Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

N. Pineau, Pascal Schlich, Sylvie Cordelle et al. · Food Quality and Preference · 2009 · 679 citations

Life Sciences, Neuroscience, Psychology +10

Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines

Ana Escudero, Laura Fariña, Juan Cacho et al. · Journal of Agricultural and Food Chemistry · 2007 · 589 citations

Agriculture, Chemistry, Food Science +17

An overview of binary taste–taste interactions

Russell Keast, Paul Breslin · Food Quality and Preference · 2003 · 585 citations

Life Sciences, Food Science, Physiology +12

Analysis of exploratory, manipulatory, and curiosity behaviors.

William N. Dember, Robert W. Earl · Psychological Review · 1957 · 472 citations

Public Health, Behavioral Sciences, Psychology +12

The dimensions of wine quality

Steve Charters, Simone Pettigrew · Food Quality and Preference · 2007 · 305 citations

Agriculture, Quality Management, Viticulture +12