Publications in collaboration with researchers from Instituto de Ciencias de la Vid y del Vino (57)

2022

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

    Food Quality and Preference, Vol. 98

  2. Modeling grape taste and mouthfeel from chemical composition

    Food Chemistry, Vol. 371

2021

  1. An assessment of voltammetry on disposable screen printed electrodes to predict wine chemical composition and oxygen consumption rates

    Food Chemistry, Vol. 365

  2. 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

2020

  1. Some clues about the changes in wine aroma composition associated to the maturation of “neutral” grapes

    Food Chemistry, Vol. 320

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

    Food Research International, Vol. 136

  3. Effect of grape maturity on wine sensory and chemical features: The case of Moristel wines

    LWT, Vol. 118

  4. Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements

    Food Research International, Vol. 131

2019

  1. Modelling wine astringency from its chemical composition using machine learning algorithms

    OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, Vol. 53, Núm. 3, pp. 498-510

  2. Modelling wine astringency from its chemical composition using machine learning algorithms

    Oeno One, Vol. 53, Núm. 3, pp. 499-509

  3. Effects of vineyard ‘potential’ and grape maturation on the aroma-volatile profile of Grenache wines

    Oeno One, Vol. 53, Núm. 4, pp. 695-707

2018

  1. Study of the oxygen consumption rate of different wine polyphenol fractions

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  2. Red wines quality judgements prediction by experts and wine consumers using a trained pane

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  3. An interesting approach to find grape quality markers

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  4. The kinetics of oxygen and SO2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition?

    Food Chemistry, Vol. 241, pp. 206-214

  5. Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

    Frontiers in Chemistry, Vol. 6

  6. Chemo-sensory approach for the identification of chemical compounds driving green character in red wines

    Food Research International, Vol. 109, pp. 138-148

  7. 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

  1. 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

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

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