These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
267 related articles for article (PubMed ID: 32093250)
1. Sensory and Chemical Drivers of Wine Consumers' Preference for a New Shiraz Wine Product Containing Nguyen ANH; Johnson TE; Jeffery DW; Capone DL; Danner L; Bastian SEP Foods; 2020 Feb; 9(2):. PubMed ID: 32093250 [TBL] [Abstract][Full Text] [Related]
2. Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Nguyen ANH; Capone DL; Johnson TE; Jeffery DW; Danner L; Bastian SEP Foods; 2019 Nov; 8(11):. PubMed ID: 31683996 [TBL] [Abstract][Full Text] [Related]
3. A cross-cultural examination of Australian, Chinese and Vietnamese consumers' attitudes towards a new Australian wine product containing Ganoderma lucidum extract. Nguyen ANH; Johnson TE; Jeffery DW; Danner L; Bastian SEP Food Res Int; 2019 Jan; 115():393-399. PubMed ID: 30599957 [TBL] [Abstract][Full Text] [Related]
4. 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]
5. Exploring young consumers' attitudes and emotions to sensory and physicochemical properties of different red wines. Mora M; Dupas de Matos A; Vázquez-Araújo L; Puente V; Hernando J; Chaya C Food Res Int; 2021 May; 143():110303. PubMed ID: 33992323 [TBL] [Abstract][Full Text] [Related]
6. Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping. Zhu Y; Su Q; Jiao J; Kelanne N; Kortesniemi M; Xu X; Zhu B; Laaksonen O Foods; 2023 Apr; 12(9):. PubMed ID: 37174382 [TBL] [Abstract][Full Text] [Related]
7. "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]
8. 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]
9. 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]
10. Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer. Gous AGS; Almli VL; Coetzee V; de Kock HL Nutrients; 2019 Feb; 11(2):. PubMed ID: 30813331 [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. Consumer perspectives of wine typicity and impact of region information on the sensory perception of Cabernet Sauvignon wines. Souza Gonzaga L; Bastian SEP; Capone DL; Danner L; Jeffery DW Food Res Int; 2022 Feb; 152():110719. PubMed ID: 35181113 [TBL] [Abstract][Full Text] [Related]
13. Consumers' familiarity with wine increased their acceptance of pasta sauce containing grape pomace. Moss R; Stright A; Richelle E; Nicolle L; Baxter L; Frampton K; Gorman M; McSweeney MB J Food Sci; 2024 Oct; 89(10):6694-6706. PubMed ID: 39218825 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. An itinerant sensory approach to investigate consumers' perception and acceptability at a food exhibition. Torri L; Salini S Food Res Int; 2016 Dec; 90():91-99. PubMed ID: 29195896 [TBL] [Abstract][Full Text] [Related]
16. Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference Mapping. Oliver P; Cicerale S; Pang E; Keast R J Food Sci; 2018 Apr; 83(4):1073-1083. PubMed ID: 29603215 [TBL] [Abstract][Full Text] [Related]
17. Intertwined: What makes food and wine pairings appropriate? Kustos M; Heymann H; Jeffery DW; Goodman S; Bastian SEP Food Res Int; 2020 Oct; 136():109463. PubMed ID: 32846551 [TBL] [Abstract][Full Text] [Related]
18. Investigating Australian Consumers' Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument. Verdonk N; Ristic R; Culbert JA; Pearce K; Wilkinson KL Foods; 2021 Feb; 10(3):. PubMed ID: 33668359 [TBL] [Abstract][Full Text] [Related]
19. 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]
20. Consumers' Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions. Cano-Lamadrid M; Vázquez-Araújo L; Sánchez-Rodríguez L; Wodyło A; Carbonell-Barrachina ÁA J Food Sci; 2018 Dec; 83(12):3085-3091. PubMed ID: 30451285 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]