Publicaciones en colaboración con investigadores/as de University of Burgundy (8)

2017

  1. Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

    Food Chemistry, Vol. 230, pp. 553-562

2016

  1. 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

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. Propiedades gustativas de los vinos tintos y su relación con la composición química no-volátil

    Zubía, Núm. 25, pp. 61-83

  3. 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. Los vinos tintos españoles de calidad: ¿a qué huelen según los expertos?

    Zubía, Núm. 30, pp. 175