I. Lesschaeve

发表

Wine Tourists’ Destination Region Brand Image Perception and Antecedents: Conceptualization of a Winescape Framework

J. Bruwer, I. Lesschaeve, 2012 .

Consumer involvement and knowledge influence on wine choice cue utilisation

J. Bruwer, I. Lesschaeve, P. Chrysochou, 2017 .

The importance of consumer involvement and implications for new product development

J. Bruwer, I. Lesschaeve, 2010 .

SCREENING INDIVIDUAL ABILITY TO PERFORM DESCRIPTIVE ANALYSIS OF FOOD PRODUCTS: BASIC STATEMENTS AND APPLICATION TO A CAMEMBERT CHEESE DESCRIPTIVE PANEL

Sylvie Issanchou, Isabelle Lesschaeve, E. P. Köster, 1995 .

Harvest date and crop level influence sensory and chemical profiles of Ontario Vidal blanc and Riesling icewines.

I. Lesschaeve, A. J. Bowen, A. Reynolds, 2016, Food research international.

Sensory Analysis of Riesling Wines from Different Sub-Appellations in the Niagara Peninsula in Ontario

James J. Willwerth, I. Lesschaeve, A. Reynolds, 2015, American Journal of Enology and Viticulture.

Consumer preferences for alternative pest management practices used during production of an edible and a non-edible greenhouse crop

I. Lesschaeve, A. Grygorczyk, J. Tureček, 2014, Journal of Pest Science.

Sources of Information Used by Tourists Travelling to Visit Canadian Winery Tasting Rooms

J. Bruwer, I. Lesschaeve, 2012 .

Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences.

I. Lesschaeve, A. Noble, 2005, The American journal of clinical nutrition.

Gelation of recombined soymilk and cow's milk gels: Effect of homogenization order and mode of gelation on microstructure and texture of the final matrix

M. Corredig, I. Lesschaeve, L. Duizer, 2014 .

EFFECTS OF 1-METHYLCYCLOPROPENE AND CONTROLLED ATMOSPHERE STORAGE ON THE QUALITY OF 'HONEYCRISP' APPLES

I. Lesschaeve, J. DeEll, B. Ehsani-Moghaddam, 2015 .

Evaluation of taste compounds in water-soluble extract of goat cheeses

I. Lesschaeve, C. Salles, C. Septier, 2000 .

Impact of Structure Modification on Texture of a Soymilk and Cow's Milk Gel Assessed Using the Napping Procedure

M. Corredig, I. Lesschaeve, L. Duizer, 2013 .

Effect of fat content on odor intensity of three aroma compounds in model emulsions : δ-decalactone, diacetyl, and butyric acid

I. Lesschaeve, A. Voilley, S. Issanchou, 1996 .

Production of representative wine extracts for chemical and olfactory analysis

I. Lesschaeve, P. Schlich, S. Issanchou, 1995 .

Genetic analysis of organoleptic quality in fresh market tomato. 2. Mapping QTLs for sensory attributes

I. Lesschaeve, M. Causse, V. Saliba-Colombani, 2001, Theoretical and Applied Genetics.

Volatile Compounds in Strawberry Jam: Influence of Cooking on Volatiles

I. Lesschaeve, P. Etiévant, D. Langlois, 1991 .

Goat cheese flavour : Identification of the character impact compounds

I. Lesschaeve, C. Salles, S. Issanchou, 1996 .

3 – Sensory analysis of food flavour

I. Lesschaeve, A. Noble, P. Etiévant, 2006 .

Determining the Impact of Consumer Characteristics to Project Sensory Preferences in Commercial White Wines

J. Bruwer, I. Lesschaeve, A. Bowen, 2012, American Journal of Enology and Viticulture.

Extraction of consumer texture preferences for yogurt: Comparison of the preferred attribute elicitation method to conventional profiling

Milena Corredig, Alexandra Grygorczyk, I. Lesschaeve, 2013 .

Order in Choice

Reid Hastie, Antonia Mantonakis, Isabelle Lesschaeve, 2009, Psychological science.

Market Dynamics Associated with Canadian Ethnic Vegetable Production

Benjamin L. Campbell, I. Lesschaeve, S. Mhlanga, 2016 .

Sensory analysis of Ontario Riesling wines from various water status zones

James J. Willwerth, I. Lesschaeve, A. Reynolds, 2018, OENO One.

Sensory analysis of wine

I. Lesschaeve, A. C. Noble, I. Lesschaeve, 2022, Managing Wine Quality.

Sensory Evaluation of Wine and Commercial Realities: Review of Current Practices and Perspectives

Isabelle Lesschaeve, I. Lesschaeve, 2007, American Journal of Enology and Viticulture.

Comparative training procedures to learn odor descriptors : Effects on profiling performance

Sylvie Issanchou, I. Lesschaeve, I. Lesschaeve, 1999 .

Consumer Preferences for Peach Attributes: Market Segmentation Analysis and Implications for New Marketing Strategies

Benjamin L. Campbell, I. Lesschaeve, S. Mhlanga, 2013, Agricultural and Resource Economics Review.

Sensory Methods of Flavour Analysis

I. Lesschaeve, A. Noble, 2010 .

Effects of panel experience on olfactory memory performance: influence of stimuli familiarity and labeling ability of subjects.

I. Lesschaeve, S. Issanchou, I Lesschaeve, 1996, Chemical senses.

Use of feedback calibration to reduce the training time for wine panels

John C. Castura, Pascal Schlich, C. J. Findlay, 2006 .

The most valuable player may not be on the winning team: Uncovering consumer tolerance for color shades in roses

I. Lesschaeve, A. Grygorczyk, S. Mhlanga, 2016 .

Feedback calibration: A training method for descriptive panels

John C. Castura, C. J. Findlay, Isabelle Lesschaeve, 2007 .

Terroir factors: their impact in the vineyard and on the sensory profiles of riesling wines

James J. Willwerth, I. Lesschaeve, A. Reynolds, 2010 .

Monitoring calibration of descriptive sensory panels using distance from target measurements

John C. Castura, C. J. Findlay, Isabelle Lesschaeve, 2005 .

The Use of Sensory Descriptive Analysis to Gain a Better Understanding of Consumer Wine Language.

I. Lesschaeve, 2006 .

Order in Choice

R. Hastie, I. Lesschaeve, Antonia Mantonakis, 2009, Psychological science.