Publications by the researcher in collaboration with Jordi Ballester (11)

2023

  1. Natural versus conventional production of Spanish white wines: an exploratory study

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 7, pp. 3540-3549

  2. Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models

    Oeno One, Vol. 57, Núm. 2, pp. 489-503

2017

  1. Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

    Food Chemistry, Vol. 230, pp. 553-562

2016

  1. 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, Vol. 87, pp. 152-160

  2. Wine Quality Perception: a Sensory point of view

    Wine Safety, Consumer Preference, and Human Health (SPRINGER-VERLAG), pp. 119-138

2015

  1. Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

    LWT - Food Science and Technology, Vol. 60, Núm. 1, pp. 400-411

  2. Structural approach of social representation: Application to the concept of wine minerality in experts and consumers

    Food Quality and Preference, Vol. 46, pp. 166-172

2014

  1. Extrinsic attributes responsible for red wine quality perception: A cross-cultural study between France and Spain

    Food Quality and Preference, Vol. 35, pp. 70-85

2013

  1. Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers

    Food Quality and Preference, Vol. 27, Núm. 1, pp. 44-53

  2. Sensory drivers of intrinsic quality of red wines. Effect of culture and level of expertise.

    Food Research International, Vol. 54, Núm. 2, pp. 1506-1518

  3. The sensory drivers of wine quality and the sensoactive chemicals behind it: a sensometabolimic approach

    Eurofoodchem XVIII