Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

  1. Ferreira, V. 2
  2. Sáenz-Navajas, M.-P. 2
  3. Campo, E. 2
  4. Herrero, Paula. 2
  5. de la Fuente, A. 2
  6. Fernández-Zurbano, P. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 Universidad de Zaragoza
    info

    Universidad de Zaragoza

    Zaragoza, España

    ROR https://ror.org/012a91z28

Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2016

Volume: 199

Pages: 447-456

Type: Article

DOI: 10.1016/J.FOODCHEM.2015.12.048 PMID: 26775994 SCOPUS: 2-s2.0-84988457190 WoS: WOS:000369078600058 GOOGLE SCHOLAR

More publications in: Food Chemistry

Institutional repository: lockOpen access editor
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Metrics

Cited by

  • Scopus Cited by: 54 (08-03-2023)
  • Web of Science Cited by: 44 (14-03-2023)

JCR (Journal Impact Factor)

  • Year 2016
  • Journal Impact Factor: 4.529
  • Journal Impact Factor without self cites: 4.031
  • Article influence score: 0.906
  • Best Quartile: Q1
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q1 Rank in area: 6/130 (Ranking edition: SCIE)
  • Area: NUTRITION & DIETETICS Quartile: Q1 Rank in area: 10/81 (Ranking edition: SCIE)
  • Area: CHEMISTRY, APPLIED Quartile: Q1 Rank in area: 7/72 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2016
  • SJR Journal Impact: 1.731
  • Best Quartile: Q1
  • Area: Food Science Quartile: Q1 Rank in area: 9/338
  • Area: Analytical Chemistry Quartile: Q1 Rank in area: 8/117
  • Area: Medicine (miscellaneous) Quartile: Q1 Rank in area: 226/2954

Scopus CiteScore

  • Year 2016
  • CiteScore of the Journal : 7.8
  • Area: Food Science Percentile: 97
  • Area: Analytical Chemistry Percentile: 90

Related Projects

Nuevas herramientas y conceptos cuantitativos para la construcción de vinos tecnológicamente mejores, más estables y con menos sulfitos.

2015/00064/001