Instituto de Ciencias de la Vid y del Vino -ko ikertzaileekin lankidetzan egindako argitalpenak (5)

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

2017

  1. Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

    Food Chemistry, Vol. 230, pp. 553-562

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