497 related articles for article (PubMed ID: 30717029)
1. Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology.
Schumaker MR; Diako C; Castura JC; Edwards CG; Ross CF
Food Res Int; 2019 Feb; 116():963-972. PubMed ID: 30717029
[TBL] [Abstract][Full Text] [Related]
2. Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal.
Schumaker MR; Chandra M; Malfeito-Ferreira M; Ross CF
Food Res Int; 2017 Oct; 100(Pt 1):161-167. PubMed ID: 28873675
[TBL] [Abstract][Full Text] [Related]
3. White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception.
Lezaeta A; Bordeu E; Agosin E; Pérez-Correa JR; Varela P
Food Res Int; 2018 Jun; 108():595-603. PubMed ID: 29735095
[TBL] [Abstract][Full Text] [Related]
4. Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars.
McMahon KM; Diako C; Aplin J; Mattinson DS; Culver C; Ross CF
Food Res Int; 2017 Sep; 99(Pt 1):173-185. PubMed ID: 28784474
[TBL] [Abstract][Full Text] [Related]
5. Exploration of consumer perception of Sauvignon Blanc wines with enhanced aroma properties using two different descriptive methods.
Lezaeta A; Bordeu E; Næs T; Varela P
Food Res Int; 2017 Sep; 99(Pt 1):186-197. PubMed ID: 28784475
[TBL] [Abstract][Full Text] [Related]
6. Influence of visual masking technique on the assessment of 2 red wines by trained and consumer assessors.
Ross CF; Bohlscheid J; Weller K
J Food Sci; 2008 Aug; 73(6):S279-85. PubMed ID: 19241572
[TBL] [Abstract][Full Text] [Related]
7. Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity.
Yang Y; Xia Y; Lin X; Wang G; Zhang H; Xiong Z; Yu H; Yu J; Ai L
Food Res Int; 2018 Jun; 108():83-92. PubMed ID: 29735105
[TBL] [Abstract][Full Text] [Related]
8. Development of a lexicon for caviar and its usefulness for determining consumer preference.
Baker AK; Vixie B; Rasco BA; Ovissipour M; Ross CF
J Food Sci; 2014 Dec; 79(12):S2533-41. PubMed ID: 25392985
[TBL] [Abstract][Full Text] [Related]
9. Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines.
Crump AM; Johnson TE; Wilkinson KL; Bastian SE
J Agric Food Chem; 2015 Feb; 63(5):1593-600. PubMed ID: 25584640
[TBL] [Abstract][Full Text] [Related]
10. Identification of sensory attributes that drive the likeability of Korean rice wines by American panelists. [Corrected].
Kwak HS; Ahn BH; Kim HR; Lee SY
J Food Sci; 2015 Jan; 80(1):S161-70. PubMed ID: 25559310
[TBL] [Abstract][Full Text] [Related]
11. Investigating caloric values and consumers' perceptions of Nova Scotia rosé wines.
Hayward L; McSweeney MB
Food Res Int; 2020 Jan; 127():108761. PubMed ID: 31882087
[TBL] [Abstract][Full Text] [Related]
12. Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains.
Crauwels S; Van Opstaele F; Jaskula-Goiris B; Steensels J; Verreth C; Bosmans L; Paulussen C; Herrera-Malaver B; de Jonge R; De Clippeleer J; Marchal K; De Samblanx G; Willems KA; Verstrepen KJ; Aerts G; Lievens B
FEMS Yeast Res; 2017 Jan; 17(1):. PubMed ID: 27956491
[TBL] [Abstract][Full Text] [Related]
13. "I like the sound of that!" Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines.
Danner L; Johnson TE; Ristic R; Meiselman HL; Bastian SEP
Food Res Int; 2017 Sep; 99(Pt 1):263-274. PubMed ID: 28784483
[TBL] [Abstract][Full Text] [Related]
14. Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check-All-That-Apply Methods.
Popoola IO; Bruce HL; McMullen LM; Wismer WV
J Food Sci; 2019 Oct; 84(10):3009-3017. PubMed ID: 31509247
[TBL] [Abstract][Full Text] [Related]
15. Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis.
Cibrario A; Perello MC; Miot-Sertier C; Riquier L; de Revel G; Ballestra P; Dols-Lafargue M
Food Microbiol; 2020 Dec; 92():103577. PubMed ID: 32950161
[TBL] [Abstract][Full Text] [Related]
16. Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches.
Longo R; Blackman JW; Antalick G; Torley PJ; Rogiers SY; Schmidtke LM
Food Res Int; 2018 Jul; 109():561-571. PubMed ID: 29803484
[TBL] [Abstract][Full Text] [Related]
17. 4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches.
Milheiro J; Filipe-Ribeiro L; Vilela A; Cosme F; Nunes FM
Crit Rev Food Sci Nutr; 2019; 59(9):1367-1391. PubMed ID: 29257912
[TBL] [Abstract][Full Text] [Related]
18. Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips.
Alencar NMM; Ribeiro TG; Barone B; Barros APA; Marques ATB; Behrens JH
Food Res Int; 2019 Oct; 124():156-164. PubMed ID: 31466634
[TBL] [Abstract][Full Text] [Related]
19. Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production.
Álvarez Gaona IJ; Assof MV; Jofré VP; Combina M; Ciklic IF
World J Microbiol Biotechnol; 2021 Jan; 37(1):6. PubMed ID: 33392812
[TBL] [Abstract][Full Text] [Related]
20. Drivers of high-involvement consumers' intention to buy PDO wines: Valpolicella PDO case study.
Capitello R; Agnoli L; Begalli D
J Sci Food Agric; 2016 Aug; 96(10):3407-17. PubMed ID: 26538481
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]