Publikationen, an denen er mitarbeitet Ernesto Franco Luesma (6)

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

2022

  1. How has COVID-19, lockdown and social distancing changed alcohol drinking patterns? A cross-cultural perspective between britons and spaniards

    Food Quality and Preference, Vol. 95

2021

  1. To fear the unknown: Covid-19 confinement, fear, and food choice

    Food Quality and Preference, Vol. 92

2020

  1. How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair

    Food Research International, Vol. 137

2017

  1. Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

    Food Chemistry, Vol. 230, pp. 553-562

2016

  1. Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA)

    Food Research International, Vol. 87, pp. 152-160