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Journal Abstract Search

116 related items for PubMed ID: 31466645

  • 1. Demystifying wine tasting: Cognitive psychology's contribution.
    Parr WV.
    Food Res Int; 2019 Oct; 124():230-233. PubMed ID: 31466645
    [Abstract] [Full Text] [Related]

  • 2. 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; 142():110192. PubMed ID: 33773668
    [Abstract] [Full Text] [Related]

  • 3. Drinking through rosé-coloured glasses: Influence of wine colour on the perception of aroma and flavour in wine experts and novices.
    Wang QJ, Spence C.
    Food Res Int; 2019 Dec; 126():108678. PubMed ID: 31732050
    [Abstract] [Full Text] [Related]

  • 4. Expectations influence sensory experience in a wine tasting.
    Siegrist M, Cousin ME.
    Appetite; 2009 Jun; 52(3):762-765. PubMed ID: 19501777
    [Abstract] [Full Text] [Related]

  • 5. Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters.
    Parr WV, Grose C, Hedderley D, Medel Maraboli M, Masters O, Araujo LD, Valentin D.
    Food Res Int; 2020 Nov; 137():109423. PubMed ID: 33233105
    [Abstract] [Full Text] [Related]

  • 6. Demystifying wine expertise: olfactory threshold, perceptual skill and semantic memory in expert and novice wine judges.
    Parr WV, Heatherbell D, White KG.
    Chem Senses; 2002 Oct; 27(8):747-55. PubMed ID: 12379599
    [Abstract] [Full Text] [Related]

  • 7. Contribution of cross-cultural studies to understanding wine appreciation: A review.
    Rodrigues H, Parr WV.
    Food Res Int; 2019 Jan; 115():251-258. PubMed ID: 30599939
    [Abstract] [Full Text] [Related]

  • 8. [Flavouring estimation of quality of grape wines with use of methods of mathematical statistics].
    Yakuba YF, Khalaphyan AA, Temerdashev ZA, Bessonov VV, Malinkin AD.
    Vopr Pitan; 2016 Jan; 85(5):93-9. PubMed ID: 29381314
    [Abstract] [Full Text] [Related]

  • 9. Smell training increases cognitive smell skills of wine tasters compared to the general healthy population. The WINECAT Study.
    Mariño-Sanchez FS, Alobid I, Cantellas S, Alberca C, Guilemany JM, Canals JM, De Haro J, Mullol J.
    Rhinology; 2010 Sep; 48(3):273-6. PubMed ID: 21038015
    [Abstract] [Full Text] [Related]

  • 10. "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
    [Abstract] [Full Text] [Related]

  • 11. How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation.
    Lytra G, Tempere S, Marchand S, de Revel G, Barbe JC.
    Food Chem; 2016 Mar 01; 194():196-200. PubMed ID: 26471544
    [Abstract] [Full Text] [Related]

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  • 13. Perceptual learning in the chemical senses: A review.
    Spence C.
    Food Res Int; 2019 Sep 01; 123():746-761. PubMed ID: 31285024
    [Abstract] [Full Text] [Related]

  • 14. Wine tasting based on emotional responses: An expedite approach to distinguish between warm and cool climate dry red wine styles.
    Coste A, Sousa P, Malfeito-Ferreira M.
    Food Res Int; 2018 Apr 01; 106():11-21. PubMed ID: 29579904
    [Abstract] [Full Text] [Related]

  • 15. 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 01; 109():561-571. PubMed ID: 29803484
    [Abstract] [Full Text] [Related]

  • 16. The color of odors.
    Morrot G, Brochet F, Dubourdieu D.
    Brain Lang; 2001 Nov 01; 79(2):309-20. PubMed ID: 11712849
    [Abstract] [Full Text] [Related]

  • 17. The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting.
    Parker M, Black CA, Barker A, Pearson W, Hayasaka Y, Francis IL.
    Food Chem; 2017 Oct 01; 232():413-424. PubMed ID: 28490092
    [Abstract] [Full Text] [Related]

  • 18. Evaluation of wine aromatic compounds by a sensory human panel and an electronic nose.
    Arroyo T, Lozano J, Cabellos JM, Gil-Diaz M, Santos JP, Horrillo C.
    J Agric Food Chem; 2009 Dec 23; 57(24):11543-9. PubMed ID: 19919096
    [Abstract] [Full Text] [Related]

  • 19. Perceptual learning in olfaction: professional wine tasters versus controls.
    Bende M, Nordin S.
    Physiol Behav; 1997 Nov 23; 62(5):1065-70. PubMed ID: 9333201
    [Abstract] [Full Text] [Related]

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