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Emne: Brettanomyces
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Emne: Dekkera
Emne: Q1-390
Emne: QH301-705.5
Emne: TX341-641
Emne: beverage
Emne: clarification
Emne: closure type
Emne: coffee beverage
Emne: consumers’ preference
Emne: cross-modal correspondence
Emne: cross-modality
Emne: expectations
Emne: fermented beverage
Emne: flavan-3-ols
Emne: flavored milk
Emne: fractional experiment
Emne: glass shape
Emne: glass swirling
Emne: intrinsic attributes
Emne: isoboles
Emne: n/a
Emne: nonequilibrium conditions
Emne: off-flavors
Emne: opening sounds
Emne: oxidation
Emne: oxidative stability
Emne: oxygen sensor
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Beverage Sensory Modification
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Emne: CATA
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Emne: Dekkera
Emne: Q1-390
Emne: QH301-705.5
Emne: TX341-641
Emne: beverage
Emne: clarification
Emne: closure type
Emne: coffee beverage
Emne: consumers’ preference
Emne: cross-modal correspondence
Emne: cross-modality
Emne: expectations
Emne: fermented beverage
Emne: flavan-3-ols
Emne: flavored milk
Emne: fractional experiment
Emne: glass shape
Emne: glass swirling
Emne: intrinsic attributes
Emne: isoboles
Emne: n/a
Emne: nonequilibrium conditions
Emne: off-flavors
Emne: opening sounds
Emne: oxidation
Emne: oxidative stability
Emne: oxygen sensor
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Beverage Sensory Modification
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Forfatter: Fabbris, Luigi
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Forfatter: PISCITELLI, Alfonso
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Chapter Wine preferences based on intrinsic attributes: A tasting experiment in Alto Adige/Südtirol province
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Forfatter: Malfeito Ferreira, Manuel
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Forfatter: PISCITELLI, Alfonso
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Beverage Sensory Modification
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Lignende værker: Beverage Sensory Modification
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Wine Sensory Faults
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Chapter Wine preferences based on intrinsic attributes: A tasting experiment in Alto Adige/Südtirol province
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Wine Business Journal
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Yeast Biotechnology 2.0
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Flavour Volatiles of Wine
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Modern Technologies and Their Influence in Fermentation Quality
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Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
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Enological Repercussions of Non-Saccharomyces Species
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Vin et altérité
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Wine Aging Technologies
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Wine Economics
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Yeast Biotechnology 3.0
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The Impact of Beverages on Ingestive Behavior
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Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Food and Beverages
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Polyphenols
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Fermented Beverages Revisited: From Terroir to Customized Functional Products
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Taste, Nutrition and Health
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Sustainable Marketing and Strategy
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Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry
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Yeast
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Wine Economics and Policy
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In-Depth on the Fouling and Antifouling of Ion-Exchange Membranes
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Global Wine Markets, 1961 to 2009: A statistical compendium
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Chapter Experience, sensorial skills and personality qualifying a wine consumer as an expert
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Lignende værker: Chapter Wine preferences based on intrinsic attributes: A tasting experiment in Alto Adige/Südtirol province
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Taste, Nutrition and Health
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Salt Taste, Nutrition, and Health
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Chapter Experience, sensorial skills and personality qualifying a wine consumer as an expert
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Wine Aging Technologies
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Consumer Preference and Acceptance of Food Products
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Wine Sensory Faults
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Chapter Experience, sensorial skills and personality qualifying a wine consumer as an expert
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Chapter Cultural and sensorial correlates of Trebbiano wine consumption
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Beverage Sensory Modification
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Wine Economics
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Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits
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Wine Economics and Policy
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Wine Business Journal
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Global wine markets, 1860 to 2016
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Preference Change
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Wine Traceability
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Food, Health and Safety in Cross Cultural Consumer Contexts
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Flavour Volatiles of Wine
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Intrinsically Disordered Proteins and Chronic Diseases
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Global Wine Markets, 1961 to 2009: A statistical compendium
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Attribute-Based Person Retrieval in Multi-Camera Networks
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TASTE
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Studien zum adjektivischen Attribut im Russischen
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Growth and Cycles in Australia’s Wine Industry: A Statistical Compendium, 1843 to 2013
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