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Ferrero-del-Teso, Sara
31  results:
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1

Exploring UPLC‐QTOF-MS‐based targeted and untargeted approa..:

Ferrero-del-Teso, Sara ; Arapitsas, Panagiotis ; Jeffery, David W....
Food Chemistry.  437 (2024)  - p. 137726 , 2024
Link: https://doi.org/10.1016/..
 
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2

Modeling grape taste and mouthfeel from chemical compositio:

Ferrero-del-Teso, Sara ; Suárez, Alejandro ; Ferreira, Chelo...
Food Chemistry.  371 (2022)  - p. 131168 , 2022
Link: https://doi.org/10.1016/..
 
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3

Effect of grape maturity on wine sensory and chemical featu..:

Ferrero-del-Teso, Sara ; Arias, Ignacio ; Escudero, Ana...
LWT.  118 (2020)  - p. 108848 , 2020
Link: https://doi.org/10.1016/..
 
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4

Effect of aroma perception on taste and mouthfeel dimension..:

Sáenz-Navajas, María-Pilar ; Ferrero-del-Teso, Sara ; Jeffery, David W...
Food Research International.  131 (2020)  - p. 108945 , 2020
Link: https://doi.org/10.1016/..
 
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5

Some clues about the changes in wine aroma composition asso..:

Arias-Pérez, Ignacio ; Ferrero-Del-Teso, Sara ; Sáenz-Navajas, María Pilar...
Food Chemistry.  320 (2020)  - p. 126610 , 2020
Link: https://doi.org/10.1016/..
 
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6

Sensory variability associated with anthocyanic and tannic ..:

Ferrero-del-Teso, Sara ; Suárez, Alejandro ; Jeffery, David W....
Food Research International.  136 (2020)  - p. 109340 , 2020
Link: https://doi.org/10.1016/..
 
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7

Chemo-sensory approach for the identification of chemical c..:

Sáenz-Navajas, María-Pilar ; Arias, Ignacio ; Ferrero-del-Teso, Sara...
Food Research International.  109 (2018)  - p. 138-148 , 2018
Link: https://doi.org/10.1016/..
 
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8

Chemo-sensory characterization of fractions driving differe..:

Sáenz-Navajas, María-Pilar ; Avizcuri, José-Miguel ; Ferrero-del-Teso, Sara...
Food Research International.  94 (2017)  - p. 54-64 , 2017
Link: https://doi.org/10.1016/..
 
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9

Exploring UPLC‐QTOF-MS‐based targeted and untargeted approa..:

Ferrero-del-Teso, Sara ; Arapitsas, Panagiotis ; Jeffery, David W...
volume:437.  , 2024
Link: https://hdl.handle.net/1..
 
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10

Supplementary Information for Modeling grape taste and mout..:

Ferrero-del-Teso, Sara ; Suárez, Alejandro ; Ferreira, Chelo...
Ferrero-del-Teso, Sara; Suárez, Alejandro; Ferreira, Chelo; Perenzoni, Daniele; Arapitsas, Panagiotis; Mattivi, Fulvio; Ferreira, Vicente; Fernández-Zurbano, Purificación; Sáenz-Navajas, María-Pilar. Modeling grape taste and mouthfeel from chemical composition. http://dx.doi.org/10.1016/j.foodchem.2021.131168. http://hdl.handle.net/10261/269991.  , 2022
Link: http://hdl.handle.net/10..
 
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11

New approaches for understanding the formation of mouthfeel..:

Ferrero-del-Teso, Sara
#PLACEHOLDER_PARENT_METADATA_VALUE#.  , 2022
Link: http://hdl.handle.net/10..
 
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12

Modeling grape taste and mouthfeel from chemical compositio:

Ferrero-del-Teso, Sara ; Suárez, Alejandro ; Ferreira, Vicente...
#PLACEHOLDER_PARENT_METADATA_VALUE#.  , 2022
Link: http://hdl.handle.net/10..
 
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13

Modeling grape taste and mouthfeel from chemical compositio:

Ferrero-del-Teso, Sara ; Suárez, Alejandro ; Ferreira, Chelo...
info:eu-repo/semantics/altIdentifier/wos/WOS:000706379100014.  , 2022
Link: http://hdl.handle.net/11..
 
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14

Modeling grape taste and mouthfeel from chemical compositio:

Ferrero-del-Teso, Sara ; Suárez, Alejandro ; Ferreira, Chelo...
info:eu-repo/semantics/altIdentifier/doi/10.1016/J.FOODCHEM.2021.131168.  , 2022
Link: https://investigacion.un..
 
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15

Access to wine experts' long-term memory to decipher an ill..:

Sáenz-Navajas, María P ; Arias-Pérez, Ignacio ; Ferrero-Del-Teso, Sara...
info:eu-repo/semantics/altIdentifier/doi/10.20870/OENO-ONE.2021.55.1.4475.  , 2021
Link: https://investigacion.un..
 
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