Publicaciones en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (14)

2023

  1. Assessing ultrapremium red wine quality using PLS-SEM

    LWT, Vol. 177

2017

  1. Understanding the relationship between wine phenolic compounds and sensory properties: Bitterness and astringency

    Phenolic Compounds: Types, Effects and Research, pp. 29-56

2016

  1. Base química y sensorial de la astringencia y del sabor amargo

    ACE: Revista de enología, Núm. 153

2014

  1. Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines

    Food Chemistry, Vol. 154, pp. 187-198

  2. Ultra performance liquid chromatography coupled to Ultraviolet-Vis and mass spectrometry detector for screening of organic acids and polyphenols in red wine

    High-Performance Liquid Chromatography (HPLC). Principle, practices and procedures (Nova Science Publish, Inc), pp. 267-298

2013

  1. Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 5, pp. 1124-1137

  2. Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase

    LWT - Food Science and Technology, Vol. 52, Núm. 2, pp. 123-130

  3. Propiedades gustativas de los vinos tintos y su relación con la composición química no-volátil

    Zubía, Núm. 25, pp. 61-83

  4. Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 37, pp. 8861-8870

2012

  1. Composición, sabor y calidad del vino

    Vino y alimentación: estudios humanísticos y científicos (Universidad de La Rioja), pp. 431-440

  2. Diferencias en la composición química no volátil y percepción en boca del vino fermentado con co-inoculación de levaduras

    Avances en microbiología de los alimentos

  3. Prohexadione-calcium as a regulator of vine growth. Effect on the physical-chemical characteristics of wine grapes.

    Grapes: Cultivation, Varieties and Nutritional Uses, pp. 133-153

2010

  1. Characterization of taste-active fractions in red wine combining HPLC-fractionation, sensory analysis and Ultra Performance Liquid Chromatography coupled with mass spectrometry detection

    Analytica Chimica Acta, Vol. 673, Núm. 2, pp. 151-159

  2. Relationship between nonvolatile composition and sensory properties of premium spanish red wines and their correlation to quality perception

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 23, pp. 12407-12416