Exploring cheese and red wine pairing by an in vitro simulation of tasting-Reference-Cited by-同舟云学术

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Exploring cheese and red wine pairing by an in vitro simulation of tasting

Published:2024 Issue: Volume:9 Page:100792
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Rinaldi Alessandra^ORCID,Bifulco Giovanna,Luciano Alessandra,Picariello Luigi^ORCID,Moio Luigi,Marrone Raffaele^ORCID,Campanile Giuseppe,Gambuti Angelita^ORCID

Publisher

Elsevier BV

Reference51 articles.

1. Official Methods of Analysis,2005

2. Comparisons between Australian consumers' and industry experts' perceptions of ideal wine and cheese combinations;Bastian;Aust. J. Grape Wine Res.,2009

3. Understanding consumer preferences for Shiraz wine and Cheddar cheese pairings;Bastian;Food Qual. Prefer.,2010

4. Effect of processing on nutritive values of milk protein;Borad;Crit. Rev. Food Sci. Nutr.,2017

5. Inhibition mechanisms of wine polysaccharides on salivary protein precipitation;Brandão;J. Agric. Food Chem.,2020

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