Ignacio Arias Pérez-rekin lankidetzan egindako argitalpenak (6)

2021

  1. Access to wine experts' long-term memory to decipher an ill-defined sensory concept: The case of green red wine

    Oeno One, Vol. 55, Núm. 1, pp. 69-79

  2. Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine

    Food chemistry, Vol. 361, pp. 130081

2020

  1. Effect of grape maturity on wine sensory and chemical features: The case of Moristel wines

    LWT, Vol. 118

  2. Some clues about the changes in wine aroma composition associated to the maturation of “neutral” grapes

    Food Chemistry, Vol. 320

2019

  1. Effects of vineyard ‘potential’ and grape maturation on the aroma-volatile profile of Grenache wines

    Oeno One, Vol. 53, Núm. 4, pp. 695-707

2018

  1. Chemo-sensory approach for the identification of chemical compounds driving green character in red wines

    Food Research International, Vol. 109, pp. 138-148