Purificación
Fernández Zurbano
CATEDRÁTICA DE UNIVERSIDAD
Dominique
Valentin
Publications dans lesquelles il/elle collabore avec Dominique Valentin (22)
2024
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Attitudes towards natural wines among Spanish winemakers: Relationship with environmental awareness
Food Research International, Vol. 179
2023
2022
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Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvement
Food Quality and Preference, Vol. 98
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
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
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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
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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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Understanding quality judgements of red wines by experts: Effect of evaluation condition
Food Quality and Preference, Vol. 48, pp. 216-227
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Wine Quality Perception: a Sensory point of view
Wine Safety, Consumer Preference, and Human Health (SPRINGER-VERLAG), pp. 119-138
2015
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Caracterización organoléptica de vinos mediante nuevos métodos de análisis descriptivos
ACE: Revista de enología, Núm. 152
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Factores implicados en la percepción de calidad: Estrategias para la evaluación de la calidad organoléptica de los vinos
ACE: Revista de enología, Núm. 151
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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
2014
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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
2012
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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
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Sensory Interactions in Wine
The Sense of Taste (Nova Science Publishers, INC.), pp. 97-114
2010
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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
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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
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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
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Estudio sobre las interacciones entre atributos sensoriales en vino: Ensayos de deconstrucción - reconstitución
Enólogos, Núm. 66, pp. 38-40