Search Results - Avizcuri, José-Miguel

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  1. 1
    Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage

    Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage by Avizcuri, José-Miguel, Sáenz-Navajas, María-Pilar, Echávarri, José-Federico, Ferreira, Vicente, Fernández-Zurbano, Purificación

    Published in Food chemistry
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  2. 2
    Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

    Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality by Sáenz-Navajas, María-Pilar, Avizcuri, José-Miguel, Ballester, Jordi, Fernández-Zurbano, Purificación, Ferreira, Vicente, Peyron, Dominique, Valentin, Dominique

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  3. 3
    Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines

    Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines by Sáenz-Navajas, María-Pilar, Avizcuri, José-Miguel, Ferrero-del-Teso, Sara, Valentin, Dominique, Ferreira, Vicente, Fernández-Zurbano, Purificación

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  4. 4
    Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase

    Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase by Bodelón, Oscar G., Avizcuri, José-Miguel, Fernández-Zurbano, Purificación, Dizy, Marta, Préstamo, Guadalupe

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  5. 5
    Insights on the chemical basis of the astringency of Spanish red wines

    Insights on the chemical basis of the astringency of Spanish red wines by Sáenz-Navajas, María-Pilar, Avizcuri, José-Miguel, Ferreira, Vicente, Fernández-Zurbano, Purificación

    Published in Food chemistry
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  6. 6
    Sensory changes during bottle storage of Spanish red wines under different initial oxygen doses

    Sensory changes during bottle storage of Spanish red wines under different initial oxygen doses by Sáenz-Navajas, María-Pilar, Avizcuri, José-Miguel, Ferreira, Vicente, Fernández-Zurbano, Purificación

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  7. 7
    Chemical and sensory characterisation of sweet wines obtained by different techniques

    Chemical and sensory characterisation of sweet wines obtained by different techniques by Avizcuri-Inac, José-Miguel, González-Hernández, Marivel, Rosáenz-Oroz, Daniel, Martínez-Ruiz, Rodrigo, Vaquero-Fernández, Luis

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  8. 8
    Understanding quality judgements of red wines by experts: Effect of evaluation condition

    Understanding quality judgements of red wines by experts: Effect of evaluation condition by Sáenz-Navajas, María-Pilar, Avizcuri, José Miguel, Echávarri, José Federico, Ferreira, Vicente, Fernández-Zurbano, Purificación, Valentin, Dominique

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  9. 9
    Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: Wine reconstitution strategies and sensory sorting task

    Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: Wine reconstitution strategies and sensory sorting task by Sáenz-Navajas, María-Pilar, Campo, Eva, Avizcuri, José Miguel, Valentin, Dominique, Fernández-Zurbano, Purificación, Ferreira, Vicente

    Published in Analytica chimica acta
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  10. 10
    Effect of Cluster Thinning and Prohexadione Calcium Applications on Phenolic Composition and Sensory Properties of Red Wines

    Effect of Cluster Thinning and Prohexadione Calcium Applications on Phenolic Composition and Sensory Properties of Red Wines by Avizcuri-Inac, José-Miguel, Gonzalo-Diago, Ana, Sanz-Asensio, Jesús, Martínez-Soria, María-Teresa, López-Alonso, Miguel, Dizy-Soto, Marta, Echávarri-Granado, José-Federico, Vaquero-Fernández, Luis, Fernández-Zurbano, Purificación

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  11. 11
    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

    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 by Herrero, Paula, Sáenz-Navajas, María Pilar, Avizcuri, José Miguel, Culleré, Laura, Balda, Pedro, Antón, Elena C., Ferreira, Vicente, Escudero, Ana

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  12. 12
    Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase: Strawberries

    Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase: Strawberries by BODELON, Oscar G, AVIZCURI, José-Miguel, FERNANDEZ-ZURBANO, Purificación, DIZY, Marta, PRESTAMO, Guadalupe

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