Purificación
Fernández Zurbano
PROFESORA TITULAR DE UNIVERSIDAD
Arancha de la
Fuente Blanco
Arancha de la Fuente Blanco-rekin lankidetzan egindako argitalpenak (5)
2018
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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
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Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines
Food Chemistry, Vol. 230, pp. 553-562
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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
2016
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Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
Food Chemistry, Vol. 199, pp. 447-456
2015
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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, pp. 2