Publications by authors named "Wendy Parr"

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Diverse impact of topography and cultivation location on the polyphenolic profiles and certain sensory attributes of 'País' heritage wines from the Maule dryland region (Chile).
Elías Obreque-Slier, Remigio López-Solís, Felipe Medina, Oscar Seguel, Dominique Valentin, Wendy Parr

Food Res Int· December 2024

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Sensory differentiation of Old World wines from New World wines: Has this become more challenging?
Philip Hedger, Wendy Parr, María-Pilar Sáenz-Navajas, Heber Rodrigues

Food Res Int· November 2024

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Understanding Quality of Pinot Noir Wine: Can Modelling and Machine Learning Pave the Way?
Parul Tiwari, Piyush Bhardwaj, Sarawoot Somin, Wendy V Parr, Roland Harrison

Foods· October 2022

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In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation.
Leandro Dias Araujo, Wendy V Parr, Claire Grose, Duncan Hedderley, Oliver Masters

Food Res Int· November 2021

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Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters.
Wendy V Parr, Claire Grose, Duncan Hedderley, Marcela Medel Maraboli, Oliver Masters

Food Res Int· November 2020

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Demystifying wine tasting: Cognitive psychology's contribution.
Wendy V Parr

Food Res Int· October 2019

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Contribution of cross-cultural studies to understanding wine appreciation: A review.
Heber Rodrigues, Wendy V Parr

Food Res Int· January 2019

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Expectation or Sensorial Reality? An Empirical Investigation of the Biodynamic Calendar for Wine Drinkers.
Wendy V Parr, Dominique Valentin, Phil Reedman, Claire Grose, James A Green

PLoS One· August 2017

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Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?
Wendy V Parr, Dominique Valentin, Jason Breitmeyer, Dominique Peyron, Philippe Darriet

Food Res Int· September 2016

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Demystifying wine expertise: olfactory threshold, perceptual skill and semantic memory in expert and novice wine judges.
Wendy V Parr, David Heatherbell, K Geoffrey White

Chem Senses· October 2002

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