Dr Heber Rodrigues

Chauvin, N. D., Pinède, A., & Rodrigues, H. (2025). Perceptions of Canned Wine Consumers in Switzerland: A Study of Biases in Outdoor Leisure Setting. Wine Economics and Policy.

Rodrigues, H., Saliba, A., & Valentin, D. (2025). Wine tasting Demystified: Celebrating Professor Wendy Parr’s contribution to the understanding of wine tasting and wine tasters–An Introduction. Food Research International, 200, 115491.

Hedger, P., Parr, W., Sáenz-Navajas, M. P., & Rodrigues, H. (2024). Sensory differentiation of Old World wines from New World wines: Has this become more challenging?. Food Research International, 196, 115098.

Machado-Oliveira, M. C., Rodrigues, H., Bisconsin-Junior, A., Camillo, G. H., Sierra, H., Alegbeleye, O., ... & Sant’Ana, A. S. (2024). The role of culture in the representation of probiotic foods. Food Research International, 194, 114859.

Chauvin, N. D., Valentin, D., Behrens, J. H., & Rodrigues, H. (2024). Country-of-Origin as bias inducer in experts’ wine judgments-A sensory experiment in a world wine fair. International journal of gastronomy and food science, 35, 100883.

Sáenz-Navajas, M. P., Valentin, D., Gómez-Corona, C., & Rodrigues, H. (2024). Measuring wine and beer drinking experience in a context of limited socialisation: a case study with Spanish drinkers. OENO One, 58(1), 7541.

Rodrigues, H., & Spence, C. (2023). Looking to the future, by studying the history of edible flowers. International Journal of Gastronomy and Food Science, 34, 100805.

Rodrigues, H., Richards, A., & Carvalho, F. M. (2023). Wine tasters’ sensory response to delicate and robust flower arrangements. International Journal of Gastronomy and Food Science, 34, 100783.

Gómez-Corona, C. (2023). Consumer Research Methods in Food Science. H. Rodrigues (Ed.). Springer.

Gomez-Corona, C., & Rodrigues, H. (2023). Consumer Research in Food Science–An Introduction. In Consumer Research Methods in Food Science (pp. 1-13). New York, NY: Springer US.

Negus, C. J., & Rodrigues, H. (2023). Measuring Desirability Using The Reaction Cards Method. In Consumer Research Methods in Food Science (pp. 417-431). New York, NY: Springer US.

Mellish, E., Gomez‐Corona, C., Mariutti, L. R., & Rodrigues, H. (2023). How do people communicate about sensory descriptors in social media? An investigation comprising floral descriptors, four beverages, and thirteen English‐speaking countries. Journal of Sensory Studies, 38(4), e12837.

Shepherd, H., Parr, W. V., Monaco, G. L., & Rodrigues, H. (2023). The meaning of the word elegance as a wine descriptor: Effect of expertise and wine type. Food Research International, 164, 112399.

Suárez, A., Rodrigues, H., Williams, S., Fernández-Zurbano, P., Depetris-Chauvin, N., Dunn, G., & Sáenz-Navajas, M. P. (2023). Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts. Oeno One.

Bisconsin-Júnior, A., Rodrigues, H., Behrens, J. H., da Silva, M. A. A. P., & Mariutti, L. R. B. (2022). “Food made with edible insects”: Exploring the social representation of entomophagy where it is unfamiliar. Appetite, 173, 106001.

Rodrigues, H., Valentin, D., Otheguy, M., & Ballester, J. (2022). How to make a mineral wine? Relationship between production type in the Chablis vineyard and the search for a mineral wine style. Oeno One, 56(2), 29-45.

Rodrigues, H., Valentin, D., Franco-Luesma, E., Rakotosamimanana, V. R., Gomez-Corona, C., Saldaña, E., & Sáenz-Navajas, M. P. (2022). How has COVID-19, lockdown and social distancing changed alcohol drinking patterns? A cross-cultural perspective between britons and spaniards. Food Quality and Preference, 95, 104344.

