Publicaciones en las que colabora con Ernesto Franco Luesma (7)

2023

  1. 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

2022

  1. How has COVID-19, lockdown and social distancing changed alcohol drinking patterns? A cross-cultural perspective between britons and spaniards

    Food Quality and Preference, Vol. 95

2021

  1. To fear the unknown: Covid-19 confinement, fear, and food choice

    Food Quality and Preference, Vol. 92

2020

  1. How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair

    Food Research International, Vol. 137

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

2014

  1. Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 41, pp. 10015-10027