Publicaciones en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (57)

2024

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

    Food Research International, Vol. 179

  2. El CSIC reúne al sector vitivinícola en torno a un Itinerario Cicerón sobre sostenibilidad e innovación

    La Semana vitivinícola, Núm. 3666, pp. 935-938

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

    Food Chemistry, Vol. 437

  4. Exploring consumption profiles, consumer experience and quality claims of Canary Islands' cider (Spain): A multidimensional analysis

    Agribusiness

  5. How do Syrah winemakers from two different French regions conceptualise peppery wines?

    Oeno One, Vol. 58, Núm. 1

  6. Measuring wine and beer drinking experience in a context of limited socialisation: a case study with Spanish drinkers

    Oeno One, Vol. 58, Núm. 1

  7. Sensory differentiation of Old World wines from New World wines: Has this become more challenging?

    Food Research International, Vol. 196

  8. 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

  4. 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

  2. Modeling grape taste and mouthfeel from chemical composition

    Food Chemistry, Vol. 371

  3. Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvement

    Food Quality and Preference, Vol. 98

2021

  1. A new classification of perceptual interactions between odorants to interpret complex aroma systems. Application to model wine aroma

    Foods, Vol. 10, Núm. 7

  2. 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

  3. An assessment of voltammetry on disposable screen printed electrodes to predict wine chemical composition and oxygen consumption rates

    Food Chemistry, Vol. 365

  4. Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine

    Food chemistry, Vol. 361, pp. 130081

  5. Mejora genética en viñedo y cambio climático

    Tierras: Agricultura, Núm. 295, pp. 78-84