Pauline Lestringant

University of California, Davis, Davis, CA 
Food science, Sensory science
"Pauline Lestringant"
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Bruce RC, Lestringant P, Brenneman CA, et al. (2021) The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties. Foods (Basel, Switzerland). 10
Cantu A, Lafontaine S, Frias I, et al. (2020) Investigating the impact of regionality on the sensorial and chemical aging characteristics of Pinot noir grown throughout the U.S. West coast. Food Chemistry. 337: 127720
Lestringant P, Sela-Bowen J, Cantu A, et al. (2019) Exposure to Aroma Reference Standards Alters Participants’ Descriptions of Commercial Red and White Wines Catalyst: Discovery Into Practice. 3: 17-22
Lestringant P, Delarue J, Heymann H. (2019) 2010–2015: How have conventional descriptive analysis methods really been used? A systematic review of publications Food Quality and Preference. 71: 1-7
Sela Bowen JT, Cantu A, Lestringant P, et al. (2018) Wine Sensory Reference Standards to Align Wine Tasters on a Shared Terminology Catalyst: Discovery Into Practice. 2: 42-49
Lestringant P, Delarue J, Heymann H. (2018) Effects of adding extra samples to a product set when using descriptive analysis Food Quality and Preference. 66: 127-140
Lestringant P, Delarue J, Heymann H. (2017) Do panelists memorize products when performing descriptive analysis on few products? Journal of Sensory Studies. 33: e12305
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