Results 111 to 120 of about 138,241 (131)

Investigating the Impact of Regionality on the Sensorial and Chemical Aging Characteristics of Pinot Noir Grown Throughout the U.S. West Coast

Food Chemistry, 2021
Ron Runnebaum, Annegret Cantu, Hildegarde Heymann   +2 more
exaly  

Perception of Quality and Complexity in Wine and Their Links to Varietal Typicality: An Investigation Involving Pinot Noir Wine and Professional Tasters

Food Research International, 2020
Leandro D Araujo, Claire Grose, Wendy Parr   +2 more
exaly  

In-Mouth Attributes Driving Perceived Quality of Pinot Noir Wines: Sensory and Chemical Characterisation

Food Research International, 2021
Leandro D Araujo, Claire Grose, Wendy Parr   +2 more
exaly  

Chemosensory Characterization of Chardonnay and Pinot Noir Base Wines of Champagne. Two Very Different Varieties for a Common Product

Food Chemistry, 2016
Ana Escudero, Vicente Ferreira, Laura Culleré   +2 more
exaly  

Odor Analysis of Pinot Noir Wines From Grapes of Different Maturities by a Gas Chromatography-Olfactometry Technique (Osme)

Journal of Food Science, 1992
Mina R McDaniel, Leonard M Libbey
exaly  

Neo-Noir as Post-Classical Hollywood Cinema

2020
Robert Arnett
exaly  

Locating Nordic Noir

2017
Kim Toft Hansen, Anne Marit Risum Waade
exaly  

Noir's Cars: Automobility and Amoral Space in American Film Noir

Journal of Popular Film and Television, 2008
Mark Osteen
exaly  

Development of C13-Norisoprenoids, Carotenoids and Other Volatile Compounds in Vitis vinifera L. Cv. Pinot Noir Grapes

Food Chemistry, 2016
Fang Yuan, Michael C Qian
exaly