Laboratorio de Análisis Sensorial, Calidad de Alimentos y Agricultura Sostenible
LASCAL
Universidad de Zaragoza
Zaragoza, EspañaPublicaciones en colaboración con investigadores/as de Universidad de Zaragoza (76)
2024
2023
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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
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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
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Modeling grape taste and mouthfeel from chemical composition
Food Chemistry, Vol. 371
2021
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A new classification of perceptual interactions between odorants to interpret complex aroma systems. Application to model wine aroma
Foods, Vol. 10, Núm. 7
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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
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An assessment of voltammetry on disposable screen printed electrodes to predict wine chemical composition and oxygen consumption rates
Food Chemistry, Vol. 365
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Impact of two yeast strains on tempranillo red wine aroma profiles throughout accelerated ageing
Oeno One, Vol. 55, Núm. 4, pp. 181-195
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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
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Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation
Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 50, pp. 15290-15300
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Sensory relevance of strecker aldehydes inwines. preliminary studies of its removal with different type of resins
Foods, Vol. 10, Núm. 8
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Wine aroma vectors and sensory attributes
Managing Wine Quality: Volume One: Viticulture and Wine Quality (Elsevier), pp. 3-39
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Wine quality and berry size: a case study with Tempranillo Tinto progenies
Journal of the Science of Food and Agriculture, Vol. 101, Núm. 9, pp. 3952-3960
2020
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Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements
Food Research International, Vol. 131
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Effect of grape maturity on wine sensory and chemical features: The case of Moristel wines
LWT, Vol. 118
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Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration
Food Chemistry, Vol. 307
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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
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Sensory profiling and quality assessment of wines derived from Graciano × Tempranillo selections
LWT, Vol. 127
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Sensory variability associated with anthocyanic and tannic fractions isolated from red wines
Food Research International, Vol. 136
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Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes
Food Chemistry, Vol. 331