LASCAL
Laboratorio de Análisis Sensorial, Calidad de Alimentos y Agricultura Sostenible
Publikationen (89) Publikationen, an denen Forscher/innen teilgenommen haben
2024
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Attitudes towards natural wines among Spanish winemakers: Relationship with environmental awareness
Food Research International, Vol. 179
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Exploring UPLC‐QTOF-MS‐based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approach
Food Chemistry, Vol. 437
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Phenolic profile changes of grapevine leaves infected with Erysiphe necator
Pest Management Science, Vol. 80, Núm. 2, pp. 397-403
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Timing of defoliation affects anthocyanin and sugar decoupling in Grenache variety growing in warm seasons
Journal of Food Composition and Analysis, Vol. 125
2023
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Assessing ultrapremium red wine quality using PLS-SEM
LWT, Vol. 177
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Ciencia y tecnología en el mundo del vino: cómo afrontar los retos del sector vitivinícola
Encuentros multidisciplinares, Vol. 25, Núm. 75
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Comportamiento mecánico de la madera de vid afectada por Xylotrechus arvicola
Maderas: Ciencia y tecnología, Vol. 25, Núm. 1
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Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts
Oeno One, Vol. 57, Núm. 2, pp. 61-69
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Identification of Sensory and Voltammetric Markers of Regional Typicality: Tempranillo Rioja Wines as a Case Study
Beverages, Vol. 9, Núm. 4
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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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Variedades minoritarias de Aragón y Cataluña destacan por su resiliencia al oídio
ACE: Revista de enología, Núm. 193
2022
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Comportamiento agronómico de variedades de vid resistentes a enfermedades en La Rioja
IV Jornadas del Grupo de Viticultura: Acta de Horticultura : Comunicaciones Técnicas Sociedad Española de Ciencias Hortícolas : 26-28 de octubre 2022, Pamplona/Iruña
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Effect of cry toxins on Xylotrechus arvicola (Coleoptera: Cerambycidae) larvae
Insects, Vol. 13, Núm. 1
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Modeling grape taste and mouthfeel from chemical composition
Food Chemistry, Vol. 371
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Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvement
Food Quality and Preference, Vol. 98
2021
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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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Antioxidant capacity and flavanol composition of seed extracts from a Grenache × Tempranillo population: Effect of sex and color
Industrial Crops and Products, Vol. 161
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Characterization and Metabolism of Bound Residues of Three Herbicides in Soils Amended with Sugarcane Waste
Sugar Tech, Vol. 23, Núm. 1, pp. 23-37
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Influence of fungicide application and vine age on trichoderma diversity as source of biological control agents
Agronomy, Vol. 11, Núm. 3