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Journal Abstract Search

202 related items for PubMed ID: 31882087

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. "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
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  • 3. 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
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  • 4. 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
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  • 5. 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
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  • 7. Carbonated emotions: Consumers' sensory perception and emotional response to carbonated and still fruit juices.
    Barker S, Moss R, McSweeney MB.
    Food Res Int; 2021 Sep; 147():110534. PubMed ID: 34399511
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  • 8. 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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  • 9. 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 11; 99(Pt 1):173-185. PubMed ID: 28784474
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  • 10. 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 11; 99(Pt 1):115-122. PubMed ID: 28784467
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  • 11. The effect of health/hedonic claims on consumer hedonic and sensory perception of sugar reduction: Case study with orange/passionfruit nectars.
    Oliveira D, Ares G, Deliza R.
    Food Res Int; 2018 Jun 11; 108():111-118. PubMed ID: 29735039
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  • 12. 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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  • 16. Intertwined: What makes food and wine pairings appropriate?
    Kustos M, Heymann H, Jeffery DW, Goodman S, Bastian SEP.
    Food Res Int; 2020 Oct 11; 136():109463. PubMed ID: 32846551
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  • 17. 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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  • 18. Consumers Associate High-Quality (Fine) Wines with Complexity, Persistence, and Unpleasant Emotional Responses.
    Souza-Coutinho M, Brasil R, Souza C, Sousa P, Malfeito-Ferreira M.
    Foods; 2020 Apr 08; 9(4):. PubMed ID: 32276305
    [Abstract] [Full Text] [Related]

  • 19. 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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  • 20. Consumer-based product characterization using Pivot Profile, Projective Mapping and Check-all-that-apply (CATA): A comparative case with Greek yogurt samples.
    Esmerino EA, Tavares Filho ER, Thomas Carr B, Ferraz JP, Silva HLA, Pinto LPF, Freitas MQ, Cruz AG, Bolini HMA.
    Food Res Int; 2017 Sep 24; 99(Pt 1):375-384. PubMed ID: 28784495
    [Abstract] [Full Text] [Related]

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