Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers MP Sáenz-Navajas, E Campo, A Sutan, J Ballester, D Valentin Food Quality and Preference 27 (1), 44-53, 2013 | 196 | 2013 |
On the effects of higher alcohols on red wine aroma A De-La-Fuente-Blanco, MP Sáenz-Navajas, V Ferreira Food chemistry 210, 107-114, 2016 | 169 | 2016 |
Effects of the nonvolatile matrix on the aroma perception of wine MP Sáenz-Navajas, E Campo, L Culleré, P Fernández-Zurbano, ... Journal of Agricultural and Food Chemistry 58 (9), 5574-5585, 2010 | 135 | 2010 |
Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality MP Sáenz-Navajas, JM Avizcuri, J Ballester, P Fernández-Zurbano, ... LWT-Food Science and Technology 60 (1), 400-411, 2015 | 126 | 2015 |
Sensory drivers of intrinsic quality of red wines: Effect of culture and level of expertise MP Sáenz-Navajas, J Ballester, C Pêcher, D Peyron, D Valentin Food research international 54 (2), 1506-1518, 2013 | 122 | 2013 |
An assessment of the effects of wine volatiles on the perception of taste and astringency in wine MP Sáenz-Navajas, E Campo, P Fernández-Zurbano, D Valentin, ... Food chemistry 121 (4), 1139-1149, 2010 | 119 | 2010 |
Modeling quality of premium Spanish red wines from gas chromatography− olfactometry data V Ferreira, F San Juan, A Escudero, L Cullere, P Fernandez-Zurbano, ... Journal of Agricultural and Food Chemistry 57 (16), 7490-7498, 2009 | 118 | 2009 |
Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry … MP Sáenz-Navajas, V Ferreira, M Dizy, P Fernández-Zurbano Analytica Chimica Acta 673 (2), 151-159, 2010 | 99 | 2010 |
Structural approach of social representation: Application to the concept of wine minerality in experts and consumers H Rodrigues, J Ballester, MP Saenz-Navajas, D Valentin Food Quality and Preference 46, 166-172, 2015 | 94 | 2015 |
Extrinsic attributes responsible for red wine quality perception: A cross-cultural study between France and Spain MP Sáenz-Navajas, J Ballester, D Peyron, D Valentin Food Quality and Preference 35, 70-85, 2014 | 86 | 2014 |
Sensory interactions between six common aroma vectors explain four main red wine aroma nuances V Ferreira, MP Sáenz-Navajas, E Campo, P Herrero, A de la Fuente, ... Food Chemistry 199, 447-456, 2016 | 84 | 2016 |
Relationship between nonvolatile composition and sensory properties of premium Spanish red wines and their correlation to quality perception MP Saenz-Navajas, YS Tao, M Dizy, V Ferreira, P Fernandez-Zurbano Journal of Agricultural and Food Chemistry 58 (23), 12407-12416, 2010 | 78 | 2010 |
Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration A De-La-Fuente-Blanco, MP Sáenz-Navajas, D Valentin, V Ferreira Food chemistry 307, 125553, 2020 | 77 | 2020 |
Contribution of nonvolatile composition to wine flavor MP Sáenz-Navajas, P Fernández-Zurbano, V Ferreira Food reviews international 28 (4), 389-411, 2012 | 75 | 2012 |
Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage JM Avizcuri, MP Sáenz-Navajas, JF Echávarri, V Ferreira, ... Food chemistry 213, 123-134, 2016 | 74 | 2016 |
Understanding quality judgements of red wines by experts: Effect of evaluation condition MP Sáenz-Navajas, JM Avizcuri, JF Echávarri, V Ferreira, ... Food Quality and Preference 48, 216-227, 2016 | 73 | 2016 |
Analysis of polymeric phenolics in red wines using different techniques combined with gel permeation chromatography fractionation Z Guadalupe, A Soldevilla, MP Sáenz-Navajas, B Ayestarán Journal of Chromatography A 1112 (1-2), 112-120, 2006 | 67 | 2006 |
Sensory properties of premium Spanish red wines and their implication in wine quality perception MP Sáenz‐Navajas, C Martín‐López, V Ferreira, ... Australian Journal of Grape and Wine Research 17 (1), 9-19, 2011 | 60 | 2011 |
Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines MP Sáenz-Navajas, JM Avizcuri, S Ferrero-del-Teso, D Valentin, ... Food Research International 94, 54-64, 2017 | 58 | 2017 |
Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA) E Franco-Luesma, MP Sáenz-Navajas, D Valentin, J Ballester, ... Food Research International 87, 152-160, 2016 | 57 | 2016 |