Química
Saila
Instituto de Ciencias de la Vid y del Vino
Logroño, EspañaInstituto de Ciencias de la Vid y del Vino -ko ikertzaileekin lankidetzan egindako argitalpenak (84)
2024
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Attitudes towards natural wines among Spanish winemakers: Relationship with environmental awareness
Food Research International, Vol. 179
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Exploring UPLC‐QTOF-MS‐based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approach
Food Chemistry, Vol. 437
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How do Syrah winemakers from two different French regions conceptualise peppery wines?
Oeno One, Vol. 58, Núm. 1
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Timing of defoliation affects anthocyanin and sugar decoupling in Grenache variety growing in warm seasons
Journal of Food Composition and Analysis, Vol. 125
2023
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Ciencia y tecnología en el mundo del vino: cómo afrontar los retos del sector vitivinícola
Encuentros multidisciplinares, Vol. 25, Núm. 75
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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
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Identification of Sensory and Voltammetric Markers of Regional Typicality: Tempranillo Rioja Wines as a Case Study
Beverages, Vol. 9, Núm. 4
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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
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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
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Study of the antimicrobial activity of winemaking by-products against antibiotic resistant commensal bacteria of animal intestinal origin
Infowine: Internet Journal of Viticulture and Enology
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Wine corks decontamination using plasma activated water
Current Research in Food Science, Vol. 7
2022
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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
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Modeling grape taste and mouthfeel from chemical composition
Food Chemistry, Vol. 371
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Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvement
Food Quality and Preference, Vol. 98
2021
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A new classification of perceptual interactions between odorants to interpret complex aroma systems. Application to model wine aroma
Foods, Vol. 10, Núm. 7
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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
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An assessment of voltammetry on disposable screen printed electrodes to predict wine chemical composition and oxygen consumption rates
Food Chemistry, Vol. 365
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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
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Mejora genética en viñedo y cambio climático
Tierras: Agricultura, Núm. 295, pp. 78-84
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Microbial Diversity of Surface and Groundwaters in Different Seasons
World Microbe Forum