ติดตาม
María-Pilar Sáenz-Navajas
María-Pilar Sáenz-Navajas
Instituto de Ciencias de la Vid y del Vino (ICVV-GR-CSIC-UR)
ยืนยันอีเมลแล้วที่ icvv.es - หน้าแรก
ชื่อ
อ้างโดย
อ้างโดย
ปี
Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers
MP Sáenz-Navajas, E Campo, A Sutan, J Ballester, D Valentin
Food Quality and Preference 27 (1), 44-53, 2013
1872013
On the effects of higher alcohols on red wine aroma
A De-La-Fuente-Blanco, MP Sáenz-Navajas, V Ferreira
Food chemistry 210, 107-114, 2016
1452016
Effects of the nonvolatile matrix on the aroma perception of wine
MP Sáenz-Navajas, E Campo, L Culleré, P Fernández-Zurbano, ...
Journal of Agricultural and Food Chemistry 58 (9), 5574-5585, 2010
1262010
Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality
MP Sáenz-Navajas, JM Avizcuri, J Ballester, P Fernández-Zurbano, ...
LWT-Food Science and Technology 60 (1), 400-411, 2015
1192015
Sensory drivers of intrinsic quality of red wines: Effect of culture and level of expertise
MP Sáenz-Navajas, J Ballester, C Pêcher, D Peyron, D Valentin
Food research international 54 (2), 1506-1518, 2013
1172013
Modeling quality of premium Spanish red wines from gas chromatography− olfactometry data
V Ferreira, F San Juan, A Escudero, L Cullere, P Fernandez-Zurbano, ...
Journal of Agricultural and Food Chemistry 57 (16), 7490-7498, 2009
1172009
An assessment of the effects of wine volatiles on the perception of taste and astringency in wine
MP Sáenz-Navajas, E Campo, P Fernández-Zurbano, D Valentin, ...
Food chemistry 121 (4), 1139-1149, 2010
1122010
Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry …
MP Sáenz-Navajas, V Ferreira, M Dizy, P Fernández-Zurbano
Analytica Chimica Acta 673 (2), 151-159, 2010
932010
Structural approach of social representation: Application to the concept of wine minerality in experts and consumers
H Rodrigues, J Ballester, MP Saenz-Navajas, D Valentin
Food Quality and Preference 46, 166-172, 2015
852015
Extrinsic attributes responsible for red wine quality perception: A cross-cultural study between France and Spain
MP Sáenz-Navajas, J Ballester, D Peyron, D Valentin
Food Quality and Preference 35, 70-85, 2014
782014
Relationship between nonvolatile composition and sensory properties of premium Spanish red wines and their correlation to quality perception
MP Saenz-Navajas, YS Tao, M Dizy, V Ferreira, P Fernandez-Zurbano
Journal of Agricultural and Food Chemistry 58 (23), 12407-12416, 2010
772010
Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
V Ferreira, MP Sáenz-Navajas, E Campo, P Herrero, A de la Fuente, ...
Food Chemistry 199, 447-456, 2016
712016
Contribution of nonvolatile composition to wine flavor
MP Sáenz-Navajas, P Fernández-Zurbano, V Ferreira
Food reviews international 28 (4), 389-411, 2012
702012
Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage
JM Avizcuri, MP Sáenz-Navajas, JF Echávarri, V Ferreira, ...
Food chemistry 213, 123-134, 2016
662016
Understanding quality judgements of red wines by experts: Effect of evaluation condition
MP Sáenz-Navajas, JM Avizcuri, JF Echávarri, V Ferreira, ...
Food Quality and Preference 48, 216-227, 2016
642016
Analysis of polymeric phenolics in red wines using different techniques combined with gel permeation chromatography fractionation
Z Guadalupe, A Soldevilla, MP Sáenz-Navajas, B Ayestarán
Journal of Chromatography A 1112 (1-2), 112-120, 2006
642006
Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration
A De-La-Fuente-Blanco, MP Sáenz-Navajas, D Valentin, V Ferreira
Food chemistry 307, 125553, 2020
612020
Sensory properties of premium Spanish red wines and their implication in wine quality perception
MP Sáenz‐Navajas, C Martín‐López, V Ferreira, ...
Australian Journal of Grape and Wine Research 17 (1), 9-19, 2011
592011
Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines
MP Sáenz-Navajas, JM Avizcuri, S Ferrero-del-Teso, D Valentin, ...
Food Research International 94, 54-64, 2017
542017
Insights on the chemical basis of the astringency of Spanish red wines
MP Sáenz-Navajas, JM Avizcuri, V Ferreira, P Fernández-Zurbano
Food chemistry 134 (3), 1484-1493, 2012
542012
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