Showing 1 - 17 results of 17 for search 'De-La-Fuente-Blanco, Arancha', query time: 0.02s Refine Results
  1. 1
    Perceptual interactions between aroma vectors and wine sensory properties. Consequences for aroma modeling
    by De-La-Fuente-Blanco, Arancha
    Published 2019-07-16
    tesis doctoral biblioteca
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  2. 2
    Levels of higher alcohols inducing aroma changes and modulating experts' preferences in wine model solutions
    artículo biblioteca
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  3. 3
    Wine aroma vectors and sensory attributes
    capítulo de libro biblioteca
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  4. 4
    A new classification of perceptual interactions between odorants to interpret complex aroma systems. Application to model wine aroma
    artículo de revisión biblioteca
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  5. 5
    On the effects of higher alcohols on red wine aroma
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  6. 6
    Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration
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  7. 7
    Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines
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  8. 8
    Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine
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  9. 9
    Estudio de interacciones sensoriales del tipo amargor-aroma, astringencia-aroma, amargor-acidez y astringencia-acidez en vino tinto. Efecto del nivel de experiencia del consumidor
    Other Authors: “...De-La-Fuente-Blanco, Arancha [0000-0002-4093-900X]...”
    comunicación de congreso biblioteca
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  10. 10
    Optimization and Validation of a Method to Determine Enolones and Vanillin Derivatives in Wines—Occurrence in Spanish Red Wines and Mistelles
    artículo biblioteca
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  11. 11
    Sensory relevance of strecker aldehydes inwines. preliminary studies of its removal with different type of resins
    artículo biblioteca
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  12. 12
    Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
    artículo biblioteca
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  13. 13
    Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models
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  14. 14
    Modulation of bitterness by aroma: cross modal interactions in red wine
    póster de congreso biblioteca
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  15. 15
    Rapid sensory-directed methodology for the selection of high-quality aroma wines
    artículo biblioteca
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  16. 16
    Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale
    artículo biblioteca
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  17. 17
    Scaling-up aerated fermentation for etanol reduction. Effect on wine aroma
    póster de congreso biblioteca
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