Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Wendy V. Parr"'
Publikováno v:
Foods, Vol 11, Iss 19, p 3072 (2022)
Wine research has as its core components the disciplines of sensory analysis, viticulture, and oenology. Wine quality is an important concept for each of these disciplines, as well as for both wine producers and consumers. Any technique that could he
Externí odkaz:
https://doaj.org/article/b3eb1fde91014da7a7d908181a879a34
Publikováno v:
Beverages, Vol 4, Iss 4, p 77 (2018)
Tasting minerality in wine is highly fashionable, but it is unclear what this involves. The present review outlines published work concerning how minerality in wine is perceived and conceptualised by wine professionals and consumers. Studies investig
Externí odkaz:
https://doaj.org/article/c73a27d6c3ad46b49234ceec4a0e87e5
Publikováno v:
Food Research International. 164:112399
Autor:
Wendy V. Parr, Heber Rodrigues
Publikováno v:
Food Research International. 115:251-258
People from different cultures or geographical regions vary significantly in terms of their food and beverage consumption patterns, preferences, and purchase choices. Recent decades have seen cross-cultural research in food science flourish with rese
Autor:
Wendy V. Parr, Dominique Valentin, Oliver Masters, Claire Grose, Duncan Hedderley, Leandro Dias Araújo, Marcela Medel Maraboli
Publikováno v:
Food Research International
Food Research International, Elsevier, 2020, 137, pp.109423. ⟨10.1016/j.foodres.2020.109423⟩
Food Research International, Elsevier, 2020, 137, pp.109423. ⟨10.1016/j.foodres.2020.109423⟩
International audience; Quality and complexity are abstract terms employed frequently to describe a wine's overall attributes. In the present study, we investigated: (i) attributes driving wine professionals' judgments of quality and complexity in Pi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::390bb487833de230e7cd24f8ee308ccc
https://hal.inrae.fr/hal-03034550
https://hal.inrae.fr/hal-03034550
Autor:
Claire Grose, Dominique Valentin, Paul A. Kilmartin, Leandro Dias Araújo, Duncan Hedderley, Oliver Masters, Wendy V. Parr
Publikováno v:
Food Research International
Food Research International, Elsevier, 2021, 149, pp.110665. ⟨10.1016/j.foodres.2021.110665⟩
Food Research International, Elsevier, 2021, 149, pp.110665. ⟨10.1016/j.foodres.2021.110665⟩
International audience; We investigated perception of mouthfeel in Pinot noir wines and its physicochemical determinants. Seventeen wine professionals judged 18 Pinot noir wines via two tasting tasks, Descriptive Rating and Directed Sorting, the latt
Autor:
Heber Rodrigues, Wendy V. Parr
Publikováno v:
Handbook of Eating and Drinking ISBN: 9783319753881
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f13875f00b3687a1981873059f0a0b71
https://doi.org/10.1007/978-3-319-75388-1_168-1
https://doi.org/10.1007/978-3-319-75388-1_168-1
Autor:
Wendy V. Parr, Dominique Valentin
Publikováno v:
Current Opinion in Food Science
Current Opinion in Food Science, Elsevier, 2019, 27 (Special Issue), pp.III-IV. ⟨10.1016/j.cofs.2019.11.008⟩
Current Opinion in Food Science, Elsevier, 2019, 27 (Special Issue), pp.III-IV. ⟨10.1016/j.cofs.2019.11.008⟩
Part of special issue: Sensory Science and Consumer Perception. Food Physics & materials Science.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0279afa2273c901a0bd4d27b0e3c4407
https://hal.inrae.fr/hal-02618440
https://hal.inrae.fr/hal-02618440
Publikováno v:
Current Opinion in Food Science
Current Opinion in Food Science, Elsevier, 2019, 27 (Special Issue), pp.104-114. ⟨10.1016/j.cofs.2019.07.002⟩
Current Opinion in Food Science, 2019, 27 (Special Issue), pp.104-114. ⟨10.1016/j.cofs.2019.07.002⟩
Current Opinion in Food Science, Elsevier, 2019, 27 (Special Issue), pp.104-114. ⟨10.1016/j.cofs.2019.07.002⟩
Current Opinion in Food Science, 2019, 27 (Special Issue), pp.104-114. ⟨10.1016/j.cofs.2019.07.002⟩
This review comes from a themed issue on Sensory science and consumer perception.; International audience; Expertise in the beverage industries has a long tradition (e.g. where a company expert graded teas) but was relatively neglected by science unt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e15891770c402d4b54872516662932ed
https://hal.inrae.fr/hal-02618534
https://hal.inrae.fr/hal-02618534