List of bibliographic references
Number of relevant bibliographic references: 22.
[0-20] [
0 - 20][
0 - 22][
20-21][
20-40]
| Ident. | Authors (with country if any) | Title |
|---|
| 000292 (2011) |
André Barata [Portugal] ; Alda Pais [Portugal] ; Manuel Malfeito-Ferreira [Portugal] ; Virgílio Loureiro [Portugal] | Influence of sour rotten grapes on the chemical composition and quality of grape must and wine |
| 000332 (2013) |
C. Tixier [France] | De l’arbre à cacao au chocolat : voyage à la source des arômes et des saveurs |
| 000415 (2005) |
Jacques Avelino [Costa Rica, France] ; Bernardo Barboza [Costa Rica] ; Juan Carlos Araya [Costa Rica] ; Carlos Fonseca [Costa Rica] ; Fabrice Davrieux [France] ; Bernard Guyot [France] ; Christian Cilas [France] | Effects of slope exposure, altitude and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa María de Dota |
| 000697 (2001) |
David Douglas [Canada] ; Margaret A. Cliff [Canada] ; Andy G. Reynolds [Canada] | Canadian terroir |
| 000820 (2011) |
Kashif Ali [Pays-Bas] ; Federica Maltese [Pays-Bas] ; Reinhard Toepfer [Allemagne] ; Young Hae Choi [Pays-Bas] ; Robert Verpoorte [Pays-Bas, Corée du Sud] | Metabolic characterization of Palatinate German white wines according to sensory attributes, varieties, and vintages using NMR spectroscopy and multivariate data analyses |
| 000826 (2005) |
| Announcing the Joint 2006 Annual Meetings of the Agriculture, Food, and Human Values Society (AFHVS) and the Association for the Study of Food and Society (ASFS) Place, Taste, and Sustenance: The Social Spaces of Food and Agriculture |
| 000940 (2002) |
Montserrat Navarro [Espagne] ; I Igo Arozarena [Espagne] ; Remedios Marín [Espagne] ; Ana Casp [Espagne] | THE USE OF MULTIVARIATE STATISTICAL ANALYSIS IN DETERMINING THE SENSORY QUALITY OF WHITE MONOVARIETAL WINES |
| 000943 (2011) |
Brad Weiss | MAKING PIGS LOCAL: Discerning the Sensory Character of Place |
| 000C95 (2011) |
Christelle Absalon [France] ; Sandy Fabre [France] ; Isabelle Tarascou [France] ; Eric Fouquet [France] ; Isabelle Pianet [France] | New strategies to study the chemical nature of wine oligomeric procyanidins |
| 000C99 (2010) |
Kaelyn Stiles [États-Unis] ; Özlem Alt Ok [États-Unis] ; Michael M. Bell [États-Unis] | The ghosts of taste: food and the cultural politics of authenticity |
| 000D09 (2010) |
Céline Termote [Belgique] ; Patrick Van Damme [Belgique] ; Benoît Dhed Djailo [France] | Eating from the wild: Turumbu, Mbole and Bali traditional knowledge on non-cultivated edible plants, District Tshopo, DRCongo |
| 000D15 (2008) |
Amy B. Trubek [États-Unis] ; Sarah Bowen [États-Unis] | Creating the taste of place in the United States: can we learn from the French? |
| 000D66 (2008) |
Jeremy Macclancy | The taste culture reader: experiencing food and drink – Edited by Carolyn Korsmeyer |
| 000F00 (2007) |
Sara V. Komarnisky | The taste culture reader: experiencing food and drink edited by Korsmeyer, Carolyn |
| 001066 (1993) |
L. Bertozzi [Italie] ; G. Panari [Italie] | Cheeses with appellation d'origine contrôlée (AOC): Factors that affect quality |
| 001173 (2007) |
Monica Truninger [Royaume-Uni] | The Taste Culture Reader – Experiencing Food and Drink |
| 001239 (2005) |
| Announcing The Joint 2006 Annual Meetings of the Agriculture, Food, and Human Values Society (Afhvs) and the Association for the Study of Food and Society (Asfs) Place, Taste, and Sustenance: the Social Spaces of Food and Agriculture |
| 001303 (2003) |
Elisabeth Koussissi [Royaume-Uni] ; Alistair Paterson [Royaume-Uni] ; John R. Piggott [Royaume-Uni] | Sensory flavour discrimination of Greek dry red wines |
| 001363 (2009) |
Paul Kaldjian | The Taste of Place: A Cultural Journal into Terroir by Amy B. Trubek |
| 001722 (2005) |
| Announcing the Joint 2006 Annual Meetings of the Agriculture, Food, and Human Values Society (AFHVS) and the Association for the Study of Food and Society (ASFS) Place, Taste, and Sustenance: the Social Spaces of Food and Agriculture |
| 001762 (2009) |
Sidney Mintz [États-Unis] | Notes toward a cultural construction of modern foods |
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