Publications by the researcher in collaboration with Dominique Valentin (20)

2022

  1. Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvement

    Food Quality and Preference, Vol. 98

2021

  1. 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

2017

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

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

  2. Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines

    Food Quality and Preference, Vol. 62, pp. 155-161

  3. Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines

    Food Research International, Vol. 94, pp. 54-64

2016

  1. Wine Quality Perception: a Sensory point of view

    Wine Safety, Consumer Preference, and Human Health (SPRINGER-VERLAG), pp. 119-138

  2. Understanding quality judgements of red wines by experts: Effect of evaluation condition

    Food Quality and Preference, Vol. 48, pp. 216-227

2015

  1. Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

    LWT - Food Science and Technology, Vol. 60, Núm. 1, pp. 400-411

  2. Factores implicados en la percepción de calidad: Estrategias para la evaluación de la calidad organoléptica de los vinos

    ACE: Revista de enología, Núm. 151, pp. 2

  3. Caracterización organoléptica de vinos mediante nuevos métodos de análisis descriptivos

    ACE: Revista de enología, Núm. 152, pp. 1

2014

  1. Quality mapping: An exploratory approach for evaluating the chemicals driving in-mouth quality in red wines

    Wine: Phenolic Composition, Classification and Health Benefits, pp. 205-224

2013

  1. The sensory drivers of wine quality and the sensoactive chemicals behind it: a sensometabolimic approach

    Eurofoodchem XVIII

2012

  1. Sensory Interactions in Wine

    The Sense of Taste (Nova Science Publishers, INC.), pp. 97-114

  2. Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: Wine reconstitution strategies and sensory sorting task

    Analytica Chimica Acta, Vol. 732, pp. 64-72

2010

  1. Efecto del aroma frutal sobre la astringencia y amargor percibidos en los vinos

    Trabajos presentados con motivo del VII Foro Mundial del Vino: [recurso electrónico]. Logroño, La Rioja, España, 12, 13, y 14 de mayo de 2010

  2. Trabajos presentados con motivo del VII Foro Mundial del Vino: [recurso electrónico]. Logroño, La Rioja, España, 12, 13, y 14 de mayo de 2010

    Consejería de Agricultura, Ganadería y Desarrollo Rural

  3. Estudio sobre las interacciones entre atributos sensoriales en vino: Ensayos de deconstrucción - reconstitución

    Enólogos, Núm. 66, pp. 38-40

  4. Effects of the non-volatile matrix on the aroma perception of wine

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 9, pp. 5574-5585

  5. An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

    Food Chemistry, Vol. 121, Núm. 4, pp. 1139-1149

2009

  1. Efecto del aroma sobre la percepción del sabor y la astringencia en vinos: Estudios de deconstrucción-reconstrucción

    Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009