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Modeling grape taste and mouthfeel from chemical composition.
Food Chem. 2022 Mar 1;371:131168. doi: 10.1016/j.foodchem.2021.131168. Epub 2021 Sep 20.
Food Chem. 2022.
PMID: 34601211
Free article.
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: ferrero del teso s.
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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Chemo-sensory approach for the identification of chemical compounds driving green character in red wines.
Sáenz-Navajas MP, Arias I, Ferrero-Del-Teso S, Fernández-Zurbano P, Escudero A, Ferreira V.
Sáenz-Navajas MP, et al. Among authors: ferrero del teso s.
Food Res Int. 2018 Jul;109:138-148. doi: 10.1016/j.foodres.2018.04.037. Epub 2018 Apr 18.
Food Res Int. 2018.
PMID: 29803435
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Some clues about the changes in wine aroma composition associated to the maturation of "neutral" grapes.
Arias-Pérez I, Ferrero-Del-Teso S, Sáenz-Navajas MP, Fernández-Zurbano P, Lacau B, Astraín J, Barón C, Ferreira V, Escudero A.
Arias-Pérez I, et al. Among authors: ferrero del teso s.
Food Chem. 2020 Aug 1;320:126610. doi: 10.1016/j.foodchem.2020.126610. Epub 2020 Mar 13.
Food Chem. 2020.
PMID: 32234655
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Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements.
Sáenz-Navajas MP, Ferrero-Del-Teso S, Jeffery DW, Ferreira V, Fernández-Zurbano P.
Sáenz-Navajas MP, et al. Among authors: ferrero del teso s.
Food Res Int. 2020 May;131:108945. doi: 10.1016/j.foodres.2019.108945. Epub 2019 Dec 26.
Food Res Int. 2020.
PMID: 32247501
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Sensory variability associated with anthocyanic and tannic fractions isolated from red wines.
Ferrero-Del-Teso S, Suárez A, Jeffery DW, Ferreira V, Fernández-Zurbano P, Sáenz-Navajas MP.
Ferrero-Del-Teso S, et al.
Food Res Int. 2020 Oct;136:109340. doi: 10.1016/j.foodres.2020.109340. Epub 2020 May 19.
Food Res Int. 2020.
PMID: 32846535
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Exploring UPLC-QTOF-MS-based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approach.
Ferrero-Del-Teso S, Arapitsas P, Jeffery DW, Ferreira C, Mattivi F, Fernández-Zurbano P, Sáenz-Navajas MP.
Ferrero-Del-Teso S, et al.
Food Chem. 2024 Mar 30;437(Pt 1):137726. doi: 10.1016/j.foodchem.2023.137726. Epub 2023 Oct 11.
Food Chem. 2024.
PMID: 37907002
Free article.
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