wendy parr
wendy parr
Wine Sensory Scientist, Lincoln University, New Zealand
Adresse e-mail validée de
Citée par
Citée par
Demystifying wine expertise: Olfactory threshold, perceptual skill and semantic memory in expert and novice wine judges
WV Parr, D Heatherbell, KG White
Chemical senses 27 (8), 747-755, 2002
The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals
WV Parr, JA Green, KG White, RR Sherlock
Food quality and preference 18 (6), 849-861, 2007
The nose knows: Influence of colour on perception of wine aroma
WV Parr, K Geoffrey White, DA Heatherbell
Journal of wine research 14 (2-3), 79-101, 2003
Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin
JA Green, WV Parr, J Breitmeyer, D Valentin, R Sherlock
Food Research International 44 (9), 2788-2797, 2011
Representation of complexity in wine: Influence of expertise
WV Parr, M Mouret, S Blackmore, T Pelquest-Hunt, I Urdapilleta
Food Quality and Preference 22 (7), 647-660, 2011
Exploring the nature of wine expertise: what underlies wine experts' olfactory recognition memory advantage?
WV Parr, KG White, DA Heatherbell
Food quality and preference 15 (5), 411-420, 2004
Social representations of wine and culture: A comparison between France and New Zealand
M Mouret, GL Monaco, I Urdapilleta, WV Parr
Food Quality and Preference 30 (2), 102-107, 2013
Evaluation of French and New Zealand Sauvignon wines by experienced French wine assessors
WV Parr, D Valentin, JA Green, C Dacremont
Food quality and preference 21 (1), 56-64, 2010
Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals
D Valentin, WV Parr, D Peyron, C Grose, J Ballester
Food Quality and Preference 48, 251-261, 2016
Semantic and perceptive organisation of Sauvignon blanc wine characteristics: Influence of expertise
I Urdapilleta, W Parr, C Dacremont, J Green
Food Quality and Preference 22 (1), 119-128, 2011
Age as a factor in judgments of wisdom and creativity
AJ Knight, WV Parr
New Zealand Journal of Psychology 28 (1), 37, 1999
Adults' conceptions of everyday memory failures in others: Factors that mediate the effects of target age.
WV Parr, R Siegert
Psychology and Aging 8 (4), 599, 1993
Perceived minerality in Sauvignon wines: Influence of culture and perception mode
WV Parr, J Ballester, D Peyron, C Grose, D Valentin
Food Quality and Preference 41, 121-132, 2015
Perceived complexity in S auvignon B lanc wines: influence of domain‐specific expertise
P Schlich, M Medel Maraboli, C Urbano, WV Parr
Australian Journal of Grape and Wine Research 21 (2), 168-178, 2015
Contribution of cross-cultural studies to understanding wine appreciation: A review
H Rodrigues, WV Parr
Food research international 115, 251-258, 2019
Demystifying wine tasting: Cognitive psychology's contribution
WV Parr
Food Research International 124, 230-233, 2019
New Zealand norms for a subset of Battig and Montague's (1969) categories.
CE Marshall, WV Parr
New Zealand Journal of Psychology, 1996
Wine judging, context and New Zealand Sauvignon blanc
WV Parr, JA Green, KG White
European Review of Applied Psychology 56 (4), 231-238, 2006
Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters
WV Parr, C Grose, D Hedderley, MM Maraboli, O Masters, LD Araujo, ...
Food Research International 137, 109423, 2020
A machine learning application in wine quality prediction
P Bhardwaj, P Tiwari, K Olejar Jr, W Parr, D Kulasiri
Machine Learning with Applications 8, 100261, 2022
Le système ne peut pas réaliser cette opération maintenant. Veuillez réessayer plus tard.
Articles 1–20