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Brazilian Journal of Microbiology1
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Heber Rodrigues results 12 · Newest (Page 1/1, per page 25)
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A letter on innovation to those who will study wine after usNARA Subscribed
Current Opinion in Food Science · 2026 · Vol. 69 · Elsevier
Heber Rodrigues
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“Bite ‣ Sip ‣ Swallow ‣ Repeat” — recent scientific advances and innovations in wine and food pairingNARA Subscribed
Current Opinion in Food Science · 2026 · Vol. 69 · Elsevier
Heber Rodrigues; Nicolas Depetris-Chauvin; Yvonne Seier-Christensen; Monique M Raats; Carole Honoré-Chedozeau
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Cross-cultural judgments of canned wine consumers in outdoor settingsNARA Subscribed
Food Quality and Preference · 2025 · Vol. 133 · Elsevier
Nicolás Depetris Chauvin; Antoine Pinède; Heber Rodrigues
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Wine and Conversation: Tracing innovation in wine metaphorsNARA Subscribed
Current Opinion in Food Science · 2025 · Vol. 66 · Elsevier
Heber Rodrigues; Yvonne Seier Christensen; Allison Creed
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Highlighting the marine fungi Cunninghamella echinulata-9A5 as bioemulsifier for treating tannery leather residueNARA Subscribed
Brazilian Journal of Microbiology · 2025 · Vol. 56 · Issue 4 · Springer
Mariana Bueno do Nascimento; Wanderson Zuza Cosme; Heber Eduardo Andrada; Kátia Roberta Prieto de Oliveira; Maria Isabela da Silva Figueiredo; Vanessa Mendes Rego; Marcos Antonio Soares; Rodrigo Sorrechia; Sarah Santana Sanchez; Rosemeire Cristina Linhari Rodrigue Pietro; Gustavo Muniz Dias; Marcio Luís Andrade e Silva; Wilson Roberto Cunha; Patrícia Mendonça Pauletti; Eduardo Ferreira Molina; Ana Helena Januário
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Wine tasting Demystified: Celebrating Professor Wendy Parr’s contribution to the understanding of wine tasting and wine tasters – An IntroductionNARA Subscribed
Food Research International · 2025 · Vol. 200 · Elsevier
Heber Rodrigues; Anthony Saliba; Dominique Valentin
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Sensory differentiation of Old World wines from New World wines: Has this become more challenging?NARA Subscribed
Food Research International · 2024 · Vol. 196 · Elsevier
Philip Hedger; Wendy Parr; María-Pilar Sáenz-Navajas; Heber Rodrigues
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The role of culture in the representation of probiotic foodsNARA Subscribed
Food Research International · 2024 · Vol. 194 · Elsevier
Michele Christine Machado-Oliveira; Heber Rodrigues; Antonio Bisconsin-Junior; Gustavo H.T.A. Camillo; Héctor Sierra; Oluwadara Alegbeleye; Carlos Gomez-Corona; Dusanka Micetic-Turk; Luz Maria Paucar-Menacho; Alexandra A.I.A. Chincha; Andrea Gomez-Zavaglia; Mara Virginia Galmarini; Swaleha Hudaa Neetoo; Anderson S. Sant’Ana
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Country-of-Origin as bias inducer in experts’ wine judgments - A sensory experiment in a world wine fairNARA Subscribed
International Journal of Gastronomy and Food Science · 2024 · Vol. 35 · Elsevier
Nicolas Depetris Chauvin; Dominique Valentin; Jorge Herman Behrens; Heber Rodrigues
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Looking to the future, by studying the history of edible flowersNARA Subscribed
International Journal of Gastronomy and Food Science · 2023 · Vol. 34 · Elsevier
Heber Rodrigues; Charles Spence
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Wine tasters’ sensory response to delicate and robust flower arrangementsNARA Subscribed
International Journal of Gastronomy and Food Science · 2023 · Vol. 34 · Elsevier
Heber Rodrigues; Areta Richards; Fabiana M. Carvalho
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The meaning of the word elegance as a wine descriptor: Effect of expertise and wine typeNARA Subscribed
Food Research International · 2023 · Vol. 164 · Elsevier
Hester Shepherd; Wendy V. Parr; Grégory Lo Monaco; Heber Rodrigues
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