Publikationen, an denen er mitarbeitet Arancha de la Fuente Blanco (5)

2018

  1. Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale

    Food Microbiology, Vol. 70, pp. 214-223

2017

  1. 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

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

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

2016

  1. Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

    Food Chemistry, Vol. 199, pp. 447-456

2015

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

    ACE: Revista de enología, Núm. 151