2016

1. Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product

   Food Chemistry, Vol. 207, pp. 239-250

2. Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

   Food Chemistry, Vol. 199, pp. 447-456

3. Study of Chardonnay and Sauvignon blanc wines from D.O.Ca Rioja (Spain) aged in different French oak wood barrels: Chemical and aroma quality aspects

   Food Research International