| 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 | 297 | 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 | 262 | 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 | 165 | 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 | 137 | 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 | 135 | 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 | 126 | 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 | 108 | 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 | 94 | 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 | 71 | 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 | 59 | 2011 |
| Contribution of cross-cultural studies to understanding wine appreciation: A review H Rodrigues, WV Parr Food research international 115, 251-258, 2019 | 53 | 2019 |
| Age as a factor in judgments of wisdom and creativity AJ Knight, WV Parr New Zealand Journal of Psychology 28 (1), 37, 1999 | 53 | 1999 |
| 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 | 48 | 2015 |
| 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 | 48 | 1993 |
| Demystifying wine tasting: Cognitive psychology's contribution WV Parr Food Research International 124, 230-233, 2019 | 44 | 2019 |
| 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 | 42 | 2015 |
| 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 | 38 | 2022 |
| 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 | 32 | 2020 |
| Influence of culture on social representation of wines produced by various methods: Natural, organic and conventional I Urdapilleta, S Demarchi, WV Parr Food Quality and Preference 87, 104034, 2021 | 30 | 2021 |
| New Zealand norms for a subset of Battig and Montague's (1969) categories. CE Marshall, WV Parr New Zealand Journal of Psychology, 1996 | 27 | 1996 |
