Publications (91)

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. Wine quality and berry size: a case study with Tempranillo Tinto progenies

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 9, pp. 3952-3960

  3. To fear the unknown: Covid-19 confinement, fear, and food choice

    Food Quality and Preference, Vol. 92

  4. Sensory relevance of strecker aldehydes inwines. preliminary studies of its removal with different type of resins

    Foods, Vol. 10, Núm. 8

  5. Obtención de nuevas variedades españolas adaptadas al cambio climático

    La Semana vitivinícola, Núm. 3603, pp. 1845-1851

  6. Obtención de nuevas variedades españolas adaptadas al cambio climático

    La Semana vitivinícola, Núm. 3605, pp. 2030-2035

  7. Mejora genética en viñedo y cambio climático

    Tierras de Castilla y León: Agricultura, Núm. 295, pp. 78-84

  8. 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

  9. Impact of two yeast strains on tempranillo red wine aroma profiles throughout accelerated ageing

    Oeno One, Vol. 55, Núm. 4, pp. 181-195

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

    Food Chemistry, Vol. 365

  11. 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