Publicaciones en colaboración con investigadores/as de Institut National de la Recherche Agronomique (3)

2020

  1. Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration

    Food Chemistry, Vol. 307

2012

  1. Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: Wine reconstitution strategies and sensory sorting task

    Analytica Chimica Acta, Vol. 732, pp. 64-72

  2. Sensory Interactions in Wine

    The Sense of Taste (Nova Science Publishers, INC.), pp. 97-114