Publicaciones en las que colabora con Ana Escudero Carra (16)

2021

  1. 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

  2. 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

  3. Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 50, pp. 15290-15300

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

    Foods, Vol. 10, Núm. 8

2020

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

    LWT, Vol. 118

  2. Some clues about the changes in wine aroma composition associated to the maturation of “neutral” grapes

    Food Chemistry, Vol. 320

2019

  1. Effects of vineyard ‘potential’ and grape maturation on the aroma-volatile profile of Grenache wines

    Oeno One, Vol. 53, Núm. 4, pp. 695-707

2018

  1. Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

    Frontiers in Chemistry, Vol. 6

2016

  1. Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product

    Food Chemistry, Vol. 207, pp. 239-250

1997

  1. Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology Print, Vol. 205, pp. 392-396

1995

  1. Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis

    Journal of the Science of Food and Agriculture, Vol. 67, Núm. 3, pp. 381-392

1993

  1. Matrix effects and solute discrimination when injecting dirty samples in capillary columns. Comparative study between classical split and splitless injections

    Journal of Chromatography A, Vol. 655, Núm. 2, pp. 257-266

  2. Method for the HPLC prefractionation of wine flavor extracts. Part I.-Aalytical aspects

    Progress in Food Fermentation : 7th European conference on food chemistry : Papers. (CSIC / IATA), pp. 449-454

  3. Method for the HPLC prefractionation of wine flavor extracts. Part II.-Sensory aspects. Profiling wine aroma

    Progress in Food Fermentation (CSIC), pp. 69-74

1992

  1. Composición aromática y contribución sensorial de diferentes grupos de compuestos en vinos de la región aragonesa

    500 años de vitivinicultura americana y sus relaciones con Europa: [XX Congreso Mundial de la Viña y el Vino, 72.ª Asamblea General de la O.I.V. Madrid y La Rioja (España) 18-26 mayo 1992]

  2. Evolución de la composición aromática del mosto en el transcurso de la fermentación

    500 años de vitivinicultura americana y sus relaciones con Europa: [XX Congreso Mundial de la Viña y el Vino, 72.ª Asamblea General de la O.I.V. Madrid y La Rioja (España) 18-26 mayo 1992]