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Dominique Valentin

universite bourgogne europe

H指数:48

被引数:7,935

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Back to the Future: Will today’s new varietal and “free-from” wines shape the wine experience of tomorrow?

回到未来：今天的新品种和“无添加”葡萄酒是否将塑造明天的葡萄酒体验？

Current Opinion in Food Science

IF9.1

2025-11-110

PRE

Oxidation in white wine: The point of view of winemakers from areas with different oenological practices

白葡萄酒的氧化：来自不同酿酒实践地区的酿酒师的观点

FOOD RESEARCH INTERNATIONAL

IF8

2025-01-010

OAAI

Diverse impact of topography and cultivation location on the polyphenolic profiles and certain sensory attributes of 'Pais' heritage wines from the Maule dryland region (Chile)

FOOD RESEARCH INTERNATIONAL

IF8

2024-12-010

PRE

Cultural differences in wine conceptualization among consumers in France, Portugal and South Africa

SCIENTIFIC REPORTS

IF3.9

2024-07-103

OAAI

Attitudes towards natural wines among Spanish winemakers: Relationship with environmental awareness

FOOD RESEARCH INTERNATIONAL

IF8

2024-03-011

OAAI

Country-of-Origin as bias inducer in experts' wine judgments - A sensory experiment in a world wine fair

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2024-03-016

OAAI

Tell us how you taste wine, and we will tell you what kind of expert you are!

FOOD RESEARCH INTERNATIONAL

IF8

2024-02-012

PRE

Identification of Sensory and Voltammetric Markers of Regional Typicality: Tempranillo Rioja Wines as a Case Study

IF2.7

2023-10-112

OA

Out of sight, out of mind: Effect of geographical environment on consumer's representations

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2023-09-012

OAAI

The crispy cricket - Attitudes, habits, and tradition in insect consumption

FOOD QUALITY AND PREFERENCE

IF4.9

2023-08-019

PRE

Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?

FOOD QUALITY AND PREFERENCE

IF4.9

2022-07-0118

OAAI

Multidimensional representation of wine drinking experience: Effects of the level of consumers' expertise and involvement

FOOD QUALITY AND PREFERENCE

IF4.9

2022-06-0130

OAAI

How protein containing foods are represented in memory? A categorization study

FOOD QUALITY AND PREFERENCE

IF4.9

2022-03-016

OAAI

How has COVID-19, lockdown and social distancing changed alcohol drinking patterns? A cross-cultural perspective between britons and spaniards

FOOD QUALITY AND PREFERENCE

IF4.9

2022-01-0114

OAAI

In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation

FOOD RESEARCH INTERNATIONAL

IF8

2021-11-0111

PRE

To fear the unknown: Covid-19 confinement, fear, and food choice

FOOD QUALITY AND PREFERENCE

IF4.9

2021-09-0131

OAAI

Effects of packaging color on expected flavor, texture, and liking of chocolate in Brazil and France

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2021-07-0134

OAAI

Effect of consumers' origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses

FOOD QUALITY AND PREFERENCE

IF4.9

2021-01-0115

PREAI

The influence of stimulus concentration and odor intensity on relaxing and stimulating perceived properties of odors

刺激浓度和气味强度对气味放松和刺激感知特性的影响

FOOD QUALITY AND PREFERENCE

IF4.9

2021-01-0128

OAAI

Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters

FOOD RESEARCH INTERNATIONAL

IF8

2020-11-0126

OAAI