Artículos de revistas:
Fernández Zurbano, Purificación

Encontrados 75 registros. 1 de 4
Título Autores Revista Año
The kinetics of oxygen and SO2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition?

Fernández Zurbano, Purificación; Carrascón, V.;  Vallverdú-Queralt, A.; Meudec, E.; Sommerer, N.; Ferreira, Vicente;  Food Chemistry 2018
Chemo-sensory approach for the identification of chemical compounds driving green character in red wines

Sáenz Navajas, María PilarFernández Zurbano, Purificación; Arias, I.; Ferrero-del-Teso, S.; Escudero, A.; Ferreira, V.;  Food Research International 2018
Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

Sáenz Navajas, María PilarFernández Zurbano, Purificación; Rodrigues H.; Franco-Luesma E.; Valentin D.; Ferreira V.; De La Fuente Blanco A.; Ballester J.;  Food Chemistry 2017
Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines

Sáenz Navajas, María PilarFernández Zurbano, Purificación; Avizcuri J.-M.; Ferrero-del-Teso S.; Valentin D.; Ferreira V.;  Food Research International 2017
Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines

Fernández Zurbano, PurificaciónSáenz Navajas, María Pilar; de-la-Fuente-Blanco, A.; Valentin, D.; Ferreira, V.;  Food Quality and Preference 2017
Understanding quality judgements of red wines by experts: Effect of evaluation condition

Sáenz Navajas, María PilarAvizcuri Inac, José MiguelEchávarri Granado, José FedericoFernández Zurbano, Purificación; Ferreira, V.; Valentin, D.;  Food Quality and Preference 2016
Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

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Sáenz Navajas, María PilarFernández Zurbano, Purificación; Ferreira, Vicente; Campo, Eva; Herrero, Paula; Fuente, Arancha de la;  Food Chemistry 2016
Base química y sensorial de la astringencia y del sabor amargo

Dizy Soto, Marta María InésFernández Zurbano, PurificaciónSáenz Navajas, María PilarAvizcuri Inac, José MiguelGonzalo Diago, Ana; Ferreira González, Vicente; Cacho Palomar, Juan; González, Marivel;  ACE: Revista de Enología 2016
Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage

Fernández Zurbano, PurificaciónAvizcuri Inac, José MiguelEchávarri Granado, José FedericoSáenz Navajas, María Pilar; FERREIRA GONZÁLEZ, VICENTE;  Food Chemistry 2016
Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

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Sáenz Navajas, María PilarFernández Zurbano, PurificaciónAvizcuri Inac, José Miguel; PEYRON, DOMINIQUE; VALENTIN, DOMINIQUE; FERREIRA GONZÁLEZ, VICENTE; BALLESTER, JORDI;  LWT - Food Science and Technology 2015
El sabor amargo de los vinos y las interacciones sensoriales

Dizy Soto, Marta María InésFernández Zurbano, PurificaciónGonzalo Diago, Ana Semana Vitivinícola 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

Fernández Zurbano, PurificaciónBueno Fernández, Mónica; Carrascon, V.; Ferreira, V.;  Journal of Agricultural and Food Chemistry 2015
Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO2

Fernández Zurbano, Purificación; Ferreira, V.; Carrascon, V.; Bueno, M.; Ugliano, M.;  Journal of Agricultural and Food Chemistry 2015
Caracterización organoléptica de vinos mediante nuevos métodos de análisis descriptivos

Fernández Zurbano, PurificaciónSáenz Navajas, María Pilar; Ferreira González, Vicente; Cacho Palomar, Juan; Valentin, Dominique;  ACE: Revista de Enología 2015
Factores implicados en la percepción de calidad. Estrategias para la evaluación de la calidad organoléptica de los vinos

Fernández Zurbano, PurificaciónSáenz Navajas, María Pilar; Ferreira González, Vicente; Cacho Palomar, Juan; Valentin, Dominique; de la Fuente, Arancha;  ACE: Revista de Enología 2015
Cómo describir la mineralidad de los vinos

Fernández Zurbano, PurificaciónPalacios García, Antonio Tomás; Molina, D.; Zaldívar, Elvira;  Alimentaria-Revista de Tecnología e higiene de los Alimentos 2015
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

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Fernández Zurbano, Purificación; Concejero, B.; Pena-Gallego, A.; Hernandez-Orte, P.; Ferreira, V.;  Analytica Chimica Acta 2014
Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines

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Gonzalo Diago, AnaDizy Soto, Marta María InésFernández Zurbano, Purificación Food Chemistry 2014
Sensory changes during bottle storage of spanish red wines under different initial oxygen doses

Fernández Zurbano, PurificaciónSáenz Navajas, María PilarAvizcuri Inac, José Miguel; FERREIRA GONZÁLEZ, VICENTE;  Food Research International 2014
Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels

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Fernández Zurbano, Purificación; CULLERÉ, LAURA; Franco-Luesma, ERNESTO; BUENO, MONICA; FERREIRA GONZÁLEZ, VICENTE;  Journal of Agricultural and Food Chemistry 2014