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Journal Abstract Search

457 related items for PubMed ID: 28784483

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  • 3. Consumption Context Effects on Fine Wine Consumer Segments' Liking and Emotions.
    Danner L, Johnson TE, Ristic R, Meiselman HL, Bastian SEP.
    Foods; 2020 Dec 03; 9(12):. PubMed ID: 33287331
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  • 4. 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 15; 99(1):124-135. PubMed ID: 29808544
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  • 7. 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 15; 96(10):3407-17. PubMed ID: 26538481
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  • 8. Investigating caloric values and consumers' perceptions of Nova Scotia rosé wines.
    Hayward L, McSweeney MB.
    Food Res Int; 2020 Jan 15; 127():108761. PubMed ID: 31882087
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  • 9. Wine consumers' subjective responses to wine mouthfeel and understanding of wine body.
    Niimi J, Danner L, Li L, Bossan H, Bastian SEP.
    Food Res Int; 2017 Sep 15; 99(Pt 1):115-122. PubMed ID: 28784467
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  • 12. 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 15; 116():963-972. PubMed ID: 30717029
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  • 13. 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 24; 10(3):. PubMed ID: 33668359
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  • 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 11; 63(5):1593-600. PubMed ID: 25584640
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  • 15. Is knowledge emotion? The subjective emotional responses to wines depend on level of self-reported expertise and sensitivity to key information about the wine.
    Coppin G, Audrin C, Monseau C, Deneulin P.
    Food Res Int; 2021 Apr 11; 142():110192. PubMed ID: 33773668
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  • 16. 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 11; 143():110303. PubMed ID: 33992323
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  • 17. Typical Vine or International Taste: Wine Consumers' Dilemma Between Beliefs and Preferences.
    Scozzafava G, Boncinelli F, Contini C, Romano C, Gerini F, Casini L.
    Recent Pat Food Nutr Agric; 2016 May 11; 8(1):31-8. PubMed ID: 26715305
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  • 18. 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 11; 115():393-399. PubMed ID: 30599957
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  • 19. Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder.
    Sukkhown P, Pirak T, Chonpracha P, Ardoin R, Prinyawiwatkul W.
    J Food Sci; 2019 Jun 11; 84(6):1570-1576. PubMed ID: 31120576
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  • 20. Impact of Health Labels on Flavor Perception and Emotional Profiling: A Consumer Study on Cheese.
    Schouteten JJ, De Steur H, De Pelsmaeker S, Lagast S, De Bourdeaudhuij I, Gellynck X.
    Nutrients; 2015 Dec 09; 7(12):10251-68. PubMed ID: 26690211
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