Publications (101)

2023

  1. Natural versus conventional production of Spanish white wines: an exploratory study

    Journal of the Science of Food and Agriculture

2022

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

    Food Quality and Preference, Vol. 98

  2. Modeling grape taste and mouthfeel from chemical composition

    Food Chemistry, Vol. 371

  3. 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

2021

  1. Perspectives on Wines of Provenance: Sensory Typicality, Quality, and Authenticity

    ACS Food Science and Technology, Vol. 1, Núm. 6, pp. 986-992

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

    Foods, Vol. 10, Núm. 7

  3. Wine aroma vectors and sensory attributes

    Managing Wine Quality: Volume One: Viticulture and Wine Quality (Elsevier), pp. 3-39

  4. 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

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

    Food Quality and Preference, Vol. 92

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

    Foods, Vol. 10, Núm. 8

  7. Obtención de nuevas variedades españolas adaptadas al cambio climático

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

  8. Obtención de nuevas variedades españolas adaptadas al cambio climático

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

  9. Mejora genética en viñedo y cambio climático

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

  10. 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

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

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

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

    Food Chemistry, Vol. 365

  13. 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

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

  2. Effect of grape maturity on wine sensory and chemical features: The case of Moristel wines

    LWT, Vol. 118

  3. Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements

    Food Research International, Vol. 131