Sara
Ferrero del Teso
Investigadora en el periodo 2018-2022
Publicaciones (13) Publicaciones de Sara Ferrero del Teso
2024
2022
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Modeling grape taste and mouthfeel from chemical composition
Food Chemistry, Vol. 371
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
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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Sensory variability associated with anthocyanic and tannic fractions isolated from red wines
Food Research International, Vol. 136
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Some clues about the changes in wine aroma composition associated to the maturation of “neutral” grapes
Food Chemistry, Vol. 320
2019
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Modelling wine astringency from its chemical composition using machine learning algorithms
OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, Vol. 53, Núm. 3, pp. 498-510
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Modelling wine astringency from its chemical composition using machine learning algorithms
Oeno One, Vol. 53, Núm. 3, pp. 499-509
2018
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An interesting approach to find grape quality markers
Abstracts Book: International Congress on Grapevine and Wine Sciences
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Chemo-sensory approach for the identification of chemical compounds driving green character in red wines
Food Research International, Vol. 109, pp. 138-148
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Study of the oxygen consumption rate of different wine polyphenol fractions
Abstracts Book: International Congress on Grapevine and Wine Sciences
2017
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Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines
Food Research International, Vol. 94, pp. 54-64