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Food Research International (Ottawa, Ont.)|August 31, 2019
Demystifying wine tasting: Cognitive psychology's contributionWendy V ParrFood Research International (Ottawa, Ont.)|January 3, 2019
Contribution of cross-cultural studies to understanding wine appreciation: A reviewHeber Rodrigues, Wendy V ParrChemical Senses|October 16, 2002
Demystifying wine expertise: olfactory threshold, perceptual skill and semantic memory in expert and novice wine judgesWendy V Parr, David Heatherbell, K Geoffrey WhiteFood Research International (Ottawa, Ont.)|February 4, 2023
The meaning of the word elegance as a wine descriptor: Effect of expertise and wine typeHester Shepherd, Wendy V Parr, Grégory Lo Monaco, 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.Foods (Basel, Switzerland)|October 14, 2022
Understanding Quality of Pinot Noir Wine: Can Modelling and Machine Learning Pave the Way?Parul Tiwari, Piyush Bhardwaj, Sarawoot Somin, 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.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.)|April 3, 2018
Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?Wendy V Parr, Dominique Valentin, Jason Breitmeyer, et al.Pageof 1