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List of works by María-Pilar Sáenz-Navajas

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

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 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

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

On the effects of higher alcohols on red wine aroma

scientific article published on 12 April 2016

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

article

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

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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