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wendy parr
wendy parr
Wine Sensory Scientist, Lincoln University, New Zealand
Verified email at lincoln.ac.nz
Title
Cited by
Cited by
Year
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
2962002
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
2612007
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
1642003
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
1362011
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
1352011
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
1262004
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
1072013
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
942010
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
712016
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
582011
Age as a factor in judgments of wisdom and creativity
AJ Knight, WV Parr
New Zealand Journal of Psychology 28 (1), 37, 1999
531999
Contribution of cross-cultural studies to understanding wine appreciation: A review
H Rodrigues, WV Parr
Food research international 115, 251-258, 2019
512019
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
482015
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
481993
Demystifying wine tasting: Cognitive psychology's contribution
WV Parr
Food Research International 124, 230-233, 2019
432019
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
412015
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
382022
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
322020
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
292021
New Zealand norms for a subset of Battig and Montague's (1969) categories.
CE Marshall, WV Parr
New Zealand Journal of Psychology, 1996
271996
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