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Journal Abstract Search

152 related items for PubMed ID: 32846551

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  • 5. 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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  • 7. 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 30; 93(11):2829-40. PubMed ID: 23427009
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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 30; 127():108761. PubMed ID: 31882087
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  • 9. 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 30; 96(10):3407-17. PubMed ID: 26538481
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  • 11. The influence of companion foods on sensory attribute perception and liking of regular and sodium-reduced foods.
    Nguyen H, Wismer WV.
    J Food Sci; 2020 Apr 30; 85(4):1274-1284. PubMed ID: 32243589
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  • 12. Sensory and Chemical Drivers of Wine Consumers' Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient.
    Nguyen ANH, Johnson TE, Jeffery DW, Capone DL, Danner L, Bastian SEP.
    Foods; 2020 Feb 20; 9(2):. PubMed ID: 32093250
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  • 13. 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 20; 152():110719. PubMed ID: 35181113
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  • 14. 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 20; 108():595-603. PubMed ID: 29735095
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  • 15. 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 20; 73(6):S279-85. PubMed ID: 19241572
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  • 16. A comparison of sensory attribute profiles and liking between regular and sodium-reduced food products.
    Nguyen H, Wismer WV.
    Food Res Int; 2019 Sep 20; 123():631-641. PubMed ID: 31285012
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  • 17. Mapping differences in consumer perception of sharp cheddar cheese in the United States.
    Drake SL, Lopetcharat K, Clark S, Kwak HS, Lee SY, Drake MA.
    J Food Sci; 2009 Aug 20; 74(6):S276-85. PubMed ID: 19723234
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  • 19. Consumer preferences for mild cheddar cheese flavors.
    Drake SL, Gerard PD, Drake MA.
    J Food Sci; 2008 Nov 20; 73(9):S449-55. PubMed ID: 19021820
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  • 20. 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 20; 99(Pt 1):186-197. PubMed ID: 28784475
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