Pretorius,P. B. Høj	7
14	Molecular adaptation and the origin of land plants 2003 ·Molecular Phylogenetics and Evolution ·Elizabeth J. Waters	103
15	Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine 2003 ·Analytica Chimica Acta ·Stéphane Vidal,I. Leigh Francis,Ann C. Noble,Mariola Kwiatkowski,Véronique Cheynier,Elizabeth J. Waters	268
16	Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry 2002 ·Rapid Communications in Mass Spectrometry ·Yoji Hayasaka,Elizabeth J. Waters,Véronique Cheynier,Markus Herderich,Stéphane Vidal	100
17	Use of Electrospray Mass Spectrometry for Mass Determination of Grape (Vitis vinifera) Juice Pathogenesis-Related Proteins: A Potential Tool for Varietal Differentiation 2001 ·Journal of Agricultural and Food Chemistry ·Yoji Hayasaka,(unknown),K. F. Pocock,Gayle A. Baldock,Elizabeth J. Waters,Peter B. Høj	40
18	SaccharomycescerevisiaeMannoproteins That Protect Wine from Protein Haze: Evaluation of Extraction Methods and Immunolocalization 2000 ·Journal of Agricultural and Food Chemistry ·(unknown),(unknown),Patrick J. Williams,Graham P. Jones,ANDREW J. MARKIDES,Elizabeth J. Waters	55
19	Thaumatin-like Proteins and Chitinases, the Haze-Forming Proteins of Wine, Accumulate during Ripening of Grape (Vitisvinifera) Berries and Drought Stress Does Not Affect the Final Levels per Berry at Maturity 2000 ·Journal of Agricultural and Food Chemistry ·K. F. Pocock,Yoji Hayasaka,Michael McCarthy,Elizabeth J. Waters	74
20	A Wine Arabinogalactan-protein That Reduces Heat-induced Wine Protein Haze 1994 ·Bioscience Biotechnology and Biochemistry ·Elizabeth J. Waters,Patrice Pellerin,Jean‐Marc Brillouet	45

About Elizabeth J. Waters

Elizabeth J. Waters is a scholar working on Tourism, Leisure and Hospitality Management, Food Science and Animal Science and Zoology, having authored 71 papers that have together received 5.0k indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (63 papers), Horticultural and Viticultural Research (34 papers) and Meat and Animal Product Quality (16 papers). The work is most often cited by research in Tourism, Leisure and Hospitality Management (356 citations), Food Science (4.2k citations) and Biochemistry (1.4k citations). Elizabeth J. Waters has collaborated with scholars based in Australia, France and Italy. Frequent co-authors include Richard Gawel, Stéphane Vidal, I. Leigh Francis, Mariola Kwiatkowski, Patrick J. Williams, Véronique Cheynier, K. F. Pocock, Yoji Hayasaka, Matteo Marangon and Steven C. Van Sluyter. Their work appears in journals such as PLoS ONE, Journal of Agricultural and Food Chemistry and Food Chemistry.

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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