Publications en collaboration avec des chercheurs de Centre des Sciences du Goût et de l'Alimentation (23)

2024

  1. Attitudes towards natural wines among Spanish winemakers: Relationship with environmental awareness

    Food Research International, Vol. 179

2023

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

    Beverages, Vol. 9, Núm. 4

  2. 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

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

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

  2. Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines

    Food Quality and Preference, Vol. 62, pp. 155-161

  3. 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

  2. Understanding quality judgements of red wines by experts: Effect of evaluation condition

    Food Quality and Preference, Vol. 48, pp. 216-227

  3. Wine Quality Perception: a Sensory point of view

    Wine Safety, Consumer Preference, and Human Health (SPRINGER-VERLAG), pp. 119-138

2015

  1. Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

    LWT - Food Science and Technology, Vol. 60, Núm. 1, pp. 400-411

  2. Structural approach of social representation: Application to the concept of wine minerality in experts and consumers

    Food Quality and Preference, Vol. 46, pp. 166-172

2014

  1. Extrinsic attributes responsible for red wine quality perception: A cross-cultural study between France and Spain

    Food Quality and Preference, Vol. 35, pp. 70-85

  2. Quality mapping: An exploratory approach for evaluating the chemicals driving in-mouth quality in red wines

    Wine: Phenolic Composition, Classification and Health Benefits, pp. 205-224

2013

  1. Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers

    Food Quality and Preference, Vol. 27, Núm. 1, pp. 44-53

  2. Sensory drivers of intrinsic quality of red wines. Effect of culture and level of expertise.

    Food Research International, Vol. 54, Núm. 2, pp. 1506-1518

2012

  1. Contribution of Nonvolatile Composition to Wine Flavor

    Food Reviews International, Vol. 28, Núm. 4, pp. 389-411