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Journal Abstract Search

159 related items for PubMed ID: 32276305

  • 1. 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]

  • 2. 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 08; 106():11-21. PubMed ID: 29579904
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  • 4. "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 08; 99(Pt 1):263-274. PubMed ID: 28784483
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  • 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 08; 143():110303. PubMed ID: 33992323
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  • 6. 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 21; 10(2):. PubMed ID: 33494331
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  • 7. 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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  • 10. 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 24; 116():963-972. PubMed ID: 30717029
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  • 12. Influence of visual masking technique on the assessment of 2 red wines by trained and consumer assessors.
    Ross CF, Bohlscheid J, Weller K.
    J Food Sci; 2008 Aug 24; 73(6):S279-85. PubMed ID: 19241572
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  • 14. Structural Equation Modelling (SEM) applied to sensory profile of Vinho Verde monovarietal wines.
    Vilela A, Marques C, Correia E.
    Food Res Int; 2018 Sep 24; 111():650-660. PubMed ID: 30007729
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  • 15. White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception.
    Lezaeta A, Bordeu E, Agosin E, Pérez-Correa JR, Varela P.
    Food Res Int; 2018 Jun 24; 108():595-603. PubMed ID: 29735095
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  • 16. 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 24; 99(Pt 1):173-185. PubMed ID: 28784474
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  • 17. 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 24; 152():110719. PubMed ID: 35181113
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  • 18. Using Content Analysis to Characterise the Sensory Typicity and Quality Judgements of Australian Cabernet Sauvignon Wines.
    Souza Gonzaga L, Capone DL, Bastian SEP, Danner L, Jeffery DW.
    Foods; 2019 Dec 17; 8(12):. PubMed ID: 31861236
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  • 19. 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 17; 96(10):3407-17. PubMed ID: 26538481
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  • 20. 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 17; 142():110192. PubMed ID: 33773668
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