Publicaciones en colaboración con investigadoras/es de Centre des Sciences du Goût et de l'Alimentation (3)

2021

  1. Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses

    Food Quality and Preference, Vol. 87

2016

  1. Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations

    Journal of the science of food and agriculture, Vol. 96, Núm. 10, pp. 3492-3499

  2. Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects

    International Dairy Journal, Vol. 58, pp. 23-30