Publicaciones en las que colabora con Purificación Fernández Zurbano (66)

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

2023

  1. 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

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

    Beverages, Vol. 9, Núm. 4

  3. 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

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: 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. An interesting approach to find grape quality markers

    Abstracts Book: International Congress on Grapevine and Wine Sciences

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

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

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

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

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

    Zubía, Núm. 30, pp. 187-209