Heber Rodrigues

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Dominique valentinAssociate professor AgroSup DijonE-mail confirmado em u-bourgogne.fr
María-Pilar Sáenz-NavajasInstituto de Ciencias de la Vid y del Vino (ICVV-GR-CSIC-UR)E-mail confirmado em icvv.es
Carlos Gómez-Coronadsm-firmenich, FranceE-mail confirmado em firmenich.com
Jorge BehrensUniversidade Estadual de Campinas - University of CampinasE-mail confirmado em unicamp.br
Ernesto Franco LuesmaE-mail confirmado em unizar.es
Jordi BallesterUMR CSGAE-mail confirmado em u-bourgogne.fr
Lilian R B MariuttiProfessora Doutora - UNICAMPE-mail confirmado em unicamp.br
wendy parrWine Sensory Scientist, Lincoln University, New ZealandE-mail confirmado em lincoln.ac.nz
Erick Saldaña VillaProfesor investigador en la Universidad Nacional de MoqueguaE-mail confirmado em unam.edu.pe
Vicente FerreiraUniversity of ZaragozaE-mail confirmado em unizar.es
Anderson S. Sant'AnaDepartment of Food Science and Nutrition, Faculty of Food Engineering, University of CampinasE-mail confirmado em unicamp.br
Antonio Bisconsin JuniorProfessor of Food Science and Technology, Instituto Federal de RondôniaE-mail confirmado em ifro.edu.br
Nicolas Depetris ChauvinHES-SO Geneva School of Business AdministrationE-mail confirmado em hesge.ch
Mara V GalmariniConsejos Nacional de Investigaciones Científicas y TécnicasE-mail confirmado em conicet.gov.ar
Rosires DelizaEmbrapa Food TechnologyE-mail confirmado em embrapa.br
Raquel BreitenbachProfessora de Gestão e Desenvolvimento Rural, Instituto Federal de Educação, Ciência e Tecnologia doE-mail confirmado em sertao.ifrs.edu.br
Janaína Balk BrandãoUniversty of Santa Maria; Director member of the Brazilian Society of Economics, Administration andE-mail confirmado em ufsm.br
Tobias OtterbringProfessor, University of AgderE-mail confirmado em uia.no
Iliani PatinhoEscola Superior de Agricultura Luiz de Queiroz / Universidade de São PauloE-mail confirmado em usp.br
Carmen Josefina Contreras-CastilloProfessora de Ciência e Tecnologia de Carnes, Universidade de São PauloE-mail confirmado em usp.br

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Heber Rodrigues

The Secret Vine

E-mail confirmado em theenglishvine.co.uk

Consumer Psychology Wine Language Food History Mental representation


Título Ordenar por citações Ordenar por ano Ordenar por título	Citado por Citado por	Ano
Eating flowers? Exploring attitudes and consumers' representation of edible flowers H Rodrigues, DP Cielo, C Goméz-Corona, AAS Silveira, TA Marchesan, ... Food Research International 100, 227-234, 2017	95	2017
Structural approach of social representation: Application to the concept of wine minerality in experts and consumers H Rodrigues, J Ballester, MP Saenz-Navajas, D Valentin Food Quality and Preference 46, 166-172, 2015	85	2015
Consumption, knowledge, and food safety practices of Brazilian seafood consumers RC Baptista, H Rodrigues, AS Sant'Ana Food research international 132, 109084, 2020	58	2020
Contribution of cross-cultural studies to understanding wine appreciation: A review H Rodrigues, WV Parr Food research international 115, 251-258, 2019	54	2019
Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA) E Franco-Luesma, MP Sáenz-Navajas, D Valentin, J Ballester, ... Food Research International 87, 152-160, 2016	50	2016
To fear the unknown: Covid-19 confinement, fear, and food choice C Gómez-Corona, VR Rakotosamimanana, MP Sáenz-Navajas, ... Food Quality and Preference 92, 104251, 2021	48	2021
What about sustainability? Understanding consumers'conceptual representations through free word association B Barone, H Rodrigues, R Nogueira, K Guimaraes, J Behrens International Journal of Consumer Studies 43, 2019	46	2019
Examining the role of regional culture and geographical distances on the representation of unfamiliar foods in a continental-size country A Binsconsin-Junior, H Rodrigues, J Behrens, V Lima, MAPS Silva, ... Food Quality and Preference 79, 2020	39	2020
Whose fault is it? Fraud scandal in the milk industry and its impact on product image and consumption–The case of Brazil R Breitenbach, H Rodrigues, JB Brandão Food research international 108, 475-481, 2018	38	2018
“Food made with edible insects”: Exploring the social representation of entomophagy where it is unfamiliar A Bisconsin-Júnior, H Rodrigues, JH Behrens, MAAP da Silva, ... Appetite 173, 106001, 2022	36	2022
Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines H Rodrigues, MP Sáenz-Navajas, E Franco-Luesma, D Valentin, ... Food chemistry 230, 553-562, 2017	36	2017
How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair H Rodrigues, J Rolaz, E Franco-Luesma, MP Sáenz-Navajas, J Behrens, ... Food Research International 137, 109480, 2020	34	2020
How has COVID-19, lockdown and social distancing changed alcohol drinking patterns? A cross-cultural perspective between britons and spaniards H Rodrigues, D Valentin, E Franco-Luesma, VR Rakotosamimanana, ... Food Quality and Preference 95, 104344, 2022	23	2022
Femininities & masculinities: sex, gender, and stereotypes in food studies H Rodrigues, C Goméz-Corona, D Valentin Current Opinion in Food Science 33, 156-164, 2020	23	2020
Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods I Patinho, E Saldaña, MM Selani, ACB Teixeira, BS Menegali, TC Merlo, ... Food Research International 147, 110551, 2021	19	2021
Personality traits and food consumption: an overview of recent research MC Machado-Oliveira, JB Nezlek, H Rodrigues, AS Sant’Ana Current opinion in food science 33, 91-97, 2020	18	2020
The meaning of the word elegance as a wine descriptor: Effect of expertise and wine type H Shepherd, WV Parr, GL Monaco, H Rodrigues Food Research International 164, 112399, 2023	8	2023
Looking to the future, by studying the history of edible flowers H Rodrigues, C Spence International Journal of Gastronomy and Food Science, 100805, 2023	7	2023
Métodos de psicología en los estudios con consumidores H Rodrigues, T Otterbring Introducción al análisis sensorial y estudios con consumidores: Nuevas …, 2019	6	2019
Introduction to special issue on Global Perspectives on Sensory and Consumer Sciences: A cross-cultural approach H Rodrigues, T Otterbring, B Piqueras-Fiszman, C Gómez-Corona Food Research International (Ottawa, Ont.) 116, 135-136, 2019	6	2019

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