Determining the Importance of Physicochemical Properties in the Perceived Quality of Wines-Reference-Cited by-同舟云学术

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Determining the Importance of Physicochemical Properties in the Perceived Quality of Wines

Published:2023 Issue: Volume:11 Page:115430-115449
ISSN:2169-3536
Container-title:IEEE Access
language:
Short-container-title:IEEE Access

Author:

Luque Amalia¹^ORCID,Mazzoleni Mirko²^ORCID,Zamora-Polo Francisco¹^ORCID,Ferramosca Antonio²^ORCID,Lama Juan Ramón¹^ORCID,Previdi Fabio²^ORCID

Affiliation:

1. Departamento de Ingeniería del Diseño, Escuela Politécnica Superior, Universidad de Sevilla, Seville, Spain

2. Department of Management, Information and Production Engineering, University of Bergamo, Dalmine, Bergamo, Italy

Funder

GOYA—Antonio Unanue in Engineering in the Agrifood Industry Chair of the University of Seville, Spain;

VII Own Research and Transfer Plan 2023 of the University of Seville

Publisher

Institute of Electrical and Electronics Engineers (IEEE)

Subject

General Engineering,General Materials Science,General Computer Science,Electrical and Electronic Engineering

Link

http://xplorestaging.ieee.org/ielx7/6287639/10005208/10287348.pdf?arnumber=10287348

Reference56 articles.

1. Using implicit rather than explicit measures of emotions

2. Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvement

3. Fifty Years of Classification and Regression Trees

4. Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights

5. Consumers’ emotions elicited by food: A systematic review of explicit and implicit methods

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