Patinho, I., Saldaña, E., Selani, M. M., Teixeira, A. C. B., Menegali, B. S., Merlo, T. C., ... & Contreras-Castillo, C. J. (2021). Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods. Food Research International, 147, 110551.

Gómez-Corona, C., Rakotosamimanana, V. R., Sáenz-Navajas, M. P., Rodrigues, H., Franco-Luesma, E., Saldaña, E., & Valentin, D. (2021). To fear the unknown: Covid-19 confinement, fear, and food choice. Food Quality and Preference, 92, 104251.

Rodrigues, H., Rolaz, J., Franco-Luesma, E., Sáenz-Navajas, M. P., Behrens, J., Valentin, D., & Depetris-Chauvin, N. (2020). How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair. Food Research International, 137, 109480.

Rodrigues, H., Goméz-Corona, C., & Valentin, D. (2020). Femininities & masculinities: sex, gender, and stereotypes in food studies. Current Opinion in Food Science, 33, 156-164.

Machado-Oliveira, M. C., Nezlek, J. B., Rodrigues, H., & Sant’Ana, A. S. (2020). Personality traits and food consumption: an overview of recent research. Current Opinion in Food Science, 33, 91-97.

Baptista, R. C., Rodrigues, H., & Sant'Ana, A. S. (2020). Consumption, knowledge, and food safety practices of Brazilian seafood consumers. Food research international, 132, 109084.

Bisconsin-Junior, A., Rodrigues, H., Behrens, J. H., Lima, V. S., da Silva, M. A. A. P., de Oliveira, M. S. R., ... & Mariutti, L. R. B. (2020). Examining the role of regional culture and geographical distances on the representation of unfamiliar foods in a continental-size country. Food Quality and Preference, 79, 103779.

Barone, B., Rodrigues, H., Nogueira, R. M., Guimarães, K. R. L. S. L. D. Q., & Behrens, J. H. (2020). What about sustainability? Understanding consumers' conceptual representations through free word association. International Journal of Consumer Studies, 44(1), 44-52.

Rodrigues, H., & Otterbring, T. (2019). Métodos de psicología en los estudios con consumidores: Psicología social & cognitiva. Introducción al Análisis Sensorial y Estudios con Consumidores: Nuevas Perspectivas, 435-465.

Parr, W. V., & Rodrigues, H. (2020). Cross-cultural studies in wine appreciation. Handbook of Eating and Drinking: Interdisciplinary Perspectives, 1467-1490.

Rodrigues, H., Otterbring, T., Piqueras-Fiszman, B., & Gómez-Corona, C. (2019). Introduction to special issue on Global Perspectives on Sensory and Consumer Sciences: A cross-cultural approach. Food Research International, 116, 135-136.

Rodrigues, H., & Parr, W. V. (2019). Contribution of cross-cultural studies to understanding wine appreciation: A review. Food research international, 115, 251-258.

Breitenbach, R., Rodrigues, H., & Brandão, J. B. (2018). Whose fault is it? Fraud scandal in the milk industry and its impact on product image and consumption–The case of Brazil. Food research international, 108, 475-481.

Rodrigues, H., Cielo, D. P., Goméz-Corona, C., Silveira, A. A. S., Marchesan, T. A., Galmarini, M. V., & Richards, N. S. P. S. (2017). Eating flowers? Exploring attitudes and consumers' representation of edible flowers. Food Research International, 100, 227-234.

Rodrigues, H., Sáenz-Navajas, M. P., Franco-Luesma, E., Valentin, D., Fernández-Zurbano, P., Ferreira, V., ... & Ballester, J. (2017). Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines. Food Chemistry, 230, 553-562.

Franco-Luesma, E., Sáenz-Navajas, M. P., Valentin, D., Ballester, J., Rodrigues, H., & Ferreira, V. (2016). Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA). Food Research International, 87, 152-160.

Rodrigues, H., Ballester, J., Saenz-Navajas, M. P., & Valentin, D. (2015). Structural approach of social representation: Application to the concept of wine minerality in experts and consumers. Food Quality and Preference, 46, 166-172.