Journal
Soares, LDS., Sant’Anna, V., Leães, FL., Weber, FH., Furlan, JM., Clerici, NJ., . . . Dupas de Matos, A. (2025). Chemical and Biochemical Properties of Verjuice Obtained from Vitis labrusca Grapes by Using Different Extraction Methods.
Applied Sciences Switzerland. 15(21)
[Journal article]Authored by: Dupas de Matos, A.Read article at Massey Research Online:
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Melz, TC., Rossi, RC., Ziegler, V., & Dupas de Matos, A. (2025). Understanding Consumer Acceptability and Sensory Drivers of Liking in Montepulciano Wines from Brazil and Beyond.
Beverages. 11(3)
[Journal article]Authored by: Dupas de Matos, A.Read article at Massey Research Online:
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Lassen, RS., Sant'Anna, V., Leães, FL., Filho, TL., & Dupas de Matos, A. (2025). Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds.
Journal of Sensory Studies. 40(2)
[Journal article]Authored by: Dupas de Matos, A.Read article at Massey Research Online:
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Fryer, JA., Dupas de Matos, A., Hort, J., & Tomasino, E. (2025). Consumer responses to smoke-impacted pinot noir wine and the influence of label concepts on perception.
Food Research International. 203
[Journal article]Authored by: Dupas de Matos, A., Hort, J.Read article at Massey Research Online:
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Dupas de Matos, A., Chen, A., Maggs, R., Godfrey, AJR., Weerawarna N.R.P., M., & Hort, J. (2025). Cross-cultural differences and acculturation in affective response and sensory perception: a case study across Chinese immigrants and local consumers in New Zealand.
Food Quality and Preference. 122
[Journal article]Authored by: Dupas de Matos, A., Godfrey, A., Hort, J., Maggs, R.Read article at Massey Research Online:
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Dupas de Matos, A., Gomes Reis, M., Maggs, R., & Hort, J. (2024). Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking.
Food Research International. 188
[Journal article]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.Read article at Massey Research Online:
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Jaeger, SR., Dupas de Matos, A., Frempomaa Oduro, A., & Hort, J. (2024). Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking.
Food Research International. 180
[Journal article]Authored by: Dupas de Matos, A., Hort, J.Read article at Massey Research Online:
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Lucas, C., Iobbi, A., de Matos, AD., & Tomasino, E. (2023). Understanding the relationship between tropical fruit aroma, acceptance, and emotional response in chardonnay wines.
Food Research International. 174
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Betnga, PFT., Longo, E., Merkytė, V., de Matos, AD., Rossetti, F., & Boselli, E. (2021). Effects of long-term bottle storage on red and rosé wines sealed with different types of closures.
Foods. 10(12)
[Journal article]Authored by: Dupas de Matos, A.Read article at Massey Research Online:
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Poggesi, S., de Matos, AD., Longo, E., Chiotti, D., Pedri, U., Eisenstecken, D., . . . Boselli, E. (2021). Chemosensory profile of south tyrolean pinot blanc wines: A multivariate regression approach.
Molecules. 26(20)
[Journal article]Authored by: Dupas de Matos, A.Read article at Massey Research Online:
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Dupas de Matos, A., Hay, C., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021). Comparing liking and attitudes of Chinese immigrants in New Zealand towards drinkable yoghurt: an exploratory study.
Food Quality and Preference. 94
[Journal article]Authored by: Dupas de Matos, A., Hort, J.Read Online:
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Mora, M., Dupas de Matos, A., Vázquez-Araújo, L., Puente, V., Hernando, J., & Chaya, C. (2021). Exploring young consumers’ attitudes and emotions to sensory and physicochemical properties of different red wines.
Food Research International. 143
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Hay, C., de Matos, AD., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021). Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers.
International Dairy Journal. 113
[Journal article]Authored by: Dupas de Matos, A., Hort, J.Read Online:
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Tchouakeu Betnga, PF., Dupas de Matos, A., Longo, E., & Boselli, E. (2020). Impact of closure material on the chemical and sensory profiles of grappa during storage in bottle.
Lwt. 133
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Merkytė, V., Dupas De Matos, A., Longo, E., Tchouakeu Betnga, PF., & Boselli, E. (2020). Cyclic proanthocyanidins in Pinot noir wine.
Italian Journal of Food Science. 32(2), 337-351
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Mora, M., Dupas de Matos, A., Fernández-Ruiz, V., Briz, T., & Chaya, C. (2020). Comparison of methods to develop an emotional lexicon of wine: Conventional vs rapid-method approach.
Food Quality and Preference. 83
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Honisch, C., Osto, A., Dupas de Matos, A., Vincenzi, S., & Ruzza, P. (2020). Isolation of a tyrosinase inhibitor from unripe grapes juice: A spectrophotometric study.
Food Chemistry. 305
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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de Matos, AD., Longo, E., Chiotti, D., Pedri, U., Eisenstecken, D., Sanoll, C., . . . Boselli, E. (2020). Pinot blanc: Impact of the winemaking variables on the evolution of the phenolic, volatile and sensory profiles.
