Publications in collaboration with researchers from Universidad de Zaragoza (11)

2017

  1. Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines

    Food Research International, Vol. 94, pp. 54-64

2016

  1. Base química y sensorial de la astringencia y del sabor amargo

    ACE: Revista de enología, Núm. 153

  2. 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

  3. 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

  4. Understanding quality judgements of red wines by experts: Effect of evaluation condition

    Food Quality and Preference, Vol. 48, pp. 216-227

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

2014

  1. 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

  2. Sensory changes during bottle storage of spanish red wines under different initial oxygen doses

    Food Research International, Vol. 66, pp. 235-246

2013

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

    Zubía, Núm. 25, pp. 61-83

2012

  1. Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: Wine reconstitution strategies and sensory sorting task

    Analytica Chimica Acta, Vol. 732, pp. 64-72

  2. Insights on the chemical basis of the astringency of Spanish red wines

    Food Chemistry, Vol. 134, Núm. 3, pp. 1484-1493