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Harutyunyan M, Viana R, Granja‐Soares J, Asryan A, Marques JC, Malfeito‐Ferreira M. Consumer acceptance of sweet wines and
piquettes
obtained by the adaptation of Ancient Wine‐making Techniques. J SENS STUD 2023. [DOI: 10.1111/joss.12823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Affiliation(s)
- Mkrtich Harutyunyan
- Linking Landscape, Environment, Agriculture and Food Research Center (LEAF), Associated Laboratory TERRA Instituto Superior de Agronomia, Universidade de Lisboa Lisbon Portugal
- Departamento de Ciências e Engenharia de Biossistemas (DCEB) Instituto Superior de Agronomia, Universidade de Lisboa Lisbon Portugal
| | - Renato Viana
- Linking Landscape, Environment, Agriculture and Food Research Center (LEAF), Associated Laboratory TERRA Instituto Superior de Agronomia, Universidade de Lisboa Lisbon Portugal
- Departamento de Ciências e Engenharia de Biossistemas (DCEB) Instituto Superior de Agronomia, Universidade de Lisboa Lisbon Portugal
| | - Joana Granja‐Soares
- Linking Landscape, Environment, Agriculture and Food Research Center (LEAF), Associated Laboratory TERRA Instituto Superior de Agronomia, Universidade de Lisboa Lisbon Portugal
- Departamento de Ciências e Engenharia de Biossistemas (DCEB) Instituto Superior de Agronomia, Universidade de Lisboa Lisbon Portugal
| | - Arman Asryan
- College of Science and Engineering American University of Armenia Yerevan Armenia
| | - José Carlos Marques
- Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N) University of Aveiro, Campus Universitário de Santiago Aveiro Portugal
- ISOPlexis – Faculty of Exact Sciences and Engineering University of Madeira, Campus Universitário da Penteada Funchal Portugal
| | - Manuel Malfeito‐Ferreira
- Linking Landscape, Environment, Agriculture and Food Research Center (LEAF), Associated Laboratory TERRA Instituto Superior de Agronomia, Universidade de Lisboa Lisbon Portugal
- Departamento de Ciências e Engenharia de Biossistemas (DCEB) Instituto Superior de Agronomia, Universidade de Lisboa Lisbon Portugal
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Cardoso Schwindt V, Coletto MM, Díaz MF, Ponzoni I. Could QSOR Modelling and Machine Learning Techniques Be Useful to Predict Wine Aroma? FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02836-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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