Foods. 9(4)
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Chaya, C., Criado, C., Pozo-Bayón, MÁ., Echevarrías-Marco, A., & Dupas de Matos, A. (2019). A new index for predicting differences in repeatability of Time-Intensity curves: Time-Intensity Reliability Index (TI-RI).
Food Quality and Preference. 76, 33-38
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Lemos Junior, WJF., Nadai, C., Crepalde, LT., de Oliveira, VS., Dupas de Matos, A., Giacomini, A., . . . Corich, V. (2019). Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes.
International Journal of Food Microbiology. 303, 1-8
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Dupas de Matos, A., Marangon, M., Magli, M., Cianciabella, M., Predieri, S., Curioni, A., . . . Vincenzi, S. (2019). Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent.
Food Chemistry. 286, 78-86
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Dupas de Matos, A., Magli, M., Marangon, M., Curioni, A., Pasini, G., & Vincenzi, S. (2018). Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply.
European Food Research and Technology. 244(12), 2117-2125
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Dupas de Matos, A., Curioni, A., Bakalinsky, AT., Marangon, M., Pasini, G., & Vincenzi, S. (2017). Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries.
Innovative Food Science and Emerging Technologies. 44, 9-14
[Journal article]Authored by: Dupas de Matos, A.Read Online:
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Conference
Dupas de Matos, A. (2025, February). Transitioning to a plant-based diet: understanding consumer perception of plant-based milk alternatives in a realistic meal context. Presented at
The 19th Annual NZOZ Sensory and Consumer Science Symposium. Palmerston North, NZ.
[Conference Oral Presentation]Authored by: Dupas de Matos, A.Dupas de Matos, A., & Hort, J. (2024).
Unveiling the versatility of verjuice: matching sensory drivers (and chemical) to potential product applications. Poster session presented at the meeting of 11th European Conference on Sensory and Consumer Research (EuroeSense 2024): ‘A Sense of Global Culture’. Royal Dublin Society, Dublin, Ireland
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J.Dupas de Matos, A., Jaeger, SR., & Hort, J.(2024).
Consumer-centric sensory characterisation of plant-based milk alternatives from single sources, blends, and barista-styles for next-level product development. Paper presented at the meeting of EUROSENSE 2024: A Sense of Global Culture. Dublin, Ireland
[Conference Paper]Authored by: Dupas de Matos, A., Hort, J.Selmira Lasse, R., Silva Soares, L., Dupas de Matos, A., Leal Leães, F., & Sant’Anna, V. (2024).
Thinning grapes to win: exploring the use of unripe grapes for reduced-sodium pickle production. Poster session presented at the meeting of 11th European Conference on Sensory and Consumer Research (EuroSense) 2024: A Sense of Global Culture. Dublin, Ireland
[Conference Poster]Authored by: Dupas de Matos, A.Dupas de Matos, A., Melz, TC., Cassanta Rossi, R., & Dupas de Matos, A. (2024).
Unveiling sensory drivers of liking in Montepulciano wines from Brazil and beyond. Poster session presented at the meeting of 11th European Conference on Sensory and Consumer Research (EuroSense 2024): A Sense of Global Culture. Dublin, Ireland
[Conference Poster]Authored by: Dupas de Matos, A.view more...
Selmira Lassen, R., Soares, L., Dupas de Matos, A., Leães, F., & Sant’Anna, V. (2024, September). Thinning grapes to win: exploring the use of unripe grapes for reduced-sodium pickle production. Presented at
EuroSense2024. Dublin, Ireland.
[Conference Oral Presentation]Authored by: Dupas de Matos, A.Dupas de Matos, A., Chen, A., Maggs, R., & Hort, J.
Diversity in New Zealand European and Chinese immigrant emotional response to yogurt. . France
[Conference Paper]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.Dupas de Matos, A., Maggs, R., & Hort, J. (2023).
Exploring consumer and producer views towards verjuice: a non-alcoholic product made from thinned grapes. Poster session presented at the meeting of NZWC Scientific Research Conference. Blenheim, New Zealand
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.Dupas De Matos, A., Maggs, R., & Hort, J.Exploring Consumer and Producer Views of Verjuice: A Grape-Based Product Made from Viticultural Waste.
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.Read Online:
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Dupas de Matos, A., Maggs, R., & Hort, J. (2023, February). Comparing consumer and winegrower views towards verjuice: a grape-based product made from a viticultural waste material. Presented at
17th NZOZ Sensory Symposium 2023
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.Dupas de Matos, A., Maggs, R., & Hort, J. (2022).
Exploring consumer and wine expert views towards VERJUICE: a grape-based product made from viticultural waste. Poster session presented at the meeting of 10th European Conference on Sensory and Consumer Research (Eurosense 2022): A Sense of Earth. Turku, Finland
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J., Maggs, R.Read article at Massey Research Online:
Dupas de Matos, A., Hay, C., low, J., jing, F., lu, D., day, L., . . . Hort, J. (2021, July). Are recent immigrant product preferences representative of consumer markets back in their home country?. Presented at
NZIFST: The New Zealand Institute of Food Science and Technology
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J.Dupas de Matos, A., Hay, C., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021).
