Zobrazeno 1 - 10
of 63
pro vyhledávání: '"María Pilar Sáenz-Navajas"'
Autor:
Olivier GEFFROY, Tracey Siebert, Emilie Guyot, Florence Gazagnadou, Aude Henon, Thomas Baerenzung dit Baron, Marie Denat, Christian Chervin, Markus Herderich, Eleanor Bilogrevic, María Pilar Sáenz-Navajas
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
This work investigated Syrah producers' conceptualisation of peppery wines from two different wine regions. For the study, a long-term memory approach was used; in addition, the effects of the region of origin, as well as the sensitivity of the parti
Externí odkaz:
https://doaj.org/article/b2da90a0b0664211a189923275196ccf
Publikováno v:
OENO One, Vol 55, Iss 4 (2021)
This study aimed at determining the changes induced by two S. cerevisiae strains, (IONYS wf™ and Lalvin ICV D254™) on the sensory and chemical aroma profiles of Tempranillo wine, after fermentation and after ageing. The 64 aroma molecules determi
Externí odkaz:
https://doaj.org/article/05ca954332a140e69434edee4f065aa6
Autor:
Arancha de la Fuente Blanco, María-Pilar Sáenz-Navajas, Jordi Ballester, Ernesto Franco-Luesma, Dominique Valentin, Vicente Ferreira
Publikováno v:
OENO One, Vol 57, Iss 2 (2023)
The present study analyses the sensory effects associated with the interactions between different woody aroma compositions and a simple fruity ester vector in red wines. The semi-synthetic wine models contained a fixed aroma composition, the dearomat
Externí odkaz:
https://doaj.org/article/fd199e8c585b4e30be077a4e97e4dd51
Autor:
Alejandro Suárez, Heber Rodrigues, Samantha Williams, Purificación Fernández-Zurbano, Nicolas Depetris-Chauvin, Gregory Dunn, María-Pilar Sáenz-Navajas
Publikováno v:
OENO One, Vol 57, Iss 2 (2023)
The main objective of the present work was to evaluate the effect of culture through familiarity of wine technical experts on the perception of wine quality. A total of 32 wine experts from the United Kingdom and Spain undertook two sensory tasks wit
Externí odkaz:
https://doaj.org/article/71f8a88356414b43976bf389fc053dbf
Publikováno v:
Foods, Vol 10, Iss 7, p 1627 (2021)
Although perceptual interactions are usually mentioned and blamed for the difficulties in understanding the relationship between odorant composition and aromatic sensory properties, they are poorly defined and categorised. Furthermore, old classifica
Externí odkaz:
https://doaj.org/article/e9224b79e469416fafaec2ec9a14797f
Autor:
Almudena Marrufo-Curtido, Arancha de-la-Fuente-Blanco, María-Pilar Sáenz-Navajas, Vicente Ferreira, Mónica Bueno, Ana Escudero
Publikováno v:
Foods, Vol 10, Iss 8, p 1711 (2021)
The orthonasal quality of two synthetic contexts of wine (young wine and oaked wine) spiked with six different levels of the Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, 3-methylbutanal, methional and phenylacetaldehyde) was evaluated by a
Externí odkaz:
https://doaj.org/article/ba531d77b0d442a6859b391e0f697e3a
Publikováno v:
ACS Food Science & Technology. 1:986-992
Wine is revered throughout the world and comes in many varieties and styles. Factors influencing wine chemical composition and sensory properties are complex but can be related to product origin. Wine provenance also invokes notions of typicality and
Autor:
Peter Oyinseye, Alejandro Suárez, Erick Saldaña, Purificación Fernández-Zurbano, Dominique Valentin, María-Pilar Sáenz-Navajas
Publikováno v:
RIUR. Repositorio Institucional de la Universidad de La Rioja
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In experiential literature there is a collective accord that consumers’ experiences should be conceptualised in a multi-dimensional configuration. From the sensory science viewpoint, the recent focus on consumption experience is gaining momentum bu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b221e555ca04e554dc48a82e0872f1d0
http://hdl.handle.net/10261/303891
http://hdl.handle.net/10261/303891
Autor:
Ioannis S. Arvanitoyannis, Paola Battilani, Marcos Bonada, R.G.V. Bramley, Soline Caillé, Francis Canon, S. Chandra, J. Chapman, Véronique Cheynier, Monika Christmann, D. Cozzolino, Julie A. Culbert, R. Dambergs, Robert G. Dambergs, Arancha de la Fuente, Everard J. Edwards, Vicente Ferreira, Maximilian Freund, B.H. Gump, Markus J. Herderich, Gregory V. Jones, James A. Kennedy, Paul A. Kilmartin, Mark P. Krstic, Isabelle Lesschaeve, Ann C. Noble, Anita Oberholster, J.P. Osborne, Mango Parker, Tijana Petrovic, A.C. Power, Andrew G. Reynolds, J.J. Roberts, Victor O. Sadras, María Pilar Sáenz-Navajas, Pascale Sarni-Manchado, Eileen S. Scott, Angela Silva, Belinda E. Stummer, C. van Leeuwen, M.A. Vivier, P.R. Young, B.W. Zoecklein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b22d443b8cde4a1d71146a99e0b3372
https://doi.org/10.1016/b978-0-08-102067-8.09992-9
https://doi.org/10.1016/b978-0-08-102067-8.09992-9
Autor:
Dominique Valentin, María-Pilar Sáenz-Navajas, Heber Rodrigues, Ernesto Franco-Luesma, Erick Saldaña, Vonimihaingo Ramaroson Rakotosamimanana, Carlos Gómez-Corona
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Food Quality and Preference
Food Quality and Preference, Elsevier, 2022, 95, pp.104344. ⟨10.1016/j.foodqual.2021.104344⟩
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Food Quality and Preference
Food Quality and Preference, Elsevier, 2022, 95, pp.104344. ⟨10.1016/j.foodqual.2021.104344⟩
During the early months of 2020, the world experienced a novel, violent, and relentless pandemic era. By the end of the year more than seventy-seven million cases of COVID-19 had been reported around the globe. Due to it being a highly contagious dis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c85cef4e4f17160fc6dc556080b81a1a
http://hdl.handle.net/10261/264912
http://hdl.handle.net/10261/264912