| Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes WJFL Junior, C Nadai, LT Crepalde, VS de Oliveira, AD de Matos, ... International Journal of Food Microbiology 303, 1-8, 2019 | 50 | 2019 |
| Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent AD de Matos, M Marangon, M Magli, M Cianciabella, S Predieri, A Curioni, ... Food chemistry 286, 78-86, 2019 | 50 | 2019 |
| Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries AD de Matos, A Curioni, AT Bakalinsky, M Marangon, G Pasini, ... Innovative Food Science & Emerging Technologies 44, 9-14, 2017 | 44 | 2017 |
| Isolation of a tyrosinase inhibitor from unripe grapes juice: A spectrophotometric study C Honisch, A Osto, AD de Matos, S Vincenzi, P Ruzza Food chemistry 305, 125506, 2020 | 40 | 2020 |
| Pinot blanc: Impact of the winemaking variables on the evolution of the phenolic, volatile and sensory profiles A Dupas de Matos, E Longo, D Chiotti, U Pedri, D Eisenstecken, C Sanoll, ... Foods 9 (4), 499, 2020 | 34 | 2020 |
| Comparison of methods to develop an emotional lexicon of wine: Conventional vs rapid-method approach M Mora, AD de Matos, V Fernández-Ruiz, T Briz, C Chaya Food Quality and Preference 83, 103920, 2020 | 30 | 2020 |
| Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers JH Catriona Hay, Amanda Dupas de Matos, Julia Low, Jing Feng, Di Lu, Li Day International Dairy Journal 113 (104901), 2021 | 29 | 2021 |
| Exploring young consumers’ attitudes and emotions to sensory and physicochemical properties of different red wines M Mora, AD de Matos, L Vázquez-Araújo, V Puente, J Hernando, ... Food research international 143, 110303, 2021 | 27 | 2021 |
| Use of verjuice as an acidic salad seasoning ingredient: Evaluation by consumers’ liking and Check-All-That-Apply A Dupas de Matos, M Magli, M Marangon, A Curioni, G Pasini, S Vincenzi European Food Research and Technology 244, 2117-2125, 2018 | 26 | 2018 |
| Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking SR Jaeger, AD de Matos, AF Oduro, J Hort Food Research International 180, 114093, 2024 | 19 | 2024 |
| Chemosensory profile of south tyrolean Pinot blanc wines: a multivariate regression approach S Poggesi, A Dupas de Matos, E Longo, D Chiotti, U Pedri, ... Molecules 26 (20), 6245, 2021 | 8 | 2021 |
| A new index for predicting differences in repeatability of Time-Intensity curves: Time-Intensity Reliability Index (TI-RI) C Chaya, C Criado, MÁ Pozo-Bayón, A Echevarrías-Marco, AD de Matos Food Quality and Preference 76, 33-38, 2019 | 7 | 2019 |
| Comparing liking and attitudes of Chinese immigrants in New Zealand towards drinkable yoghurt: an exploratory study AD de Matos, C Hay, J Low, J Feng, D Lu, L Day, J Hort Food Quality and Preference 94, 104299, 2021 | 6 | 2021 |
| Cyclic proanthocyanidins in Pinot Noir wine V Merkytė, AD De Matos, E Longo, PFT Betnga, E Boselli Italian Journal of Food Science 32 (2), 2020 | 6 | 2020 |
| Understanding the relationship between tropical fruit aroma, acceptance, and emotional response in chardonnay wines C Lucas, A Iobbi, AD de Matos, E Tomasino Food Research International 174, 113496, 2023 | 3 | 2023 |
| Impact of closure material on the chemical and sensory profiles of grappa during storage in bottle PFT Betnga, AD De Matos, E Longo, E Boselli LWT 133, 110014, 2020 | 3 | 2020 |
| Cross-cultural differences and acculturation in affective response and sensory perception: a case study across Chinese immigrants and local consumers in New Zealand AD de Matos, A Chen, R Maggs, AJR Godfrey, J Hort Food Quality and Preference 122, 105299, 2025 | 2 | 2025 |
| Comprehensive bidimensional gas chromatography (GCxGC-ToF-MS) and sensory analysis to investigate the aroma profile of a commercial grappa PFT Betnga, AD De Matos, E Longo, V Merkyte, S Pantò, E Boselli Internet Journal of Viticulture and Enology 11, 1-8, 2019 | 2 | 2019 |
| Cross-cultural differences and acculturation in affective response and sensory perception: a case study across Chinese immigrants and local consumers in New Zealand A Dupas de Matos, A Chen, R Maggs, AJR Godfrey, N Weerawarna, ... Elsevier Ltd, 2025 | 1 | 2025 |
| Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking AD de Matos, MG Reis, R Maggs, J Hort Food Research International 188, 114480, 2024 | 1 | 2024 |