Recent immigrants as a sustainable alternative in early stage product testing for overseas markets. Poster session presented at the meeting of 14th Pangborn Sensory Science Symposium: Sustainable Sensory Science. Online
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J.Hay, C., Dupas de Matos, A., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021, February). Acculturation to sensory preferences of Chinese immigrants in New Zealand for drinkable yogurt. Presented at
15th NZOZ Sensory and Consumer Science Symposium
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J.Hay, C., Feng, J., Day, L., Di, L., Low, J., Dupas de Matos, A., . . . Hort, J. (2020).
Cross-cultural preferences in drinkable yoghurt of Chinese and New Zealand European consumers. Poster session presented at the meeting of Eurosense 2020. Virtual (Hosted by Elsevier Ltd)
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J.Tchouakeu Betnga, PF., Dupas de Matos, A., Longo, E., & Boselli, E. (2019).
Application of comprehensive GCxGC-ToF-MS and sensory analysis to investigate the evolution in the aroma profile of a commercial grappa over storage. Poster session presented at the meeting of Enoforum 2019. Vincenza, Italy
[Conference Poster]Authored by: Dupas de Matos, A.Tchouakeu Betnga, PF., Longo, E., Dupas de Matos, A., Merkyte, V., Franchina, FA., Focant, J-F., . . . Boselli, E. (2019).
Bidimensional gas-chromatography (GCxGC-ToF-MS) to evaluate the volatile profile of grappa. Poster session presented at the meeting of 7th MS-J Day: Young People and Mass Spectrometry. Bolzano, Italy
[Conference Poster]Authored by: Dupas de Matos, A.Read Abstract:
Merkyte, V., Longo, E., Dupas de Matos, A., & Boselli, E. (2019).
Relationships between unconventional cyclic proanthocyanidins and phenolic, chemical and sensory profiles of Pinot Noir wines. Poster session presented at the meeting of 3rd MS-Wine Day. Edmund Mach Foundation, San Michele all’Adige, Italy
[Conference Poster]Authored by: Dupas de Matos, A.Mora, M., Dupas de Matos, A., & Chaya, C. (2019).
Comparación de métodos de clasificación de los consumidores según su personalidad: efecto en la respuesta emocional del vino. Poster session presented at the meeting of III Congreso Nacional de la Asociación Española de Profesionales del Análisis Sensorial (AEPAS) 2019. Basque Culinary Center, San Sebastián-Donosti, Spain
[Conference Poster]Authored by: Dupas de Matos, A.Mora, M., Dupas de Matos, A., & Chaya, C. (2019).
Desarrollo de un método semántico para generar un léxico emocional de vino. Poster session presented at the meeting of III Congreso Nacional de la Asociación Española de Profesionales del Análisis Sensorial (AEPAS) 2019. Basque Culinary Center, San Sebastián-Donosti, Spain
[Conference Poster]Authored by: Dupas de Matos, A.Fernández-Ruiz, V., Echevarrías-Marco, A., Mora, M., Dupas de Matos, A., & Chaya, C. (2019).
Caracterización sensorial y evaluación de la respuesta hedónica del consumidor español de vino: mapa de preferencias externo. Poster session presented at the meeting of III Congreso Nacional de la Asociación Española de Profesionales del Análisis Sensorial (AEPAS) 2019. Basque Culinary Center, San Sebastián-Donosti, Spain
[Conference Poster]Authored by: Dupas de Matos, A.Dupas de Matos, A., Maragon, M., Magli, M., Predieri, S., Curioni, A., & Vincenzi, S. (2019).
Use of unripe grape juice (verjuice) as a novel acidifying agent: a sensory study of pickles. Poster session presented at the meeting of 13th Pangborn Sensory Science Symposium: Engage with the Future. Edinburgh, United Kingdom
[Conference Poster]Authored by: Dupas de Matos, A.Mora, M., Dupas de Matos, A., & Chaya, C. (2019).
Comparison of two methods to generate an emotional lexicon of wine. Poster session presented at the meeting of 13th Pangborn Sensory Science Symposium: Engage with the Future. Edinburgh, United Kingdom
[Conference Poster]Authored by: Dupas de Matos, A.Mora, M., Dupas de Matos, A., & Chaya, C. (2019).
Which factors could influence the consumers’ response evoked by red wines on milennials?. Poster session presented at the meeting of 13th Pangborn Sensory Science Symposium: Engage with the Future. Edinburgh, United Kingdom
[Conference Poster]Authored by: Dupas de Matos, A.Mora, M., Dupas de Matos, A., & Chaya, C. (2019).
Big Five Inventory robustness: a test-retest analysis. Poster session presented at the meeting of 13th Pangborn Sensory Science Symposium: Engage with the Future. Edinburgh, United Kingdom
[Conference Poster]Authored by: Dupas de Matos, A.Dupas de Matos, A., Vincenzi, S., & Curioni, A. (2016).
Use of clusters from grape thinning to make verjuice, a high value grape product. Poster session presented at the meeting of XXI Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology
[Conference Poster]Authored by: Dupas de Matos, A.view less...
