Purificación
Fernández Zurbano
CATEDRÁTICA DE UNIVERSIDAD
Centre des Sciences du Goût et de l'Alimentation
Dijon, FranciaCentre des Sciences du Goût et de l'Alimentation-ko ikertzaileekin lankidetzan egindako argitalpenak (15)
2024
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Attitudes towards natural wines among Spanish winemakers: Relationship with environmental awareness
Food Research International, Vol. 179
2023
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Identification of Sensory and Voltammetric Markers of Regional Typicality: Tempranillo Rioja Wines as a Case Study
Beverages, Vol. 9, Núm. 4
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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
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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
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Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines
Food Research International, Vol. 94, pp. 54-64
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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
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Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines
Food Chemistry, Vol. 230, pp. 553-562
2016
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Understanding quality judgements of red wines by experts: Effect of evaluation condition
Food Quality and Preference, Vol. 48, pp. 216-227
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Wine Quality Perception: a Sensory point of view
Wine Safety, Consumer Preference, and Human Health (SPRINGER-VERLAG), pp. 119-138
2015
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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
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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
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Contribution of Nonvolatile Composition to Wine Flavor
Food Reviews International, Vol. 28, Núm. 4, pp. 389-411
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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
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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
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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