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Appetite|February 15, 2012
For me the taste of soy is not a barrier to its consumption. And how about you?Viet Phu Tu, Florence Husson, Angela Sutan, et al.Plos One|January 4, 2017
Expectation or Sensorial Reality? An Empirical Investigation of the Biodynamic Calendar for Wine DrinkersWendy V Parr, Dominique Valentin, Phil Reedman, et al.Appetite|November 8, 2021
Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foodsPaula Varela, Gaëlle Arvisenet, Antje Gonera, et al.Food Chemistry|October 27, 2019
Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentrationArancha de-la-Fuente-Blanco, María-Pilar Sáenz-Navajas, Dominique Valentin, et al.Appetite|October 13, 2015
Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in MexicoCarlos Gómez-Corona, Héctor B Escalona-Buendía, Mauricio García, et al.Neuroscience|August 23, 2018
Early-blind Individuals Show Impaired Performance in Wine Odor CategorizationSimona Manescu, Daphnée Poupon, Jordi Ballester, et al.Journal of Agricultural and Food Chemistry|April 9, 2010
Effects of the nonvolatile matrix on the aroma perception of wineMaría-Pilar Sáenz-Navajas, Eva Campo, Laura Culleré, et al.Food Research International (Ottawa, Ont.)|April 3, 2018
Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA)Ernesto Franco-Luesma, María-Pilar Sáenz-Navajas, Dominique Valentin, et al.Foods (Basel, Switzerland)|August 27, 2021
The Impact of "Wine Country of Origin" on the Perception of Wines by South African and French Wine Consumers: A Cross-Cultural ComparisonDominique Valentin, Carlo Valente, Jordi Ballester, et al.Behavior Research Methods|May 26, 2017
Timed written picture naming in 14 European languagesMark Torrance, Guido Nottbusch, Rui A Alves, et al.Pageof 5