Publicaciones en las que colabora con Vicente Ferreira González (69)

2023

  1. Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models

    Oeno One, Vol. 57, Núm. 2, pp. 489-503

2021

  1. A new classification of perceptual interactions between odorants to interpret complex aroma systems. Application to model wine aroma

    Foods, Vol. 10, Núm. 7

  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

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

    Food Chemistry, Vol. 365

  4. Impact of two yeast strains on tempranillo red wine aroma profiles throughout accelerated ageing

    Oeno One, Vol. 55, Núm. 4, pp. 181-195

  5. Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine

    Food chemistry, Vol. 361, pp. 130081

  6. Sensory relevance of strecker aldehydes inwines. preliminary studies of its removal with different type of resins

    Foods, Vol. 10, Núm. 8

  7. Wine aroma vectors and sensory attributes

    Managing Wine Quality: Volume One: Viticulture and Wine Quality (Elsevier), pp. 3-39

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. Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration

    Food Chemistry, Vol. 307

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

    Food Research International, Vol. 136

  5. Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes

    Food Chemistry, Vol. 331

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

    Food Chemistry, Vol. 320

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

2018

  1. Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale

    Food Microbiology, Vol. 70, pp. 214-223

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

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

  3. Los vinos tintos españoles de calidad, ¿a qué huelen según los expertos?

    Zubía, Núm. 30, pp. 187-209

2017

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

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