Purificación
Fernández Zurbano
CATEDRÁTICA DE UNIVERSIDAD
Instituto de Ciencias de la Vid y del Vino
Logroño, EspañaInstituto de Ciencias de la Vid y del Vino -ko ikertzaileekin lankidetzan egindako argitalpenak (61)
2024
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Attitudes towards natural wines among Spanish winemakers: Relationship with environmental awareness
Food Research International, Vol. 179
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Exploring UPLC‐QTOF-MS‐based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approach
Food Chemistry, Vol. 437
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Timing of defoliation affects anthocyanin and sugar decoupling in Grenache variety growing in warm seasons
Journal of Food Composition and Analysis, Vol. 125
2023
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Ciencia y tecnología en el mundo del vino: cómo afrontar los retos del sector vitivinícola
Encuentros multidisciplinares, Vol. 25, Núm. 75
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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
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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
2022
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Modeling grape taste and mouthfeel from chemical composition
Food Chemistry, Vol. 371
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Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvement
Food Quality and Preference, Vol. 98
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
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An assessment of voltammetry on disposable screen printed electrodes to predict wine chemical composition and oxygen consumption rates
Food Chemistry, Vol. 365
2020
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Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements
Food Research International, Vol. 131
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Effect of grape maturity on wine sensory and chemical features: The case of Moristel wines
LWT, Vol. 118
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Sensory variability associated with anthocyanic and tannic fractions isolated from red wines
Food Research International, Vol. 136
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Some clues about the changes in wine aroma composition associated to the maturation of “neutral” grapes
Food Chemistry, Vol. 320
2019
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Effects of vineyard ‘potential’ and grape maturation on the aroma-volatile profile of Grenache wines
Oeno One, Vol. 53, Núm. 4, pp. 695-707
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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
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Modelling wine astringency from its chemical composition using machine learning algorithms
Oeno One, Vol. 53, Núm. 3, pp. 499-509
2018
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Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale
Food Microbiology, Vol. 70, pp. 214-223
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Chemo-sensory approach for the identification of chemical compounds driving green character in red wines
Food Research International, Vol. 109, pp. 138-148