| Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent AD de Matos, M Marangon, M Magli, M Cianciabella, S Predieri, A Curioni, ... Food chemistry 286, 78-86, 2019 | 45 | 2019 |
| Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes WJFL Junior, C Nadai, LT Crepalde, VS de Oliveira, AD de Matos, ... International journal of food microbiology 303, 1-8, 2019 | 43 | 2019 |
| Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries AD de Matos, A Curioni, AT Bakalinsky, M Marangon, G Pasini, ... Innovative food science & emerging technologies 44, 9-14, 2017 | 43 | 2017 |
| Isolation of a tyrosinase inhibitor from unripe grapes juice: A spectrophotometric study C Honisch, A Osto, AD de Matos, S Vincenzi, P Ruzza Food chemistry 305, 125506, 2020 | 37 | 2020 |
| Pinot blanc: Impact of the winemaking variables on the evolution of the phenolic, volatile and sensory profiles A Dupas de Matos, E Longo, D Chiotti, U Pedri, D Eisenstecken, C Sanoll, ... Foods 9 (4), 499, 2020 | 31 | 2020 |
| Use of verjuice as an acidic salad seasoning ingredient: Evaluation by consumers’ liking and Check-All-That-Apply A Dupas de Matos, M Magli, M Marangon, A Curioni, G Pasini, S Vincenzi European Food Research and Technology 244, 2117-2125, 2018 | 26 | 2018 |
| Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers JH Catriona Hay, Amanda Dupas de Matos, Julia Low, Jing Feng, Di Lu, Li Day International Dairy Journal 113 (104901), 2021 | 25 | 2021 |
| Comparison of methods to develop an emotional lexicon of wine: Conventional vs rapid-method approach M Mora, AD de Matos, V Fernández-Ruiz, T Briz, C Chaya Food Quality and Preference 83, 103920, 2020 | 25 | 2020 |
| Exploring young consumers’ attitudes and emotions to sensory and physicochemical properties of different red wines M Mora, AD de Matos, L Vázquez-Araújo, V Puente, J Hernando, ... Food research international 143, 110303, 2021 | 23 | 2021 |
| Chemosensory profile of south tyrolean Pinot blanc wines: a multivariate regression approach S Poggesi, A Dupas de Matos, E Longo, D Chiotti, U Pedri, ... Molecules 26 (20), 6245, 2021 | 6 | 2021 |
| A new index for predicting differences in repeatability of Time-Intensity curves: Time-Intensity Reliability Index (TI-RI) C Chaya, C Criado, MÁ Pozo-Bayón, A Echevarrías-Marco, AD de Matos Food quality and preference 76, 33-38, 2019 | 6 | 2019 |
| Cyclic proanthocyanidins in Pinot Noir wine V Merkytė, AD De Matos, E Longo, PFT Betnga, E Boselli Italian Journal of Food Science 32 (2), 2020 | 5 | 2020 |
| Comparing liking and attitudes of Chinese immigrants in New Zealand towards drinkable yoghurt: an exploratory study AD de Matos, C Hay, J Low, J Feng, D Lu, L Day, J Hort Food Quality and Preference 94, 104299, 2021 | 4 | 2021 |
| Impact of closure material on the chemical and sensory profiles of grappa during storage in bottle PFT Betnga, AD De Matos, E Longo, E Boselli LWT 133, 110014, 2020 | 3 | 2020 |
| Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking SR Jaeger, AD de Matos, AF Oduro, J Hort Food Research International 180, 114093, 2024 | 2 | 2024 |
| Understanding the relationship between tropical fruit aroma, acceptance, and emotional response in chardonnay wines C Lucas, A Iobbi, AD de Matos, E Tomasino Food Research International 174, 113496, 2023 | 2 | 2023 |
| Exploring Consumer and Producer Views of Verjuice: A Grape-Based Product Made from Viticultural Waste A Dupas de Matos, R Maggs, J Hort Australian Journal of Grape and Wine Research 2023, 2023 | 1 | 2023 |
| Effects of Long-Term Bottle Storage on Red and Rosé Wines Sealed with Different Types of Closures PF Tchouakeu Betnga, E Longo, V Merkytė, A Dupas de Matos, F Rossetti, ... Foods 10 (12), 2918, 2021 | 1 | 2021 |
| Comprehensive bidimensional gas chromatography (GCxGC-ToF-MS) and sensory analysis to investigate the aroma profile of a commercial grappa. PFT Betnga, AD De Matos, E Longo, V Merkyte, S Pantò, E Boselli Infowine 11, 1-8, 2019 | 1 | 2019 |
| Use of clusters from grape thinning to make verjuice, a high value grape product AD De Matos, A Curioni, S Vincenzi Proceedings of the 21th Workshop on the Developments in the Italian PhD …, 2016 | 1 | 2016 |
