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Study of Chardonnay and Sauvignon blanc wines from D.O.Ca Rioja (Spain) aged in different French oak wood barrels: Chemical and aroma quality aspects.
Food Res Int. 2016 Nov;89(Pt 1):227-236. doi: 10.1016/j.foodres.2016.08.002. Epub 2016 Aug 8.
Food Res Int. 2016.
PMID: 28460909
Insights on the chemical basis of the astringency of Spanish red wines.
Sáenz-Navajas MP, Avizcuri JM, Ferreira V, Fernández-Zurbano P.
Sáenz-Navajas MP, et al. Among authors: avizcuri jm.
Food Chem. 2012 Oct 1;134(3):1484-93. doi: 10.1016/j.foodchem.2012.03.060. Epub 2012 Mar 28.
Food Chem. 2012.
PMID: 25005971
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Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines.
Sáenz-Navajas MP, Avizcuri JM, Ferrero-Del-Teso S, Valentin D, Ferreira V, Fernández-Zurbano P.
Sáenz-Navajas MP, et al. Among authors: avizcuri jm.
Food Res Int. 2017 Apr;94:54-64. doi: 10.1016/j.foodres.2017.02.002. Epub 2017 Feb 6.
Food Res Int. 2017.
PMID: 28290367
No abstract available.
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Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage.
Avizcuri JM, Sáenz-Navajas MP, Echávarri JF, Ferreira V, Fernández-Zurbano P.
Avizcuri JM, et al.
Food Chem. 2016 Dec 15;213:123-134. doi: 10.1016/j.foodchem.2016.06.050. Epub 2016 Jun 17.
Food Chem. 2016.
PMID: 27451163
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Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: wine reconstitution strategies and sensory sorting task.
Sáenz-Navajas MP, Campo E, Avizcuri JM, Valentin D, Fernández-Zurbano P, Ferreira V.
Sáenz-Navajas MP, et al. Among authors: avizcuri jm.
Anal Chim Acta. 2012 Jun 30;732:64-72. doi: 10.1016/j.aca.2011.12.042. Epub 2011 Dec 30.
Anal Chim Acta. 2012.
PMID: 22688035
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