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Consumption Context Effects on Fine Wine Consumer Segments' Liking and Emotions

Foods, 2020-12, Vol.9 (12), p.1798

2020

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Understanding consumer preferences for Shiraz wine and Cheddar cheese pairings

Food quality and preference, 2010-10, Vol.21 (7), p.668-678

2010

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Assessing the Response of Vitis vinifera L. cv. Xynisteri to Different Irrigation Regimes and Its Comparison to cvs. Maratheftiko, Shiraz and Sauvignon Blanc

Agronomy (Basel), 2022-03, Vol.12 (3), p.634

2022

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Sensory and Chemical Drivers of Wine Consumers' Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient

Foods, 2020-02, Vol.9 (2), p.224

2020

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Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract

Foods, 2019-11, Vol.8 (11), p.538

2019

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Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines

Foods, 2020-09, Vol.9 (9), p.1208

2020

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Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines

Food research international, 2016-11, Vol.89 (Pt 1), p.254-265

2016

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“I like the sound of that!” Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines

Food research international, 2017-09, Vol.99 (Pt 1), p.263-274

2017

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A cross-cultural examination of Australian, Chinese and Vietnamese consumers' attitudes towards a new Australian wine product containing Ganoderma lucidum extract

Food research international, 2019-01, Vol.115, p.393-399

2019

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Influence of Oak Maturation Regimen on Composition, Sensory Properties, Quality, and Consumer Acceptability of Cabernet Sauvignon Wines

Journal of agricultural and food chemistry, 2015-02, Vol.63 (5), p.1593-1600

2015

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Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties

OENO one, 2021-04, Vol.55 (2), p.29-46

2021

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Australian Red Wines Made from Non-Traditional, Emerging Red Grape Varieties: Distinguishing Sensory Profiles and Consumer Perceptions

OENO one, 2023-10, Vol.57 (4)

2023

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A preliminary study of the relationship between Australian wine consumers' wine expertise and their wine purchasing and consumption behaviour

Australian journal of grape and wine research, 2007-10, Vol.13 (3), p.186-197

2007

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A fine wine instrument – an alternative for segmenting the Australian wine market

International journal of wine business research, 2015-08, Vol.27 (3), p.182-202

2015

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Evaluation of Sensory Thresholds and Perception of Sodium Chloride in Grape Juice and Wine

American journal of enology and viticulture, 2014-03, Vol.65 (1), p.124-133

2014

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Australian wine consumers' acceptance of and attitudes toward the use of additives in wine and food production

International journal of wine research, 2015, Vol.7, p.83

2015

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Consumers' knowledge of and attitudes toward the role of oak in winemaking

International journal of wine research, 2014, Vol.6, p.21

2014

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Consumer liking of white wines: segmentation using self-reported wine liking and wine knowledge

International journal of wine business research, 2012-03, Vol.24 (1), p.33-46

2012

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Comparison of Rate-All-That-Apply and Descriptive Analysis for the Sensory Profiling of Wine

American journal of enology and viticulture, 2018-01, Vol.69 (1), p.12-21

2018

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The impact of varying key sensory attributes on consumer perception of beer body

Food quality and preference, 2023-12, Vol.112, p.105004, Article 105004

2023

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Modulating and Modeling the Surface ζ Potential of Hybrid Lipid/Polymer Nanovesicles: Implications for Surface Modification and Drug Delivery

ACS applied nano materials, 2022-10, Vol.5 (10), p.13820-13828

2022

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Multidimensional scaling (MDS), cluster and descriptive analyses provide preliminary insights into Australian Shiraz wine regional characteristics

Food quality and preference, 2013-09, Vol.29 (2), p.174-185

2013

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Towards development of a Wine Neophobia Scale (WNS): Measuring consumer wine neophobia using an adaptation of The Food Neophobia Scale (FNS)

Food quality and preference, 2016-04, Vol.49, p.161-167

2016

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Unripe Berries and Petioles in Vitis vinifera cv. Cabernet Sauvignon Fermentations Affect Sensory and Chemical Profiles

American journal of enology and viticulture, 2015-11, Vol.66 (4), p.435-443

2015

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Natural Flavor Additives Influence the Sensory Perception and Consumer Liking of Australian Chardonnay and Shiraz Wines

American journal of enology and viticulture, 2017-04, Vol.68 (2), p.243-251

2017

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Consumption Context Effects on Fine Wine Consumer Segments' Liking and Emotions

Understanding consumer preferences for Shiraz wine and Cheddar cheese pairings

Assessing the Response of Vitis vinifera L. cv. Xynisteri to Different Irrigation Regimes and Its Comparison to cvs. Maratheftiko, Shiraz and Sauvignon Blanc

Sensory and Chemical Drivers of Wine Consumers' Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient

Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract

Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines

Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines

“I like the sound of that!” Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines

A cross-cultural examination of Australian, Chinese and Vietnamese consumers' attitudes towards a new Australian wine product containing Ganoderma lucidum extract

Influence of Oak Maturation Regimen on Composition, Sensory Properties, Quality, and Consumer Acceptability of Cabernet Sauvignon Wines

Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties

Australian Red Wines Made from Non-Traditional, Emerging Red Grape Varieties: Distinguishing Sensory Profiles and Consumer Perceptions

A preliminary study of the relationship between Australian wine consumers' wine expertise and their wine purchasing and consumption behaviour

A fine wine instrument – an alternative for segmenting the Australian wine market

Evaluation of Sensory Thresholds and Perception of Sodium Chloride in Grape Juice and Wine

Australian wine consumers' acceptance of and attitudes toward the use of additives in wine and food production

Consumers' knowledge of and attitudes toward the role of oak in winemaking

Consumer liking of white wines: segmentation using self-reported wine liking and wine knowledge

Comparison of Rate-All-That-Apply and Descriptive Analysis for the Sensory Profiling of Wine

The impact of varying key sensory attributes on consumer perception of beer body

Modulating and Modeling the Surface ζ Potential of Hybrid Lipid/Polymer Nanovesicles: Implications for Surface Modification and Drug Delivery

Multidimensional scaling (MDS), cluster and descriptive analyses provide preliminary insights into Australian Shiraz wine regional characteristics

Towards development of a Wine Neophobia Scale (WNS): Measuring consumer wine neophobia using an adaptation of The Food Neophobia Scale (FNS)

Unripe Berries and Petioles in Vitis vinifera cv. Cabernet Sauvignon Fermentations Affect Sensory and Chemical Profiles

Natural Flavor Additives Influence the Sensory Perception and Consumer Liking of Australian Chardonnay and Shiraz Wines

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