Alejandro Suárez de Diego-rekin lankidetzan egindako argitalpenak (4)

2023

  1. Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts

    Oeno One, Vol. 57, Núm. 2, pp. 61-69

2022

  1. Modeling grape taste and mouthfeel from chemical composition

    Food Chemistry, Vol. 371

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

    Food Quality and Preference, Vol. 98

2020

  1. Sensory variability associated with anthocyanic and tannic fractions isolated from red wines

    Food Research International, Vol. 136