Publicaciones en colaboración con investigadores/as de Centre des Sciences du Goût et de l'Alimentation (15)

2024

  1. Attitudes towards natural wines among Spanish winemakers: Relationship with environmental awareness

    Food Research International, Vol. 179

2023

  1. Identification of Sensory and Voltammetric Markers of Regional Typicality: Tempranillo Rioja Wines as a Case Study

    Beverages, Vol. 9, Núm. 4

  2. Natural versus conventional production of Spanish white wines: an exploratory study

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 7, pp. 3540-3549

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. Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines

    Food Research International, Vol. 94, pp. 54-64

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

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

2016

  1. Understanding quality judgements of red wines by experts: Effect of evaluation condition

    Food Quality and Preference, Vol. 48, pp. 216-227

  2. Wine Quality Perception: a Sensory point of view

    Wine Safety, Consumer Preference, and Human Health (SPRINGER-VERLAG), pp. 119-138

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. Contribution of Nonvolatile Composition to Wine Flavor

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

  2. 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

2010

  1. 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

  2. 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