Showing results (31-40 of 44) with videos related to

Sort By:
Pageof 5
Analytica Chimica Acta|June 13, 2012
Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: wine reconstitution strategies and sensory sorting taskMaría-Pilar Sáenz-Navajas, Eva Campo, José Miguel Avizcuri, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
Diverse impact of topography and cultivation location on the polyphenolic profiles and certain sensory attributes of 'País' heritage wines from the Maule dryland region (Chile)Elías Obreque-Slier, Remigio López-Solís, Felipe Medina, et al.
Food Research International (Ottawa, Ont.)|October 3, 2021
In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisationLeandro Dias Araujo, Wendy V Parr, Claire Grose, et al.
Meat Science|February 23, 2020
Looking at non-sensory factors underlying consumers' perception of smoked baconErick Saldaña, Mariana Marinho Martins, Jorge H Behrens, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tastersWendy V Parr, Claire Grose, Duncan Hedderley, et al.
Food Research International (Ottawa, Ont.)|February 11, 2024
Attitudes towards natural wines among Spanish winemakers: Relationship with environmental awarenessMaría-Pilar Sáenz-Navajas, Estela Terroba, Eva Parga-Dans, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
How the country-of-origin impacts wine traders' mental representation about wines: A study in a world wine trade fairHeber Rodrigues, Julien Rolaz, Ernesto Franco-Luesma, et al.
Food Quality and Preference|September 21, 2021
How has COVID-19, lockdown and social distancing changed alcohol drinking patterns? A cross-cultural perspective between britons and spaniardsHeber Rodrigues, Dominique Valentin, Ernesto Franco-Luesma, et al.
Food Quality and Preference|November 29, 2021
To fear the unknown: Covid-19 confinement, fear, and food choiceCarlos Gómez-Corona, Vonimihaingo Ramaroson Rakotosamimanana, María Pilar Sáenz-Navajas, et al.
Food Research International (Ottawa, Ont.)|April 3, 2018
Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?Wendy V Parr, Dominique Valentin, Jason Breitmeyer, et al.
Pageof 5