José Miguel
Avizcuri Inac
Investigador en el periodo 2009-2014
Instituto de Ciencias de la Vid y del Vino
Logroño, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (16)
2017
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Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines
Food Research International, Vol. 94, pp. 54-64
2016
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Base química y sensorial de la astringencia y del sabor amargo
ACE: Revista de enología, Núm. 153
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Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage
Food Chemistry, Vol. 213, Núm. 15, pp. 123-134
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Study of Chardonnay and Sauvignon blanc wines from D.O.Ca Rioja (Spain) aged in different French oak wood barrels: Chemical and aroma quality aspects
Food Research International
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Understanding quality judgements of red wines by experts: Effect of evaluation condition
Food Quality and Preference, Vol. 48, pp. 216-227
2015
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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
2014
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Quality mapping: An exploratory approach for evaluating the chemicals driving in-mouth quality in red wines
Wine: Phenolic Composition, Classification and Health Benefits, pp. 205-224
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Sensory changes during bottle storage of spanish red wines under different initial oxygen doses
Food Research International, Vol. 66, pp. 235-246
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Ultra performance liquid chromatography coupled to Ultraviolet-Vis and mass spectrometry detector for screening of organic acids and polyphenols in red wine
High-Performance Liquid Chromatography (HPLC). Principle, practices and procedures (Nova Science Publish, Inc), pp. 267-298
2013
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Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 5, pp. 1124-1137
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Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase
LWT - Food Science and Technology, Vol. 52, Núm. 2, pp. 123-130
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Propiedades gustativas de los vinos tintos y su relación con la composición química no-volátil
Zubía, Núm. 25, pp. 61-83
2012
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Composición, sabor y calidad del vino
Vino y alimentación: estudios humanísticos y científicos (Universidad de La Rioja), pp. 431-440
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Diferencias en la composición química no volátil y percepción en boca del vino fermentado con co-inoculación de levaduras
Avances en microbiología de los alimentos
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Insights on the chemical basis of the astringency of Spanish red wines
Food Chemistry, Vol. 134, Núm. 3, pp. 1484-1493
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Prohexadione-calcium as a regulator of vine growth. Effect on the physical-chemical characteristics of wine grapes.
Grapes: Cultivation, Varieties and Nutritional Uses, pp. 133-153