Heber Rodrigues

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Dominique valentinAssociate professor AgroSup DijonVerified email at u-bourgogne.fr
María-Pilar Sáenz-NavajasInstituto de Ciencias de la Vid y del Vino (ICVV-GR-CSIC-UR)Verified email at icvv.es
Carlos Gómez-Coronadsm-firmenich, FranceVerified email at firmenich.com
Ernesto Franco LuesmaVerified email at unizar.es
Jorge BehrensUniversidade Estadual de Campinas - University of CampinasVerified email at unicamp.br
Jordi BallesterUMR CSGAVerified email at u-bourgogne.fr
Erick Saldaña VillaProfesor investigador en la Universidad Nacional de MoqueguaVerified email at unam.edu.pe
wendy parrWine Sensory Scientist, Lincoln University, New ZealandVerified email at lincoln.ac.nz
Lilian R B MariuttiProfessora Doutora - UNICAMPVerified email at unicamp.br
Antonio Rocha Bisconsin JuniorProfessor of Food Science and Technology, Instituto Federal de RondôniaVerified email at ifro.edu.br
Anderson S. Sant'AnaDepartment of Food Science and Nutrition, Faculty of Food Engineering, University of CampinasVerified email at unicamp.br
Nicolas Depetris ChauvinHES-SO Geneva School of Business AdministrationVerified email at hesge.ch
Mara V GalmariniConsejos Nacional de Investigaciones Científicas y TécnicasVerified email at conicet.gov.ar
Vicente FerreiraUniversity of ZaragozaVerified email at unizar.es
Iliani PatinhoEscola Superior de Agricultura Luiz de Queiroz / Universidade de São PauloVerified email at usp.br
Carmen Josefina Contreras-CastilloProfessora de Ciência e Tecnologia de Carnes, Universidade de São PauloVerified email at usp.br
Rosires DelizaEmbrapa Food TechnologyVerified email at embrapa.br
Raquel BreitenbachProfessora de Gestão e Desenvolvimento Rural, Instituto Federal de Educação, Ciência e Tecnologia doVerified email at sertao.ifrs.edu.br
Janaína Balk BrandãoUniversty of Santa Maria; Director member of the Brazilian Society of Economics, Administration andVerified email at ufsm.br
Tobias OtterbringProfessor, University of AgderVerified email at uia.no

Heber Rodrigues

The Secret Vine

Verified email at theenglishvine.co.uk

Consumer Psychology Wine Language Food History Mental representation


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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	100	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	91	2015
Consumption, knowledge, and food safety practices of Brazilian seafood consumers RC Baptista, H Rodrigues, AS Sant'Ana Food research international 132, 109084, 2020	67	2020
Contribution of cross-cultural studies to understanding wine appreciation: A review H Rodrigues, WV Parr Food research international 115, 251-258, 2019	67	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	55	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	54	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	51	2019
“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	50	2022
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	43	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	41	2018
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	39	2020
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	34	2017
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	31	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	26	2022
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	24	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	22	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	15	2023
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	9	2019
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
Cross-Cultural Studies in Wine Appreciation W Parr, H Rodrigues handbook of eating and drinking: interdisciplinary perspectives 1, 2019	6	2019

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