273 related articles for article (PubMed ID: 32093250)
21. Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines.
Danner L; Ristic R; Johnson TE; Meiselman HL; Hoek AC; Jeffery DW; Bastian SEP
Food Res Int; 2016 Nov; 89(Pt 1):254-265. PubMed ID: 28460912
[TBL] [Abstract][Full Text] [Related]
22. The relationships between consumer liking, sensory and chemical attributes of Vitis vinifera L. cv. Pinotage wines elaborated with different Oenococcus oeni starter cultures.
Malherbe S; Menichelli E; du Toit M; Tredoux A; Muller N; Naes T; Nieuwoudt H
J Sci Food Agric; 2013 Aug; 93(11):2829-40. PubMed ID: 23427009
[TBL] [Abstract][Full Text] [Related]
23. Liking Product Landscape: Going Deeper into Understanding Consumers' Hedonic Evaluations.
Sánchez CN; Domínguez-Soberanes J; Escalona-Buendía HB; Graff M; Gutiérrez S; Sánchez G
Foods; 2019 Oct; 8(10):. PubMed ID: 31601015
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. Determining the primary drivers of liking to predict consumers' acceptance of fresh nectarines and peaches.
Delgado C; Crisosto GM; Heymann H; Crisosto CH
J Food Sci; 2013 Apr; 78(4):S605-14. PubMed ID: 23464630
[TBL] [Abstract][Full Text] [Related]
26. Identification of sensory properties driving consumers' liking of commercially available kale and arugula.
Barker S; Moss R; McSweeney MB
J Sci Food Agric; 2022 Jan; 102(1):198-205. PubMed ID: 34061358
[TBL] [Abstract][Full Text] [Related]
27. The role of production process and information on quality expectations and perceptions of sparkling wines.
Vecchio R; Lisanti MT; Caracciolo F; Cembalo L; Gambuti A; Moio L; Siani T; Marotta G; Nazzaro C; Piombino P
J Sci Food Agric; 2019 Jan; 99(1):124-135. PubMed ID: 29808544
[TBL] [Abstract][Full Text] [Related]
28. Preference mapping of lemon lime carbonated beverages with regular and diet beverage consumers.
Leksrisompong PP; Lopetcharat K; Guthrie B; Drake MA
J Food Sci; 2013 Feb; 78(2):S320-8. PubMed ID: 23323610
[TBL] [Abstract][Full Text] [Related]
29. Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines.
Saltman Y; Culbert JA; Johnson TE; Ristic R; Wilkinson KL; Bastian SEP
Foods; 2020 Sep; 9(9):. PubMed ID: 32882844
[TBL] [Abstract][Full Text] [Related]
30. Sensory quality of fresh French and Dutch market tomatoes: a preference mapping study with Italian consumers.
Sinesio F; Cammareri M; Moneta E; Navez B; Peparaio M; Causse M; Grandillo S
J Food Sci; 2010; 75(1):S55-67. PubMed ID: 20492203
[TBL] [Abstract][Full Text] [Related]
31. Drivers of liking for reduced sodium potato chips and puffed rice.
Buechler AE; Lee SY
J Food Sci; 2020 Jan; 85(1):173-181. PubMed ID: 31816106
[TBL] [Abstract][Full Text] [Related]
32. Understanding the relationship between tropical fruit aroma, acceptance, and emotional response in chardonnay wines.
Lucas C; Iobbi A; de Matos AD; Tomasino E
Food Res Int; 2023 Dec; 174(Pt 1):113496. PubMed ID: 37986412
[TBL] [Abstract][Full Text] [Related]
33. Consumer perception and liking, and sensory characteristics of blended teas.
Yang JE; Lee J
Food Sci Biotechnol; 2020 Jan; 29(1):63-74. PubMed ID: 31976128
[TBL] [Abstract][Full Text] [Related]
34. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.
Bindon K; Holt H; Williamson PO; Varela C; Herderich M; Francis IL
Food Chem; 2014 Jul; 154():90-101. PubMed ID: 24518320
[TBL] [Abstract][Full Text] [Related]
35. Sensory profiling of pears from the Pacific Northwest: Consumers' perspective and descriptive analysis.
Montero ML; Colonna AE; Gallardo RK; Ross CF
J Food Sci; 2024 Feb; 89(2):1225-1242. PubMed ID: 38204401
[TBL] [Abstract][Full Text] [Related]
36. Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA).
Rinaldi A; Vecchio R; Moio L
Foods; 2021 Jan; 10(2):. PubMed ID: 33494331
[TBL] [Abstract][Full Text] [Related]
37. Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties.
Teng B; Petrie PR; Espinase Nandorfy D; Smith P; Bindon K
Foods; 2020 Aug; 9(9):. PubMed ID: 32872295
[TBL] [Abstract][Full Text] [Related]
38. Volatile composition and sensory properties of Shiraz wines as affected by nitrogen supplementation and yeast species: rationalizing nitrogen modulation of wine aroma.
Ugliano M; Travis B; Francis IL; Henschke PA
J Agric Food Chem; 2010 Dec; 58(23):12417-25. PubMed ID: 21067239
[TBL] [Abstract][Full Text] [Related]
39. Preference Mapping of Soymilk with Different U.S. Consumers.
Lawrence SE; Lopetcharat K; Drake MA
J Food Sci; 2016 Feb; 81(2):S463-76. PubMed ID: 26677062
[TBL] [Abstract][Full Text] [Related]
40. Identification and quantification of a marker compound for 'pepper' aroma and flavor in shiraz grape berries by combination of chemometrics and gas chromatography-mass spectrometry.
Parker M; Pollnitz AP; Cozzolino D; Francis IL; Herderich MJ
J Agric Food Chem; 2007 Jul; 55(15):5948-55. PubMed ID: 17580875
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
