Ernesto
Franco Luesma
Researcher in the period 2020-2021
Articles (7)
2022
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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
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To fear the unknown: Covid-19 confinement, fear, and food choice
Food Quality and Preference, Vol. 92
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Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation
Australian Journal of Grape and Wine Research, Vol. 27, Núm. 1, pp. 118-127
2020
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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
2017
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Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines
Food Chemistry, Vol. 230, pp. 553-562
2016
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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
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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