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List of works by Purificación Fernández Zurbano

An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

article by María-Pilar Sáenz-Navajas et al published August 2010 in Food Chemistry

Analysis of aged red wine pigments by capillary zone electrophoresis

scientific article published in October 2004

Capillary electrophoretic separation of phenolic diterpenes from rosemary

scientific article published on 01 April 2002

Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection.

scientific article published on 4 June 2010

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

scientific article published on 6 February 2017

Contribution of Nonvolatile Composition to Wine Flavor

article

Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines.

scientific article published on 7 January 2014

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

scientific article published on 30 December 2011

Determination of cyprodinil and fludioxonil in the fermentative process of must by high-performance liquid chromatography-diode array detection

Determination of fungicide pyrimethanil in grapes, must, fermenting must and wine.

scientific article published on 19 December 2012

Development and validation of a capillary zone electrophoresis method for the quantitative determination of anthocyanins in wine.

scientific article published in March 2003

Development of a liquid-liquid extraction method for the determination of pyrimethanil, metalaxyl, dichlofluanid and penconazol during the fermentative process of must by GC-NPD

article

Direct accurate analysis of cysteinylated and glutathionylated precursors of 4-mercapto-4-methyl-2-pentanone and 3-mercaptohexan-1-ol in must by ultrahigh performance liquid chromatography coupled to mass spectrometry

scientific article published on 13 January 2014

Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines.

scientific article published on 25 January 2013

Effects of the nonvolatile matrix on the aroma perception of wine.

scientific article

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

scientific article published on 17 June 2016

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

scientific article published on 28 March 2012

Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels

scientific article published on 6 October 2014

Migration order of wine anthocyanins in capillary zone electrophoresis

article by David Calvo et al published October 2004 in Analytica Chimica Acta

Modeling quality of premium spanish red wines from gas chromatography-olfactometry data.

scientific article published in August 2009

Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO₂.

scientific article published on 10 December 2015

Oxygen Consumption by Red Wines. Part II: Differential Effects on Color and Chemical Composition Caused by Oxygen Taken in Different Sulfur Dioxide-Related Oxidation Contexts.

scientific article published on 8 December 2015

Pigment composition and color parameters of commercial Spanish red wine samples: linkage to quality perception

article

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

Relationship between nonvolatile composition and sensory properties of premium Spanish red wines and their correlation to quality perception

scientific article published on 8 November 2010

Sensory changes during bottle storage of Spanish red wines under different initial oxygen doses

article

Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

scientific article published on 10 December 2015

Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

article by María-Pilar Sáenz-Navajas et al published January 2015 in Lebensmittel-Wissenschaft & Technologie

Study of hydroxycinnamic acids and malvidin 3-monoglucoside derivatives using capillary zone electrophoresis and ultra-performance liquid chromatography

Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition

scientific article

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

article by María-Pilar Sáenz-Navajas et al published March 2016 in Food Quality and Preference

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