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Publications by Wendy V. Parr
Colour as a Driver of Pinot Noir Wine Quality Judgments: An Investigation Involving French and New Zealand Wine Professionals
Food Quality and Preference
Nutrition
Food Science
Dietetics
The Nose Knows: Influence of Colour on Perception of Wine Aroma
Journal of Wine Research
Horticulture
Food Science
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‘Quality’ as a Governmental Rationality in New Zealand Wine
EchoGéo
Assessing the Influence of Music on Wine Perception Among Wine Professionals
Food Science and Nutrition
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Characteristics of Red Wine Grape Cultivars, ^|^lsquo;Cabernet Sauvignon^|^rsquo;, ^|^lsquo;Pinot Noir^|^rsquo;, ^|^lsquo;Muscat Bailey A^|^rsquo; And ^|^lsquo;Cabernet Suntory^|^rsquo;
Journal of the Japanese Society for Horticultural Science
Wine as an Alternative Asset Class
Journal of Wine Economics
Horticulture
Accounting
Management
Food Science
Business
Thermaculture on ‘Cabernet Sauvignon’ Vineyard Increases Wine Pigments and Wine Sensory Quality
Ciência e Técnica Vitivinícola
Constantinople Wine Route – A New Wine Tourism Project in the Balkans
Determination of Phenolic Cinnamates in White Wine and Their Effect on Wine Quality
Agricultural and Biological Chemistry
Stabilizing the Quality of Wine
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
