María Pilar Sáenz Navajas-rekin lankidetzan egindako argitalpenak (108)

2024

  1. Attitudes towards natural wines among Spanish winemakers: Relationship with environmental awareness

    Food Research International, Vol. 179

  2. Exploring UPLC‐QTOF-MS‐based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approach

    Food Chemistry, Vol. 437

  3. How do Syrah winemakers from two different French regions conceptualise peppery wines?

    Oeno One, Vol. 58, Núm. 1

2023

  1. 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

  2. Identification of Sensory and Voltammetric Markers of Regional Typicality: Tempranillo Rioja Wines as a Case Study

    Beverages, Vol. 9, Núm. 4

  3. 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

  4. 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

  1. 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

  2. Modeling grape taste and mouthfeel from chemical composition

    Food Chemistry, Vol. 371

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

    Food Quality and Preference, Vol. 98

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. 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

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

    Food Chemistry, Vol. 365

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

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

  5. 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

  6. Mejora genética en viñedo y cambio climático

    Tierras: Agricultura, Núm. 295, pp. 78-84

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

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

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

    Foods, Vol. 10, Núm. 8