Publications in collaboration with researchers from Centre des Sciences du Goût et de l'Alimentation (12)

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

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

2012

  1. Orthonasal aroma characteristics of spanish red wines from different price categories and their relationship to expert quality judgements

    Australian Journal of Grape and Wine Research, Vol. 18, Núm. 3, pp. 268-279

  2. Contribution of Nonvolatile Composition to Wine Flavor

    Food Reviews International, Vol. 28, Núm. 4, pp. 389-411

2010

  1. 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

  2. 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