Publications dans lesquelles il/elle collabore avec Sara Ferrero del Teso (13)

2024

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

    Food Chemistry, Vol. 437

2022

  1. Modeling grape taste and mouthfeel from chemical composition

    Food Chemistry, Vol. 371

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

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. Modelling wine astringency from its chemical composition using machine learning algorithms

    Oeno One, Vol. 53, Núm. 3, pp. 499-509

  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

2018

  1. An interesting approach to find grape quality markers

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  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. Study of the oxygen consumption rate of different wine polyphenol fractions

    Abstracts Book: International Congress on Grapevine and Wine Sciences

2017

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

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