Marta María Inés
Dizy Soto
INVESTIGADORA EN FORMACIÓN
Instituto de Ciencias de la Vid y del Vino
Logroño, EspañaPublications en collaboration avec des chercheurs de Instituto de Ciencias de la Vid y del Vino (14)
2023
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Assessing ultrapremium red wine quality using PLS-SEM
LWT, Vol. 177
2017
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Understanding the relationship between wine phenolic compounds and sensory properties: Bitterness and astringency
Phenolic Compounds: Types, Effects and Research, pp. 29-56
2016
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Base química y sensorial de la astringencia y del sabor amargo
ACE: Revista de enología, Núm. 153
2014
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Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines
Food Chemistry, Vol. 154, pp. 187-198
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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
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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
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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
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Propiedades gustativas de los vinos tintos y su relación con la composición química no-volátil
Zubía, Núm. 25, pp. 61-83
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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
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Composición, sabor y calidad del vino
Vino y alimentación: estudios humanísticos y científicos (Universidad de La Rioja), pp. 431-440
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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
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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
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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
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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