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1

Sensory dimensions derived from competitive and creative pe..:

De la Fuente Blanco, Arancha ; Sáenz-Navajas, María-Pilar ; Ballester, Jordi...
OENO One. 57 (2023) 2 - p. 489-503 , 2023

Link: https://doi.org/10.20870..

2

Sensory and chemical drivers of wine minerality aroma: An a..:

Rodrigues, Heber ; Sáenz-Navajas, María-Pilar ; Franco-Luesma, Ernesto...
Food Chemistry. 230 (2017) - p. 553-562 , 2017

Link: https://doi.org/10.1016/..

3

Sensory dimensions derived from competitive and creative pe..:

de la Fuente Blanco, Arancha ; Sáenz-Navajas, María-Pilar ; Ballester, Jordi...
info:eu-repo/semantics/altIdentifier/doi/10.20870/oeno-one.2023.57.2.7089. , 2023

Link: https://institut-agro-di..

4

Sensory dimensions derived from competitive and creative pe..:

de la Fuente Blanco, Arancha ; Sáenz-Navajas, María-Pilar ; Ballester, Jordi...
info:eu-repo/semantics/altIdentifier/doi/10.20870/oeno-one.2023.57.2.7089. , 2023

Link: https://institut-agro-di..

5

Sensory dimensions derived from competitive and creative pe..:

De la Fuente Blanco, Arancha ; Sáenz-Navajas, María-Pilar ; Ballester, Jordi...
info:eu-repo/grantAgreement/ES/DGA/T29. , 2023

Link: http://zaguan.unizar.es/..

6

Explotación del aroma potencial de frutas autóctonas aragon..:

Torres Callejero, Blanca ; Bueno Fernández, Mónica ; de la Fuente Blanco, Arancha
http://zaguan.unizar.es/record/124505. , 2023

Link: http://zaguan.unizar.es/..

7

Sensory dimensions derived from competitive and creative pe..:

de la Fuente Blanco, Arancha ; Sáenz-Navajas, María-Pilar ; Ballester, Jordi...
info:eu-repo/semantics/altIdentifier/doi/10.20870/oeno-one.2023.57.2.7089. , 2023

Link: https://institut-agro-di..

8

Sensory dimensions derived from competitive and creative pe..:

de la Fuente Blanco, Arancha ; Sáenz-Navajas, María-Pilar ; Ballester, Jordi...
info:eu-repo/semantics/altIdentifier/doi/10.20870/oeno-one.2023.57.2.7089. , 2023

Link: https://institut-agro-di..

9

Evaluación, mediante GC-olfatometría y GC-espectrometría de..:

González Martínez, Belén ; Ferreira González, Vicente ; de la Fuente Blanco, Arancha
http://zaguan.unizar.es/record/127239. , 2023

Link: http://zaguan.unizar.es/..

10

Estudio de la importancia sensorial de los aldehídos de Str..:

García de Jalón Uixera, Laura Ángeles ; Escudero Carra, Ana ; de la Fuente Blanco, Arancha
http://zaguan.unizar.es/record/129054. , 2023

Link: http://zaguan.unizar.es/..

11

A new classification of perceptual interactions between odo..:

Ferreira, Vicente ; Fuente Blanco, Arancha de la ; Sáenz Navajas, María Pilar
info:eu-repo/grantAgreement/ES/DGA/T29. , 2021

Link: http://zaguan.unizar.es/..

12

Fourteen ethyl esters of wine can be replaced by simpler es..:

De la Fuente Blanco, Arancha ; Sáenz-Navajas, Maria-Pilar ; Valentin, Dominique.
info:eu-repo/grantAgreement/ES/DGA/T53. , 2020

Link: http://zaguan.unizar.es/..

13

Gas chromatography olfactometry (gc-o) for the (semi)quanti..:

de la Fuente Blanco, Arancha ; Ferreira, Vicente
info:eu-repo/grantAgreement/ES/DGA/T29. , 2020

Link: http://zaguan.unizar.es/..

14

Perceptual interactions between aroma vectors and wine sens..:

de la Fuente Blanco, Arancha ; Sáenz Navajas, María Pilar ; Ferreira González, Vicente
http://zaguan.unizar.es/record/84012. , 2019

Link: http://zaguan.unizar.es/..

15

Sensory and chemical drivers of wine minerality aroma: An a..:

Rodrigues, Heber ; Sáenz-Navajas, María-Pilar ; Franco-Luesma, Ernesto...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2017.03.036. , 2017

Link: https://u-bourgogne.hal...

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