Journal
Dupas de Matos, A., Gomes Reis, M., Maggs, R., & Hort, J. (2024). Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking.
Food Research International. 188
[Journal article]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.Read article at Massey Research Online:
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Jaeger, SR., Dupas de Matos, A., Frempomaa Oduro, A., & Hort, J. (2024). Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking.
Food Research International. 180
[Journal article]Authored by: Dupas de Matos, A., Hort, J.Read Online:
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Dupas de Matos, A., Robyn, M., & Joanne, H. (2023). Exploring Consumer and Producer Views of Verjuice: A Grape-Based Product Made from Viticultural Waste.
Australian Journal of Grape and Wine Research. 2023(1), Retrieved from https://onlinelibrary.wiley.com/doi/10.1155/2023/5548698
[Journal article]Authored by: Dupas de Matos, A.Read article at Massey Research Online:
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Lucas, C., Iobbi, A., de Matos, AD., & Tomasino, E. (2023). Understanding the relationship between tropical fruit aroma, acceptance, and emotional response in chardonnay wines.
Food Research International. 174
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Betnga, PFT., Longo, E., Merkytė, V., de Matos, AD., Rossetti, F., & Boselli, E. (2021). Effects of long-term bottle storage on red and rosé wines sealed with different types of closures.
Foods. 10(12)
[Journal article]Authored by: Dupas de Matos, A.Read article at Massey Research Online:
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Poggesi, S., de Matos, AD., Longo, E., Chiotti, D., Pedri, U., Eisenstecken, D., . . . Boselli, E. (2021). Chemosensory profile of south tyrolean pinot blanc wines: A multivariate regression approach.
Molecules. 26(20)
[Journal article]Authored by: Dupas de Matos, A., Poggesi, S.Read article at Massey Research Online:
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Dupas de Matos, A., Hay, C., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021). Comparing liking and attitudes of Chinese immigrants in New Zealand towards drinkable yoghurt: an exploratory study.
Food Quality and Preference. 94
[Journal article]Authored by: Dupas de Matos, A., Hort, J.Read Online:
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Mora, M., Dupas de Matos, A., Vázquez-Araújo, L., Puente, V., Hernando, J., & Chaya, C. (2021). Exploring young consumers’ attitudes and emotions to sensory and physicochemical properties of different red wines.
Food Research International. 143
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Hay, C., de Matos, AD., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021). Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers.
International Dairy Journal. 113
[Journal article]Authored by: Dupas de Matos, A., Hort, J.Read Online:
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Tchouakeu Betnga, PF., Dupas de Matos, A., Longo, E., & Boselli, E. (2020). Impact of closure material on the chemical and sensory profiles of grappa during storage in bottle.
LWT. 133
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Merkytė, V., Dupas De Matos, A., Longo, E., Tchouakeu Betnga, PF., & Boselli, E. (2020). Cyclic proanthocyanidins in Pinot noir wine.
Italian Journal of Food Science. 32(2), 337-351
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Mora, M., Dupas de Matos, A., Fernández-Ruiz, V., Briz, T., & Chaya, C. (2020). Comparison of methods to develop an emotional lexicon of wine: Conventional vs rapid-method approach.
Food Quality and Preference. 83
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Honisch, C., Osto, A., Dupas de Matos, A., Vincenzi, S., & Ruzza, P. (2020). Isolation of a tyrosinase inhibitor from unripe grapes juice: A spectrophotometric study.
Food Chemistry. 305
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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de Matos, AD., Longo, E., Chiotti, D., Pedri, U., Eisenstecken, D., Sanoll, C., . . . Boselli, E. (2020). Pinot blanc: Impact of the winemaking variables on the evolution of the phenolic, volatile and sensory profiles.
Foods. 9(4)
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Chaya, C., Criado, C., Pozo-Bayón, MÁ., Echevarrías-Marco, A., & Dupas de Matos, A. (2019). A new index for predicting differences in repeatability of Time-Intensity curves: Time-Intensity Reliability Index (TI-RI).
Food Quality and Preference. 76, 33-38
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Lemos Junior, WJF., Nadai, C., Crepalde, LT., de Oliveira, VS., Dupas de Matos, A., Giacomini, A., . . . Corich, V. (2019). Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes.
International Journal of Food Microbiology. 303, 1-8
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Dupas de Matos, A., Marangon, M., Magli, M., Cianciabella, M., Predieri, S., Curioni, A., . . . Vincenzi, S. (2019). Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent.
Food Chemistry. 286, 78-86
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Dupas de Matos, A., Magli, M., Marangon, M., Curioni, A., Pasini, G., & Vincenzi, S. (2018). Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply.
European Food Research and Technology. 244(12), 2117-2125
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Dupas de Matos, A., Curioni, A., Bakalinsky, AT., Marangon, M., Pasini, G., & Vincenzi, S. (2017). Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries.
Innovative Food Science and Emerging Technologies. 44, 9-14
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Conference
Dupas de Matos, A., Maggs, R., & Hort, J. (2023).
Exploring consumer and producer views towards verjuice: a non-alcoholic product made from thinned grapes. Poster session presented at the meeting of NZWC Scientific Research Conference
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.
Dupas De Matos, A., Maggs, R., & Hort, J.Exploring Consumer and Producer Views of Verjuice: A Grape-Based Product Made from Viticultural Waste.
