
María Pilar
Sáenz Navajas
Researcher in the period 2007-2013
Publications (103)
2023
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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
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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
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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
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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
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Modeling grape taste and mouthfeel from chemical composition
Food Chemistry, Vol. 371
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Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvement
Food Quality and Preference, Vol. 98
2021
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A new classification of perceptual interactions between odorants to interpret complex aroma systems. Application to model wine aroma
Foods, Vol. 10, Núm. 7
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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
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An assessment of voltammetry on disposable screen printed electrodes to predict wine chemical composition and oxygen consumption rates
Food Chemistry, Vol. 365
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Impact of two yeast strains on tempranillo red wine aroma profiles throughout accelerated ageing
Oeno One, Vol. 55, Núm. 4, pp. 181-195
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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
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Mejora genética en viñedo y cambio climático
Tierras de Castilla y León: Agricultura, Núm. 295, pp. 78-84
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Obtención de nuevas variedades españolas adaptadas al cambio climático
La Semana vitivinícola, Núm. 3603, pp. 1845-1851
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Obtención de nuevas variedades españolas adaptadas al cambio climático
La Semana vitivinícola, Núm. 3605, pp. 2030-2035
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Perspectives on Wines of Provenance: Sensory Typicality, Quality, and Authenticity
ACS Food Science and Technology, Vol. 1, Núm. 6, pp. 986-992
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Sensory relevance of strecker aldehydes inwines. preliminary studies of its removal with different type of resins
Foods, Vol. 10, Núm. 8
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To fear the unknown: Covid-19 confinement, fear, and food choice
Food Quality and Preference, Vol. 92
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Wine aroma vectors and sensory attributes
Managing Wine Quality: Volume One: Viticulture and Wine Quality (Elsevier), pp. 3-39
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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
2020
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Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements
Food Research International, Vol. 131