Publicaciones en las que colabora con José Miguel Avizcuri Inac (27)

2017

  1. Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines

    Food Research International, Vol. 94, pp. 54-64

2016

  1. Base química y sensorial de la astringencia y del sabor amargo

    ACE: Revista de enología, Núm. 153

  2. Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage

    Food Chemistry, Vol. 213, Núm. 15, pp. 123-134

  3. Study of Chardonnay and Sauvignon blanc wines from D.O.Ca Rioja (Spain) aged in different French oak wood barrels: Chemical and aroma quality aspects

    Food Research International

  4. Understanding quality judgements of red wines by experts: Effect of evaluation condition

    Food Quality and Preference, Vol. 48, pp. 216-227

2015

  1. Atributos sensoriales con capacidad predictiva en el amargor de vinos tintos

    Enología 2.015: innovación vitivinícola

  2. Evolución de la composición no volátil de vinos de tintos durante la etapa de envejecimiento en botella. Efecto de distintas concentraciones de oxígeno

    Enología 2.015: innovación vitivinícola

  3. 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

2014

  1. Quality mapping: An exploratory approach for evaluating the chemicals driving in-mouth quality in red wines

    Wine: Phenolic Composition, Classification and Health Benefits, pp. 205-224

  2. Sensory changes during bottle storage of spanish red wines under different initial oxygen doses

    Food Research International, Vol. 66, pp. 235-246

  3. Ultra performance liquid chromatography coupled to Ultraviolet-Vis and mass spectrometry detector for screening of organic acids and polyphenols in red wine

    High-Performance Liquid Chromatography (HPLC). Principle, practices and procedures (Nova Science Publish, Inc), pp. 267-298

2013

  1. Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 5, pp. 1124-1137

  2. Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase

    LWT - Food Science and Technology, Vol. 52, Núm. 2, pp. 123-130

  3. Propiedades gustativas de los vinos tintos y su relación con la composición química no-volátil

    Zubía, Núm. 25, pp. 61-83

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

    Eurofoodchem XVIII

2012

  1. Composición, sabor y calidad del vino

    Vino y alimentación: estudios humanísticos y científicos (Universidad de La Rioja), pp. 431-440

  2. Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: Wine reconstitution strategies and sensory sorting task

    Analytica Chimica Acta, Vol. 732, pp. 64-72

  3. Diferencias en la composición química no volátil y percepción en boca del vino fermentado con co-inoculación de levaduras

    Avances en microbiología de los alimentos

  4. Insights on the chemical basis of the astringency of Spanish red wines

    Food Chemistry, Vol. 134, Núm. 3, pp. 1484-1493

  5. Prohexadione-calcium as a regulator of vine growth. Effect on the physical-chemical characteristics of wine grapes.

    Grapes: Cultivation, Varieties and Nutritional Uses, pp. 133-153