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Citation(s) in RCA

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Results Analysis
For: Meillon S, Urbano C, Schlich P. Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines. Food Qual Prefer 2009. [DOI: 10.1016/j.foodqual.2009.04.006] [Citation(s) in RCA: 126] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Number Cited by Other Article(s)
101
Rinaldi A, Gambuti A, Moio L. Precipitation of Salivary Proteins After the Interaction with Wine: The Effect of Ethanol, pH, Fructose, and Mannoproteins. J Food Sci 2012;77:C485-90. [DOI: 10.1111/j.1750-3841.2012.02639.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
102
Albert A, Salvador A, Schlich P, Fiszman S. Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks. Food Qual Prefer 2012. [DOI: 10.1016/j.foodqual.2011.10.003] [Citation(s) in RCA: 89] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
103
Gambuti A, Rinaldi A, Lisanti MT, Pessina R, Moio L. Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation index. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1553-2] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
104
Catarino M, Mendes A. Dealcoholizing wine by membrane separation processes. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.03.006] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
105
Saint-Eve A, Déléris I, Panouillé M, Dakowski F, Cordelle S, Schlich P, Souchon I. How Texture Influences Aroma and Taste Perception Over Time in Candies. CHEMOSENS PERCEPT 2011. [DOI: 10.1007/s12078-011-9086-4] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
106
Meillon S, Urbano C, Guillot G, Schlich P. Acceptability of partially dealcoholized wines – Measuring the impact of sensory and information cues on overall liking in real-life settings. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2010.07.013] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
107
Meillon S, Viala D, Medel M, Urbano C, Guillot G, Schlich P. Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2010.06.005] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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