Wes Pearson

432 total citations
14 papers, 347 citations indexed

About

Wes Pearson is a scholar working on Food Science, Plant Science and Tourism, Leisure and Hospitality Management. According to data from OpenAlex, Wes Pearson has authored 14 papers receiving a total of 347 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Food Science, 10 papers in Plant Science and 6 papers in Tourism, Leisure and Hospitality Management. Recurrent topics in Wes Pearson's work include Fermentation and Sensory Analysis (13 papers), Horticultural and Viticultural Research (10 papers) and Wine Industry and Tourism (6 papers). Wes Pearson is often cited by papers focused on Fermentation and Sensory Analysis (13 papers), Horticultural and Viticultural Research (10 papers) and Wine Industry and Tourism (6 papers). Wes Pearson collaborates with scholars based in Australia and France. Wes Pearson's co-authors include I. Leigh Francis, Helen E. Holt, David W. Jeffery, Christine Mayr Marangon, Alice Barker, John Blackman, Leigh M. Schmidtke, Miguel de Barros Lopes, Philippe Darriet and Markus Herderich and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Quality and Preference.

In The Last Decade

Wes Pearson

14 papers receiving 342 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Wes Pearson Australia	11	318	213	103	64	46	14	347
Marcela Medel‐Marabolí Chile	12	302 0.9×	207 1.0×	120 1.2×	43 0.7×	36 0.8×	25	339
Alice Barker Australia	9	338 1.1×	226 1.1×	102 1.0×	57 0.9×	64 1.4×	11	359
Soline Caillé France	10	435 1.4×	331 1.6×	153 1.5×	98 1.5×	33 0.7×	21	481
Ana Jiménez‐Cantizano Spain	12	229 0.7×	224 1.1×	98 1.0×	86 1.3×	44 1.0×	32	341
Efimia Hatzidimitriou Greece	7	292 0.9×	223 1.0×	133 1.3×	29 0.5×	58 1.3×	10	367
A. Gonzalo-Diago Spain	11	278 0.9×	227 1.1×	152 1.5×	24 0.4×	51 1.1×	15	349
Margaux Cameleyre France	10	359 1.1×	182 0.9×	109 1.1×	32 0.5×	35 0.8×	12	396
Belinda Kemp Canada	12	491 1.5×	378 1.8×	125 1.2×	134 2.1×	76 1.7×	35	553
C. Coetzee South Africa	9	310 1.0×	222 1.0×	108 1.0×	41 0.6×	33 0.7×	12	326
Kate A. Lattey Australia	8	418 1.3×	298 1.4×	108 1.0×	108 1.7×	54 1.2×	9	524

Countries citing papers authored by Wes Pearson

Since Specialization

Citations

This map shows the geographic impact of Wes Pearson'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 Wes Pearson with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Wes Pearson more than expected).

Fields of papers citing papers by Wes Pearson

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Wes Pearson. 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 Wes Pearson. The network helps show where Wes Pearson may publish in the future.

Co-authorship network of co-authors of Wes Pearson

This figure shows the co-authorship network connecting the top 25 collaborators of Wes Pearson. A scholar is included among the top collaborators of Wes Pearson 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 Wes Pearson. Wes Pearson is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

14 of 14 papers shown

Dolan, Rebecca, et al.. (2025). Exploring consumers’ drinking behaviour regarding no-, low- and mid- alcohol wines: a systematic scoping review and guiding framework. Journal of Marketing Management. 41(7-8). 703–733. 1 indexed citations

Dolan, Rebecca, et al.. (2023). Exploring the barriers and triggers towards the adoption of low- and no-alcohol (NOLO) wines. Food Quality and Preference. 110. 104932–104932. 18 indexed citations

Pearson, Wes, et al.. (2021). Regionality in Australian Shiraz: compositional and climate measures that relate to key sensory attributes. Australian Journal of Grape and Wine Research. 27(4). 458–471. 6 indexed citations

Capone, Dimitra L., Alice Barker, Wes Pearson, & I. Leigh Francis. (2021). Influence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition ofVitis viniferacv. Shiraz wine. Australian Journal of Grape and Wine Research. 27(3). 348–359. 19 indexed citations

Pearson, Wes, Leigh M. Schmidtke, I. Leigh Francis, B. Thomas Carr, & John Blackman. (2020). Characterising inter‐ and intra‐regional variation in sensory profiles of Australian Shiraz wines from six regions. Australian Journal of Grape and Wine Research. 26(4). 372–384. 19 indexed citations

Longo, Rocco, et al.. (2020). Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals. Foods. 9(9). 1142–1142. 15 indexed citations

Walker, R., Deidre H. Blackmore, Peter R. Clingeleffer, et al.. (2019). Effect of rootstock on yield, grape composition and wine sensory attributes of Shiraz grown in a moderately saline environment. Australian Journal of Grape and Wine Research. 25(4). 414–429. 26 indexed citations

Pearson, Wes, Leigh M. Schmidtke, I. Leigh Francis, & John Blackman. (2019). An investigation of the Pivot© Profile sensory analysis method using wine experts: Comparison with descriptive analysis and results from two expert panels. Food Quality and Preference. 83. 103858–103858. 31 indexed citations

Ratnayake, Sunil, P. A. Munro, Anthony L. Robinson, et al.. (2019). Carrageenans as heat stabilisers of white wine. Australian Journal of Grape and Wine Research. 25(4). 439–450. 17 indexed citations

10.

Day, Martin, Simon A. Schmidt, Wes Pearson, Radka Kolouchova, & Paul A. Smith. (2019). Effect of passive oxygen exposure during pressing and handling on the chemical and sensory attributes of Chardonnay wine. Australian Journal of Grape and Wine Research. 25(2). 185–200. 8 indexed citations

11.

Siebert, Tracey, Alice Barker, Wes Pearson, et al.. (2018). Volatile Compounds Related to ‘Stone Fruit’ Aroma Attributes in Viognier and Chardonnay Wines. Journal of Agricultural and Food Chemistry. 66(11). 2838–2850. 56 indexed citations

12.

Parker, Mango, C.A. Black, Alice Barker, et al.. (2017). The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting. Food Chemistry. 232. 413–424. 17 indexed citations

13.

Sparrow, Angela M., Helen E. Holt, Wes Pearson, Robert G. Dambergs, & Dugald C. Close. (2016). Accentuated Cut Edges (ACE): Effects of Skin Fragmentation on the Composition and Sensory Attributes of Pinot noir Wines. American Journal of Enology and Viticulture. 67(2). 169–178. 18 indexed citations

14.

Marangon, Christine Mayr, et al.. (2014). Characterization of the Key Aroma Compounds in Shiraz Wine by Quantitation, Aroma Reconstitution, and Omission Studies. Journal of Agricultural and Food Chemistry. 62(20). 4528–4536. 96 indexed citations

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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