Publicaciones (141) Publicaciones de Purificación Fernández Zurbano

2025

  1. Effect of low molecular weight phenols on the in-mouth sensory perception of high molecular weight phenols by analyzing reconstituted wines

    Food Chemistry, Vol. 463

2024

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

    Food Research International, Vol. 179

  2. Exploring UPLC‐QTOF-MS‐based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approach

    Food Chemistry, Vol. 437

  3. Sensory-directed approach to explore cider typicity: the case of ciders from the Canary Islands (Spain)

    British Food Journal, Vol. 126, Núm. 6, pp. 2363-2380

  4. Timing of defoliation affects anthocyanin and sugar decoupling in Grenache variety growing in warm seasons

    Journal of Food Composition and Analysis, Vol. 125

2023

  1. Ciencia y tecnología en el mundo del vino: cómo afrontar los retos del sector vitivinícola

    Encuentros multidisciplinares, Vol. 25, Núm. 75

  2. 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

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

    Beverages, Vol. 9, Núm. 4

  4. 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

  1. Modeling grape taste and mouthfeel from chemical composition

    Food Chemistry, Vol. 371

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

    Food Quality and Preference, Vol. 98

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

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

    Food Chemistry, Vol. 365

  3. Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 50, pp. 15290-15300

2020

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

    Food Research International, Vol. 131

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

    LWT, Vol. 118

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

    Food Research International, Vol. 136

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

    Food Chemistry, Vol. 320

2019

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

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

  2. 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