Publikationen in Zusammenarbeit mit Forschern von Centre des Sciences du Goût et de l'Alimentation (24)

2024

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

    Food Research International, Vol. 179

2023

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

    Beverages, Vol. 9, Núm. 4

  2. 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

  3. 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

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. Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation

    Australian Journal of Grape and Wine Research, Vol. 27, Núm. 1, pp. 118-127

  3. To fear the unknown: Covid-19 confinement, fear, and food choice

    Food Quality and Preference, Vol. 92

2020

  1. How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair

    Food Research International, Vol. 137

2017

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

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

  2. Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines

    Food Quality and Preference, Vol. 62, pp. 155-161

  3. Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

    Food Chemistry, Vol. 230, pp. 553-562

2016

  1. Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA)

    Food Research International, Vol. 87, pp. 152-160

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

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

  3. Wine Quality Perception: a Sensory point of view

    Wine Safety, Consumer Preference, and Human Health (SPRINGER-VERLAG), pp. 119-138

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

  2. Structural approach of social representation: Application to the concept of wine minerality in experts and consumers

    Food Quality and Preference, Vol. 46, pp. 166-172

2014

  1. Extrinsic attributes responsible for red wine quality perception: A cross-cultural study between France and Spain

    Food Quality and Preference, Vol. 35, pp. 70-85

  2. 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

2013

  1. Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers

    Food Quality and Preference, Vol. 27, Núm. 1, pp. 44-53

  2. Sensory drivers of intrinsic quality of red wines. Effect of culture and level of expertise.

    Food Research International, Vol. 54, Núm. 2, pp. 1506-1518