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.Read Abstract:
![abstract icon](/massey/app_templates/_pagetemplates/pagelets/academic_outputs/images/abstract.jpg)
Dupas de Matos, A., Maggs, R., & Hort, J. (2023, February). Comparing consumer and winegrower views towards verjuice: a grape-based product made from a viticultural waste material. Presented at
17th NZOZ Sensory Symposium 2023
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.
Dupas de Matos, A., Maggs, R., & Hort, J. (2022).
Exploring consumer and wine expert views towards verjuice: a grape-based product made from a viticultural waste. Poster session presented at the meeting of Eurosense: 10th European Conference on Sensory and Consumer Research. Finland
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.Read article at Massey Research Online:
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Dupas de Matos, A., Hay, C., low, J., jing, F., lu, D., day, L., . . . Hort, J. (2021, July). Are recent immigrant product preferences representative of consumer markets back in their home country?. Presented at
NZIFST: The New Zealand Institute of Food Science and Technology
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J.
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Dupas de Matos, A., Hay, C., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021, July). Are recent immigrants’ product preferences representative of consumer markets back in their home country?. Presented at
NZIFST Annual Conference
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J.
Dupas de Matos, A., Hay, C., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021).
Recent immigrants as a sustainable alternative in early stage product testing for overseas markets. Poster session presented at the meeting of 14th Pangborn Sensory Science Symposium
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J.
Hay, C., Dupas de Matos, A., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021, February). Acculturation to sensory preferences of Chinese immigrants in New Zealand for drinkable yogurt. Presented at
15th NZOZ Sensory and Consumer Science Symposium
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J.
Hay, C., Feng, J., Day, L., Di, L., Low, J., Dupas de Matos, A., . . . Hort, J. (2020).
Cross-cultural preferences in drinkable yoghurt of Chinese and New Zealand European consumers. Poster session presented at the meeting of Eurosense 2020. Online
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J.
Tchouakeu Betnga, PF., Dupas de Matos, A., Longo, E., & Boselli, E. (2019).
Application of comprehensive GCxGC-ToF-MS and sensory analysis to investigate the evolution in the aroma profile of a commercial grappa over storage. Poster session presented at the meeting of Enoforum
[Conference Poster]Authored by: Dupas de Matos, A.
Tchouakeu Betnga, PF., Longo, E., Dupas de Matos, A., & Boselli, E. (2019).
Bidimensional gas-chromatography (GCxGC-ToF-MS) to evaluate the volatile profile of grappa. Poster session presented at the meeting of 7th MS-J Day
[Conference Poster]Authored by: Dupas de Matos, A.
Merkyte, V., Longo, E., Dupas de Matos, A., & Boselli, E. (2019).
Relationships between unconventional cyclic proanthocyanidins and phenolic, chemical and sensory profiles of Pinot Noir wines. Poster session presented at the meeting of 3rd MS-Wine Day
[Conference Poster]Authored by: Dupas de Matos, A.
Mora, M., Dupas de Matos, A., & Chaya, C. (2019).
Comparación de métodos de clasificación de los consumidores según su personalidad: efecto en la respuesta emocional del vino. Poster session presented at the meeting of III Congreso AEPAS
[Conference Poster]Authored by: Dupas de Matos, A.
Mora, M., Dupas de Matos, A., & Chaya, C. (2019).
Desarrollo de un método semántico para generar un léxico emocional de vino. Poster session presented at the meeting of III Congreso AEPAS
[Conference Poster]Authored by: Dupas de Matos, A.
Fernández-Ruiz, V., Echevarrías-Marco, A., Mora, M., Dupas de Matos, A., & Chaya, C. (2019).
Caracterización sensorial y evaluación de la respuesta hedónica del consumidor español de vino: mapa de preferencias externo. Poster session presented at the meeting of III Congreso AEPAS
[Conference Poster]Authored by: Dupas de Matos, A.
Dupas de Matos, A., Maragon, M., Magli, M., Predieri, S., Curioni, A., & Vincenzi, S. (2019).
Use of unripe grape juice (verjuice) as a novel acidifying agent: a sensory study of pickles. Poster session presented at the meeting of 13th Pangborn Sensory Science Symposium
[Conference Poster]Authored by: Dupas de Matos, A.
Mora, M., Dupas de Matos, A., & Chaya, C. (2019).
Comparison of two methods to generate an emotional lexicon of wine. Poster session presented at the meeting of 13th Pangborn Sensory Science Symposium
[Conference Poster]Authored by: Dupas de Matos, A.
Mora, M., Dupas de Matos, A., & Chaya, C. (2019).
Which factors could influence the consumers’ response evoked by red wines on milennials?. Poster session presented at the meeting of 13th Pangborn Sensory Science Symposium
[Conference Poster]Authored by: Dupas de Matos, A.
Mora, M., Dupas de Matos, A., & Chaya, C. (2019).
Big Five Inventory robustness: a test-retest analysis. Poster session presented at the meeting of 13th Pangborn Sensory Science Symposium
[Conference Poster]Authored by: Dupas de Matos, A.
Dupas de Matos, A., Vincenzi, S., & Curioni, A. (2016).
Use of clusters from grape thinning to make verjuice, a high value grape product. Poster session presented at the meeting of XXI Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology
[Conference Poster]Authored by: Dupas de Matos, A.
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